Difference between revisions of "Italian Cuisine Recipes"
From Philosophical Vegan Wiki
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Servings: 4 | Servings: 4 | ||
| + | Ingredients: | ||
| + | |||
| + | FOR SAUCE | ||
| + | *2 1/2 cups soy milk | ||
| + | *3 tbsp miso paste | ||
| + | *5 tbsp nutritional yeast | ||
| + | *Black pepper to taste | ||
| + | *2 tbsp whole-wheat flour | ||
| + | FOR PASTA | ||
| + | *500g whole wheat spaghetti/linguine | ||
| + | *2 cups finely chopped arugula (or spinach/kale for different taste) | ||
| + | *2 cups quartered cherry/grape tomatoes | ||
| + | *3 cloves garlic | ||
| + | *1/2 cup chopped walnuts (hazelnuts and almonds also work) | ||
| + | *2 tbsp nutritional yeast | ||
| + | *Black pepper to taste | ||
| + | *1 lemon (optional) | ||
| + | *Chopped walnuts (optional) | ||
| + | |||
| + | Instructions: | ||
| + | *In a large bowl, stir together your arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Let sit on the side. | ||
| + | *Bring water to a boil for your pasta. Add in your pasta and cook until al dente, then drain. | ||
| + | *In the meantime, heat up the soy milk on medium heat in a pot for 5 minutes, stirring every now and then to prevent it from sticking to your pot. | ||
| + | *Whisk in the miso paste, nutritional yeast, and black pepper until no lumps remain. | ||
| + | *Once the sauce starts lightly bubbling, reduce your heat to low and slowly whisk in your flour until no lumps remain. Increase to medium-high heat and bring to a boil while you continue to whisk. | ||
| + | *Put your drained pasta in the large bowl with the arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Mix together until evenly distributed. | ||
| + | |||
| + | Serving: | ||
| + | |||
| + | Pour a small ladle of sauce on the bottom of your plate. Add in your pasta, and pour a little more sauce on the top. You can garnish your plate with chopped walnuts, and squeeze in some lemon juice for added acidity. | ||
== Risotto with mushrooms == | == Risotto with mushrooms == | ||
Revision as of 13:24, 3 August 2020
Contents
[hide]Pasta alla marinara (garlicky tomato sauce)
Difficulty: 1/5
Time: 25 minutes
Servings: 4
Super margherita pasta
Difficulty: 2/5
Time: 35 minutes
Servings: 4
Ingredients:
FOR SAUCE
- 2 1/2 cups soy milk
- 3 tbsp miso paste
- 5 tbsp nutritional yeast
- Black pepper to taste
- 2 tbsp whole-wheat flour
FOR PASTA
- 500g whole wheat spaghetti/linguine
- 2 cups finely chopped arugula (or spinach/kale for different taste)
- 2 cups quartered cherry/grape tomatoes
- 3 cloves garlic
- 1/2 cup chopped walnuts (hazelnuts and almonds also work)
- 2 tbsp nutritional yeast
- Black pepper to taste
- 1 lemon (optional)
- Chopped walnuts (optional)
Instructions:
- In a large bowl, stir together your arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Let sit on the side.
- Bring water to a boil for your pasta. Add in your pasta and cook until al dente, then drain.
- In the meantime, heat up the soy milk on medium heat in a pot for 5 minutes, stirring every now and then to prevent it from sticking to your pot.
- Whisk in the miso paste, nutritional yeast, and black pepper until no lumps remain.
- Once the sauce starts lightly bubbling, reduce your heat to low and slowly whisk in your flour until no lumps remain. Increase to medium-high heat and bring to a boil while you continue to whisk.
- Put your drained pasta in the large bowl with the arugula, tomatoes, garlic, walnuts, nutritional yeast, and black pepper. Mix together until evenly distributed.
Serving:
Pour a small ladle of sauce on the bottom of your plate. Add in your pasta, and pour a little more sauce on the top. You can garnish your plate with chopped walnuts, and squeeze in some lemon juice for added acidity.
Risotto with mushrooms
Difficulty: 3/5
Time: 45 minutes
Servings: 4
Home-made gnocchi alla bavarese (cheesy thick sauce)/ alternative with store-bought gnocchi
Difficulty: 3/5 (2/5 with store-bought gnocchi)
Time: 1 hour (20 minutes with store-bought gnocchi)
Servings: 4
