virtual vegan potluck: pasta with beet pesto and tofu ricotta

vvpLOGO-1

Welcome to the fourth installment of the Virtual Vegan Potluck! I’m so excited to be a part of this fun event! I hope you have enjoyed all the amazing recipes you’ve seen so far. This is my first time participating and I am honored to take my place in the lineup. This fall’s potluck has a new twist — a featured ingredient — the glorious beet! I wanted to come up with something that was a little out of the ordinary. We’ve all seen or heard of beet salads, pickled beets, brownies with beets, beet ice cream, beet soup, and the like. I wanted something a little bit different.

20131102-220010.jpg

I used to despise beets. My mom would serve canned beets at dinner when I was growing up and I couldn’t stand them. I quickly learned that if I didn’t put a few on my plate, my mother would give me a huge spoonful and I would have to eat them all. It was easier to choke down a few than the giant spoonful! Once I left home for college, beets never came across my plate again until a few summers ago. My CSA boxes started arriving with bunches and bunches of beets. The first few weeks, I either gave them away to a friend, or ashamedly threw them away. It was a waste. I finally decided that I had to force myself to like them.

It turns out that fresh beets are much more flavorful than the horrible canned things. Roasted and drizzled with balsamic and maple syrup, served over greens with walnuts, dried cranberries, and avocado, I finally began to appreciate them. I found initially that I preferred golden or chiogga beets better than the standard red ones because the flavor isn’t as “beet-y” but I can now definitely eat them and actually enjoy my meal without feeling tortured!

So what to make for the potluck? I initially planned to make a recipe I stumbled across in a meal plan I subscribe to on my iPad. It was for beetroot, lentil, and brown rice patties, topped with sliced tomato, sautéed mushrooms, and smashed avocado. It looked interesting, but each time I set about to make it, I never really felt inspired and ended up making other things instead. Then all of a sudden, a few weekends ago while I was blog surfing, I happened upon a picture of a bowl of vibrant pink pasta. I knew instantly that this was the start of what I would make for the potluck.

20131102-215944.jpg

I turned to my trusty recipe file (i.e. Google) and finally settled upon this recipe for beet pesto, but I needed to find a substitute for the goat cheese. One of the many beet recipes I looked at mentioned topping the pasta with ricotta cheese so I decided to see if I could find a simple recipe for making tofu ricotta. I decided upon this recipe because I find the combination of miso and tahini so intriguing — it’s a flavorful collision of two vastly different world cuisines, two worlds that are both so integral in my food story. (This ricotta recipe, by the way, was so delicious on its own that I could have kept eating it by the spoonful. I’m anxious to see what other dishes I can come up with incorporating this ricotta).

20131102-220023.jpg

The end result? For starters, this was not a difficult dish to make at all. The ricotta takes about five minutes to measure, chop, and mash everything up. The beets need to roast for an hour, but after that, it’s the time needed to cook the pasta, and a few minutes of food processor magic. (And making sure you don’t turn your clothes and kitchen pink in the process). For something relatively simple to make, this was crazy delicious. I was actually surprised how little beet taste there was in it — I was expecting to be smacked in the face with beet flavor, but the garlic and walnuts must have mellowed it out. It is stunning to look at — I did very little to edit these photos. That really truly is the color of the dish. It is guaranteed to make your dinner guests ooh and ahh when you place this in front of them at the table! It might even make your children eat beets without realizing it — my sister’s kids love pasta with basil pesto, so if they’re already used to green garlicky pasta, I imagine they might be inclined to try bright pink pasta, too.

20131102-215957.jpg

pasta with beet pesto and tofu ricotta

ingredients

for the pesto

  • 3 to 4 medium-sized red beets, scrubbed clean
  • 6 garlic cloves, unpeeled
  • olive oil
  • 1/2 cup walnuts, toasted
  • salt to taste
  • 1/2 cup tofu ricotta (see below)

for the tofu ricotta (makes approx. 2 cups)

  • 1 block extra firm tofu (14 oz), drained and pressed
  • 1 1/2 tbsp tahini
  • 2 garlic cloves, minced
  • 3 tbsp nutritional yeast
  • a pinch of ground nutmeg
  • 1 1/2 tsp miso paste
  • 1 lemon, juiced
  • black pepper to taste
  • 1 shallot, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 pound pasta of choice

directions

  1. Preheat oven to 400˚F. Drizzle beets lightly with olive oil. Wrap the beets (individually) and garlic cloves (together) tightly with aluminum foil and place on a baking sheet. Roast 1 hour, or until tender.
  2. Meanwhile, make the tofu ricotta. In a medium bowl, crumble the tofu with your hands. Add the remaining ricotta ingredients to the bowl and mash with a spoon. Set aside.
  3. Cook the pasta according to directions. Reserve a cup of pasta water before draining pasta. Drain pasta and drizzle lightly with olive oil to keep from sticking and set aside.
  4. After removing beets and garlic from oven, remove foil and let cool slightly. Once cool enough to touch, use a spoon to peel skin off beets and coarsely chop. Squeeze roasted garlic out of the peel.
  5. In a food processor, combine roasted beets, roasted garlic, two tablespoons olive oil, and toasted walnuts. Pulse until smooth and creamy, adding reserved pasta water as needed. Add 1/2 cup tofu ricotta and pulse until combined. Season with salt to taste.
  6. Toss pasta and beet mixture until well combined. Top with more tofu ricotta, if desired.

20131102-220053.jpg

I hope you have enjoyed my dish in the Virtual Vegan Potluck. Please use the image below to visit the next dish in the lineup!

go_bck-300x257go_forward-300x243

thanks2-300x176

20131102-220034.jpg

mung bean and lentil curry with eggplant and green tomato

20130813-210153.jpg

 

mung bean and lentil curry with eggplant and green tomato

ingredients

  • 1/2 cup dried mung beans
  • 1/2 cup dried green lentils
  • 3 cups water
  • half an onion, chopped roughly
  • 2 Japanese eggplant, sliced into 1/2-inch rounds
  • 1 large green tomato, chopped
  • thumb-sized piece of fresh ginger, grated
  • 2 red chilis, seeded and sliced thinly
  • 2-3 garlic cloves, crushed
  • 1 tsp coriander seeds
  • 3 cups mung bean water* (or vegetable stock or water)
  • ground cumin
  • ground coriander
  • turmeric
  • curry powder
  • ground chili
  • garam masala
  • salt
  • pepper
  • fresh squeezed lemon juice

directions

1. Rinse mung beans and bring to a boil in a pot with 3 cups of water. Cover and reduce heat to simmer for 1 hour. Rinse lentils and add to the pot after the mung beans have cooked for one hour. (If using split mung beans, cook together with the lentils from the beginning). Add a little more water if necessary. Continue to simmer for 15-30 more minutes until the water has been absorbed and the beans and lentils are tender.  After you add the lentils to the pot, you can begin chopping and slicing your other ingredients.

2. In a large pan, add 1/2 cup of mung bean water (or stock or water) and bring to a boil. Add the onions and cook until water has evaporated. Add another 1/2 cup of mung bean water to deglaze the pan. Add the eggplant and green tomato and cook over medium heat for 5 minutes. Add the mung bean and lentil mixture to the pan and stir to incorporate with the onions, eggplant, and tomato. Add the grated ginger, ground cumin, ground coriander, chili powder, turmeric, curry powder, salt and pepper. I didn’t measure my spices, just added and adjusted to taste. I would suggest starting with approximately 1/2 tsp of each and adjust according to your liking — you really can’t go wrong with these spices (except the chili powder — if you don’t like a lot of heat, start with 1/4 tsp and taste before adding more). Stir to incorporate the spices into the bean mixture and cook for a few minutes. Add 2 more cups of the mung bean water or stock and bring to a boil. Cover and reduce heat to a simmer, continuing to cook for 15 minutes.

3. Meanwhile, in a small frying pan, add a little bit of oil and toast the coriander seeds for 30 seconds. Add the crushed garlic and red chilis and continue cooking for a few minutes, being careful not to burn them. Add the garlic, chili, and coriander mixture to the beans and lentils and stir in. Continue simmering the bean and lentil mixture until most of the liquid has been absorbed by the beans, stirring occasionally, anywhere from 30 minutes to 1 hour. Adjust the seasoning as needed throughout. Add a dash of garam masala and a squeeze of lemon juice before serving. Top with chopped cilantro and/or yogurt, if desired.

 

*What the heck is mung bean water? It’s the water I soaked my mung beans in. I’m in the process of sprouting my own mung bean sprouts (post to follow in a few days), and one of the first steps is to soak the beans in water for 8-12 hours. The website I’m following for sprouting instructions said that this water could be used for stock since it’s full of nutrients. So there you have it.

mushroom, potato, barley soup

It’s July and I made soup for dinner. We’ve been having some unseasonably mild weather lately, so I decided to take advantage of the cooler temperatures and make some soup. I have been doing a lot of food blog surfing, looking for good vegan recipes to inspire me and I found a great one here. I made some variations since I wanted to use what I had on hand, and you already know I don’t usually bother with measuring unless absolutely necessary.  Continue reading

farm fresh summer pasta ii

Farm fresh grab bag, take two! The purpose of tonight’s dinner was to make use of the big yellow pear tomato harvest from my garden. I thought they would be really good over my leftover pasta, so it evolved from there.

20120904-184146.jpg

Ingredients from:

  • my garden – yellow pear tomatoes, Paul Robeson heirloom tomatoes, basil, and parsley
  • my CSA – green onion, white onion, corn
  • farmer’s market – garlic
  • my pantry/fridge – kalamata olives, mushrooms, anari (cheese from Cyprus), leftover pasta

Saute the garlic and white onion in olive oil, add the corn. After a few minutes, add the tomatoes, mushrooms, green onion and olives.  Add salt, black pepper, and red pepper flakes to taste, and the juice of one lemon. Saute a few more minutes until the tomatoes begin to burst from their skins. I used leftover pasta so I threw it in the pan with everything else to warm it up. If you’re using freshly cooked pasta, turn the heat off after you add the pasta. Top with grated cheese, fresh parsley and basil.