Pasta

,

Grandma DeVince's Vegan Pasta e Fagioli

,
Grandma DeVince's Vegan Pasta e Fagioli

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.

,

Baked Cheese and Vegetable Pasta

,
Baked Cheese and Vegetable Pasta

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.

,

VEGAN LEMONGRASS NOODLE SOUP

,
VEGAN LEMONGRASS NOODLE SOUP

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. 

,

Mushroom Ramen Soup

,
Mushroom Ramen Soup

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.

,

WINTER IS COMING VEGETARIAN LASAGNA

,
WINTER IS COMING VEGETARIAN LASAGNA

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

, ,
FRESH RICOTTA

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.

Follow the Unvirtuous Vegetarian and get the latest recipes and updates.