Pasta Primavera with Roasted Vegetables

Thursday, March 20th, 2014

2014-03-11 - 101GFVI Pasta Primavera - 0003 [flickr]

So this is another one from 101 Gluten Free Vegan Italian Recipes – obviously not gluten-free, since I used regular noodles, but easily gluten-free-enized. The veggies here are roasted, which makes for an easy, no hassle meal: if you’re in a time crunch, slice your veggies up beforehand, and just pop ’em in the oven as needed. There isn’t any sauce, but the olive oil and lemon juice provide a little extra moisture. If you love lemons like me, sprinkle a little lemon peel on for added oomph.

Sadly this particular cookbook is in desperate need of an editor: the ingredients list calls for nooch, but the directions don’t tell you what to do with it (!). I had the exact same problem with the last pasta recipe I tried. That’s okay; luckily, it’s hard to go wrong with nooch. I sprinkled it on top of the pasta at the same I added the veggies. Tomatoes, zucchini, and roasted red peppers, but feel free to use whatever strikes yer fancy. Stir in 1/4 cup olive oil and bake at 375F (up from the suggested 350) for 30-40 minutes or until tender.

(Not Exactly Gluten Free) Tomato Walnut Pasta

Thursday, March 13th, 2014

2014-03-06 - 101GFVI Tomato Walnut Pasta - 0003 [flickr]

Though this Tomato Walnut Pasta is from Daniel Nadav’s 101 Gluten Free Vegan Italian Recipes, it’s hardly gluten-free, on accounta I didn’t bother using GF noodles. Since I’m not GF, I really just bought this book for the pasta sauce and pizza combos. And it was just 99 cents. And it’s only the third vegan Italian cookbook I’ve heard of, gluten-free or otherwise. So there’s that.

The sauce, which is a combination of tomatoes, walnuts, spinach, and basil, is pretty tasty. Nadav didn’t include any garlic (blasphemy!), so I thew some in there. A little too much, actually – I added several tablespoons of garlic to the saucepan before I realized that the tomatoes I’d picked, cooked, and frozen last October also had garlic in them. No harm no foul. Well, maybe a bit of foulness. Breath-wise, that is. Whatever.

As I’ve been flipping through this cookbook, I’ve found a ton of mistakes. Most are aesthetic – inconsistent font styles, for example – and merely offend the perfectionist in me. But this particular recipe calls for 1/4 cup of nutritional yeast…and then doesn’t tell you what to do with it. (Sniff it? Trippy!) The options are pretty limited: add it to the food processor with the spinach, basil, and walnuts, or mix it right on in with the sauce. I went with the former, although I don’t think it makes much difference in the end. It all ends up on one plate.

Anyway. Good recipe. If you’re half as into Italian food as I am, and willing to wade through editing errors and such, 101 Gluten Free Vegan Italian Recipes might be worth a try. It goes on sale for zero (that’s free!) every once in awhile, so you can always add it to your wishlist until then.

Review coming…maybe.

Adventures in Gluten-Free Pizza: Episode 1

Tuesday, March 11th, 2014

2014-03-02 - Gluten-Free & Stuffed Crust - 0003 [flickr]

So. The pizza on the left. It’s a mozzarella Daiya stuffed crust pizza with Lightlife pepperoni and black olives. Freaking delicious, but not really germane to today’s post.

The slice on the right represents our very first foray into the world of gluten-free pizza. Not because I don’t love gluten (wheat, yum!), but because I scooped up a copy of Daniel Nadav’s 101 Gluten Free Vegan Italian Recipes when it was just a buck on Amazon. Mostly I just wanted it for the pasta recipes – since they all call for store-bought GF noodles, I can just as easily use the gluten-filled stuff – but I thought it might be fun to experiment with some of the pizza crust and bread recipes anyway. My first attempt? Not very encouraging.

The dough came out perfectly runny, much like pancake batter and, rather than throw good GF flour after bad (it’s not like we have a whole lot to play around with), Shane decided to add some white wheat flour to thicken things up. Hence, this pizza isn’t really gluten-free. And after all that, the crust still came out a little dense and spongy. (Totally edible though. It’s pizza!)

I looked around online and found that Nadav’s ratio of flour-to-water is pretty standard, so I wonder whether the problem was with my flour: I bought a bag of Thai rice flour on Amazon, assuming it was the same as white rice flour, but it’s awfully fine. Maybe the bad was mine?

Anyway, further testing required. (Science!) On top are roasted peppers, sundried tomatoes, Kalamata olives, mozzarella Daiya, basil, oregano, and just a touch of lemon zest. Yum!