It sounds great! I make a dish with all those ingredients plus capers, fresh basil leaves, fresh chopped tomatoes, vegan parmesean and nutritional yeast
mmmmmmmmmmmmmmmm, whats the crack with this nutritional yeast??? What is it???????
My turn of mind is so given to taking things in the absurd point of view that it breaks out in spite of me every now and then.
They are little off yellow flakes which some people think taste cheesy. Marigold sell them in the UK in tubs. You see it in some independant health food stores.
"Mr Flibble - forum corruptor of innocents!!" - Hemlock
I came across this recipe, ages ago I remember a post on here requesting a recipe for fresh pasta. I quite like ready made/bought pasta so I doubt I'll try it, although someone may find it useful.
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Ingredients:
50g semolina flour
50g strong white flour
1 tablespoon olive oil
1 tablespoon vegan mayo
salt and pepper
Method:
Place flours in a bowl and add the olive oil, may and salt and pepper. Mix with a fork, then nead gently until shiny and smooth. Put dough in a plastic bag and chill for a little while until required.
Traditional italian pasta needs only wheat flour and water - perhaps with a bit of oil if you're making filled pasta such as ravioli and a bit of salt to develop the flavour.
It's simple to make too, and there's a thread here that i made when i was starting out with it last year. Since I've been making lots of nice things with pasta such as this.
"Mr Flibble - forum corruptor of innocents!!" - Hemlock
I usually just read here, but decieded to actually post this time. I bught a butternut squash at the farmers market on fridaym so over the weekend i was looking for something to do with it. I'm not generally a huge squash fan, so needed something that wasn't too squashy.. lol.
Anyhow, i found this and made a few pieces to try it before dinner tonight.
Step 1: For the pasta, cut the butternut squash in to cubes and steamed it.
Step 2: Puree the squash. I left the rind on when steaming because it was easier to remove after the fact.
Step 3: Puree until very smooth.
Step 4: Start with 1 cup of squash puree and 1 cup of flour.( I used whole wheat) Your results will very depending on how wet your squash was.
Step 5:Viola! A ball of dough. Took about 1 minute to make.
Step 6:Lots of flour on the counter is the key here. Roll out dough and cut into strands or use your pasta mill to make strands of pastaI didnt have a rolling pin so I flattened it out by hand. It varies in thickness but is still pretty dern good.)
Cook the pasta to al dente.
The receipe I was useng also had a sauce with it, but i'm going to make a basic tomato sauce and mix the pasta with spaghetti squash and steamed veggies.
It felt cool to make my own pasta, and was easier than you would think!
I have made a dish of layered roast veggies and pasta with roast pepper sauce on top,but I cooked the veggies in stock and sprayed with oil, and now its ready the veggie layer has too much liquid in! is there any ways i can make it evaporate.I thought maybe cook it a little more on a low heat? It tastes dead nice apart from tht.lol
That's what I'd do, unless it was already combined with the pasta as that would probably ruin the pasta. Otherwise you could add gravy granules or something to absorb the moisture.
I'm far too late with this I know
"I don't want to live on this planet any more" - Professor Hubert J. Farnsworth
Thanks guys!
Well I had the revolutionary idea of pressing a seive onto the top of it and poouring the spare liquid down the sink!
And it worked!Wow.lol
Hello, I'm new to the forums. I've been vegetarian for over 2 years, and I'm now wanting to try going vegan as I will be moving to another city soon, and my roommate up there is vegan, so it'll just makes things more comfortable.
I wanted to see if someone could glance at these ingredients from Pillsbury's pizza crust to confirm whether or not they're vegan. I think it might be, but I might just be overlooking an ingredient.
Ingredients in question:
Enriched flour bleached (wheat flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid)
Water
Dextrose
Sugar
Partially Hydrogenated Soybean and Cottonseed Oil
Vital Wheat Gluten
Salt
Glucono Delta Lactone
Baking Soda
Mono and Diglycerides
Xanthan Gum
If any of these ingredients are not vegan, would you kindly inform me and possibly explain what they are, or how they aren't vegan-friendly.
Well the Mono and Diglycerides are the most suspect and I don't even know what Glucono Delta Lactone is. But if you are just going vegan now, I'd say, just eat the pizza.
Eh, well I sent them an e-mail, but they said they couldn't reply because it wasn't their business hours. I'm eating it anyways, and it's not good, so I won't have to worry about buying it in the future. I'll just make my own crust next time.
Is there anywhere in the UK that sells vegan stuffed pasta? Recently in Germany I found somewhere selling vegan fresh tortellini and ravioli, but I haven't seen anything similar in Britain apart from a couple of varieties of ravioli in jars, no fresh pasta. It was one of my favourite foods before I was vegan, and it would be nice to be able to buy it without having to mail-order from Germany...
The pasta I found in Germany is made by LebeGesund http://www.lebegesund.de, in case anyone's interested, they make lots of other stuff too.
Biona make some tortelloni that are vegan (as well as some that aren't). They aren't exactly fresh but are vacuum-packed. You can get them in Fresh and Wild and also by mail order:
DON'T, I reply: DON'T buy from lebegesund.de! The shops's one of a cranky Nazi sect.
I thought it was a rumour but got into a disturbing talk about gays and alternative lifestyle with the ladies of their stall at a food fair in Cologne last year.
Biona make some tortelloni that are vegan (as well as some that aren't). They aren't exactly fresh but are vacuum-packed. You can get them in Fresh and Wild and also by mail order:
combine broth and porcini mushrooms in a small microwave safe bowl. cover and microwave at high for 2 minutes; let stand 10 minutes.
heat oil in a large nonstick skillet over medium-high heat. add button mushrooms, rosemary, salt, and garlic; saute 3 minutes. add broth mixture and porcini mushrooms to pan; remove from heat.
bring water to a boil in a large stockpot. add ziti; return to a boil. cook uncovered 10 minutes or until al dente, stirring occasionally. drain. stir ziti into mushroom mixture; cook 3 minutes or until thoroughly heated. stir in parsley and pepper.
"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has." —Margaret Mead
I have made the recipe Gorilla posted, and it was very good. I found this packet of pesto mix that you heat with olive oil and water that was vegan and tasty. It's Simply Organic Sweet Basil Pesto. I would like to make my own sometime though...
Here is a fresh pasta recipe I have used a few times to make canneloni.
450g plain flour
2 rounded tbs soya flour
3tbs olive oil
cup of water
Mix the flours and water enough to make a smooth dough. Wrap in clingfilm and chill in fridge for an hour.
I found this online a couple of years ago. I'm afraid I have no pasta machine so my pasta has always been a little thick but my carnivore friends like it. I mix some vegan cream cheese, vegan parmasan, fried onions, cooked spinach, nutmeg and pepper together for the filling. Then lay the rolls in dish, cover with choped tomatoes, topped with fresh basil, drizzle with soya cream and a little oil and bake for 20 mins.
I just couldnt get the dough to shape or form into pasta!In the end I cut it into square and cooked it, ended up with some kind of..thick ryvita type of things!
They were ok with spread on though, didnt taste of much!
Hmmm, might work Roxy but I'll have to experiment. My theory based on the fact there will be no gluten, is that it will turn out to be mushy dough which won't even form into anything without lots of flour. If I can form it into a dough I am worried it will cook mushy. If I do try this out with rice flour, I'll let you all know how it goes!
"Xanthan gum is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten."
This is a recipe I kind of acquired by osmosis so please forgive the lack of measuring and stuff Makes around 3 large/4 small portions.
Pasta and beans
1 carrot, 1 onion, 1 stick celery - all diced
oil
1 tin chopped tomatoes/passata
dried rosemary
Around 400/450g jar/tinned borlotti beans (or any other beans of your choice - a mix of borlotti beans/chick peans is good too), or the equivalent amount of soaked and cooked dried beans
100g pasta (here they sell very short cut, small size pasta especially for soups and so on; I suppose regular pasta would work, but don't quote me on that
Heat two tablespoons oil in a heavy-bottomed pan and add the diced veggies. Fry gently for around 10 minutes. Add the tomatoes and a little rosemary, and cook a little longer. How long you cook the tomato depends on how you like the taste; I find the longer you cook tomato the better it tastes, so I normally cook it for at least 20mins, half an hour if I can.
Now add half of your beans, and blend the bean/veggie/tomato mixture till it's smooth. Then add the rest of the beans and pulse briefly so the mixture remains a little coarse. Otherwise you can just add all the beans and blend the whole lot till smooth, it's up to you.
Throw in the uncooked pasta and enough water to give the desired consistency, and continue to simmer till the pasta is done.
Season to taste.
Easy and cheap to make, and tastes great I recommend a drizzle of good quality olive oil on the top
Re: Mushroom and pesto creamy cheese pasta
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thanku¬!
ConsciousCuisine
I didnt have a rolling pin so I flattened it out by hand. It varies in thickness but is still pretty dern good.)
Makes around 3 large/4 small portions.
I recommend a drizzle of good quality olive oil on the top 
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