Easy Fresh Vegan Pasta

From : http://vegandad.blogspot.in/2009/08/easy-fresh-vegan-pasta.html

INGREDIENTS
Makes 1 lb
- 1 cup all purpose flour
- 1 cup semolina flour
- dash of salt
- 1 tbsp olive oil (optional)
- about 1/2 cup water

METHOD
1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.
2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When it does this, it is ready.
3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

TIPS
1. If you dough is too wet, you can work in more semolina as you pass it though the roller.
2. Drying the pasta for 20-30 mins after it is cut makes it more durable and less mushy, and is essential if you want to store the pasta in the fridge to be used later. Hang the pasta on a cupboard door while you get the water boiling.
3. Fresh pasta does not take long to cook--just a minute or so once the water comes back to a boil.

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SPINACH SPAGHETTI SOUP WITH PANEER

Ingredients: 3 cups vegetable stock/water
Juice from 1 large lemon (or as per taste)
1 dried bay leaf
1 carrot, cubed
1 onion, chopped
1 celery, sliced
1 small jalapeno, sliced (optional)
1/2 cup (about 1-1/2 ounces) spinach spaghetti, broken into small pieces
3/4-1 cup cubed paneer
Salt, pepper to taste
cilantro to garnish

Method
In a saucepan, bring the stock, lemon juice, bay leaf to boil.
Add the carrots, jalapeno, paneer and celery, simmer until tender.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
Remove the bay leaf.
Season with salt and garnish with cilantro.
Enjoy this warm bowl of soup with whole grain bread.
Healthy, nutritious, filling and quick to make.

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PASTA WITH CREAMY GRRENS & LEMON

From : bbcgoodfood
Prep: 2 mins
Cook: 10 mins - 12 mins
Serves 4
Ingredients350g pasta
140g broccoli florets
100g frozen soya beans
100g frozen peas
100g mange tout
150g mascarpone or soft cheese
zest and juice 1 lemon
85g grated parmesan or vegetarian alternative
handful basil leaves

Method1.Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
2.Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

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PANEER PASTA

Ingredients: 1 packet (100 gm) - Pasta
2 cups - Water
100 gm - Paneer (chopped or grated)
1 - Tomato
1 - Carrot (chopped)
3 - Beans (chopped)
1 - Potato, medium (chopped in small pieces)
2 - Onion
5 - Garlic pods - 5 nos
3 - Green chilly (chopped into tiny pieces)
1 1/2 tsp - Pepper
2 tbsp - Tomato sauce
1 tsp - Soya sauce

Method
In a kadai, pour 2 cups of water and boil it well.
Add pasta and 1/2 teaspoon salt and cook it well.
Keep it aside.
Heat 3 tbsp of refined sunflower or vegetable oil in the kadai.
Put garlic, onions, green chillies, vegetables without tomato, paneer, pepper and salt, fry it well.
Add tomato and soya sauce, stir it well.
Add the cooked pasta and mix it well.
Serve hot!!!

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ASPARAGUS CREAM PASTA

From : bbcgoodfood
Prep: 10 mins
Cook: 30 mins
Serves 2
Ingredients1 bunch asparagus
142ml tub double cream
2 garlic cloves, peeled, but left whole
50g parmesan, half grated, half shaved
250g tagliatelle

Method1.To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
2.Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
3.Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

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SPICY PASTA SOUP

From : bbcgoodfood
Prep: 10 mins
Cook: 35 mins
Serves 4
Ingredients1 tbsp olive oil, plus extra for drizzling
1 red onion, finely chopped
1 red chilli, deseeded and finely sliced
800g can whole plum tomatoes
1l vegetable stock
100g broken spaghetti
4 tbsp chopped pitted black olives
2 tbsp chopped capers, drained and rinsed
large handful basil leaves, roughly torn, or 1 tbsp pesto

Method
1.Heat the oil in a large heavy-based saucepan. Add the onion and chilli, then cook for 10 mins until softened. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the stock. Cover, bring to the boil, remove the lid, then simmer for 5 mins.

2.Add the spaghetti, then simmer for 6-8 mins until it is just cooked. Stir in the olives, capers and basil or pesto, then serve drizzled with olive oil.

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QUARTER POUNDER BEET BURGER

From : IsaChandra
Makes 4 big burgers
Time: 1 hour 15 minutes || Active time: 30 minutes
Ingredients1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs
Olive oil for the pan

Method
Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat:
Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.
Place the mixture in the fridge for a half hour to chill.
Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.
Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.
Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

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KIDNEY BEAN BURGER

From : Savi Ruchi
Preparation Time: 20 mins
Cooking Time: Around 10 mins
Makes around 7-8 burgers

Ingredients:
For the patty:
Kidney beans : 1 cup, raw or 3 cups of cooked beans
Finely chopped bell pepper: 2 tbsp
Onion: 1 med sized, finely chopped
Finely chopped coriander leaves: 2 tbsp
Bread crumbs: from 2 slices of bread (about 1/4th cup)
Carom seeds | Om kalu: 1/2 tsp
Red chili powder: 1 tsp
Lemon juice: 2 tsp
All purpose flour/Maida: 2 tbsp, optional
Salt: As needed
Oil: About a teaspoon for each patty

For assembling the burger:
Burger buns: 7-8
Slices of tomato: 2 on each burger
A slice of cheese on each buger
Lettuce or baby spinach
Any dressing of your choice (refer notes below)

Method:
Soak the kidney beans overnight. Drain the water.  Add the kidney beans + water + 1/2 tsp of salt to the pressure cooker and cook it for about 4-5 whistles.Let the cooker cool down.
Once the pressure is released from the cooker, remove the lid & drain the water from the beans. You get approximately 3 cups of cooked beans.
Mash the beans gently. To the mashed beans, add in the ingredients mentioned for the patty (except oil & AP flour).
If the mixture is gooey & sticking to the hands, add in a tablespoon of flour at a time to adjust the consistency.
Heat a griddle. Make the patties & shallow fry the patties on both sides on a medium heat.
Remove the patties from the griddle & immediately arrange the burger.
Cut the burger bun in half. Add a layer of  greens first (I have used baby spinach here).
Follow the greens with the cheese slice (I did not have the slices, hence used grated mozzarella. What matters is the cheese & not the form, isn't it ;)  )
Place in the patty. Add a tablespoon of dressing.
Finally a slice of tomato, and cover with another slice of the burger bun.
Press in the burger & serve immediately.

Notes:

•The above mentioned ingredients are a just a guideline. You could vary accordingly & it will be delicious anyways :)
•Any dressing of your choice could be used. I prefer mustard while my family loves mayo.
•For the above burger, I have mixed equal quantities of mayo + tomato ketchup as dressing!

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GARLIC & MUSHROOM BURGERS

From : bbcgoodfood
Ingredients :
4 portobello or field mushrooms , stalks trimmed
1 tsp sunflower oil
50g vegetarian Gruyère , grated
1 garlic clove , crushed
1 tbsp butter , softened
4 ciabatta or burger buns , split and toasted
lettuce , tomatoes and sliced red onion to serve



Method :
1.Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.

Toasty
Lightly toasting the cut sides of burger buns gives just a little crunch and stops them going soggy.

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FALAFEL BURGERS

From : bbcgoodfood
Ingredients :
400g can chickpeas , rinsed and drained
garlic clove , chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread
200g tub tomato salsa , to serve
green salad , to serve
1 small red onion , roughly chopped

Method
1.Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
2.Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

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BUTTER BEAN BURGERS WITH COLESLAW AND BAKED SWEET POTATO FRIES

From : cookiedakitchen

10-12 patties

Ingredients

For the patties

1 can Butter Beans ( you can substitute with chickpeas, red kidney beans, cannelini beans)
1 large Potato
2 tbsp Parsley
2 tsp Garlic powder
1 Onion - finely chopped and sauted
1/2 cup Peas
1/2 cup Corn
Salt to taste
1-2 tsp Black pepper
1/2 tsp Cayenne pepper
Oats - for crumbing
1 tbsp corn flour mixed with little water

For the Coleslaw

1 cup Shredded White cabbage
1 cup Shredded Purple Cabbage
1/2  cup Capsicum - diced
1 cup Shredded Carrot
1/2 cup Shredded Apple (optional)
1 cup Buttermilk
1/2-3/4 cup Organic Freerange Mayonnaise
Salt
Pepper

For the Sweet Potato Fries

1 Large Sweet potato - cut into strips
Paprika
Salt
Olive oil Spray

Method

For the coleslaw

Mix the mayonnaise and buttermilk with salt and pepper and add it to the shredded vegetables. Mix well and keep it in the fridge covered till it's time to serve

the Patties

Drain the butter beans and put them in a large bowl Boil the potato and add it to the bowl after it has cooled down. Add the rest of the ingredients and mash them by hand and combine them to form a workable mixture. Now make patties by taking the mixture and flattening them into rounds. Do this for all the mixture and keep the patties in the fridge for 15 minutes

Preheat oven to 200C.

Dip the patties into the corn flour and water mixture and then into the oats, so that the patty is fully covered with oats. Repeat for all the patties. Arrange the patties in a baking tray and put them in the preheated oven for 20 minutes till they are golden brown.
Alternatively you can shallow fry them in a pan with 1-2 tbsp of oil til they are golden brown. Be careful while flipping as they are quite delicate.

For the sweet potato chips

In another tray lined with baking paper, arrange the sweet potato strips with a spray of olive oil and a dash of salt and pepper. cook in the preheated oven for 20-25 minutes till crisp and browned. Sprinkle some paprika once they are ready to serve

To assemble

To assemble the burger, cut the buns in half and spread some avocado or butter on it, place a slice of tomato, some coleslaw, burger patty, drizzle some ketchup on top and close the bun. Serve with extra coleslaw on the side and sweet potato chips.
Enjoy!

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RICOTTA & BASIL PIZZA BREAD

From : bbcgoodfood
Ingredients :
1 onion , finely chopped
2 yellow peppers , roughly chopped
1 tsp olive oil
2 x 400g/14oz cans chopped tomatoes
500g bag mixed grain or granary bread mix
plain flour , for dusting
10 cherry tomatoes , halved or whole
250g tub ricotta
a few basil leaves, to serve

Method :
1.Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.
2.Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.
3.Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.

Tip
Ricotta is a mild cheese, so if you'd like your pizza to have a cheesier kick, add a good grating of Parmesan over the top.

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ROASTED SPRING VEGETABLE PIZZA

From : bbcgoodfood
Ingredients:
200g strong plain flour
½ tsp salt
1 tsp easy blend dried yeast
150ml/¼ pint warm water
olive oil , for brushing
FOR THE TOPPING
2 red peppers
1 leek
1 tsp olive oil
4 tbsp tomato passata
125g pack light mozzarella
12 cherry tomatoes
3 tbsp frozen peas
2 tbsp freshly grated parmesan

Method:
1.Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
2.Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.
3.Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan. 4 Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.


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SUPERHEALTHY PIZZA

From : bbcgoodfood
Ingredients
100g each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
125ml warm water
FOR THE TOPPING
200g can chopped tomatoes , juice drained
handful cherry tomatoes , halved
1 large courgette , thinly sliced using a peeler
25g mozzarella , torn into pieces
1 tsp capers in brine, drained
8 green olives , roughly chopped
1 garlic clove , finely chopped
1 tbsp olive oil
2 tbsp chopped parsley , to serve

Method :
1.Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
2.Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
3.Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

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VERY SIMPLE MARGHERITA PIZZA

From : bbcgoodfood
Ingredients :
olive oil , for the tray
200g plain flour
7g packet easy-blend dried yeast
1 tsp sugar
125ml warm water
85ml passata
100g mozzarella , half grated, half chopped
2 tbsp grated Parmesan or vegetarian alternative
small bunch basil , half chopped, half left whole
side salad , to serve

Method :
1.Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.
2.Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.

MAKE IT DIFFERENT
Tikka pizza: Scatter some cooked chicken tikka over the passata and replace the basil with coriander. For extra heat, add some chopped chill to, or try - Chorizo & olive pizza: Layer thin slices of chorizo over the passata and scatter with sliced olives.

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WILD MUSHROOM PIZZA

From : Tastecom
Ingredients
1 1/2 tbs olive oil, plus extra to drizzle
garlic cloves, crushed
250g mixed wild mushrooms such as shiitake and oyster, sliced if large
250g Swiss brown mushrooms, sliced
100g baby spinach leaves

1/2 lemon, juiced
2 (15cm each) bought pizza bases
125g soft goats' cheese
2 tbs chopped fresh chives

Method

Step 1
Preheat the oven to 200°C.
Step 2
Place olive oil in a frying pan over high heat. When it is very hot, add garlic and mushrooms and cook quickly until mushrooms are just wilted but not releasing any liquid. Add the spinach and lemon juice and allow spinach to just wilt.
Step 3
Season with salt and cracked black pepper, then remove from heat.
Step 4
Spread the pizza bases with goats' cheese and place on a baking tray.
Step 5
Pile the mushroom mixture on top and drizzle with a little more oil. Bake in oven for 10 minutes. Sprinkle with chives to serve and a dollop of creme fraiche, if desired.

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MARGHERITA PIZZA

From : bbcgoodfood
Ingredients
FOR THE BASE
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil , plus extra for drizzling

FOR THE TOMATO SAUCE
100ml passata
handful fresh basil or 1 tsp dried
1 garlic clove , crushed

FOR THE TOPPING
125g ball mozzarella , sliced
handful grated or shaved parmesan
handful cherry tomatoes , halved

TO FINISHhandful basil leaves (optional)

Method :
1.Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
2.Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3.Roll out the dough: If you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4.Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Try
Troubleshooting If the dough is too wet: Add a bit more flour and work it in. If dough is too stretchy to roll out: Leave it to rest for 10 mins or so, then try again. You need far more pressure when rolling dough than when rolling out pastry. If the base isn't cooked: Baking the pizza on top of a preheated sheet or tray should prevent this. However, it could be too thick or have too much topping. If the topping is cooked before the base, cover with foil and give it another 5 mins.
Choose your toppings Fancy a bit more topping? Here's some suggestions. Olives, ham and chargrilled artichokes; Spicy sausage, chilli or jalapeños and sliced tomato; Spinach, garlic, gorgonzola cheese and a whole egg cracked on top; Creamy mascarpone, pesto, roasted red peppers and sliced mushrooms. Or if you are not sure what you fancy - why not do half and half.
Garlic & rosemary bread Leave the dough a bit thicker, brush with oil and stud with rosemary sprigs. Bake for 15 mins or until risen and golden. Brush with garlic butter.
Calzone
Pile sauce and toppings onto one half of the dough circle, brush the edge with a little water, then fold and pinch to make a pasty shape. Bake until golden as before.

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MUSHROOM, THYME & MASCARPONE PIZZA

From : bbcgoodfood
Ingredients :
approx 300g pizza or ciabatta bread mix
olive oil
250g flat or Portobello mushrooms , sliced
½ garlic clove , crushed
2 sprigs thyme , leaves stripped
4 tbsp mascarpone
few leaves rocket
parmesan shavings, to serve


Method :
1.Make up the base mix according to pack instructions and leave to rest while you make the topping. Heat a tbsp olive oil in a large non-stick frying pan. Add the mushrooms with a pinch of salt and cook for 2 mins until they start to soften. Add the garlic and thyme and cook for another few minutes, turning up the heat to drive off the liquid.
2.Heat the oven to 220C/fan 200C/gas 7. Roll out the dough fairly thinly. Spread the mascarpone over the base then scatter over the mushrooms. bake for 10-15 minutes until golden.
3.Scatter with rocket and parmesan and drizzle over olive oil to serve.

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CHEESY ONION PIZZA

From : bbcgoodfood
Ingredients :
1 tbsp olive oil
2 red onions , sliced
1 tsp balsamic vinegar
30cm ready made pizza base
100g goat's cheese , sliced





Method
1.Heat oven to 220C/fan 200C/gas 7. Heat a non-stick frying pan over a medium heat and add the oil. Cook the onions with the lid on for 10 mins, stirring every now and again, until soft and caramelised. Stir in the balsamic vinegar. Season well.
2.Put the pizza base on a baking sheet. Spoon the caramelised onions over the base and top with slices of goat's cheese. Bake in the oven for 5-8 mins, until the goat's cheese has melted and the base is crisp.

Stuck for time?
If you're really pushed for time, mix a little balsamic vinegar into a jar of ready-caramelised onions instead of cooking your own. We like The English Provender Co's Very Lazy Caramelised Red Onions,

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CHEESE COURGETTE PIZZA

From : bbcgoodfood
Ingredients :
1 courgette
1 pizza base mix
6 tbsp tomato-based pasta sauce
cheddar , for grating
1 ball mozzarella




Method :
1.Ask your helper to turn the oven to 200C/180C fan/ gas 6. Cut the courgette into chunks then thin slices using a rotary grater or small knife.
2.Tip the pizza base mix into a bowl and add the amount of water it says on the packet. Mix with a spoon.
3.Tip the dough onto a floured surface and knead until smooth.
4.Roll the dough out to make 1 big pizza. Stretch it as you roll to help make it bigger. Lift the dough onto a baking sheet and spread it out flat.
5.Spoon the pasta sauce into the middle and spread it around. Arrange the courgettes on top.
6.Grate some cheddar and sprinkle on top. Pull the mozzarella into pieces and dot over the top. Ask your grown-up helper to put the pizza in the oven for 25 mins.

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