Vegetarian Carbonara

 

  • 1 medium onion
  • 1 medium/small green pepper
  • about half as much parsnip as green pepper, slivered
  • about as much golden beets as onion (about 1/2 cup)
  • 1/4 mushrooms (I use frozen shitake)
  • 1/2 lb of pasta
  • 2 cups of vegetable stock
  • 2 eggs
  • a clove of garlic
  • 1/4 cup of olive oil
  • salt/pepper to taste
  • Optional, 1 cup of Parmesan cheese (I leave out to dairy restrictions of my wife)

In a small mixing bowl beat the two eggs together and set aside, Slice and sliver all the vegetables, finely dice the garlic, add half the olive oil to a pan on medium and saute the vegetables.   I use Alton Brown’s cold water dry pasta recipe to make the pasta, and cook it in the vegetable stock in a separate pot.   Once the pasta is cooked, I strain the pasta into a separate dish to keeping the reserve liquid.   Then I add the rest of the olive oil to the pasta pot, returned the pasta, mix in the vegetables, and once they are well mixed, I mix in the two eggs until they are smooth (make sure you don’t have any heat on the pot, or they will scramble).  Once it is mixed, I will add the reserve liquid from the cooked pasta and stir it into the mix to form a sauce.

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Vegan mushroom garlic sauce

Ingredients
2 cups of vegetable broth
2 tbl olive oil
8 cloves of garlic
8 ounces frozen shiitake mushrooms
Half stalk of celery
1/3 cup of cashews
6-10 almonds
1/8 inch fresh ginger
1/8 inch fresh turmeric
1 teaspoon file powder
2 dried rosemary leaves
1/2 teaspoon of salt
3 grinds of black pepper

Directions

  • Bring the broth to a simmer in a small pot
  • In a separate pan ad olive oil and garlic, heat the oil on low heat, don’t let the garlic brown
  • Slice the celery thin and add it to the garlic and oil
  • When the broth reaches a simmer, kill the heat and add the mushrooms for 5 minutes
  • While waiting, add the nuts, ginger, turmeric, salt, rosemary, to a blender and set aside
  • When the mushrooms are done steeping, drain the mushrooms, the broth goes into the blender, the mushrooms go in with the celery, garlic and oil
  • Purée the the nuts and broth until it looks like nut milk
  • Add broth nut milk to oil, bring the heat to medium and stir to combine.
  • Once it thickens, plate and serve over a grain or pasta
  • Notes
    I made this dish with butter, but I think Olive oil would work equally when and would make the dish vegan. A couple of shallots or half a leak would improve the taste, I think half a cup of a tart white wine would aid as well. It has a a good flavor and texture and it grew on me as I ate, but I think it’s missing some uname, some mouth feel in the back of the mouth that I am not quite sure how to add in.

    Recipe 22/36 whole grain quinoa, cashew and chocolate chip cookie

    I made this as an experiment without a recipe, so the ingredient list should be used as a guide rather than a precise list of measurements. This made a batch of six cookies so one can scale it up as necessarily, but I would start with a small batch.

    Ingredient

    ~2 cups of cooked Quinoa
    1/4 cup of ground cashew
    1/2 cups of chocolate chips
    3 tablespoons of honey
    1 1/2 tablespoons of butter
    1 egg

    Directions
    Beat egg, work butter into egg, add honey, cashews and Quinoa in that order. Scoop into cookie on a cookie sheet and bake in a 400 degree oven for 12-18 minutes.

    Notes
    These came out as crumbly cookies, and the texture is different, but the taste was good. I think they could be sweater, but Lisa says they were good the way they are. I think it is interesting to be able to make a whole grain cookie and will try tweaking this recipe so more.

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    Recipe of 21/36 Gluten Free, Dairy Free Waffles

    Ingredients
    2 cups of gluten free flour ( I used Bob’s Red Mill GF AP)
    3/4 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    3 tablespoons of honey
    3/4 cup of applesauce
    1 tablespoon of oil (I generally use olive or almond for this)
    2 cups nut milk (I make my own cashew milk, directions below)
    Vegetable spray, for waffle iron

    Directions
    Preheat waffle iron according to manufacturer’s directions.

    In a medium bowl whisk together the flours, soda, baking powder, salt,. In another bowl beat together applesauce, honey, oil, and cashew milk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

    Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. About 3 minutes on my iron. Keep warm in a 150 degree F oven until ready to serve.

    Nut milk
    Take 1 cup of cashew and 2 cups of water and purée them in a blender until it looks like Milk.

    Mexican Seasoning

    And a third recipe appears from the ghost of my Palm years.

    Mexican Seasoning

    • 6 ts Chili Powder
    • 5 ts Paprika
    • 4 1/2 ts Cumin
    • 3 ts Onion Powder
    • 2 1/2 ts Garlic Powder
    • 1/8 ts Cayenne Pepper

    Curry Powder recipe

    Similar to the cajun spice mix, here is a curry powder recipe.  It doesn’t look complete and looks like mabye a base recipe plus some options.  Clearly one that I am going to have to play with some more.

    Curry powders 

    • 2 tb Cumin
    •    1/2 ts Crushed red pepper
    •    1/2 ts Mustard seeds
    •    1/2 ts Ground ginger
    •      2 tb Ground coriander
    •      2 ts Turmeric

    Options

    • 2 1/2 tsp fenugreek
    • 1 tsp (about 20 pods) cardamom
    • 1 seeds (cracked with a
    • 1 cleaver to release seeds)
    • 3 tbsp coriander seeds
    • 1 tbsp cumin seeds
    • 1 tbsp mustard seeds
    • 6 cloves, whole
    • 1 3 in cinnamon stick, thin
    • 1 and broken into pieces
    • 1/4 tsp ground mace
    • 1/4 tsp nutmeg, grated
    • 1 big pinch cayenne
    • 2 tbsp turmeric, ground
    • 1 hot pepper, toasted and dried (to taste)

    Cajun Spice

    Back in my last life, in the dark of the Palm Pilot, before the iPhone, I worked out this great cajun spice mix.  I had it on my Palm and consequently kicking around my Outlook notes.

    Today I decided to clean out those notes that I haven’t looked at in six years and found this recipe that worked really good.  At the time I know that I had written it down for future use, but couldn’t find it anywhere.  Now that I have it back, I figured the best place to post it was the internet where it might prove useful to a wider audience.

    Cajun Spice

    • 1/2 cup Paprika
    • 2 tbsp. Cayenne Pepper
    • 1 & 1/2 tbsp. Garlic Powder
    • 1/2 tsp. Black Pepper
    • 1/4 tsp. Salt
    • 1/2 tsp. Basil
    • 1/2 tsp. Tarragon
    • 1/2 tsp. Thyme Leaves (ground)
    • Back Pepper
    • Onion Powder

     

    Recipe 20/36 Nut Brown Corn & Potato Recipe

    Ingredients
    1 large onion
    2 ribs of celery
    1 cop of fresh or frozen corn
    3 large russet potatoes
    1/4 cup of olive oil
    1 cup of almond nut milk (I make my own, see notes for info)
    3 cups of vegetable stock
    Salt and pepper to taste

    Directions

  • dice onions and celery, toss in corn, sweat in olive oil
  • cube potatoes into 1/4 inch cubes
  • Add nut milk and stew, bring to a boil and then lower it to a simmer until potatoes are tender
  • Notes

  • I made the nut milk by putting a cup of water, 1/3 cup of almonds,n1/3 cup of cashews and 4 walnuts into a blender and running it until it looks like milk.
  • In this case, instead of using vegetable stock, I had boiled water to make mashed potatoes, so I used the remains of the water instead of stock.
  • This was a good simple soup with a creamy textures, a slightly nutty flavor, especially with the occasional hint of walnuts.
  • Recipe 19/36 Pumpkin Pancakes

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    Ingredients
    2 cups of pumpkin purée
    1 cup of nut or rice milk (I use cashew milk that I make myself, instructions below)
    1/4 cup of orange juice
    1/2 cup of apple sauce
    1 teaspoon of baking powder
    1 cup of tapioca flour
    1/4 teaspoon of Xanthan Gum
    1/2 teaspoon of cinnamon
    1/4 teaspoon of nutmeg

    Directions
    Mix the dry ingredients in a small bowl. Combined the wet into a medium bowl. Slowly combine the dry into the wet, fry until golden brown and delicious.

    Notes

  • I first attempted this without the flour, but it wouldn’t set up, so then I added a half cup of tapioca flour, still not enough, so I added another half cup and the results were satisfactory. Served with a good maple syrup, the pancakes had a really complex flavor. I was afraid the cashew milk might be to strong, but it came through very mild and absented the pumpkin and syrup very well. I did not notice the taste of the apple sauce at all.
  • I used the orange juice thinking it would give body and a bit of lift like butter milk did. I added a bit of Xanthan gum because after adding the flour I wasn’t sure I would have enough egg replacer to bind it. I think both the juice and Xantham gum could be considered optional.
  • The texture of the pancakes were a little off, they didn’t stiffen up like normal pancakes and the inside was a little custard issue. I will probably play with the proportions of flour and pumpkin next time I make this dish.

  • Home made cashew milk
    I use 1/3 cup of raw organic cashews and I cup of water. Put them in a blender or food processor and buzz them until it looks milk with any heavy particulates. I have a good Kitchen Aid mixer and min wife has a Vitamix blender so it goes quickly. If you are using your grandmothers kitchen appliances, you may not be able to make this work. I like using cashew milk, it’s quick to make, it has a lot of body and mouth feel, without staring, or using store bought milk replaces that are full of crap.

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    Recipe 18/36 Pumpkin/Riesling Sorbet

    Ingredients
    2 cups of pumpkin Purée
    1 1/4 cups of a good Riesling wine
    1/4 cup of water
    1/2 cup of sugar
    1/4 teaspoon fresh ground clove
    1/4 teaspoon fresh ground cinnamon
    1/4 teaspoon fresh ground nutmeg


    Directions

  • mix all Ingredients together and let me them chill in the fridge for six hours
  • mix them in your ice cream maker following the vendor directions, my Kitchen Aid took 20 minutes

  • Notes
    This tasted really good, but the texture was a bit off, it clumped together, instead of an even sorbet. I think I should have brought the liquid to a boil and made a syrup with the sugar and added the spices. I adapted this recipe from a recipe from the cookbook The Perfect Scoop.. I need to contemplate how to get it to smooth out more. This makes about two pints.


    To make pumpkin purée, the standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend.