Miso mushroom pasta

Ingredients:

Salt

2 tablespoons olive oil, plus more as needed

2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)

1 1/2 pounds mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced

1 pound short pasta, such as ziti or cavatappi

2 tablespoons white miso

3/4 cup grated Parmesan, plus more for garnishing

1 tablespoon sherry or red wine vinegar, plus more to taste

1 tablespoon chopped parsley leaves and tender stems

Directions:

Bring a large pot of salted water to a boil.

Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.

Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)

When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.

When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.

Garnish with the parsley and more cheese; serve with a final drizzle of oil.

Source: https://cooking.nytimes.com/recipes/1025951-miso-mushroom-and-leek-pasta

Alternative version with cream and butter and no leeks:

https://food52.com/recipes/77676-miso-mushroom-pasta

Ingredients 

• 7 ounces dried pasta, such as bucatini
  
• 4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
  
• 2 tablespoons vegetable oil
  
• 1 teaspoon sherry vinegar, or white wine vinegar
  
• 2 teaspoons red miso paste
  
• 3 tablespoons butter, softened
  
• 5 garlic cloves
  
• 1/2 cup heavy cream
  
• 1 stalk of scallion, finely sliced
  
• 1 pinch salt
  
• 1 pinch black pepper
  

Directions

1. Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
2. Chop or pull apart the mushrooms into large, bite-sized chunks. Then, heat a large skillet over high heat with a tablespoon of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned. When they are done, add a little sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in 2-3 batches and not overcrowd the pan to allow them to brown evenly. 
3. To start on the sauce, whisk the red miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste. 
4. In a medium saucepan, add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently. Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat.
5. Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper.

better food guru - Roasted Broccoli Pasta Salad

 

From: https://betterfoodguru.com/vegan-caesar-pasta-salad/

INGREDIENTS

  

• 3 cups kale washed, stemmed and chopped small
• 16 oz farfalle pasta
• 4 baby bell peppers
• 2 heads broccoli cut in florets
• 15 oz cannelloni beans canned, drained well
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• 2 cups red cabbage shredded

Dressing Ingredients

• ½ cup raw cashews
• ½ cup water
• 1 tsp dijon mustard
• ½ tsp white miso
• 1 lemon juiced
• 1 clove garlic peeled
• 1 pinch salt
• 2 tbsp hemp hearts
• 3 grinds fresh black pepper

INSTRUCTIONS

 

• Preheat oven to 400 degrees
• On a sheet pan add the broccoli florets, whole peppers and drained beans in separate sections. Spray with olive oil and season with salt. Bake for 20 minutes until broccoli is tender, peppers are roasted and beans are slightly crisp. Let cool.
• Cook the pasta according to the box adding 1 more minute to cook the pasta well. Drain, rinse with cold water and drain well. Reserve until assembly.
• Make the dressing by adding cashews, water, salt, pepper, garlic, lemon juice, hemp seeds and miso to a high speed blender. Blend until smooth and creamy.
• In a large bowl add the cooked pasta, the roasted broccoli, the crisped black beans, the peppers (remove the stems and chop first), red cabbage, and kale. Add the dressing and toss until mixed and well coated.
• Enjoy within 3-4 days for best quality.

soph's kitchen - Carrot Coriander Chickpea Bowl

 From: https://www.instagram.com/p/C_Lh-thKbx4/

Ingredients:

2-3 carrots, unpeeled if organic, sliced into slanted coins

1/2 a red onion, diced
3-4 cloves garlic, grated
2cm piece of fresh ginger, grated
Spices: 1 tsp coriander, 1 tsp ras el hanout (omit if not available), 1 tsp cumin, 1/2 tsp turmeric, 1.5 tsp smoked paprika, 1/3 tsp cinnamon, 1/4 tsp nutmeg
700g cooked chickpeas, (about 2 15 oz cans), drained and rinsed if not organic & BPA free.

Creamy sauce:
290g silken tofu
30g cashew nuts, soaked in boiling water
3 tbsp nutritional yeast
Juice of one lemon
Spoonful of the chickpea mix
1/2 tsp salt

Method:

Preheat your oven to 180c fan - 350 or 375 F.

Cut and roast your carrots in olive oil and sea salt. It should take 15-20 mins, check after 10.

In a large sauté pan, cook down your onions in plenty of extra virgin olive oil, on a low-medium heat. After 10 mins add the garlic and ginger. Cook 3-4 mins more. Add the spices + some more oil, cook 1-2 mins more, until fragrant. Add the chickpeas + their juice or a splash of water if draining them, and stir well to combine.

In a high speed bullet blender, add all the ingredients for the creamy sauce and season to taste.

Add the sauce to the chickpeas, decorate with the roasted carrots, plenty of fresh coriander, and a sprinkle of toasted nuts or seeds

Crispy Chickpea Salad with roast bell pepper

 

 https://betterfoodguru.com/crispy-chickpea-chopped-salad/

Ingredients

  

For Crispy Chickpeas

• 2 15 oz cans chickpeas drained
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garlic powder
• 1 pinch salt

For Salad

• 3 cups escarole or any hardy lettuce, chopped
• 1 roasted orange bell pepper roasted and chopped
• 2 cups green cabbage shredded
• 2 cups red cabbage shredded
• ¼ cup parsley chopped
• ¼ red onion sliced

For Dressing

• ½ cup sesame tahini
• ¼ cup water
• 2 lemons juiced
• ½ tsp garlic powder
• ¼ tsp salt
• 1 tsp maple syrup

Instructions

 

For Crispy Chickpeas

• Preheat oven to 400
• Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.

For Salad

• Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.

For Dressing

• Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy

Assembly

• Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.

 

Kale Salad with Dijon Dressing

 

 https://betterfoodguru.com/wprm_print/the-best-kale-crunch-salad

 

Ingredients

  

Salad Ingredients

• 4 cups kale washed, stemmed and chopped (about 1 bunch)
• 3 carrots peeled and shredded
• 2 cups red cabbage shredded
• ½ cup sliced almonds unsalted
• 15 oz white beans drained

Dressing Ingredients

• 1 tbsp dijon mustard
• 2 tbsp pure maple syrup
• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 pinch salt
• 1 pinch fresh ground black pepper

Instructions

 

• Prepare kale, carrots and cabbage by washing and chopping
• Make the dressing by combining dijon mustard, extra virgin olive oil, apple cider vinegar, pure maple syrup, salt and pepper.
• Optional step: Massage kale. In a large bowl, add the kale and 2 tablespoons of the dressing. Massage the dressing into the kale for 2-3 minutes until the leaves become tender.
• Add carrots, cabbage, beans and almonds to the kale. Pour remaining dressing over it and toss until well combined.
• Enjoy within 3-4 days when refrigerated and covered properly.