Pasta salad with zucchini and pine nuts

Pasta salad with  zucchini and pine nuts

 

500g (1lb) farfalle
1kg (2lb) zucchini
20 dried tomatoes in oil
2 red onions
1 bunch of basil 
3/4 soy cream 
3T pine nuts
2 garlic cloves
salt and pepper

 

Cook pasta according to package and drain. Put in a large bowl.

Dice onions finely, grate zucchini. In a pan heat 2T of the tomato oil and cook onions until glossy. Add zucchini and pressed garlic. Cook for 5 minutes.

Put zucchini-mixture into the pasta bowl.

In a dry pan roast pine nuts. Add to the pasta along with the chopped basil and the dices tomatoes.

Pour cream in bowl and mix well. Season with salt and pepper.

Chill at least for 2 hours before serving.

 

 

Tagliatelle with mushrooms and nuts

I'm not feeling very talkative (or blogative?) right now, so this simple receipt will have to do for today. Simple as it is, it was still very tasty. The nuts provide the little extra.

Tomorrow we will be attending the last barbecue of the year, for this special occasion I am planning to bring my favorite pasta salad.

There is only one catch: I never cooked this salad myself, let alone in a vegan version. At least veganizing it shouldn't be that difficult, since it contains no salami or pork sausages, as most of German pasta salads do. We'll see.

 

 

Tagliatelle with mushrooms and nuts

serves two:
0,5lb tagliatelle
1/2c hazelnuts, peeled
3T dried mushrooms (mixed or shiitake)
0,5lb button mushrooms
2 garlic cloves, pressed
1T olive oil
1/2c white wine
1/2c soy cream
fresh parsley, chopped
salt and pepper

 

Roast nuts in a pan till slightly browned.

Soak dried mushrooms in boiling water for about 15 minutes.

Cook noodles according to package, drain and set aside. Wash button mushrooms and slice not too finely.

Heat oil in a pan, fry mushroom slices along with the pressed garlic on medium heat for some minutes. Deglaze with wine.

Drain dried mushrooms and add to pan. Let cook until wine is nearly evaporated. Add cream and turn up the heat.

Season with salt and pepper.

Chop nuts and add along with the pasta to the man. Mix well and let reheat (takes about a minute).

Garnish with chopped parsley and serve.

 

Aelplermagronen with applesauce

This receipt is one I already posted on my German blog some weeks ago. Since I spent nearly 11 hours at college today, I am too tired to cook anything new and exciting and will probably stick with a beer for dinner.

"Aelplermagronen" is not a traditional German receipt but one of our closer neighbors, the Swiss. Probably my version is mutilating one of their culinary national sanctuaries, but it takes fantastic nonetheless. No low carb for me! ;)

 

 

Aelplermagronen with applesauce

serves two hungry eaters:
300g (0,65lb) potatoes
250g (0,55lb) elbow macaronis
200g (0,44lb) smoked tofu
1T oil
1 cup soy milk
1 big onion
1/2t ground sage
1/2t ground rosemary
1 pinch nutmeg
salt and pepper
3 apples
1-2T sugar
1 dash lemon juice

 

Cook potatoes in salted water. Let cool, peel and dice not too finely.  Cook pasta according to package.

 

Peel apples, remove core and dice coarsely. Add the lemon juice and mix. Heat about 3T water in a small pot, add apple dices and sugar. Bring to the boil, lower heat and cook covered for about 25 minutes. Remove excess water and mash.

 

Dice tofu and onions. Heat oil in an pan, fry onions on medium heat until glossy. Add tofu and continue with frying.

 

Turn up the heat, add potatoes and pasta and fry, constantly stirring. Pour soy milk in the pan and season with nutmeg, sage and rosemary. Let soy milk thicken.

Season to taste with salt and pepper.

 

Serve with the applesauce.

 

Baked Bowtie Pasta with zucchini and mint

Baked Bowtie Pasta with zucchini and mint

2 servings:
2 medium zucchinis
2 garlic cloves
3T broth
2t white balsamic vinegar
3T olive oil
1 handful fresh mint and parsley
salt and pepper
bowtie pasta

 

Wash zucchini and slice finely. Mix with 2T olive oil and put in oven-proof dish. Preheat oven too 400 F and bake zucchini for 20 minutes or till slightly brown.

In the meantime cook pasta according to package.

Mix last T oil with vinegar, parsley, mint, pressed garlic and broth. Season with salt and pepper.

When time is up, fetch zucchini from oven and mix with the oil-vinegar-mixture. Serve over drained pasta and sprinkle with walnut parmesan.

Hot pepper stir-fry

Hot pepper stir-fry

2 servings:
2 bell peppers (red + yellow preferred)
150g tempeh
1 onion
2 garlic cloves
1 can tomatoes
150g pasta
2T soy sauce
1t tabasco
1/2t chile pepper
1/4t cayenne pepper
1/2t marjoram
1/2t caraway
salt and pepper

Peel onion and cut in 8 parts. Dice tempeh finely. Heat oil in a cast iron pan, fry onion on medium heat until transparent. Add tempeh and fry for 3 minutes. Add pressed garlic and soy sauce, mix well.
Wash peppers and dice finely too. Add into pan and fry, occasionally stirring. Add tomatoes and spices, cover with lid and let cook for 30 minutes on low heat.

Cook noodles according to package, drain and serve with stir-fry.