February 26, 2015 By This Vegan Girl
I used to make a non-vegan version of this back in college. My old roommate, Petito, introduced it to me. He was one of those people who didn’t cook often, but when he did, it was surprisingly magical. By the way, we call him by his last name, for those of you who are curious. Doesn’t this sound like a recipe that a guy named Petito would show you?
After veganism, I thought I had said goodbye to the delicious Petito tomato recipe. But then, out of the woodworks of Pinterest, I saw something I had never seen before: Vegan Pizza Margherita from the incredibly talented duo over at My Wife Makes. I saw clumps of ooey gooey mozzarella, and I needed to find out what in all the heck it was about. It turns out that they modified the cheese recipe from Vedged Out’s Vegan Margherita Pizzas with Homemade Moxarella Cheese. Thank you to all the gifted chefs who taught me how to make mozzarella cheese happen in my life again. (Click the pictures below to see the original recipe.)
I modified the moxarella cheese, too. I’m a nutritional yeast freak. Picture Tony Montana surrounded by cocaine, except replace it with nutritional yeast. That’s me. Therefore, I added a few more tablespoons of it than My Wife Makes did.
Enjoy this beautiful side item, vegheads!
Tomato Moxarella Melts
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: side item for 2-4 people
For the Moxarella Cheese:
- 1/4 cup raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
- 1 cup hot water
- 2 tablespoons + 1 teaspoon tapioca starch
- 1 teaspoon extra virgin olive oil (optional)
- 1 small garlic clove, minced
- 3/4 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 4 tablespoons nutritional yeast
All Other Ingredients:
- 3 or 4 “globe” tomatoes, each sliced into 4 pieces (firm, yet slight give when squeezed)
- balsamic vinegar
- garlic salt
- coconut sugar
- grape seed oil
- 2 tablespoons fresh oregano, minced (garnish)
- 1/4 cup fresh basil (garnish)
Step 1: Prepare tomato slices for the oven.
Cut each tomato into 4 vertical slices. If you want to pile on the moxarella cheese, use 3 tomatoes (shown in pictures). However, if you’re making this dish for 4 people, I suggest using 4 tomatoes, using less moxarella cheese per slice.
Spread the tomatoes on a greased baking sheet and begin to decorate with vinegar, garlic salt, coconut sugar, and grape seed oil.
You’ll notice that I didn’t measure out amounts for the balsamic vinegar, garlic salt, coconut sugar, and grape seed oil. Drizzle the grape seed oil on all slices. If you must know an exact amount of balsamic vinegar, I suggest 1/4 teaspoon per slice. As far as the garlic salt and coconut sugar go, just grab a pinch and conservatively sprinkle a bit of it on each individual slice. Set aside.
Step 2: Create moxarella cheese.
The moxarella cheese is high maintenance and needy, so it requires your full attention. That’s why the tomatoes must sit and be patient during this process.
Start by placing cashews in a blender. I have a 600-watt blender (NutriBullet), and it can grind the cashews to a pulp. If you have this kind of power or more, skip the soaking process and just grind the cashews alone first. After that, throw all the other ingredients in the blender and mix.
Place the liquid in a small saucepan on the stove at medium high heat. Stir constantly for about 4 minutes. Once you see clumps start to form, reduce your heat to medium and continue stirring for another 2-3 minutes. Once your liquid transforms into a solid, stringy clump, remove from heat.
Now, take a tablespoon and spoon out clumps of cheese onto your tomatoes. If there are any mistakes (maybe cheese dripping off the side of a tomato), no need to worry! You can fix mistakes by simply picking up the cheese and placing it back onto the tomato. It’s fool proof!
Step 3: Bake and prep.
With your oven set to 350ºF / 176ºC, place your tomatoes in the oven for 20 minutes. You’ll notice that this is mostly for your tomatoes to roast, as the cheese doesn’t go through many changes during this period.
When the 20 minutes are up, crank up the oven to 500ºF / 260ºC and put a timer on for 3 minutes. This will help your cheese brown juuuust a little. Keep in mind that I live in Florida, where 3 minutes is perfect for my subtropical sea-level climate. If you live in a different climate, I suggest you keep an eye on it. Three minutes might be too long for someone, say, in the mountains.
Step 4: Garnish and serve.
When the tomatoes are fresh out of the oven, place them on a serving dish and sprinkle the oregano on top. As far as the basil leaves go, I like to put several smaller leaves on top of each tomato. For larger leaves, you may have to cut them into quarters with your fingers.
If you have balsamic glaze, feel free to drizzle that shit all over these babies. I’m regretting that I didn’t do that for my pictures. Damn. Maybe later.
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January 27, 2015 By This Vegan Girl
I do my best to support local family-owned restaurants. However, most of the restaurants I go to are vegan; therefore, when it comes to eating out with omnivorous family and friends, sometimes the easiest decision is to go to a chain restaurant. I have been impressed the past few times I’ve been to Carrabba’s Italian Grill.
For those of you who have been to Carrabba’s, have you ever had to consciously tell yourself to put down the bread and step away from the dipping oil full of herbs? I swear I could make that dipping oil my entire meal.
This pasta is inspired by the dipping oil at Carrabba’s. I basically made my own dipping oil with tons of herbs, added some tomatoes, olives, spinach, and homemade cream cheese, and mixed in some pasta. It’s so, so good and has lots of health benefits:
- Oregano – has both antibacterial and anti fungal properties that make it effective against some forms of food-borne illnesses and even some antibiotic resistant infections
- Thyme – full of antioxidants, which prevent cellular damage that can boost overall health and help prevent cancer, inflammation, signs of aging and more
- Parsley – contains chlorophyll, myricetin, and vitamin K, which can help prevent cancer and diabetes, as well as improve bone health
- Basil – reduces inflammation and swelling, contains anti-aging properties, and is rich in antioxidants
- Garlic chives – helps prevent prostate, esophageal, and stomach cancer, as well as regulating sleep, muscle movement, learning, and memory; folate, found in chives, also helps prevent excess homocysteine, which helps with depression and production of feel-good hormones, such as serotonin, dopamine, and norepinephrine.
Carrabba’s Dipping Oil Pasta
Prep Time: 15-20 minutes
Cook Time: 10 minutes
Yield: 3-4 servings
For the dressing:
- 3 tablespoons fresh oregano, minced
- 3 tablespoons fresh thyme, minced
- 3 tablespoons fresh basil, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh garlic chives, minced
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- 1-2 garlic cloves, minced
- 1/2 cup olive oil
- 1 pound of pasta (I used GF Ancient Harvest quinoa rotelle)
Optional add-ins (all highly recommended!):
- 1 cup grape tomatoes, cut into thirds
- 1 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 cup Castelvetrano olives, cut into thirds
- 2 tablespoons of 5-minute cream cheese (recipe here)
Step 1: Chop the dressing ingredients.
I picked all the herbs straight from my herb garden. Here in Florida, all these herbs are easy to maintain as long as they are watered a few times per week.
Place all the herbs, and other dressing ingredients, in a large boil with the olive oil, mix, and let it sit and relax in there. The idea is to mildly infuse the flavors into the oil.
Step 2: Start boiling the noodles.
Boil your noodles of choice according to packaged directions. When the pasta is finished boiling and it’s time for straining, I like to spray cold water on the noodles for a lukewarm pasta salad experience.
Step 3: Chop/add optional ingredients.
While the noodles are boiling, chop/add the optional ingredients you would like to add to your dish. This might be the perfect time to make your 5-minute homemade cream cheese. I love adding this stuff to pasta!
Step 4: Mix and serve!
Once all ingredients are in finished, add all ingredients to the large bowl, mix, and serve!
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December 25, 2014 By This Vegan Girl
I love eating raw food! Raw food never drags me down or changes its mind on how it wants to behave that day. Raw is fresh, bold, and gives me a healthy energy boost.
Cucumber noodles are an excellent alternative for anti-pasta people. It’s a lighter choice that packs a ton of that cool, crisp cucumber flavor that you know you love.
I love eating this recipe for dinner, as it doesn’t make me feel like a heavy sack of shit when I’m lying in bed.
You can serve this recipe on top of toast, with corn chips, or simply by itself. It doesn’t matter. It would probably be good if eaten off the sidewalk, for Christ’s sake. Try it for yourself!
Greek Cucumber Noodles
Prep Time: 15-20 minutes
Yield: 4 servings
For the dressing:
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons dried oregano
- 1/2 teaspoon fine grain sea salt
- 1 garlic clove, minced
- 2 large cucumbers, spiraled
- 1 cup Castelvetrano olives, cut into thirds
- 1 cup tomatoes, diced
- 2/3 cup red onions, finely chopped
- 2 avocados, pitted and diced
- 2 cups of spinach, chopped
- 2 tablespoons of Cream Cheese with Chives (click for recipe), optional
Step 1: Spiral your cucumber noodles.
To turn your cucumber into noodles, you will need a device or appliance. I bought the Vegetti, available at Bed Bath and Beyond for a good price. This is one of those items that actually is as easy as it looks. It takes only a minute to transform the cucumber into those healthy, raw noodles. You can also use one of those spiral peelers used for apples or potatoes, too, but you’ll spend more and it’ll take up more space.
Once your noodles are made, take some kitchen scissors and cut the noodles into smaller pieces. You might think it’s cool that they’re long, but trust me, there’s no reason to have a 6ft-long noodle. Place your noodles in a large bowl and set aside.
Step 2: Mix dressing ingredients in a separate bowl.
Start with the olive oil, balsamic vinegar, and lemon juice in a separate bowl. Whisk those ingredients together quickly for 30 seconds until contents aren’t separating from each other. (This step can also be done in the food processor.) Add the minced garlic, oregano, and salt to the dressing.
Let the dressing sit for a few minutes, letting all the flavors fuse together. You may want to return to the bowl at least once to whisk the ingredients together.
Step 3: Chop up all veggies.
Do this step while the dressing is sitting. When finished, place all ingredients, including the dressing, in the large bowl with the noodles. Mix and serve!
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Thanks for your love and support. Happy Holidays!
November 21, 2014 By This Vegan Girl
As a vegan, you sometimes have to take a deep breath and go to a normal restaurant. I met up with my sister at a local restaurant in Stuart, FL at a restaurant in the downtown area called Eighteen Seminole Street Italian Bistro. Italian restaurants are almost completely safe for vegans, as you can always settle for spaghetti and veggies if they don’t have much to offer.
They had a dish called Linguini Puttanesca, which was the only menu option I could eat. I’ve never had it before. Linguini alla Puttanesca is literally “linguini of the whore” in Italian. Well, smack my ass and call me a whore, because this dish was fantastic. It was salty and tangy, which was a fun change from the plain ol’ spaghetti sauce I’ve been eating for 25 years.
Here is my version, “fattened up” with some lentils to give it a meaty texture. This one is A+ husband/boyfriend approved. It’s so easy to make: in fact, this recipe is only broken up into 3 steps! Enjoy!
Linguini Puttanesca in a Meat(less) Sauce
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
For the food processor:
- 4 Roma tomatoes, quartered
- 3 oz, or 1/2 cup, tomato paste
- 3 tbs lemon juice
- 1 tbs coconut oil
- 1 tbs, or 1 sprig, fresh oregano
- 4-5 garlic cloves
- 1/2 tsp sea salt
- 1 pound of pasta (I use Ancient Harvest Gluten Free Quinoa Linguini)
- 1 15oz can of lentils, drained
- 1 cup of Castelvetrano olives, pitted and cut into thirds
- 2 tsp capers
- basil, for garnish (optional)
Step 1: Make the tomato sauce.
Throw in all the food processor ingredients into your food processor. Mix until fully incorporated.
Traditional Italian cuisine dictates that Puttanesca is made with olive oil. However, since Puttanesca is a salty dish, I decided to use coconut oil instead of olive oil. The coconut oil has a subtle sweetness that can help offset the tang a bit, so it complements the sauce well. Not only that, but apparently, olive oil doesn’t do well in high heat, but coconut oil does. I’ve been trying to mix up my recipes to only use olive oil in raw dishes.
Once your sauce has been mixed, pour the sauce into a sauce pan set at medium heat. When the sauce starts bubbling, set heat to low.
Step 2: Cook your pasta.
In a separate pot, boil your pasta until cooked. Strain and rinse your noodles when finished. Set aside, if necessary. Normally, my everything seems to be finished by the time the noodles are finished cooking, so I jump right in and serve!
Step 3: Add the olives, capers, and lentils to your sauce.
I’m an olive snob; I only buy my olives from Whole Foods’s olive bar. These were the olives that turned me on to liking olives in the first place, so it’s been hard to endure low-quality olives when I’ve already had the best. Therefore, I refuse to buy my olives anywhere else. Their Castelvetrano olives are out of this world!
I also buy my lentils canned. It sounds sketchy as f, but it’s actually not that bad! The lentils are organic and come in a non-BPA lining can, so I trust the source. A sad amount of attempts were made (years of trying) to try and transform dried lentils into that texturally-perfect plump consistency, but it never, ever worked for me. Ever since I’ve found organic canned lentils in my local grocery store, it has changed my life. It’s quick, easy, delicious, and perfect for a perpetual lentil failure like me.
Anyway, add in the olives, capers, and lentils. Mix. Cover the sauce and let it sit until your pasta is ready.
Step 4: Serve!
Pour some sauce on top of the pasta, garnish, and serve!
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June 24, 2014 By This Vegan Girl
Who out there can’t live without their food processor? Mine is perpetually in the dishwasher, being that I use it on the daily. Now that I’ve had one, I don’t think I could happily go on without one.
I regularly make hummus, broth, dressings, and drizzles with it. I’ve dabbled with ice cream-making and pie crusts with it, too. Surprisingly enough, this was the first time I’ve made pasta sauce with it, and I feel like I’ve found a key to a door that should’ve been opened a long time ago.
Pasta dishes seem so boring and cliche. Not to mention that the pictures are pretty unstimulating, as well. (Who has the energy to put the oregano leaves on top, and surround the final photo with the raw ingredients used? Hmm… real photographers, I guess. Complaining like a true amateur.) But trust me when I say that despite the dullness these photos may exude, this pasta sauce is easy to make and easy to fall in love with.
Spicy Red Pepper Pasta Sauce
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Yield: 3-4 servings
- a heaping cup of tomatoes
- a heaping cup of red bell pepper
- 1/2 lemon, squeezed
- 1/4 cup coconut milk
- 4-5 garlic cloves, minced
- 1 tbs fresh oregano, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Other ingredients seen in pictures:
- gluten-free quinoa spaghetti
- 1 1/2 cups baby portabella mushrooms, sliced
- 1 cup baby eggplants, sliced
- 1 small sweet onion, chopped
STEP 1: Mince the garlic and oregano.
I use my NutriBullet’s mincing blade to make these two as small as possible. I find that if I throw the garlic and herbs full-sized along with the other ingredients in the food processor, it doesn’t get the ingredients as small as I want it to be. The smaller it is, the more flavor throughout.
By the way, I would like to congratulate my oregano on its first appearance! It’s doing well in the herb garden.
STEP 2: Throw in all ingredients in the food processor.
Make sure it’s a strong food processor, as you want the sauce to be smooth. If not thoroughly mixed, this will not produce the “chunky” sauce you want.
Set aside when smooth.
STEP 3: Chop up other ingredients you wish to feature in your pasta.
I found these adorable baby eggplants at Nelson Family Farms in Fort Pierce, FL! There a bit longer than my palm. I’ve never seen these before! This variety of eggplant is easy to chop, perfect for bite-sized disks, and absorbs flavors like a dream.
I also chose to throw in onion and mushrooms. It was a medley of perfection.
STEP 4: Cook pasta and chopped veggies.
I used two tablespoons of coconut oil to cook the veggies with. It takes about 10 or so minutes to accomplish.
STEP 6: Simmer sauce and strain pasta.
Once the veggies are cooked down, set the stove to a low setting and pour in the spicy red pepper sauce. Mix and let it sit for a few minutes.
Dish out the pasta noodles, pour the sauce on top, and enjoy!