Tag Archives: pasta

Teri’s Cucumber Pasta

Teri's Cucumber Pasta

Vegan MoFo 2011 - Vegan Month of FoodThis cool summer pasta salad could not be simpler. It is great for a potluck, where I was introduced to it by a colleague. Thanks for the recipe, Teri!

Any small pasta shape would work, but wagon wheels and rotini hold onto the sauce. Teri’s recipe calls for sugar, but I prefer to use agave nectar. Pasta has a high glycemic index already.

Teri’s Cucumber Pasta

Makes 8 servings.

Ingredients:
2 large cucumbers, peeled, seeded, and diced
1 lb pasta, such as wagon wheels or rotini, cooked
3/4 cup apple cider vinegar
1/2 cup agave nectar
1 tsp garlic powder
1 tsp salt
1 tsp freshly-ground black pepper
1 tbsp chopped fresh parsley or dried parsley flakes

Directions:
In a large bowl, whisk together apple cider vinegar, agave nectar, garlic powder, salt, pepper, and parsley. Add cooked pasta and cucumber, and stir to combine. Chill, and serve.

 

Sweet Potato Gnocchi with Smoked Apple Sage Sausage

Is it fall yet? I’ve had enough of this heat. And so has our poor lawn, but at least we haven’t had to mow it. More time for cooking!

Here is a dish that I will definitely be making this fall. I had some Field Roast Smoked Apple Sage Sausages to try. With the sage flavor, I thought they would work well with gnocchi, and I have been meaning to try a sweet potato version. I’ve always bought gnocchi in vacuum-sealed packages in the pasta aisle, but it’s easy enough to make at home. Golden flax seeds stand in for the egg, and offer Omega 3’s and fiber while they bind the mixture together.

Sweet Potato Gnocchi with Apple Sage Sausage

Ingredients:
2 large sweet potatoes
1 tbsp ground golden flax seed
2 tbsp water
1 1/4 cups semolina flour
all-purpose flour for kneading and rolling
1/2 tsp salt
1/8 tsp nutmeg

2 tbsp Earth Balance vegan butter
2 Field Roast Smoked Apple Sage Sausages, sliced
1 tsp ground sage

Directions:
In a small bowl, mix 1 tbsp ground golden flax seed and 2 tbsp water. Let stand to thicken while preparing potatoes.

Scrub and peel sweet potatoes, and cut into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Reduce heat to a low boil and cook until potatoes are tender. Drain.

Place the potatoes in a large mixing bowl and mash with a fork until smooth. Stir in salt and nutmeg. Add flax mixture and 1 cup of the semolina flour. Mix gently, gradually adding remaining semolina flour 1/4 cup at a time until mixture forms a moist dough. It should not be sticky.

Dust a work surface with all-purpose flour. Turn gnocchi dough mixture onto floured surface and knead for about 3 minutes. Dust with flour as necessary. Divide into 8 portions with a knife, and roll each portion into a snake, about the width of your thumb. Slice each snake into 1-inch pieces. Sprinkle pieces with flour to prevent sticking.

Bring a pot of water to a rolling boil while you shape the gnocchi.

To shape gnocchi, hold a fork by the handle so it points downward, resting the tines on your work surface. Place a piece of dough near the top of the fork tines, and gently press downdard with your thumb to roll the gnocchi down the fork, and imprint it with a ridged surface. The gnocchi will curl around your thumb. The ridges in the gnocchi will help to hold your sauce.

This video demonstrates the technique:

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When you are finished, drop about 1/3 of the gnocchi into the boiling water. Stir gently to separate. Boil for 2-3 minutes, until gnocchi begin to float. Remove with a slotted spoon, drain, and keep warm in a bowl covered with a clean towel. Cook 2 more batches of gnocchi in this manner.

To serve:
Melt Earth Balance butter in a saucepan. Add sage. Brown slices of Field Roast sausage in butter until golden on both sides. Add gnocchi and remove from heat. Stir gently to coat with butter sauce.

Makes about 4 servings.