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Pasta and Noodles

MainsPasta and Noodles

Mushroom Pasta

Mushroom Pasta

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Ingredients
  

  • 10-12 cremini mushrooms sliced
  • 1 Tablespoon extra virgin olive oil
  • 1/4 onion diced
  • 4 cloves garlic minced
  • 2-3 sprigs thyme
  • salt
  • pepper
  • 1 Tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
  • 2-3 Tablespoon baba ghanoush
  • 1 Tablespoon nutritional yeast
  • 1/2 cup mushroom both or pasta water
  • 4 leaves lacintao kale cut into ribbons

Instructions
 

  • Begin cooking your preferred pasta according to instructions on packaging. The sauce will take ~7 minutes to prepare, so plan accordingly.
  • In a large pan, add extra virgin olive oil and when it is hot, add mushrooms. Cook for ~2-3 mins, then add garlic and onions, together with salt & pepper and thyme leaves (not the sprigs themselves!).
  • After about 1-2 mins, deglaze the pan with soy sauce and balsamic vinegar and reduce heat to a simmer.
  • Add baba ghanoush and nutritional yeast and once dissolved, add mushroom broth or pasta water (i.e., the water your pasta is cooking in). This should start to thicken to about half its original volume pretty quickly, so keep an eye on it.
  • Once pasta is cooked, add to pan with sauce, together with kale, and incorporate. Add additional pasta water if pasta gets too dry. Add extra black pepper and a drizzle of olive oil before serving.
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Gluten FreePasta and NoodlesSauces

My Korean Vegan Red Sauce.

In summer time, the tomatoes are as fat and sumptuous as the days are long and sultry.  There is thus little excuse to use tomatoes out of a can or box.  I don’t care if you paid $100 to have them shipped from some small village in Modena, Italy. Fresh, local tomatoes–when in season–always beat out the fancy schmancy stuff they seal into jars.  This easy, peasy vegan recipe for my red sauce with a spot of Korean spice will make you the goddess of your kitchen.  A couple jars of this in your fridge, and you’ll be whipping up all sorts of dishes (pasta, stews, soups, sauces) in minutes.

Spaghetti happens to be one of my favorite foods of all time.  I honestly believe that I could actually be competitive in a spaghetti eating contest.  It’s one of those foods that never leaves me feeling full.  We use Jovial gluten free pasta in the KV Kitchen, and we love the stuff.  It’s made entirely out of brown rice and to us, it tastes better than regular pasta.

One of the things I like about this sauce is that it’s not watery and flat like the stuff you find in the grocery store.  The tomatoes retain some of their texture even after you blend them (especially if you use an immersion blender), and the carrots also give the sauce both a depth and brightness that makes you happy as you slurp your noodles.  The texture also helps with the “sticky” factor–as in, the sauce doesn’t just slide off your noodles.  The sauce cleaves to even the smoothest spaghetti, ensuring that each forkful is as delicious and satisfying as Nonna’s.

My Korean Vegan Red Sauce.

...for when you want everyone to know you make your sauce from scratch...
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Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 red onion diced
  • 4 cloves garlic minced
  • 1 cup carrots chopped
  • 2 tbsp gochujang*
  • 1 tbsp balsamic vinegar
  • 1 cup white wine can substitute vegetable stock
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • 6-7 ripe tomatoes chopped

Instructions
 

  • Add olive oil to large sauce pot over medium high heat. Once oil begins to shimmer, add red onions and cook until they become translucent and soft. Next add garlic, carrots, Italian seasoning, pepper and salt.
  • When veggies begin to brown (and the bottom of the pot begins to brown), add gochujang and stir until all veggies are evenly coated. Then, deglaze the pan with the balsamic vinegar and 1/4 cup of the white wine. Scrape up all the brown bits and cook over low heat until the liquid reduces.
  • Add tomatoes and remaining white wine. Season with salt and black pepper. Bring to boil and then reduce heat to allow the tomatoes to simmer for at least 45 minutes.
  • Once the tomatoes have broken down from cooking, remove from heat. Add contents of pot to a blender or blend with immersion blender to desired consistency. Season to taste with more salt and pepper. Add sauce to cooked pasta of choice, together with some fresh basil.
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Pasta and NoodlesSoups, Stews, and Side Dishes

No Fuss Un-Fuck-Up-Able Fuh.

Cooking Time: 145 minutes
Recipe Difficulty: Easy
Servings Amount: 4

Ingredients
  • 2 sheets dashima (dried kelp)*
  • 1 1/2 cup shitake mushrooms
  • 1/2 large onion
  • 1 knob fresh ginger
  • 1/2 tsp coriander
  • 1/2 tsp fennel seeds
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1 tsp black peppercorn
  • 2 whole pods star anise
  • 1 tsp garlic powder
  • 1/8 cup GF soy sauce
  • 2 tsp mirin
  • 1 tsp balsamic vinegar
  • 2 tbsp gochujang sauce**
  • 1 tsp dijon mustard
  • 1/2 tsp rice wine vinegar
  • 4 servings rice noodles***
  • 1 bunch fresh basil and cilantro
  • 1/2 cup bean sprouts or mung beans
  • 1 green onion (sliced)
  1.  This is an optional step but before making the stock, char your onions, ginger and mushrooms to procure that delicious smokey flavor.  You can do this on the grill or on your stovetop.  I got this idea from the brilliant Chef Kenji over at Serious Eats.
  2. In a large stockpot with 6 cups of water, add dashima, onions, mushrooms, ginger, all spices, star anise, soy sauce, mirin, and balsamic vinegar.  Stir and bring to a boil and then let simmer for 1-2 hours.
  3. Prepare spicy sauce by mixing together gochujang sauce, mustard and rice wine vinegar.  If you like your sauce a little runny (so you can drizzle it), add 1 tsp of water.
  4. Soak your rice noodles in boiling water for 1 minute.  Remove and place in serving bowl.  Pour stock over noodles and serve with sauce and plate of herbs, bean sprouts and green onions.
  5. Try not to slurp too loudly.

*You can get dashima here.
**You can get vegan gluten free gochujang sauce here.
***You can get gluten free rice noodles here.

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Pasta and Noodles

Kimchi Mac & Cheese. That’s Right–I Said Kimchi.

So, Instagram is one of my “go-to” sources for inspiration.  [You should totally follow me on IG btw in case you aren’t!!]  You know–when you have one of those days where you’re at work and you’re like, “wait what should I cook tonight??” and you spend literally 4 hours debating the pros and cons of the litany of recipes you have in your head and just feel totally insipidly uninspired??  Yeah.  That happens to me like every other day.  So, I head over to Instagram and scroll through my feed until I see something that gongs the proverbial “light bulb.”

Last week, it was Mac & Cheese.

Wait, what?  Mac & Cheese?  How is that possible for the dairy free contingency?

It’s more than impossible.  I think it’s BETTER.  You get all the ooey gooey cheesiness of the traditional M&C, but none of the guilt.  No butter, no milk.

Now…how to give it that extra “somethin’ somethin'”….?

KIMCHI.

You see, the key to a good vegan cheese sauce is that umami flavor.  What the fuck is “umami”?

People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

—Wikipedia.

Umami is incorporated through things like nutritional yeast, onions, garlic, garlic powder, but the real seal for a vegan cheese sauce is a pickling solution.

Did someone say “pickle”?

Koreans pickle better than anyone.

So, that is how the Kimchi cheese sauce was derived (riffing off of Master Kenji’s cheese sauce).  And what better way to celebrate its creation than to mix it with a shit ton of pasta?  

And then add more kimchi on top?  

With more cheese on top???

Cooking Time: 45 minutes
Recipe Difficulty: Easy
Servings Amount: 2

Recipe Lead: Keep your pants on and pour yourself a tall glass of water.

Ingredients

Kimchi Cheese Sauce

  • 5 tbsp vegetable shortening (or oil)
  • 1 small onion (chopped)
  • 1/2 russet potato (thinly sliced)
  • 2 cloves garlic (minced)
  • 1/2 jalapeno (sliced)
  • 1 chipotle pepper in adobo sauce
  • 1 tbsp gochujang
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp Korean chili powder (or paprika)
  • 1/2 cup water
  • 1 cup cashews (soaked in water for 4 hours to overnight)
  • 3 tbsp nutritional yeast
  • 1/2 cup almond milk
  • 1 tsp pickled jalapeno juice
  • 2 tsp kimchi juice

Pasta

  • 1 box brown rice pasta

Toppings

  • 1/2 cup bread crumbs
  • 1/2 tbsp + 1 tbsp sesame oil
  • 1/2 tsp agave
  • 1/2 tbsp gochujang
  • 1/2 cup kimchi (ripened)
  • 1 tsp toasted sesame seeds
  1. In a small pot, melt vegetable shortening and add onions and garlic.  Cook until softened.  Then add potatoes, jalapeño, chipotle, gochujang and seasoning.  Stir until potatoes start to soften and all vegetables are evenly coated.
  2. Deglaze the bottom of the pot with water and bring to boil.  Cook until potatoes are tender.
  3. Empty contents of pot into high powered blender.  Add remaining ingredients and blend on high for a few minutes, until creamy and smooth.
  4. Cook pasta until al dente.  Reserve ~1/4 cup of pasta water before draining.  In the same pot that you cooked the pasta with, add pasta and cheese sauce, as well as a little pasta water in case sauce gets too dry.  Scoop pasta into oven safe container (I used two cast iron pans).
  5. For breadcrumb topping, mix breadcrumbs, salt, and 1/2 tbsp sesame oil until breadcrumbs are nicely coated.  Sprinkle over the top of the pasta.
  6. Place in 450° oven until breadcrumbs are golden brown (15-20 minutes).
  7. In the meantime, heat up 1 tbsp of sesame oil in a small skillet.  Add kimchi, gochujang, and agave and saute until kimchi is caramelized.
  8. Add caramelized kimchi to baked pasta.  Sprinkle with toasted sesame seeds.
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Pasta and NoodlesTraditional Korean Recipes

Kimchi Jar Ramen Noodles

Recipe Video
Cooking Time: 15 minutes
Recipe Difficulty: Very Easy
Servings Amount: 1

Recipe Lead: When you want to feel slightly less guilty about eating ramen noodles, use your own ingredients.

Ingredients
  • 1 empty kimchi jar (or any mason jar)
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp gochujang (Korean chili paste)
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder1/4 tsp cumin
  • 1/4 cup chopped cashews (optional)
  • 1 packet miso soup mix
  • 1/4 cup extra firm tofu (cubed)
  • 1/8 cup onions (sliced)
  • 1/8 cup snow peas (chopped)
  • 1/8 cup broccoli (chopped)
  • 1/2 tbsp fresh jalapeno
  • 1/8 cup canned corn
  • 1/8 cup carrot
  • 1/2 packet ramen noodles
  • 1/4 cup kimchi + juice
  • 1/2 cup boiling water
  1.  Add soy sauce, gochujang, nuts, and spices into jar.
  2.  Add miso soup powder.
  3.  Layer in tofu and veggies.
  4.  Next add noodles.
  5.  Final layer is the kimchi–preferably old kimchi.
  6.  Add boiling water, almost to the top of the jar.
  7.  Put the lid on jar and let the jar sit for ~ 2 minutes.  Shake.
  8.  Eat right out of the jar or pour into bowl.  Serve with kimchi.
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