Showing posts with label peas. Show all posts
Showing posts with label peas. Show all posts
Sunday, June 14, 2015
GREEN AND GOLD QUINOA-VEGETABLE PILAF
My husband isn't crazy about quinoa. I often cook it half-and-half with bulgur wheat because he likes it better that way. But last night I made a recipe that I had devised back in 2008 for my old newsletter. It seemed like the perfect dish to accompany cutlets from my book "World Vegan Feast", topped with my low-fat vegan version of the Peruvian Salsa de Mani-- a creamy peanut sauce spiced up with aji amarillo (a Peruvian yellow chile pepper). He loved it-- success!
I hope you'll enjoy this pilaf as much as we did.
Printable Copy
BRYANNA'S GREEN AND GOLD QUINOA-VEGETABLE PILAF
Serves 6-8
1 1/2 Tbs olive oil
1 cup diced zucchini, yellow pattypan squash, peeled winter squash OR peeled orange sweet potato
1 cup chopped leeks (both green and white parts)
1/2 large onion, chopped
2 stalks celery, chopped
1 1/2 cups quinoa
2 1/2 cups vegan "chicken" style broth
1 cup frozen baby peas, thawed and drained
1 cup frozen or fresh corn kernels, thawd and drained
3 Tbs vegan soy parmesan (I use Go Veggie!)
freshly-ground black pepper to taste
In a nonstick skillet, heat the olive oil. Add the squash (or sweet potato), leeks, onion and celery and sauté until the vegetables soften. Set aside.
Toast the quinoa in a dry (ungreased) heavy saucepan until it smells toasty, stirring continually with a wooden spoon. Add the sauted vegetables, along with the broth. Bring to a boil, and then turn heat down to low and simmer for 15 minutes, covered.
After the quinoa has cooked for 15 minutes, add the thawed and drained peas and corn and cook for about 5 minutes longer, or until the quinoa is cooked through.
Stir in the vegan parmesan and pepper to taste, and fluff with a fork before serving.
Nutrition Facts
Nutrition (per serving): 202.8 calories; 20% calories from fat; 4.7g total fat; 0.0mgcholesterol; 40.9mg sodium; 422.8mg potassium; 33.5g carbohydrates; 3.9g fiber; 2.2g sugar; 7.1g protein
Saturday, September 21, 2013
PERUVIAN-STYLE CORIANDER RICE WITH PEAS
My father, Alejandro Jaime Urbina (photo below), was Peruvian, so I have "veganized" over 30 well-known Peruvian dishes-- several of them are in my last book, "World Vegan Feast".
The following recipe, from an earlier book of mine, "20 Minutes to Dinner", is loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and I like the Peruvian addition of a dark beer as part of the liquid.
Peruvian food is unique and delicious-- a cultural mix of native
Indian, Spanish, African, Italian, Chinese and, more recently, Japanese
cooking.
(You can see photos of many of the Peruvian dishes I've "veganized" at this link-- and you don't need a Facebook account to see the photos!)
(You can see photos of many of the Peruvian dishes I've "veganized" at this link-- and you don't need a Facebook account to see the photos!)
The affluent eat meat daily, but the poor eat a mostly vegetarian diet (except for the ubiquitous lard!) based on Peruvian staples: potatoes, peppers, peanuts, corn, squash, sweet potatoes, beans, and sometimes quinoa. (We were never served quinoa when we stayed in
PS: If you have heard that eating quinoa is hurting South American farmers, you might want to read this.
Peruvian cuisine is not only varied, but can be spicy. However, it's is not nearly as hot as Mexican (the Peruvian pepper sauce, ají, is usually served on the side). A pepper used frequently in
If you want to read more about Peruvian cooking (not vegetarian, though), read “The Art of Peruvian Cuisine" by Tony Cussler. The introduction describes much of the international background to modern Peruvian cuisine.(There's also a Volume 2.) Other books are "The Art Of South American Cooking" by Felipe Rojas-Lombardi, who was another Peruvian with an Italian mother, like my father, and "TheExotic Kitchens Of Peru" by Copeland Marks, which contains quite a bit of information on the Chinese and Japanese influence on modern Peruvian cooking.
Tony Cussler,
writes “When you sit down to a meal in Peru
What I cook is a sort of "Novoandino/New Peruvian"-style (the use of native ingredients, rescued recipes and innovative dishes), vegan-style.
Here is an article about Peruvian
cuisine :
NOTE: My loosely-adapted version of "Arroz con Pato" virtually omits the handfuls of fresh cilantro which are common in this dish, for the simple reason that my husband hates cilantro. Add it, by all means, if you like it.
Printable Copy
BRYANNA'S PERUVIAN-STYLE CORIANDER RICE WITH PEAS
Serves 6 (Can be GF and/or soy-free; can be fat-free)
From my book "20 Minutes to Dinner".
NOTE: If
you are not on a low fat regimen, you can sauté the 1st four ingredients in olive oil with a bit of dark sesame oil (my substitute for lard), if you like. Otherwise,
proceed as per instructions.
1 large
onion, minced
1 red bell
pepper, seeded and diced
2 T. minced fresh, pickled or canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers-- it is sometimes available as a paste)
6 large
cloves garlic, minced
2 T. minced fresh cilantro, or more if you really love the stuff! (I use Italian parsley instead because DH doesn’t like cilantro)
2 T. minced fresh cilantro, or more if you really love the stuff! (I use Italian parsley instead because DH doesn’t like cilantro)
1 T. ground
coriander
1 tsp.
ground cumin
2 cups white basmati, or converted rice
2 c. dark
beer, ale, or stout (can be dealcoholized) (See vegan beer, stout, ale directory here.)
1 cups boiling
water with enough chicken-style vegan bouillon cubes, powder or paste for 3
cups broth
1 cup
frozen peas, thawed and drained
freshly-ground
black pepper to taste
PROTEIN (Choose one):
2 cans
Chinese vegetarian "roast duck" (mun chai'ya) (also available in Asian grocery stores and some large supermarkets), rinsed, drained and cut into smaller chunks
2 cups reconstituted Soy Curls or commercial vegan "chicken" strips
2 cups
seitan, or commercial savory baked tofu or tempeh, or other poultry substitute, cut
into cubes and browned in a
non-stick pan
1 can (or 1 1/2 cups cooked) chickpeas, rinsed and drained
OPTIONAL ADDITIONS (Choose one):
1 lb. small whole small cremini (brown) mushrooms, browned
1 can (or 1 1/2 cups cooked) chickpeas, rinsed and drained
OPTIONAL ADDITIONS (Choose one):
1 lb. small whole small cremini (brown) mushrooms, browned
1 can (or 1 1/2 cups cooked) corn, drained
In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil from a pump sprayer, saute the
onion, bell peppers, hot peppers, and
garlic until the onion begins to brown a bit. Add water a squirt at a time to
keep them from sticking, as needed. Add the cilantro, coriander, and cumin, and
stir-fry for a minute. Add the raw rice
and stir-fry briefly. Pour in the beer
and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using. Bring to a
boil, cover and cook for 15-20 minutes, or until the rice is done. Toss ingredients and taste
for salt and pepper.
Enjoy!
Monday, May 13, 2013
FUSION NAAN PIZZAS AND MESSING AROUND WITH FLATBREADS
 |
| Naan Pizza |
 |
| Leek and vegan cheese flatbreads for dinner last night-- so good! |
All this ruminating on bread reminded me of a recipe I developed for my old newsletter, The Vegan Feast, a few years ago-- a sort of pizza with a base of vegan naan and an Indian-style pea/tomato sauce, topped with vegan cheese and rich-tasting browned onions. So, I offer it to you here while I make a few more flatbread discoveries for the next post. Bon appetit!
Printable Recipe
BRYANNA'S FUSION NAAN PIZZAS WITH INDIAN TOMATO SAUCE WITH PEAS, ARUGULA, VEGAN MOZZA, AND CRISPY BROWNED ONIONS
Serves 12 Yield: 6 pizzas
I
wanted to have a casual Indian fusion meal for friends one evening a few years ago, and this is
the main dish I was thinking about for days before. It turned out to be a big hit, and a good choice for a casual company meal, because all of the components can be made either
early in the day, or even a day or two ahead of time.
NOTE: Naan for pizzas can be baked several
hours ahead of time. Bake them for only
3 minutes or so, or until they are risen and set, and starting to become
golden. You need to underbake them because they will bake again with the
toppings. Remove them with a peel or long-handled spatula. Place them inside of
an open paper bag until time to make the pizzas.
6 Vegan Naan Bread, slightly under-baked
(see my book "World Vegan Feast" for my vegan recipe)-- mine are
about 9 x 7-inches
OR use
commercial naan (if you can find some without dairy) OR vegan pita (uncut)--
you may need to use 1 or 2 more of these
UPDATE: or use one of these flatbread doughs: My 1st flatbread dough; my 2nd flatbread dough-- both no-knead.
UPDATE: or use one of these flatbread doughs: My 1st flatbread dough; my 2nd flatbread dough-- both no-knead.
Crispy Browned Onions: **You can make these ahead of time, even the day before.**
4 large onions, thinly-sliced
2 tablespoons olive oil
1 teaspoon salt
Indian Tomato Sauce with Peas:
2 tablespoons grated fresh ginger
1 tablespoon chopped garlic
1 medium onion, minced
1 teaspoon salt
1 teaspoon turmeric
1 tablespoon garam masala or curry powder
1 teaspoon ground coriander
1 pinch cayenne
1/4 cup water or vegetarian broth
1/ 14 oz can tomatoes with juice, mashed
with your fingers
1 1/2 cups frozen petit pois (young green
peas)
1 teaspoon sugar
Additional:
2 cups raw arugula (approximately)
Crispy Browned
Onions: Heat the olive oil in a large well-seasoned skillet over high heat. Add the thinly-sliced onions and salt. Saute for several minutes, then reduce the
heat to medium. Cook the onions,
stirring often, for about 15 minutes.
You want them to be deep brown and a little crispy. When the are done, set the pan aside, off the
heat.
Indian Tomato Sauce with Peas: Add the ginger
and garlic to a large well-seasoned skillet over high heat, and stir-fry with a little bit of water
for a minute. Add the onion and stir-fry until it is soft, about 5 minutes,
adding a squirt of water as needed to keep from sticking. Add the seasonings
and 1/4 cup of water or broth, stirring around well, then add the tomatoes,
peas, and sugar, and simmer for 10-15 minutes.
Set aside.
Assembling and Baking the Pizzas: About 1/2 an
hour before you want to serve the pizzas, set an oven rack in the
upper-middle rung. Place a large baking stone (or 2 or more smaller ones) or baking tiles (leaving a 1-inch gap around the border), or a large cast iron skillet (or 2 smaller ones), or griddle or pizza pan , on the oven rack. Heat the oven to 450°F.
My homemade Naan
Place the naan (or pita) on your work surface
and cover all them evenly with the Indian Tomato Sauce. Distribute the shredded mozza evenly between
the pizzas.
Place the raw arugula
over the mozza. Top with the Crispy
Browned Onions.
Place the pizza on a baking peel, a large dough scraper/bench knife, cake or cookie lifter, or a small rimless baking sheet-- whatever
you are using to transfer the pizzas to the baking stone or alternate. Transfer
to the baking stone and bake as directed below.
To use a peel, or alternate, dust it lightly
but thoroughly with flour, cornmeal or semolina, gently pull the pizza onto it, letting one edge hang off the rim a bit, if necessary. As you place the front tip of the peel AT THE BACK
END of the hot stone or skillet, etc., pull the peel out sharply, and the pizza will slip onto the hot surface. Close the oven door quickly. If your
stone is big enough, add a second pizza.
Bake each pizza (or pair of pizzas)
for 3-5 minutes each, remove immediately and repeat until the others are
cooked. Cut them in half and serve
immediately!
Nutrition (per serving): 338.0 calories;
36% calories from fat; 13.8g total fat; 0.0mg cholesterol; 900.6mg sodium;
281.2mg potassium; 45.0g carbohydrates; 3.8g fiber; 5.5g sugar; 9.3g protein;
7.1 points.
Enjoy!
Monday, February 28, 2011
GOT SOME LEFTOVER COOKED QUINOA? THIS SOUTH AMERICAN SOUP IS A GOOD USE FOR IT!
As you might have gathered, I'm experimenting with "veganized" South American food lately-- especially Peruvian (my dad's background) and Ecuadorian (my youngest grandson is part Ecuadorian). I've also been experimenting with various ways to use quinoa, Quinoa, Soul Food of the Andes. (See this post for a hot quinoa beverage.) One day, recently, I had some leftover cooked quinoa, and everything else in the house that I needed to try this common type of Andean soup. It's an easy soup to put together, and open to many variations. I took the liberty of adding some colorful and delicious butternut squash to the soup, which fed us heartily for several lunches!
You know, it's interesting that alot of Andean food is meat-based (and in Peru, chicken and seafood are used frequently), but in the time of the Incas, the diet was heavily vegetable and corn-based. It is estimated that the Inca cultivated around seventy crop species. According to http://peru-facts.co.uk/inca-food.html, "The Inca diet was mainly vegetarian based and involved them eating vegetables such as potatoes as their staple diet. Although potatoes were the main source of food for the Incas other food such as quinoa, beans, squash, sweet potatoes, avocados, tomatoes and manioc were also heavily involved within the Inca peoples diet."
Printable Version
BRYANNA’S VEGAN VERSION OF ECUADOREAN-STYLE QUINOA SOUP
Serves 10
"Veganized" from a recipe at laylita.com which contains beef.
1 Tbs olive oil
1 cup chopped onion
4 cloves garlic, minced
4 to 6 canned Italian tomatoes, chopped
1 tsp ground achiote
(annatto) OR paprika with a pinch of turmeric
(annatto) OR paprika with a pinch of turmeric
1 tsp of ground cumin
2 cups reconstituted textured soy protein chunks
(1 generous cup dry, simmered for about 15 minutes in 2 cups flavorful broth)
OR seitan chunks (homemade or commercial), OR commercial "beefy" strips, such as Gardein, President's Choice, Lightlife, Yves, etc., OR SoyCurls
(1 generous cup dry, simmered for about 15 minutes in 2 cups flavorful broth)OR seitan chunks (homemade or commercial), OR commercial "beefy" strips, such as Gardein, President's Choice, Lightlife, Yves, etc., OR SoyCurls
10 cups vegetarian broth (you can use a "no-beef" broth, such as Better Than Bouillon No-Beef vegetarian base
, OR a lighter broth
with 1 Tbs Marmite
added)
4 medium Yukon Gold potatoes, scrubbed and cubed
, OR a lighter broth with 1 Tbs Marmite added)4 medium Yukon Gold potatoes, scrubbed and cubed
2 1/2 cups frozen peas
2 cups cooked quinoa
(not too soft!)
(not too soft!)
2 cups peeled and trimmed, winter squash in 1/2-inch cubes
OPTIONAL: 4 Tbs minced parsley (or 4 tsp. dried
)
)
2 Tbs minced cilantro (or 2 tsp. dried
)
)
Salt and freshly-ground black pepper to taste
Garnishes:
Hot sauce or South American ají
(such as Ají Amarillo paste or Aji Rocoto paste
or huacatay sauce
)
(such as Ají Amarillo paste or Aji Rocoto paste or huacatay sauce)
OPTIONAL: Avocado chunks tossed with a bit of lime juice.
Heat the olive oil in a large heavy pot over medium-high heat. Add the onions, garlic, tomatoes, achiote or paprika, and cumin, and stir-cook cook for about 5 minutes, stirring often.
Add the soy protein or seitan chunks, and stir-cook for another 5 minutes or so. Add the broth and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
Add the potatoes, peas, cooked quinoa, and squash. Bring to a boil again, then reduce the heat to low and simmer for another 20 to 30 minutes or until the potatoes and squash are tender. Add the chopped parsley, chopped cilantro and salt to taste.
Serve with hot sauce or aji and the optional avocado, if you wish.
Nutrition Facts
Nutrition (per serving): 181.6 calories; 10% calories from fat; 2.2g total fat; 0.0mg cholesterol; 548.1mg sodium; 873.8mg potassium; 32.9g carbohydrates; 5.4g fiber; 5.2g sugar; 27.5g net carbs; 10.7g protein; 3.0 points.
Salud!
Salud!
Wednesday, July 7, 2010
WHAT TO DO WITH SOY CURL CRUMBS (OR SEITAN YOU DON'T LIKE MUCH!): VEGAN MURGHI KA KEEMA
A tasty way to use those crumbs at the bottom of a box or package of Soy Curls™ (see below for the other option)! (Sorry about the lousy photo!)
I've used Butler Foods Soy Curls™ in several recipes on this blog. Here's a post with info on purchasing, storing and using them. As I wrote in that post: "They are somewhat like dried textured soy protein, but superior in texture and also less processed. They are made from the WHOLE soybean, so they contain all the fiber, and have no additives or preservatives....When reconstituted in hot broth (which takes only 5 minutes or so), the strips are like tender chicken (though you could flavor them differently). (I usually reconstituted more than I am using at that particular time and freeze the remaining for really quick meals.) They are very versatile and wonderful for stirfries, casseroles, etc..."
I buy them in bulk-- 12 lbs in a large box. 12 lbs. may not sound like much, but it's ALOT of Soy Curls™! I usually split a box with a friend. I end up with a couple of bags of Soy Curl "crumbs" which make their way to the bottom of the box. They can be used in recipes that call for TVP granules, but hey are more tender and "chicken-like". Sometimes I add them to soups and they are great for Chinese dumpling fillings! These reconstituted "crumbs" could also be used in taco and enchilada fillings, cabbage rolls, white chili, lasagne, biscuit gravy, "chicken" salad or sandwich spread, spaghetti sauce, pasta casseroles, shepherd's pie, spring rolls, fried rice, sloppy joes...
I reconstituted my last a batch of "crumbs" in boiling water and ended up with about 7 cups reconstituted. I squeezed them pretty dry and mixed with 1/4 cup low-salt "chicken-y" veggie broth powder, 1/4 cup nutritional yeast flakes and 2 tablespoons of soy sauce, then packed them in small quantities in zip-lock bags to freeze. I made an Indian-style dish with a portion of them and it was delicious! I'll share it with you below.
THE OTHER OPTION: Today I was checking my freezer for things that needed using up and found a bag of "ground chicken seitan". Oh, I remember now-- I had made a recipe for seitan which I didn't really like, but hated to waste, so I ground it up in the food processor, froze it and forgot it. It was perfect for this dish, too, so, take your pick!
Printable Recipe
BRYANNA'S VEGAN MURGHI KA KEEMA (Indian, Pakistani, Sri Lankan)
Serves 4
This is not a pretty dish, but it's yummy and very quick and easy to make (under 10 minutes!). We served it with brown basmati rice, tofu sour creme (commercial or homemade), and chutney.
1 Tbs. olive oil
1/ 1" stick cinnamon
1/4 teaspoon ground cardamom
2 bay leaves
1 small onion (4oz.), chopped
3 cloves garlic , minced
2 tsp. finely grated fresh ginger
3 cups reconstituted and flavored Soy Curls™ "crumbs" OR ground "chicken seitan" (see text above for both)
1 cup chicken-style vegetarian broth
1 1/2 cups fresh or frozen peas -- lightly cooked or just thawed out with hot water and drained
1 tsp. garam masala (or curry powder-- more if you want it hotter)
1/4 tsp. ground turmeric
1/4 tsp. cayenne (more if you want it hotter)
1/2 -3/4 tsp. salt
2 Tbs. fresh lemon juice
freshly ground pepper to taste
Pour the oil into a wide cast iron or hard anodized aluminum skillet
or carbon steel wok
or stir-fry pan over medium-high heat. When the oil is hot, add the cinnamon, cardamom, and bay leaves. Stir-fry for a few seconds. Add the onion.Stir-fry until the onion pieces turn brown at the edges. Add the garlic and stir for a few seconds. Add the ginger and stir for another few seconds.
Now Add the reconstituted Soy Curls™ "crumbs" (or ground seitan), and the broth. Stir-fry until any lumps are broken up. Now add all the remaining ingredients.
Stir to mix and cook at high heat for another 2-3 minutes, stirring. The broth should be almost absorbed, but it should be moist.
Note: remove the whole spices - bay leaves, cinnamon stick - before eating.
Enjoy!
Tuesday, June 16, 2009
AN EASY, ELEGANT, LEMONY PASTA DISH
 |
| Pasta with Lemon, Asparagus, Peas and Vegan "Ham" |
I posted a picture of this dish on a blog post back in May and promised to post the recipe. I'm finally getting around to it, after all of those desserts!
If you like creamy, lemony foods, you'll love this dish! And it's super easy and low-fat, as well! A perfect early summer supper dish.
Printable Recipe (sauce recipe included)
BRYANNA'S PASTA WITH LEMON, ASPARAGUS, PEAS AND VEGAN "HAM"
Serves 6
1 recipe Bryanna's Quick Creamy Sauce for Pasta (I used the sherry option)
1 lb. fresh asparagus, trimmed and cut into about 1" pieces
1 lb. wholewheat spaghetti or fettucine
approx. 2 cups slivered vegan "ham", loose-packed (such as Yves [I actually prefer their "bacon" to their "ham"])
1 1/4 cups frozen petit pois (baby peas), thawed
the juice of 1 large lemon
1/3 to 1/2 cup vegan Parmesan substitute (Follow Your Heart (Earth Island in Canada brand is excellent)
zest of 1 large organic lemon (use a citrus zester, if possible, for long slivers of zest, as pictured)
a handful of chopped chives
Make the Quick Creamy Pasta Sauce and set aside.
Put a large pot of salted water on to boil for the pasta.
Steam or blanch the asparagus pieces until just crisp-tender, and quickly run them under cold water to stop cooking. Drain and set aside.
When the water boils, add the pasta and cook until al dente.
While the pasta cooks, brown the ham slivers lightly in a large sauté pan, stir-fry pan or skillet (use a spray of oil from a pump-sprayer, if necessary). Add the peas and asparagus to the pan and stir-fry just to heat them up. Add the lemon juice to the Quick Creamy Pasta Sauce and then add the mixture to the skillet, along with the Parmesan substitute of your choice. Stir it around over medium heat until the sauce bubbles.
Drain the pasta and add it to the skillet and toss with the sauce so that everything is coated and the ingredients are evenly distributed.
Divide the pasta dish evenly between 5 pasta bowls or plates (preferably warm ones). Top each serving with some of the lemon zest and chives and serve immediately.
Nutrition (per serving): 459.4 calories; 5% calories from fat; 3.1g total fat; 0.0mg cholesterol; 1271.8mg sodium; 724.2mg potassium; 77.2g carbohydrates; 5.7g fiber; 3.9g sugar; 71.5g net carbs; 33.4g protein; 8.6 points.
Enjoy!
Tuesday, December 23, 2008
A VERSATILE LOW-FAT CREAMY PASTA SAUCE FOR QUICK MEALS BETWEEN FEASTS
This isn't a Christmas or holiday recipe, but we do need some quick meals between cooking, cleaning, shopping, feasting, and present-wrapping! The following sauce is great to have in your fridge, or to whip up literally in minutes, and use to create a yummy pasta dish in teh time it takes to boil the pasta!
Have a wonderful holiday!
Printable Recipe
BRYANNA’S QUICK CREAMY SAUCE FOR PASTA
Yield: 4 1/4 cups
This recipe (adaptedfrom my first cookbook, “The Almost No-Fat Cookbook”) is one of the most versatile and effortless sauces around, so don't be afraid to make this large amount. It can be used in a number of pasta dishes, and leftovers can be used in creamy soups and casseroles, to moisten stuffed baked potatoes or mashed potatoes, on vegetables..etc..
1 1/2 cups cold water
12.3 oz (1 a box) of extra-firm SILKEN tofu OR (for soy-free) 1 1/2 cups cooked or canned, rinsed and drained white beans, packed down
1/4 cup dry white wine
OR 3 tablespoons water plus 1 tablespoon balsamic vinegar or lemon juice
1/3 cup nutritional yeast flakes
2 tablespoons cornstarch
1 1/2 tablespoons "chicken-style" veggie broth powder or paste
2 teaspoons salt OR 2 tablespoons light miso plus 1 tsp. salt
2 teaspoons garlic granules or powder
1 1/2 cups hot water
OPTIONAL: 2 T. tahini
Combine in a blender the first 1 1/2 cups water and all of the rest of the ingredients EXCEPT the 1 1/2 cup HOT water.
When the mixture is smooth, pour it into a heavy saucepan or a medium microwave-proof bowl. Whisk in the 1 1/2 cups hot water.
Stir constantly over high heat until it comes to a boil. Turn down and simmer for a few minutes, until it thickens.
MICROWAVE OPTION: Pour the blended mixture into a large microwave-safe bowl. Cook, covered, on High for 3 minutes. Whisk well and cook, covered, on High for 3 more minutes, or until thickened. Whisk well.
Nutrition Facts (with no tahini)
Nutrition (per 1/4 cup): 24.8 calories; 16% calories from fat; 0.5g total fat; 0.0mg cholesterol; 251.2mg sodium; 96.0mg potassium; 2.8g carbohydrates; 0.8g fiber; 0.3g sugar; 1.9g net carbs; 2.8g protein; 0.4 points.
PASTA ENTREES USING QUICK CREAMY SAUCE
You don't really need a recipe to make a variety of tasty dishes with pasta of all types and Quick Creamy Sauce-- just use your imagination. One recipe of sauce is enough for 2 lbs. of tossed pasta, or 1 lb., if the sauce is going to be cooked into it like a casserole (the pasta “sucks” up the sauce when it’s baked!)
NOTE: Pasta also really soaks up this sauce as it cools, so you'll have to add a bit of water, broth or nondairy milk when reheating leftovers.
You can toss the sauce with pasta and add chopped cooked (fresh or frozen) vegetables, such as frozen chopped spinach (well-squeezed), arugula or other greens, peas, asparagus, onions and cabbage, broccoli; sauteed or grilled mushrooms; grilled or roasted vegetables; rehydrated (or marinated) and sliced sundried tomatoes; roasted peppers or rinsed marinated artichokes from a jar; strips of any cooked vegan chicken substitute or commercial marinated tofu; strips of vegetarian "deli meats" or seitan; chopped fresh parsley and other herbs; dairy-free pesto; vegetarian "Italian sausage", cooked and crumbled; hot tomato salsa or drained canned diced tomatoes; etc…..
For a Spaghetti a la Carbonnera-like dish, toss the sauce with 2 lbs. of spaghetti, freshly cooked, 1/4 cup of soy bacon chips or 1 cup of diced vegetarian "ham" or "bacon", and add lots of freshly-ground black pepper and vegan parmesan to taste. I like to also add some barely-cooked frozen petit pois (baby peas).
For "Straw and Hay", follow the Carbonnera recipe above, but use half regular and half spinach fettucine with the sauce, adding the peas.
For Southwestern Pasta, mix your favorite pasta shape with the sauce, chopped tomatoes, canned corn, sauteed onion, garlic, and zucchini, and some chile flakes (or maybe some salsa). Another option is roasted bell pepper strips (any or all colors).
For Creamy Green Pasta, add lots of steamed, chopped greens (squeezed dry) to the sauce.
For Pasta ala Primavera, add grilled vegetables—red pepper strips, diagonally-cut asparagus, mushrooms, broccoli, cauliflower, etc., and perhaps frozen baby peas or snap peas, which you can throw into the pot with the pasta as it boils, during the last couple of minutes. Add freshly-ground black pepper and soy parmesan.
Happy Holidays!
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