Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

One-pot Cheesy Farfalle (Bowtie Pasta) with Asparagus, Zucchini & Soy Curls, recipe below

I must apologize for not posting much lately.  I seem to be suffering from bouts of IFS.  I was just thinking of it as "Internet fatigue", but, apparently, it has a name already-- Information Fatigue Syndrome.  So, I've been curtailing some of my Internet activities and reading actual books.

But I have not been totally inactive.  Actually, my husband and I have been (and still are) on a mission-- to use less energy in our home.  And, in two weeks, we have lowered our energy consumption by 40%!  (This is according to our BC Hydro website, our provincial electrical company, where we can see our monthly, weekly and daily electrical consumption.)


I've also been experimenting with some different cooking methods, especially to avoid boiling pots of water.  For instance, when we felt like having mashed carrots and potatoes (a favorite of DH) I cut the potatoes in chunks and the carrots in smaller pieces and pressure-cooked them together, using only 1/2 cup water, in 8 minutes.  Perfect!

These days, our preferred method of cooking pasta is this:  Bring a pot of water to a boil-- but not as much water as you might be used to. I use about 2 qts. for up to a pound of pasta, and I bring the water to a boil in an electric kettle, then pour it into the pot before turning on the heat. When it comes back to a boil, add your pasta, bring back to a boil, stirring a bit, turn the heat off, cover and let stand for 8-10 minutes or so. (Spaghettini will take 8 minutes, other pasta, such as rotini or other shapes will take 10.) Drain and serve as usual.  Trust me-- this works beautifully!  The pasta is tender but al dente and there is no stickiness.

Gemelli pasta cooked by the no-boil method in the paragraph above.

This method can be used for cooking other foods and it is also known as "passive boiling".  It is mentioned in two books that I recommend (actually the ONLY books on reducing energy-use in the kitchen that I could find): "Cooking Green: Reducing Your Carbon Footprint in the Kitchen" by Kate Heyhoe (she calls it "reducing your cookprint"-- clever), and "The Green Kitchen" by Richard Ehrlich, a British journalist. See if your library has them, if you prefer not to buy them-- they are full of good ideas.

Farfalle (bowtie) pasta and rapini with Italian Walnut Sauce

I don't know why I haven't shared this sauce before- it's so luscious, creamy and so easy and quick to make.  It is a specialty of the region of Italy where my paternal grandmother's family originated-- Liguria, a north-western Italian province that includes the Italian Riviera and the city of Genoa. Evidently, its origins are ancient. According to one of my uncles, my grandmother's family (who emigrated to Peru in the 1800's) came from the towns of Chiavari, Rapallo and Moneglia. I don't know much else about them, unfortunately.  All I know is that her maiden name was Roncagliolo and her mother's was Guerrini.

I love the description in Laura Schenone's wonderful book about Ligurian food, "The Lost Ravioli Recipes of Hoboken: A Search for Food and Family".  (It's not just a cookbook-- it's a wonderful read!) The author writes:
"The story begins at Genoa's port, with its ancient layers, its grittiness, its eye towards the Mediterranean Sea.  here we cross paths with Greek, ancient Roman and Arab worlds during much earlier eras of globalization.  Olives, wine, and wheat traveled along these water routes. Migrations began and ended...But the story also begins in the mountains, with ancient Ligurian people who were here thousands of years agom allied not with the water but with wood and stone. It's a story of steepness and difficulty, of chestnuts and mushrooms and gathered greens..."

This recipe, though lightened up (no olive oil or pine nuts) and made vegan, I think retains the character of the original.  It is delicious served over ravioli stuffed with greens, or a simple dish of cooked linguine or tagliatelle.  This time I used farfalle (bowtie pasta) and added chopped cooked rapini (broccoli rabe), which adds a nice slightly bitter note to contrast with the creamy nut sauce, and reminds me of my fore-mothers gathering wild greens in the hills beyond Genoa. I hope you enjoy it!

Printable Copy

BRYANNA'S VEGAN SALSA DI NOCI (CREAMY ITALIAN WALNUT SAUCE)  
(GF and can be soy-free)
Servings: 4
Yield: 2 cups sauce

This is enough sauce for about 12 oz. pasta, plus 1 1/2 to 2 cups of cooked, well-drained vegetables. It's a modern, lighter version of a very ancient Ligurian sauce to serve on pasta or stuffed pasta (pansotti, or "potbellied" ravioli). Very simple to make! This is a slightly updated version of the recipe in my vegan Italian cookbook "Nonna's Italian Kitchen".
NOTE: Traditionally, no pepper is used in this sauce.

3/4 cups chopped walnuts
2 cups plant-based milk
1 tsp vegan chicken-style broth powder or paste
1 small clove garlic, crushed
1/4 tsp freshly-ground nutmeg
2 Tbs vegan Parmesan substitute (Earth Island/Follow Your Heart Vegan Parmesan-Style Cheese Alternative, Go Veggie! Vegan Soy Free Parmesan Grated Topping, walnut-based Parma!,  or homemade alternative of choice
salt to taste (about 1/2 tsp.) 
TO SERVE: More of the same vegan Parmesan sub of your preference to sprinkle on top of the pasta

Heat an 8" cast iron skillet, or other heavy skillet, over high heat. Add the walnuts and reduce the heat to medium. Toast the walnuts, stirring frequently and watching them constantly, until they turn color a shade and smell toasty. Remove them from the pan.

Combine the milk, broth powder or paste, garlic, and walnuts in a blender and blend until smooth. Pour into a heavy 1 qt. or 1.5 qt saucepan. Bring to a boil over medium-high heat and keep at a low boil until it has reduced somewhat and thickened to a sauce consistency. Remove from the heat and add the nutmeg,  optional herbs, if using and the Parmesan alternative.

Taste for salt (pepper is not traditional in this sauce). Heat gently before serving with cooked, drained pasta (see text above), alone or with cooked vegetables, such as chopped cooked rapini (broccoli rabe).

 Nutrition Facts (for the sauce only) 
Nutrition (per serving): 212.6 calories; 65% calories from fat; 16.3g total fat; 0.0mg cholesterol; 240.6mg sodium; 224.8mg potassium; 9.0g carbohydrates; 2.5g fiber; 2.8g sugar; 6.5g net carbs; 8.2g protein.


Enjoy!

I apologize for not blogging for so long!  Since (Canadian) Thanksgiving, we've had lots of family staying over, in and out, and I've been just keeping up with work and day-to-day stuff.  Consequently, I've done more quantity cooking than innovative cooking, and made many dishes from leftovers and/or foods that need to be used up.  But I did make a few dishes which were tasty enough to jot down (and take some pictures), and I'd like to share two of them with you today. One is based on chanterelle mushrooms, which are in abundance here right now, and the other on one of my current favorite vegetables-- leeks.  Leeks are so delicious, and not only in soup!  When roasted, they are out of this world!

The first recipe is a soup I made with chanterelle mushrooms picked here on Denman Island, BC.  If you don't have chanterelles, use any favorite mushroom instead.

Printable Recipe

BRYANNA'S CREAMY MUSHROOM AND QUINOA SOUP

Serves 6 (Can be GF and/or Soy-Free)

Light and a bit sohisticated, but satisfying.

3/4 lb. mushrooms (preferably chanterelles, but use whatever variety available to you), cleaned

1 Tbsp oil or vegan butter (try my homemade vegan palm oil-free Buttah)

salt
1 small onion, chopped

2 cloves garlic, minced

1/2 cup chopped vegan "ham" OR 1/4 cup vegan bacon bits soaked in 1/4 cup very hot water

(For GF and/or Soy-Free, you may have to use homemade Shiitake "Bacon", chopped)

3 Tbsp dry sherry (or non-alcoholic white wine)

1 Tbsp unbleached flour (can be GF)

1 tsp. dried thyme leaves (or 1 Tbsp chopped fresh)

4 cups "chickeny" vegan broth + 1  extra tsp. broth paste or powder (I like Better Than Bouillon Vegan No-Chicken Broth Paste)

1 cup whole cooked or canned white kidney or cannellini beans, rinsed and drained

1 cup cooked or canned white kidney or cannellini, rinsed, drained and pureed with a bit of the broth until creamy (use a hand/immersion blender or regular blender)

NOTE: Other beans  you could use would be Great Northern or small white beans

To Finish:

1/2 cup So Delicious Original Coconut Milk Creamer (or other favorite non-sweet  vegan creamer)

2 cups cooked quinoa (or 1/2 quinoa and 1/2 medium bulgur or millet)

Slice the mushrooms.  Heat the oil or butter in a large heavyskillet over high heat.  Add the mushrooms, salt lightly, and turn the heat down to medium-high.  Saute until the mushrooms exude their juice.  Add the onion and garlic and keep sauteing (adding small squirts of water as needed to keep from sticking).  When the onion is soft, stir in the flour until well mixed. Stir in a little of the broth to distribute the flour throughout the mixture. Scrape all the contents of the skillet into a soup pot with the remaining ingredients (EXCEPT for the creamer and quinoa). Bring to a boil, then turn down to a simmer.  Cover and cook for 15 minutes.

Stir in the creamer and the cooked quinoa.  Taste for salt.  Serve hot.

Note: If leftover soup gets too thick, add a bit more creamer or any plain nondairy milk.

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Printable Recipe

BRYANNA'S GARLICKY ROASTED LEEK AND CAULIFLOWER PASTA WITH KALAMATA OLIVES AND CREAMY LOWFAT PASTA SAUCE (can be GF and/or Soy-Free)
Serves 6
The roasted vegetables add so much flavor to the simple sauce and pasta-- you'll be amazed! Not much oil is needed for roasting the vegetables and the sauce is very low in fat, BTW.

Make ahead and set aside: 1 recipe Bryanna's Low-Fat Quick Creamy Sauce for Pasta (recipe here)
NOTE: Use the wine option in the recipe (can be non-alcoholic) and also the miso option.  Use the tahini also, if possible.
3 large leeks, or 4 medium leeks
12 large cloves of garlic, peeled and sliced
about 8 oz. of cauliflower, trimmed and sliced to make about 4 cups
olive oil
salt
1/2 to 1 cup of vegan "Chickeny" broth (I like Better Than Bouillon Vegan No-Chicken Broth Paste)
1/4 cup pitted Kalamata olives, sliced in half lengthwise
12 oz. dry farfalle (butterfly or bowtie pasta-- can be GF variety)
salt and pepper
Go Veggie! Soy Parmesan or other favorite vegan parmesan

Preheat the oven to 450 degrees F.

Cut off the very dark green parts of the leeks (I save them to add to other soups) and trim away the root ends. Cut the white parts in half lengthwise and clean them thoroughly under cold running water. Place them cut-side-up in a large baking pan oiled with olive oil.  Nestle the garlic slices around the leeks. Spray with olive oil from a pump-sprayer  and sprinkle with salt.

Place the cauliflower slices in another oiled baking pan and spray with olive oil from a pump sprayer. Sprinkle with salt.  Add 1/2 cup of the broth.  Place both pans, uncovered, in the hot oven.

While the vegetables roast, heat salted water for the pasta in a large pot.  When it boils, add the pasta and cook about 10 minutes, or until "al dente".

Keep an eye on the vegetables.  I stirred the cauliflower around a bit-- the broth should evaporate and some of the cauliflower will brown, but add more broth if necessary to tenderize it.  I didn't stir the leeks-- they gave off enough juice to keep them moist and brown them and the garlic nicely, as you can see below.

Chop the roasted garlic and slice the roasted leeks:

When the pasta is cooked and drained, add it back to the drained pasta pot, along with the roasted vegetables, olives and the pasta sauce. Add salt and pepper to taste.

Serve in shallow pasta dishes with vegan parmesan to sprinkle on top.

Enjoy!