Cannellini or White Beans and radiator shaped pasta is very easy but takes a little preparation depending on how feel about canned vs. homemade beans.
Ingredients:
Two cups Dry Cannellini beans or one can white beans
Bunch of Italian Parsley
one yellow onion
1/4 clove or garlic
tablespoon of sea salt
one box or bag of radiator pasta
Directions:
If using homemade beans:
The night before you plan on eating the dish, submerge the dry beans in water and let soak in bowl.
The day of the dish, plan on cooking the soaked beans for at least one hour bubbling on low.
Step one:
Chop onions, garlic, parsley until small or blend (saves a lot of time) and saute' on low with a pinch of salt
Strain beans and add them to saute'
Add four cups of water and tablespoon of salt ( add water as needed, keep a kettle on hand)
Cover and let simmer for at least an hour
Can beans version:
Wash beans with warm water and add to saute' above
Simmer for 15 to 20 min to get some flavor into them and to warm them up
Step 2: Cooking the pasta
Bring Large Pot of water to boil with pinch of salt
Add Pasta for 8-10 min
Strain and serve with beans on top
Ecco! Cannellini con i raditori
Monday, March 30, 2009
Saturday, March 28, 2009
Vegan Beer and Wine
My favorites:
Trumer Pils Beer - organic and made only in Berkeley, CA and Germany
Budweiser Beer- I know it is a simple and macro brewed beer but Anheuser-Busch
Yellow Tail Red Wines- my favorite is the Pinot Noir
Orleans Hill Red Wine- very strong and lightly filtered but good
Red wines:
Barkan Pinot Noir- from Israel and kosher. Have not tried
Capcannes Perej Petit Monstant- from Spain and kosher. Have not tried.
Cuma Malbee- from Argentina and have not tried. Have not tried.
Rosso Di Spica- from Italy and have not tried.
Rothsberg Pinotage- from S. Africa and kosher. Have not tried.
Santa Julis Tempranillo- from Argentia and have not tried.
Segal Reserve Cabernet Sauvignon, Merlot- from Israel and kosher. Have not tried.
White wines:
Backsberg Chardonnay- from S. Africa and kosher. Have not tried.
Baron Herzog Chardonnay- from California. Have not tried.
Bartenum Pinot Grigio - from Italy. Have not tried.
Cuma Torrontes 2007- from Argentina. Have not tried.
Fritsch Windspiel Reisling- from Austria. Have not tried.
Santa Julia Chardonnay- from Argentina. Have not tried.
Beer:
Samuel Smith Lager
Pinkus Hefe-Weizen
Wolavers Brown or Pale Ale
Trumer Pils Beer - organic and made only in Berkeley, CA and Germany
Budweiser Beer- I know it is a simple and macro brewed beer but Anheuser-Busch
Yellow Tail Red Wines- my favorite is the Pinot Noir
Orleans Hill Red Wine- very strong and lightly filtered but good
Red wines:
Barkan Pinot Noir- from Israel and kosher. Have not tried
Capcannes Perej Petit Monstant- from Spain and kosher. Have not tried.
Cuma Malbee- from Argentina and have not tried. Have not tried.
Rosso Di Spica- from Italy and have not tried.
Rothsberg Pinotage- from S. Africa and kosher. Have not tried.
Santa Julis Tempranillo- from Argentia and have not tried.
Segal Reserve Cabernet Sauvignon, Merlot- from Israel and kosher. Have not tried.
White wines:
Backsberg Chardonnay- from S. Africa and kosher. Have not tried.
Baron Herzog Chardonnay- from California. Have not tried.
Bartenum Pinot Grigio - from Italy. Have not tried.
Cuma Torrontes 2007- from Argentina. Have not tried.
Fritsch Windspiel Reisling- from Austria. Have not tried.
Santa Julia Chardonnay- from Argentina. Have not tried.
Beer:
Samuel Smith Lager
Pinkus Hefe-Weizen
Wolavers Brown or Pale Ale
Vegan Tofu with Pea Sprouts
Tofu with Pea Sprouts in 15 min
Ingredients:
2 cups brown rice
1/4 clove of garlic
tablespoon olive oil
3 teaspoons of sea salt
1 package of Firm Tofu
1 package of Pea Sprouts
Soy sauce or tamari (as desired)
Directions:
Put the brown rice on to cook, two cups of water to one cup of rice.
Let cook for 45-50 min on stove or use rice cooker.
Dice tofu and put in water with 1 teaspoon of salt in medium sized pot.
Bring to boil and turn off.
Chop garlic
Put olive oil, 2 teaspoon of salt and garlic in skillet or wok and lightly saute'
When rice is done, serve with tofu and sprouts on top and add soy sauce
Eat up!
Ingredients:
2 cups brown rice
1/4 clove of garlic
tablespoon olive oil
3 teaspoons of sea salt
1 package of Firm Tofu
1 package of Pea Sprouts
Soy sauce or tamari (as desired)
Directions:
Put the brown rice on to cook, two cups of water to one cup of rice.
Let cook for 45-50 min on stove or use rice cooker.
Dice tofu and put in water with 1 teaspoon of salt in medium sized pot.
Bring to boil and turn off.
Chop garlic
Put olive oil, 2 teaspoon of salt and garlic in skillet or wok and lightly saute'
When rice is done, serve with tofu and sprouts on top and add soy sauce
Eat up!
20 min Arugula Pizza
Tonight, Our 20 minute Arugula Pizza!
1 to 2 bags of pizza dough from market or bakery
(I like using whole wheat and pizza dough is already vegan, but double check)
1 medium bunch of baby or chopped arugula
1/2 clove of fresh garlic
1 small can of tomato paste
tablespoon of olive oil
2 teaspoons of salt
1 cup of flour (just for the surface your rolling the dough on and the cookie sheet)
Directions:
Pre-heat oven to 400-425 degrees F
Roll out dough on flat lightly floured surface, cutting each bag of dough into two or to desired size.
These will be the size of your pizzas.
Mince 1/4 of the garlic and put it into olive oil
Brush out the olive oil garlic mix, then spread the tomato paste to desired thinkness on each rolled out pizza dough.
Bake each pizza for 8-10 minutes.
Once out of the oven sprinkle the arugula on each pizza.
Viola! Cool and Cut your Vegan Pizza.
Each bag of dough makes 2 medium sized pizzas.
Buon Appettito!
1 to 2 bags of pizza dough from market or bakery
(I like using whole wheat and pizza dough is already vegan, but double check)
1 medium bunch of baby or chopped arugula
1/2 clove of fresh garlic
1 small can of tomato paste
tablespoon of olive oil
2 teaspoons of salt
1 cup of flour (just for the surface your rolling the dough on and the cookie sheet)
Directions:
Pre-heat oven to 400-425 degrees F
Roll out dough on flat lightly floured surface, cutting each bag of dough into two or to desired size.
These will be the size of your pizzas.
Mince 1/4 of the garlic and put it into olive oil
Brush out the olive oil garlic mix, then spread the tomato paste to desired thinkness on each rolled out pizza dough.
Bake each pizza for 8-10 minutes.
Once out of the oven sprinkle the arugula on each pizza.
Viola! Cool and Cut your Vegan Pizza.
Each bag of dough makes 2 medium sized pizzas.
Buon Appettito!
Friday, March 27, 2009
20 min Pesto Tofu Pizza
Tonight, Our 20 minute Pesto Tofu Pizza!
1 to 2 bags of pizza dough from market or bakery
(I like using whole wheat and pizza dough is already vegan, but double check)
1 big bunch of fresh basil
1/2 clove of fresh garlic
handful of shelled walnuts or pine nuts
tablespoon of olive oil
1 package of Tofu (preferably firm)
2 teaspoons of salt
3 green onions chopped
1 cup of flour (just for the surface your rolling the dough on and the cookie sheet)
Directions:
Pre-heat oven to 400-425 degrees F
Roll out dough on flat lightly floured surface, cutting each bag of dough into two or to desired size.
These will be the size of your pizzas.
Blend all ingredients (expect Tofu, dough, 1/4 of the garlic and flour) in blender. This will be your pesto sauce that you can spread to desired thickness on each rolled out pizza dough.
Crumble Tofu into a bowl
Mince 1/4 of the garlic and put it into olive oil
Spread out the olive oil garlic mix, then the pesto and then sprinkle the tofu on each rolled out pizza dough.
Bake each pizza for 8-10 minutes and Viola! Cool and Cut your Vegan Pizza.
Once out of the oven sprinkle the chopped green onions.
Each bag of dough makes 2 medium sized pizzas.
Buon Appettito!
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