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Thread: Vegan pasta

  1. #101
    vegan pizza! thecatspajamas1's Avatar
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    Default Re: Mushroom and pesto creamy cheese pasta

    my pesto =
    - olive oil
    - lots of basil
    - walnuts

    Put all in a blender and then blend till the walnuts are just little bits. (a few seconds)
    I eat nutritional yeast by the spoonful.

  2. #102
    vegan pizza! thecatspajamas1's Avatar
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    Default Re: Mushroom and pesto creamy cheese pasta

    Does anyone else think pine nuts taste like crayons?
    I eat nutritional yeast by the spoonful.

  3. #103
    sugarmouse
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    Default Re: Pasta a la Sausiche

    ill try this,probably with quinoa instead of rigatoni i jus like that thanku¬!

  4. #104
    gorillagorilla Gorilla's Avatar
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    Default Re: Mushroom and pesto creamy cheese pasta

    LOL i suppose they do have a bit of a waxy flavour! i like them though!
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  5. #105
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    Default Re: Pasta a la Sausiche

    mmmm..quinoa....that sounds good. Lots of good protein.

  6. #106
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    Default Re: Pasta a la Sausiche

    Quote ConsciousCuisine
    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???????
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  7. #107
    told me to Mr Flibble's Avatar
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    Default Re: Pasta a la Sausiche

    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

  8. #108
    VeganJohn
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    Default Fresh vegan pasta recipe

    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.


    =====================================

    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.

  9. #109
    told me to Mr Flibble's Avatar
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    Default Re: Fresh vegan pasta recipe

    mayo in pasta ?(!)

    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

  10. #110
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    Default Butternut squash pasta

    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!

  11. #111
    sugarmouse
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    Default veggie pasta mistake

    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

  12. #112
    Abe Froman Risker's Avatar
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    Default Re: veggie pasta mistake

    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
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  13. #113
    luaps
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    Default Re: veggie pasta mistake

    red lentils should thicken it, or tomato puree, or lay a slice of bread on top to soak some of the liquid up.

  14. #114
    sugarmouse
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    Default Re: veggie pasta mistake

    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

  15. #115
    TillyVanilly tilly's Avatar
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    Default Re: veggie pasta mistake

    Genius!!!

  16. #116
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    Default Pillsbury Pizza crust (ingredient check)

    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.

    Thanks in advance.

  17. #117
    John's Avatar
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    Default Re: Pillsbury Pizza crust (ingredient check)

    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.

  18. #118
    xthrasherx's Avatar
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    Default Re: Pillsbury Pizza crust (ingredient check)

    I looked up that Glucono Delta Lactone, and it seems to be ok.
    http://en.wikipedia.org/wiki/Glucono_delta-lactone

    thanks for checking.

  19. #119
    Abe Froman Risker's Avatar
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    Default Re: Pillsbury Pizza crust (ingredient check)

    "I don't want to live on this planet any more" - Professor Hubert J. Farnsworth

  20. #120
    xthrasherx's Avatar
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    Default Re: Pillsbury Pizza crust (ingredient check)

    hah, good idea. thanks for the link.

  21. #121
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    Default Re: Pillsbury Pizza crust (ingredient check)

    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.

  22. #122
    chord monkey derwenna's Avatar
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    Default Vegan stuffed pasta?

    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.

  23. #123
    AR Activist Roxy's Avatar
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    Default Re: Vegan stuffed pasta?

    Remember to check the frozen section at the market. We can buy vegan stuffed pasta here, but it's sold as frozen.

  24. #124
    baffled harpy's Avatar
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    Default Re: Vegan stuffed pasta?

    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:

    http://www.goodnessdirect.co.uk/cgi-...il/402355.html

    Maybe you could contact Biona and ask if they have any stockists near you.

  25. #125
    pavotrouge
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    Default Re: Vegan stuffed pasta?

    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.

  26. #126
    Nicola's Avatar
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    Default Re: Vegan stuffed pasta?

    Quote harpy View Post
    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:

    http://www.goodnessdirect.co.uk/cgi-...il/402355.html

    Maybe you could contact Biona and ask if they have any stockists near you.
    mmm yeah!- I've tried that one. I bought it from Out of This World in Leeds, so i imagine other wholefood shops will stock it aswell

  27. #127
    gorillagorilla Gorilla's Avatar
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    Default Re: Vegan stuffed pasta?

    i would also recommend the Biona one. my local independent health food shop sells it.

  28. #128
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    Default Re: Fresh Eggless Pasta

    Using the leftover pasta dough (which i made purposely with sunflower not olive oil) from my lunch (pine nut and lemon pesto ravioli),
    Mr Fibble ----- this sounds absolutely delish

    did you make the pine nut and lemon pesto yourself and if so how about a recipe?????


    nicola

  29. #129

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    Default Re: Fresh Eggless Pasta

    You can get a very good brand of flour at Italian shops - Semola it's called - makes great pasta.

  30. #130
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    Default Re: Mushroom and pesto creamy cheese pasta

    here's another mushroom pasta recipe that isn't creamy or cheesey.

    ZITI WITH TUSCAN PORCINI MUSHROOM SAUCE

    3/4c vegetable broth
    1/4c chopped dried porcini mushrooms (about 1/4oz)
    1T olive oil
    3c sliced button mushrooms
    1t minced fresh rosemary or 1/4t dried
    1/8t salt
    2 garlic cloves, minced
    4 quarts water
    3c uncooked ziti
    1T finely chopped parsley
    1/4t black pepper

    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.
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  31. #131
    Mrs. Beane fondducoeur's Avatar
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    Default Re: Mushroom and pesto creamy cheese pasta

    That sounds really good! I love mushrooms.

    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...
    tabbouleh-bouleh

  32. #132
    littlemiss
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    Default Re: Fresh Eggless Pasta

    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.

  33. #133
    Mousee!!
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    Default Re: Butternut squash pasta

    nice one kekka!
    perhaps a variation too?
    roast the squash and a add a little extra virgin olive oil to it.

  34. #134

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    Default Re: Butternut squash pasta

    (just realised that the original post is 2 years old!)

  35. #135
    Can't cook. Sarah_'s Avatar
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    Default Re: Butternut squash pasta

    That's actually brilliant! Who'd have thought to take squash and turn it to noodles?!
    It sounds delicious as well.
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  36. #136
    sugarmouse
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    Default Re: Butternut squash pasta

    I have used carrot, as 'noodles' before but this is a brilliant idea!And it doenst seem we can thank the poster who did it are they still on ehre?

  37. #137
    sugarmouse
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    Default Re: Butternut squash pasta

    i made this, and it went wrong!
    Anyone made it, and ti went right?

  38. #138

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    Default Re: Butternut squash pasta

    What went wrong sugarmouse?

  39. #139
    sugarmouse
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    Default Re: Butternut squash pasta

    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!

  40. #140

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    Default Re: Butternut squash pasta

    I think you need to work in as much flour as possible - a LOT of flour is probably the key here.

  41. #141
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    Default Re: Butternut squash pasta

    wish there was a gluten free version of this

  42. #142
    AR Activist Roxy's Avatar
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    Default Re: Butternut squash pasta

    Could you use rice flour perhaps?

  43. #143
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    Default Re: Butternut squash pasta

    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!

  44. #144

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    Default Re: Butternut squash pasta

    What about spelt or kamut flours?

    I'm a little confused as to how you can cook fresh pasta to "al dente"; I thought only dried durum wheat pasta did that...

  45. #145
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    Default Re: Butternut squash pasta

    Fiamma: Spelt and kamut both have gluten. I do not tolerate them well.

    I generally buy pasta made from rice, corn, and various beans (e.g. Romano beans).

    I too am confused as to how to cook fresh pasta. I assume it would just turn mushy?

  46. #146

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    Default Re: Butternut squash pasta

    I'm not sure if you can make fresh pasta with rice flour. Normally fresh pasta doesn't turn to mush when you cook it.

    How about xanthan gum?

    Wikipedia says:

    "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."

    You can buy it online.

  47. #147

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    Default Beans and pasta

    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

  48. #148
    Glossgirl's Avatar
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    Default Re: Beans and pasta

    mmm I tasted something similar... it had some cinnamon in it too.

  49. #149
    我看得懂 mariana's Avatar
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    Default Re: Beans and pasta

    Haha, I've been making something similar a lot lately (except without the celery or carrot) because it's so cheap! And it tastes good.

    Tip: Stir the pasta a lot while it's cooking, or it will stick to the bottom of your pot!
    Last edited by mariana; Mar 8th, 2010 at 07:35 PM. Reason: added advice

  50. #150
    RubyDuby
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    Default Re: Beans and pasta

    I make this with lima beans, plus add a bit of thyme, red wine vinegar, sugar and a pinch of nutmeg. Sooo, good.

    I bet it's really yummy with cinnamon!
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