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Posts Tagged ‘Italian’

Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini inĀ  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

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Inspired by Lidia Bastianich, I tweaked this pesto with a little less oil, and of course, soy parmesan to replace the real thing. It was a real pleaser.

Pasta with basil pistachio pesto (the original makes twice the amount you would need for a pound of pasta. Mine is cut in half from the original)

1 1/2 cups packed fresh basil leaves

1 cup packed fresh parsley leaves

1/2 cup toasted unsalted pistachios

4 cloves garlic

1/4 teaspoon salt

1/2 cup extra virgin olive oil

1 pound spaghetti

1/4 cup soy parmesan cheese

Bring a large pot of salted water to boil for the pasta. In a food processor, add basil, parsley, pistachios, garlic, and salt. Turn on processor and add 1/2 cup olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.

Add spaghetti to the boiling water and cook until al dente. Scrape the pesto into a large skillet over low heat and add 1 cup pasta water. Drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Off heat, toss with the soy parmesan. Makes 6 servings.

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Colorful, delicious, fresh, fresh, fresh. Adapted by me to non-dairy. (I also left out the broccoli, which I forgot to buy!)

Pasta primavera (from Saveur)

salt

1 medium zucchini, trimmed, quartered lengthwise, cut crosswise into 1/4″ thick pieces

1 medium yellow summer squash, trimmed, quartered lengthwise, cut crosswise into 1/4″ thick pieces

1 1/2 cups fresh shelled green peas

8 spear asparagus, trimmed, cut crosswise into thirds

6 tablespoons olive oil

2 cloves garlic, minced

16 button mushrooms, stemmed, caps quartered

1/4 cup pine nuts

4 plum tomatoes, peeled, cored, and coarsely chopped

1 pound spaghetti

1 cup soy cream

1/4 cup grated soy parmesan

1/4 cup vegetable stock

4 tablespoons margarine, softened

12 – 14 leaves, basil, shredded

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Saute zucchini and squash until just beginning to brown, 2 – 3 minutes. Add peas, one-third of the garlic, and salt to taste, saute for 1 minute, then transfer to a medium bowl, cover, and set aside. Wipe skillet clean. Heat 2 tablespoons olive oil in the skillet over medium-high heat and saute mushrooms until golden brown, 2 – 3 minutes. Add pine nuts and saute until golden, 1 – 2 minutes. Add half the garlic and salt to taste, saute for 30 seconds, then transfer to a small bowl, cover, and set aside. Wipe skillet clean. Heat 1 tablespoon olive oil in the skillet over medium-high heat, saute asparagus until lightly browned, about 1 minute, then transfer to a small bowl, cover, and set aside. Add the remaining 1 tablespoon olive oil, tomatoes, remaining garlic, and salt to taste to the skillet, and cook over medium-high heat, stirring often, until tomatoes break apart and release their juice, 3 – 4 minutes. Cover and set aside.

Cook pasta in a large pot of boiling salted water over high heat until just cooked through, 10 – 12 minutes. Meanwhile, boil the soy cream in a large skillet over medium-high heat until slightly thickened, 5 – 6 minutes. Stir in the parmesan and salt to taste. Drain pasta, add to skillet with cream, and cook, stirring often, until pasta absorbs sauce, 2 – 3 minutes.

Divide pasta among 4 plates. Dividing quantities equally, top paste with zucchini mixture, mushroom mixture, tomato sauce, and asparagus, in that order. Garnish with basil. Makes 4 servings.

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Just a brilliant idea, putting together risotto and chicken marsala. Two of my favorite dishes in one scrumptious meal.

Chicken marsala risotto (with nondairy and other modifications by me)

1 1/2 cups arborio rice

4 cups chicken stock

1 3/4 cup marsala wine

1 pound mushrooms, sliced

3 cloves garlic, minced

4 shallots, finely diced

2 tablespoons margarine

2 large chicken breasts, cut in chunks

1/2 cup grated soy parmesan

olive oil

freshly ground black pepper, salt, thyme

In a large saute pan, melt margarine and about 1 tablespoon olive oil. Add shallots and cook until slightly translucent. Add in garlic and sliced mushrooms. Cook until shallots are cooked through, mushrooms are tender, and most of the liquid has evaporated, approximately 5 minutes. Add your rice and stir around, coating it with any oil or liquid in the pan. Let it toast until the edges of the grains have turned translucent, a few minutes. Add 1 cup of marsala, stirring frequently until absorbed. When it looks like most of the liquid has been absorbed, stir until it has all been absorbed.

1/2 cup by 1/2 cup, start adding the stock to the pan, stirring frequently. About halfway through your stock, take your chicken, which should be in chunks, grind some pepper onto it and sprinkle some kosher salt and thyme. Heat up a pan to medium-high heat on another burner with 1 teaspoon olive oil. Toss in your chicken, browning the outsides. Lower heat and add 1/4 cup marsala wine in the pan for flavor. Cook fully, and cover to keep warm.

When you have approximately 1 cup of stock left, taste your risotto. Season with salt and pepper as needed. At this time, add in the reserved 1/2 cup of marsala and stir in.

When marsala has been absorbed, taste again for seasoning and texture. Add last cup of stock in 1/4 cup increments to achieve the texture you would like. When the last of your stock is almost fully absorbed, toss in chicken, and stir, making sure the chicken is hot.

When the last of the liquid has fully absorbed and chicken is hot, take off burner and stir in cheese. Makes 4 – 6 servings.

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With the cold weather settling in, I need something VERY warm when I get home from work. That’s when I go into soup mode. Here is a quick and easy and flavorful soup to make. I really love ditalini pasta, and it works perfectly in this soup.

Spinach and eggdrop pasta soup (from Food&Wine, with my nondairy adaptation)

1/2 pound ditalini or other small pasta

2 quarts chicken stock

4 garlic cloves, thinly sliced

5 ounces baby spinach

salt and freshly ground pepper

4 large eggs, beaten

1/2 cup grated soy parmesan

extra virgin olive oil for drizzling

Cook the pasta in a pot of boiling salted water until al dente. Drain well.

In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of soy cheese. Ladle the soup into bowls, drizzle with olive oil and serve. Makes 10 servings.

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