an elegant backdrop for the flavors of europe & asia
Often eschewed for its its gluten & carbs, pasta can be nutrient rich when whole grain & egg options are chosen and when paired with vegetable laden sauces. While I don't forego dairy, I generally avoid fat laden butter sauces in favor of more balanced gravies. For those with celiacs disease, don't hesitate to choose Asian rice noodles even with Italian sauces.
Sponsored Content
Smooth and creamy pasta vodka but without the heft. Squash and cashew puree provides a sweet & creamy backdrop while tomato, nutritional yeast and lemon impart a cheese-like tanginess. Unlike dairy based sauces, this one won’t break when re-heated. This is one vegan copycat I actually prefer to the original.
Pureed summer squash teams up with olive oil, cashews, and nutritional yeast to create a creamy mushroom sauce that’s both decadent and vegan.
Pasta e fagioli is an Italian staple that has as many variations as there are regions and families. With that in mind, I consider our family’s version more of a guideline than a recipe. Utilizing beans, onions, and tomato paste as a base for a flavorful stock, this recipe can be as basic or as dressed up as you’d like. Although perfectly hearty without any toppings, I borrow the same technique employed for Asian noodle soups and top with lightly cooked vegetables. Steaming or sauteeing your vegetables separately instead of cooking them in the broth allows the vegetables to maintain some snap. Just be sure to properly season those veggies with salt, pepper, or even garlic before topping up. And when fresh herbs are abundant, basil or parsley are perfect accompaniments as is cheese or nutritional yeast. Go ahead and make it your own and use whatever you have on hand.
Declaring this a light dish, would certainly be a misnomer, but compared to most macaroni and cheese or alfredo dishes, it’s undoubtedly lighter. Using a combination of buttermilk and sharp cheeses, imparts a lot of tangy flavor with a little less fat.And of course, including the brassicas not only lightens the calories but also adds contrasting flavor and texture. Butter can certainly be subbed for the olive oil for a more purist mac and cheese experience, but I like the depth of flavor that I get from olive oil.
With a full 2 pounds of summer squash, this recipe is a necessity for controlling your zucchini and squash bumper crops.
A perfect way to utlilize your end of Summer bounty… Feel free to toss in extra herbs, chilies, or a bell pepper or substitute summer squash for the eggplant. Utilize whatever basil you have on hand- Thai, sweet Italian, or lemon basil. Each have their own character and will yield delicious results.
With a full 2 pounds of summer squash, this recipe is a necessity for controlling your zucchini and squash bumper crops. Freeze the sauce in muffin tins and relish the taste of summer all year round.
These protein packed snacks are perfect with spaghetti, in a sandwich, or just as an app with tomato sauce. Skip the cheese or try cashew mozz for vegan fare, and keep the falafel size small to maximize crunch!
This everyday dish can be adorned with summer’s bounty and upgraded with fresh pasta or kept simple with dried herbs and boxed spaghetti. Make it as mild or spicy as you'd like and pair with the herbs of your choosing. Blend smooth for a luxuriously creamy texture or leave it chunky for a more rustic and tomato-y bite.
Personalize this lovely dish by garnishing with your favorite accompaniments. Add punch with chives, turn up the heat with chilies, or keep it mellow with sweet basil.
Noodle soup typically starts with a pre-made stock spiked with fish sauce and finished with crisp yet tender vegetables. This recipe skips the fish sauce for a vegan concoction. And, instead of cooking all the vegetables at the end, I incorporate half the veggies- cabbage, carrot, and tomato- into the water for a long simmer and create a flavorful broth. Then, I finish the soup by quick cooking veggies for some crunch. If, however, you use pre-made stock, you can add all the veggies at the end.
For an at-home "stir-fry" that rivals your favorite Asian restaurant, break out the grill! A grill basket is essential for this endeavor and makes this dish much easier. I add eggs for protein because I always have them, but grilled tofu is an obvious vegan substitute.
This rich, "meaty" broth starts with mushrooms for depth and roasted onions & garlic for a touch of smoke. Rounding out the the complex flavors are fennel, cinnamon, anise, and clove.
For quick weekday prep, make the broth the night before. Add the tofu to allow it to marinate in refrigerator overnight. The next day, just prepare the noodles, toss the remaining mushrooms into the stew, and simmer until just tender. Serve with the noodles and top with palate pleasing accompaniments.
Smoked mozzarella, fennel seed, and mixed mushrooms impart a "meaty" flavor otherwise absent in vegetarian lasagnas. Because this dish is a guest favorite, it's often featured at my Game of Thrones watch parties.
I love shiitakes in this recipe, but mix and match mushrooms as you see fit. If you have the time, try making the pasta and/or the ricotta cheese. Because fresh pasta readily absorbs the sauce, dried pasta really is dull by comparison. The casserole can be made in advance and freezes beautifully.
Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.
Not quite green curry and not quite Italian pesto, the coconut milk and peanuts add creaminess to the sauce, but their flavors are muted by the abundance of basil. For Thai flair, try Thai basil; for Italian, use sweet basil. Or opt for lemon basil!
Adding just a little whole milk and cheese to this dish imparts creaminess while not being heavy. But for a more decadent sauce, substitute cream or half-n-half for the milk.
A versatile dish that can be as light or as decadent as you'd like. For a simple supper, use milk and button mushrooms. When you're in a hurry, skip toasting the flour and browning the butter. Guests? Use cream or more milk instead of stock, and go wild with shiitakes and oysters.
Balanced by the fresh herbs and lime, the coconut in this dish isn't overwhelming and imbues the pasta with a light buttery base.
Instead of reheating those Thanksgiving mashed potatoes, I consider them a head start to pierogies. Paired with the leftover rando cheese, these dumplings can be frozen for a future quick dinner or finished with some miscellaneous herbs or greens and butter for a casual post-holiday dinner. I prefer to make these using a pasta machine and large ravioli molds, but you can certainly make these into the traditional pierogi shape or really any type of ravioli or filled pasta.