Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Wednesday, September 4, 2019

Spinach Artichoke and Sun-Dried Tomato Pasta

Some of the greatest pasta dishes I have ever enjoyed are those that I make myself. Lately, I have been relatively unimpressed by restaurants and am left either dissatisfied or disappointed when leaving them. I think it is because I love to cook and find that my food gives them a real run for their money. 

One of my favorite dishes to make is pasta. It's quick, it is easy, and when prepared correctly--tastes incredible. Homemade pasta is the best, as it simply doesn't compare to the pasta you find in the box or bag at your local grocery store. 

Sure, that is convenient and efficient, but it doesn't satisfy a pasta polymath's taste buds by any means at all. And most of what you enjoy is nothing more than just flavor. 

Texture is everything when cooking any kind of pasta and flavor is what brings virtually every dish together. This pasta only incorporates a few ingredients. 

These ingredients are: spinach tagliatelle, spinach, artichoke hearts, sun-dried tomatoes, cipollini onion, Himalayan salt, black pepper, and fresh water. For good measure, I garnished this dish with a little bit of extra extra extra virgin olive oil. 

And guess what? This pasta is amazing. 

The best part is, this dish is vegan, so it is perfect for those of you that do not consume dairy, eggs, or honey, as it is great for those of you who are plant-based and want to enjoy a wonderful plate of pasta dish right in the comfort of your own home.  

Sunday, July 28, 2019

Amish-style Macaroni and Cheese

Food can be the most incredible thing in the world if it is prepared correctly. Now if it is not, food can be the most revolting thing. I feel like the food I make gives many 5-star restaurants a real, tried and true run for their money. Although I would dub myself as a self taught chef, I am a foodie by nature. As much as I want to say that I have mastered the art of cooking, I still have so much to learn.

Today, I decided to make an Amish-style macaroni and cheese dish. My source of inspiration comes from a phone call I had with my former college roommate. We both got into a discussion about food before agreeing that Amish cuisine is underrated. I lived in Pennsylvania for many years and tried some Amish things, but it wasn't until 2011 where I actually ate at an Amish restaurant and tried virtually everything vegetarian they made. 

The macaroni and cheese is unique within its own and really says a lot about not only the dish itself, but Amish cuisine. I used Barilla Elbows, Silk Unsweetened Almond & Coconut Milk Blend, Country Crock Plant Butter with almond oil, 365 Silken Tofu, shredded sharp cheddar cheese, shredded monterey jack cheese and a little bit of salt and black pepper. 

Like the traditional Amish-style, I cooked the elbow macaroni on the stove for about 10 minutes. I preheated the oven for 350 degrees.

Then, I built the layers in a separate pan starting with milk, butter and cheese as my base. I started to gradually add the pasta. As I continued, I packed the pasta and continued this entire process until I couldn't add anything else to the pan. 

Taking any blender, I decided to blend my tofu with some of the almond and coconut milk until it turned to liquid. Then, I took the liquid result and garnished that on top of the dish before adding the lid and placing it into the oven for 10-15 minutes. 

Without further ado, here is my Amish-style Macaroni and Cheese:














I took the liberty of garnishing black pepper on the top, as that always tends to work with any macaroni and cheese, especially this one. And as you can tell from the photos, my Amish-style macaroni and cheese was a success. 

Now time to eat. 

Monday, January 23, 2017

Spirulina Macaroni with Nutritional Yeast

Lately, I find myself enjoying vegan food. I've been vegan for quite sometime. Although I am unsure if I will stick with this eating lifestyle considering I am a vegetarian, I do appreciate those days of eating clean without worrying calories, carbohydrates and portion size. When you eat vegan, you can eat so much. Especially if you do intermittent fasting throughout the day. 

Today, I found myself doing something completely different in the kitchen. I took the initiative to make some spirulina macaroni with nutritional yeast. I used Delallo Organic Elbow Macaroni, some SARI Foods Spirulina Powder, NOW Foods Nutritional Yeast Flakes, and some Earth Balance Organic Whipped Buttery Spread. Simplicity is key in this dish; however, there must be flavor. So for good measure I added some salt and pepper for some extra flavor. 

And this is a simple yet fun pasta dish. Plus, with the immense health benefits you will get from this, you will want to eat this every single day. Not only does it taste amazing, but you will feel amazing after eating it. 

From my house to your house - enjoy!