Tag Archives: rice pasta

Linguine “Alfredo” and Fruit Grunt

Today I decided to try out some recipes from the Vegan Yum Yum blog. I love her photos and I’ve looked through the cookbook as well. I hadn’t tried any of her recipes yet, but today I changed that. I decided to make rice linguine with “alfredo” sauce and a blueberry/raspberry grunt.

First, what in the world is a grunt and why would my fruit be grunting? What would I have to be on for my fruit to be grunting? Okay, enough with the lameness. A grunt is a kind of cobbler:

Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. -Wikipedia Article on Cobble

In other words, delicious! Berries were luckily on sale today at Scotts Valley Market. I got raspberries and blueberries. I wanted a mixture of berries as opposed to just doing blueberries. The raspberries were absolutely perfect and delicious. The blueberries were also very good. I did not make my grunt on the stove-top, instead I cooked in a soup crock in the oven.

How do you make something heavily based on dairy vegan? Well, there are many recipes for vegan cheese sauces out there. These mostly rely upon nutritional yeast powder and cashews. This is one of those recipes and I have to say, I did not dig the consistency, but the flavor was good. The alfredo was runny and not creamy as I would expect an alfredo sauce to be.  The taste was a little heavy on the soy sauce, so next time I would reduce the soy sauce. I think I would also to pureed white beans instead of cashews.

Linguine  with “Hurry Up Alfredo” Sauce and Asparagus

Recipe adapted from VeganYumYum

Hurry Up Alfredo
Makes 2-3 Servings

  • 1 Cup Almond Milk
  • 1/3 Cup Raw, Unsalted Cashews
  • 1/4 Cup Nutritional Yeast
  • 3 Tbs Low-Sodium Tamari or Soy Sauce
  • 2 Tbs Vegan Margarine
  • 1 Tbs Tahini
  • 1 Tbs Fresh Lemon Juice
  • 2 tsp Dijon Mustard
  • 1/2 tsp Paprika
  • 1 tbsp. minced garlic
  • Black pepper, to taste
  • 2 oz. brown rice linguine
  • 3 spears of asparagus

1. Add all sauce ingredients to a food processor and blend until creamy. It never actually gets creamy, but until it is processed.

2. Cut two large and one small spears of asparagus. Remember to snap off the woody stems. I’m saving mine for a vegetable stock later this week. Boil a pot of water. Once boiling add rice linguine and boil until cooked. Add the cut asparagus now. Drain and rinse pasta and asparagus in the sink. Add the sauce and enjoy.

Blueberry and Raspberry Grunt

Adapted from VeganYumYum

I have to say this was an amazingly easy dessert. It does take some time, but its relatively simple. I adapted this recipe to make two portions of grunt filling and one portion of biscuit. I’m goint to use the leftover filling in my oatmeal tomorrow morning, yum! At first, I thought the biscuit was going to overwhelm the filling, but it was well proportioned.

Blueberry Filling

  • 2 Cups Fresh Blueberries (or frozen)
  • 1/2 Cup Sugar
  • 1 Tbs Lemon Juice
  • 1/4 Cup Water

Simple Biscuits

  • 1/2 Cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1Tbs vegan margarine
  • 1/4 cup almond milk

1. In a large, heavy bottomed silk, add filling ingredients and bring to a boil. Simmmer for fifteen minutes until raspberries come apart and the liquid has turned a dark purple.

2. Mix together biscuit ingredients, working the margarine into the flour before adding the almond milk.

3. Add half the filling to an individual grautin dish or individual soup crock. Then spoon biscuit dough on top of the filling. Bake in 400º oven for twenty minutes.




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BBQ, Pasta Salad, and Salsa

Yesterday Andrew and I joined Peter, Susannah, and Matt for a BBQ. The main dish of the night was the BBQ chicken with pineapple, which I did not eat, but I’m sure was delicious. I made a pasta salad with seitan as well as two kinds of salsa. Andrew made tortilla chips baked in the oven. Peter and Susannah provided the chicken, wine, and sourdough bread.

Peanut Pasta Salad

Ingredients for Salad

  • 1 pkg. rainbow rotini rice pasta
  • 1 cup chopped broccoli
  • 2 carrots peeled and chopped
  • seitan sliced and marinated
  • baby salad greens

Ingredients for Peanut Sauce

  • 1/4 cup Better Than Peanut Butter (Trader Joe’s peanut butter made with peanut flour instead of peanuts)
  • soy sauce
  • teriyaki sauce
  • red chili paste
  • lemon juice
  • sunflower oil
  • salt
  • pepper
  • 1 tbsp. garlic

1. Boil water for pasta. Add pasta once water is boiling. Cook for 10-12 minutes. Remove from heat, drain, and rinse with cold water immediately. Rinsing is very important for rice pasta since it tends to get gummy and mushy very quickly.

2. Once the pasta has cooled mix together pasta, brocolli, baby salad greens, and carrots.

3. Whisk together ingredients for peanut sauce. Slice seitan into very small pieces. Put half the sauce in one bowl and add seitan. Let marinate for about five minutes. Heat a small frying pan with some sunflower oil. Add seitan and cook until heated through.

4. Add seitan to pasta and vegetable mixture. Add the remaining sauce and stir until coated. Cover with plastic wrap and refrigerate until ready to eat.

Fresh Tomato Salsa

Ingredients

  • three small tomatoes chopped roughly
  • 1/2 yellow onion roughly chopped
  • 1 jalapeño pepper, chopped with seeds
  • 1 tbsp. chopped garlic
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desirable size. I like mine very small so I let it go for a while.

Fresh Tomato Salsa with Pineapple

Ingredients

  • 3 small tomatoes chopped roughly
  • 1/2 yellow onion chopped roughly
  • 1 poblano pepper chopped roughly with seeds
  • 1 tbsp. garlic
  • pineapple chunks
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desired size.