Vegan Italian Food

To celebrate the end of summer and beginning of fall, we made vegan Italian food with creamy avocado pasta and tomato barley risotto.

Read on…

15 Minute Creamy Avocado Pasta

Ingredients:

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (We used penne)
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.


2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Adapted from: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Creamy Tomato Barley Risotto

Ingredients:

1 cup dry pot barley
1 tbsp extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
1 large garlic clove, minced
1.5 cups canned pureed/diced tomatoes (15 oz can)
1 cup almond milk (or other milk)
1/2 cup water
1/4 cup nutritional yeast (provides the cheesy/creamy taste)
1/2 tbsp Miso, mixed with 1/2 tbsp water
1/4-1/2 tsp kosher salt, to taste

Directions: Rinse pot barley in a strainer and place into medium sized pot that has a lid. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle.


Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.
Cook, covered (with a bit of air escaping) for 30-35 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot.

The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately. Serves 4 side dishes and makes 2 cups worth.

Adapted from: http://ohsheglows.com/2010/12/30/easy-creamy-tomato-barley-risotto/

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