Tag Archives: pasta

Recipe – Homemade [Vegan] Spinach Pasta and Dipping Sauce

The Offspring and I are omnivores through and through, but there are some vegan recipes that are so good, even committed meat-eaters like us fall in love with them. Spinach Pasta with Dipping Sauce is one such recipe. The Offspring discovered it on Youtube, and it’s become a family favourite. No pics, sorry.

As with many of my recipes, there’s an official version, and then there’s my version. You’ll find both below. Enjoy. ๐Ÿ™‚

Official Version

  1. Prepare one large bunch of English Spinach by washing thoroughly to make sure there are no grains of sand or grit hidden amongst the leaves.
  2. In a large soup pot, bring just enough water to the boil to cover the bottom 1/2 inch of the pot.
  3. When the water is boiling, drop the spinach leaves into the pot and quickly toss them in the boiling water. This should not take more than a minute as the spinach wilts very quickly.
  4. Take the spinach out of the water but reserve the liquid.
  5. Allow the spinach to cool before chopping.
  6. Once chopped, add 3 cups of all purpose flour [plain flour for Aussies] and 2gm of salt to the spinach and mix together by hand until it forms a dough. If it’s too dry, add some of the reserved cooking water.
  7. Let the dough rest for 20 minutes.
  8. Knead the dough until it’s smooth and elastic.
  9. Cover with plastic wrap and rest in the fridge until ready to roll out.
  10. Fill a large soup pot with cold water and bring to the boil.
  11. While the water is coming to the boil, divide the dough into 4 -6 lumps and roll each lump out individually on a lightly floured board.
  12. Cut the rolled dough into strips.
  13. Lay the strips on baking/parchment paper until they’re all cut out.
  14. Once the water is boiling, drop the pasta into the water and cook for 1 – 2 minutes.
  15. Remove the strips from the boiling water and rinse in icy water.
  16. Set aside until all of the strips are cooked.

My Version

  1. Thaw a packet of frozen spinach… [During the pandemic we grew our own spinach, but once it went to seed I wasn’t happy about substituting supermarket spinach because it didn’t look great after ‘decontaminating’ for 3 days. Enter the frozen spinach. It made everything easier. ๐Ÿ˜€ ]
  2. Place the thawed spinach in the blender with just enough cold water to blend until smooth. At this point, the spinach looks like a beautiful green soup.
  3. Pour the blended spinach into a large bowl and add all purpose [plain] flour – a BIT AT A TIME – mixing as you go until the dough starts to hold together.
  4. Continue mixing and kneading lightly until the dough is soft but no longer super sticky.
  5. Cover with plastic wrap and allow to rest in the fridge for about 20 minutes. [From here on the process is the same as for the official version.]
  6. Fill a large soup pot with cold water and bring to the boil.
  7. While the water is coming to the boil, divide the dough into 4 -6 lumps and roll each lump out individually on a lightly floured board. The thinner you can get the dough the better.
  8. Cut the rolled dough into strips – we make them quite wide, say 2 inches or so.
  9. Lay the strips on baking/parchment paper until they’re all cut out.
  10. Once the water is boiling, drop the pasta into the water and cook for 1 – 2 minutes. I let them float to the surface and then give them an extra 30 seconds.
  11. Remove the strips from the boiling water and rinse in icy water. set aside until all of the strips are cooked.

NOTE: if you make too much of the dough to cook for one meal, put the uncooked portion in a freezer bag and freeze until you want to use it again. To thaw, simply take it out of the freezer and put it in the fridge overnight. It should be ready to use by the time you are ready to roll it into strips. This is the only pic in the entire post:

A ball of frozen spinach dough straight from the freezer

Dipping Sauce [quite spicy]

Ingredients:

  • 3 – 4 spring onions [they’re the long, skinny ones that look like leafy cigarettes]
  • 5 cloves of garlic
  • 1/3 of a teaspoon chilli powder
  • 1/2 a teaspoon salt
  • 1/2 a teaspoon sugar
  • 30 mls of peanut oil
  • 60 mls of Chinese dark vinegar
  • 30 mls of soy sauce
  • 3 mls of sesame oil
  • 125 mls of water

Method

  1. Clean the spring onions and cut the whites and greens separately
  2. Peel and crush the garlic
  3. Gently cook the white part of the spring onions in the peanut oil [to infuse the flavour].
  4. Strain the infused oil and discard the whites.
  5. Pour the hot, infused oil over the dry ingredients [and garlic] and mix.
  6. Finally, add the vinegar, soy saunce, sesame oil and water.
  7. Mix and set aside until ready to serve. Can store in the fridge for 2 – 3 days.

To serve, simply place some of the spinach pasta in individual bowls and spoon over as much of the dipping sauce as you like. Chopsticks can be used but I find the pasta is a bit slippery so stabbing it with a fork is easier. ๐Ÿ˜‰

cheers,
Meeks


Vegetarian red sauce for pasta

I’m writing this recipe for myself as much as anyone because this is the first time I’ve managed to make a really great tasting, purely vegetarian red sauce. And I want to remember how I did it! lol

So, just had the sauce with pasta for dinner, and it was rich and delicious. Please note though, I called this a ‘vegetarian’ red sauce. Not vegan. The ingredients include a bit of butter and some cream cheese. That said, you could leave out those two ingredients and I think it would still taste as good, just perhaps not as ‘rich’.

Ingredients

  • 1/2 a brown onion, chopped fine
  • 1/3 of a red onion [leftover] chopped fine [the red onion adds a bit of sweetness but if you don’t have, simply add a bit more brown onion]
  • 1 medium tomato with seeds removed and chopped fine
  • 1/2 a sweet red capsicum [bell pepper?] chopped fine
  • 2 large cloves of garlic – minced [I do it with a knife rather than the squeezy gadget as you lose too much garlic otherwise]
  • 1 sachet of Leggo’s tomato paste [2 tablespoons]
  • 1 teaspoon of sweet paprika powder [the Hungarian one if you can manage it]
  • a pinch of chilli flakes [for just a little bit of ‘heat’. Substitute a small pinch of cayenne if you don’t have the flakes]
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon table salt
  • 1 teaspoon of butter
  • 2 tablespoons of peanut oil [or olive if you prefer]
  • cream cheese [2 of the Philadelphia Snack tubs, 34gms each] or 2 tablespoons of either cream or sour cream

Method

  1. Place the oil in the frying pan with the butter [if using] and very gently cook the two kinds of onions and garlic until the onions are almost translucent. I used a heavy cast iron frying pan which gives a very even heat. If you don’t have one, turn the heat down as low as possible so the onions ‘sweat’ very gently. You do NOT want them to brown.
  2. Add the capsicum, chopped tomato, salt, black pepper and chilli flakes and keep cooking until the two vegetables have softened a little.
  3. Add the tomato paste and stir in.
  4. Add the paprika powder and stir in.
  5. Add about 1 tablespoon of water and stir in [just to stop the paprika from burning].
  6. Cover with a lid and cook for about 5 minutes.
  7. Check the sauce and add about 1/4 cup of water. Cover and cook while you boil the pasta.
  8. After the pasta has cooked [approx. 15 minutes], check the sauce. It should now be fairly thick. Taste and adjust the seasonings if necessary.
  9. Take the sauce off the heat and swirl in the cream cheese [or cream or sour cream].
  10. Drain the pasta, place in a large bowl and pour over the sauce. Toss and voila! Dinner is served.

I never seem to put enough salt into anything I cook so you will probably have to sprinkle some over the pasta after serving. From a health point of view, this is probably not such a bad thing as too much salt isn’t good for. ๐Ÿ˜‰

And finally, you may have noticed… that there is no picture of the dish. That’s because we ate it all before I remembered that I needed one. Sorry.

cheers
Meeks


3D printed food! omg…..

3d Printed food ( pasta ) 3d printed food is well know. We love to eat pasta in different forms. almost every country has some kind of pasta or related food. Pasta comes in different shapes, but when we want to make our own design based pasta its little bit hard for some ofย [โ€ฆ]

via 3d Printed food ( pasta ) โ€” SV3DPRINTER.com


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