An Autumn Pasta Story: Sweet Potato, Tomatoes, and Garlicky Kale

Who doesn't love harvest time? When I'm strolling through the farmers' market surrounded by apples, squash, sweet potatoes, cabbage and root vegetables, I often think that autumn gets all the best veggies. 

So, since it's freezing already in Pittsburgh (it snowed yesterday), lets talk comfort food. Here is a recipe that is relatively quick, thoroughly hearty, and absolutely delicious. 

Pasta with Sweet Potatoes, Kale and Tomatoes

This satisfying weeknight pasta is loaded with vitamins and minerals, anti-oxidants, and fiber.  The whole wheat pasta really adds to the flavor of the dish, so use it if you can. Prepare the vegetables at the same time as you are boiling the pasta. Recipe serves 6-8. 

Ingredients 

1 lb whole wheat pasta + splash of extra virgin olive oil

2 tablespoons extra virgin olive oil

2 medium sweet potatoes, peeled and cubed (about three cups)

1 small bunch kale, stems removed and chopped

4 Roma tomatoes, chopped

6 cloves garlic, minced

6 ounces white wine

2 tablespoons fresh lemon juice

Salt to taste

1/4 cup pistachios, coarsely chopped 

1/4 cup kalamata olives

Red pepper flakes to taste

Directions

Prepare all of the vegetables for cooking, and have them ready to add to the pan.

Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Return to pot and toss with a splash of olive oil. 

In the meantime, heat the olive oil in a large skillet over medium heat and add the sweet potatoes. Allow to cook for about 5 minutes uncovered, without stirring. 

Toss the potatoes once, cover the skillet with a lid, and cook for another 5 minutes. Add the kale, tomatoes, garlic, white wine, lemon juice and salt. Cook just until the kale has wilted and turns bright green, or 2 to 3 minutes. (Careful not to overcook.)

Remove from heat. Toss the pasta and the vegetables. Mix in the pistachios, kalamata olives, and red pepper flakes. Serve hot.

Oh! PS. This recipe is accidentally vegan. You could certainly add some nice, hearty cheese to this if you'd like, but I think it's delicious even without. Enjoy!


This post also appears on Love and Bread. 

White Ricotta Pizza Sauce

Hi there Veggie Horizons readers! I just wanted to share a quick little recipe for white pizza sauce to compliment J's Basically Amazing Pizza Recipe.

Though you can certainly make a great “white pizza” with an olive oil and herb sauce, the following ricotta-based pizza sauce is fabulous when you want something a little more decadent.

White Ricotta Pizza Sauce

Pizza with white ricotta sauce, tomatoes, spinach, and Gorgonzola 

Ingredients

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar (good quality)

12 ounces ricotta cheese

1 tablespoon crushed oregano

Salt and pepper to taste

Directions

Mix all ingredients together in a medium bowl, and spoon onto a prepared pizza shell. Great topping combinations include spinach, Gorgonzola, roasted red peppers, kalamata olives, and marinated artichoke hearts. 

Best Vegan Cupcakes - Experimenting with Vegan Baking

Nichole inspired me to start baking again. And that can only mean one thing: vegan baking! I have always loved to bake, but Nichole inspired me to learn a new, cruelty free way of baking. Ever since, I have been attempting to learn and experiment with classic vegan baking.

Of course, my favorite vegan baking cookbook is the previously mentioned Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The first recipe I made was the Brooklyn Brownie Cupcakes, which includes delicious ingredients like bourbon and soy yogurt. Um, yum.

Last night, I decided to go a bit more classic, but with a twist. I made the basic chocolate cupcakes that Nichole shared with us earlier, but made the frosting with a bit of a twist.

For half of the cupcakes, I made peanut butter frosting and topped them with chopped Reese's cups. For the frosting:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp peanut butter

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, peanut butter, and soy milk, and beat for another 5 to 7 minutes until fluffy.

For the other half of the cupcakes, I made strawberry frosting and topped them with pink sprinkles:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp strawberry preserves

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, strawberry preserves, and soy milk, and beat for another 5 to 7 minutes until fluffy.

I think I have created some vegan baked goods lovers at work!

Moooo-tacular Dairy - The Glory of Lucerne and Organics

I have never tried to go vegan. I know that Nichole was for a while, and I have a few other friends who have attempted the noble lifestyle. Unfortunately, I could never in a million years pull it off. I am just too much of a dairy consumer. Milk and cheese are staples in my diet.

But I never want to consume dairy products made with growth hormones. There is something slightly seedy about the milk and cheeses on our shelves, the ones that aren't organic. The population growth and limited resources have led to dairy products laced with rBGH and IGF-1. Thankfully, organic products have come onto the scene and are more readily available than ever.

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Of course, organic is often synonymous with expensive. They don't call it Whole Paycheck Foods for nothing. But Safeway brand has come to the rescue with Lucerne brand and O Organics dairy products.

Lucerne and O Organics are generic brands carried in Safeway stores, including the Vons near my apartment. Both brands produce organic products, which I find especially important in dairy products. And...they're reasonably priced!

The O milk is usually at least 30 cents cheaper than Horizon. The Lucerne cheese is actually cheaper than Sargento and other brand names. I feel good about what I'm eating and my wallet doesn't suffer.

For me, quality ingredients are everything. Our country has allowed some pretty heinous things to taint our food, and some pretty inhumane things to happen to the animals that provide the food. I think that the generic organic brands are a huge step in the right direction. It makes eating smart affordable and simple. Why not choose the organic product when it's best for your body and your bank account?

Pizza for the People

Do I really need to say anything in praise of pizza? I think not. Just look at it!


But this is a blog full of writing, so I will say a few words in praise of my boyfriend's pizza making abilities. J is a transcendent pizzaiolo, and I'm not exaggerating. Around my house, we use J's pizza as currency. We use it to bribe people, to impress new friends, and to secure our spot in the Foodie Social Hierarchy.


J's culinary masterpieces are descendant from the Neapolitan tradition (his mother's legacy), and occupy the perfect middle-ground between thick and thin crust pizza. His pies are neither greasy nor watery, and somehow manage to be satisfying without being guilt-inducing. It's a staple and a necessity in our kitchen.


So, I'd like to offer up some general pizza-making tips, J's standard pizza recipe, and some thoughts on topping the perfect pie (including delicious vegan combinations).


Pro-Pizzaiolo Tips: Flour, Stones, and Simplicity

• In pizza, as in bread, the flour is everything. Generally speaking, use the highest quality flour you can afford. (King Arthur brand produces consistently high quality flours and are readily available throughout the country.) It is more than possible to make pizza with 100% whole wheat crust, but whole wheat flour has lower gluten (and thus the dough has less elasticity and is harder to stretch), so J prefers to use a combination of white and white whole wheat flours. His perfect ratio is 4:1, white flour to white whole wheat flour.

• You need pizza stones to make great homemade pizza. There's no getting around it. You can get affordable pizza stones at stores like Bed Bath & Beyond for about $15/stone. Obviously, if you want to spend a bundle ($50+/stone) you can, but my $15 stones have been doing a fabulous job for years.
• Keep your recipes and ingredients simple. When making homemade pies, the fresher the ingredients the better. The goal of homemade pizza should be balance, not decadence. The dough, sauce, and toppings should compliment each other. There's no need to use overly complex recipes to achieve incredibly delicious results. Each of your ingredients should be able to shine without overpowering the others. 

J's Basically Amazing Pizza: Dough, Sauce, and Toppings

These basic, no-frill recipes never fail to drop jaws and win friends. Good luck!

Basically Amazing Pizza Dough (Makes Two - 16'' Pizzas)

Ingredients:

• 4 cups unbleached white flour
• 1 cup white whole wheat flour
• 2 tablespoons dry yeast
• 1/2 teaspoon salt
• 2 1/2 cups warm water
• Cornmeal for sprinkling on the pizza stones

Directions:

1. Preheat oven to 450ºF, with the pizza stones inside. 
2. Mix the flours, yeast, and salt in a large bowl. Add the water (for accurate measure of water temperature, see the Basic Bread Recipe), and mix until the dough begins to firm up.
3. Turn the dough out onto a flat, floured surface, and knead with your hands until the dough becomes smooth and elastic, about 10 minutes.
   

   

   
   
4. Return to the bowl, and allow to raise for 30-45 minutes, or until the dough doubles in size.
5. Roll out the dough onto a floured surface, and knead for another 5-10 minutes, making sure that there are no air bubbles in the dough.
6. Split the dough into two even balls, and set one aside. You are about to shape your pizza!

   

   
   
7. The following video demonstrates how to form your pizza shell. J- narrates for your convenience!Written directions follow. 
   

   
   
8. Press the dough down with your fingertips, starting in the center and working outward toward the edges.
9. Stretch the dough in this manner until it is about an two inches wider in diameter than the pizza stone you are using
   

   
   
10. Sprinkle cornmeal on the pizza stones to prevent sticking. Gently lift the dough and place onto the pizza stone. Do not press down on the dough while it is on the stone or else the cornmeal will sink into the dough, and the pizza will stick to the stones.
11. Fold the edges over and pinch them together, forming the crust.
12. Use a large spoon to spread the Basic Pizza Sauce (recipe follows)  onto the pizza shells. Add the toppings (suggestions follow) of your choice (except the fresh mozzarella if using).
13. Repeat with second pizza, and place in the oven. Allow to cook for about 15 minutes.  Remove the pizzas from the oven, top with fresh mozzarella cheese if using, and return to the oven, rotating the pies between the top and bottom rack.
14. Return and continue to cook for another 5-10 minutes, or until the pizza crust is thoroughly brown and the cheese is melted.

Basically Amazing Tomato Pizza Sauce ( Makes enough for Two - 16'' Pizzas)

Ingredients:

• 24 ounces canned tomatoes, crushed or diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 3 cloves garlic, chopped
• 1/4 teaspoon salt

Directions:

1. Place all ingredients in a blender and pulse a few times until the tomatoes are blended to your taste. Alternately, if you prefer a chunkier sauce, place ingredients in a bowl and mix with a large spoon until the ingredients are fully incorporated.
2. Spoon onto the pizza shells as described in Step 12 of the Basic Pizza Dough Recipe.

Toppings: Options Abound! 

Red Bell Pepper and Kalamata Olive Topping - Before Mozzarella 

The possible topping combinations are almost endless, but the following are some of my favorite vegetarian combos. All are delicious when paired with the Basic Tomato Pizza Sauce, but are also good with a simple white sauce of olive oil, oregano and salt:

• Basil and Fresh Mozzarella (the classic Margherita Pizza)
• Spinach, Gorgonzola/Blue cheese/Feta, and Fresh Mozzarella
• Sliced Baby Portobello Mushrooms, Pepperoncini, and Fresh Mozzarella
• Roasted Red Peppers, Red Onions, and Fresh Mozzarella
• Kalamata Olives, Pineapple, and Fresh Mozzarella
• Marinated Artichoke Hearts, Blue Cheese, and Fresh Mozzarella
• Roasted Garlic, Fresh Tomato Slices, and Fresh Mozzarella
• Sun dried Tomato, Pesto, and Fresh Mozzarella

If you're vegan, you don't need to feel left out on pizza night. You will be very surprised at how delicious these pizzas taste without cheese. You don't even need it! (In fact, one traditional Neapolitan pizza is cheese-less, and topped with tomato sauce, garlic, anchovies. However, J doesn't like anchovies so we've been topping it with just tomato sauce and garlic since long before veganism or vegetarianism even entered into our lifestyle.) Here are some awesome cheese-less topping combinations:

• Roasted Garlic and Basic Tomato Pizza Sauce
• Pine Nuts, Pesto, Artichoke Hearts, Olive Oil, and Oregano
• Kalamata Olives and Roasted Peppers, and Basic Tomato Pizza Sauce
• Sliced (Cooked) Potatoes, Rosemary, Diced Red Onions, Olive Oil and Oregano
• Portobello Mushrooms, Red Onions, and Basic Tomato Pizza Sauce
• Caramelized Onions, Sun-Dried Tomatoes, Arugula, Olive Oil and Oregano

Honey-Flax Cornbread Muffins

This lovely recipe makes 12 regular sized cornbread muffins, and pairs excellently with Three Pepper Vegetarian Chili. See the note for instructions on how to Veganize the recipe.

Ingredients

2 Tablespoons Ground Flaxseed Meal (like Bob’s Red Mill Organic Whole Ground Flaxseed Meal)  

2 Tablespoons warm water

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

1/2 stick butter, melted

1/4 cup honey

Note: For a vegan version, substitute soy milk or almond milk for regular milk, non-hydrogenated vegetable margarine like Earth Balance for the butter, and agave syrup for honey. The agave will add a nice buttery flavor, and they will still turn out delicious.

Directions

Preheat oven to 400 degrees F.

Heat the flax meal and water in a small pot on medium until it begins to thicken. Remove from heat.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. 

In another bowl, whisk together the milk, flaxseed mixture, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. 

Bake for 15 minutes, until golden.

Note: This recipe also appears on Love and Bread. 

Chili for the Soul

Chili is a godsend for people who live in cold, rainy towns like Pittsburgh. The hearty heat of good chili can warm the soul as much as it can fill up the stomach. The following is a dish that I use to wow my family and friends as autumn approaches. This chili is hot, flavorful, and bursting with delicious veggies. The recipe makes a lot, but it’s great for lunch the next day as well.

Three Pepper Vegan Chili

Pair this hearty chili with Honey-Flax Cornbread Muffins, and serve to friends and family as the ultimate comfort food. Omit the cheddar at the end and then its vegan! (Serves 8)

Ingredients

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, chopped

2 stalks celery, chopped

6 ounces canned tomato paste

1/4 teaspoon dried sage

1 teaspoon paprika

1 tablespoon ground cumin

2 tablespoons dried oregano

1 tablespoon salt

1 large parsnips, peeled and chopped

1 large bell pepper, chopped

2 Serrano peppers, chopped

1 hot banana pepper

12 ounces soy chorizo, crumbled tofu, or crumbled veggie burger

24 ounces canned crushed tomatoes

1 tablespoon cayenne pepper

1 teaspoon chili powder

1 teaspoon ground black pepper

32  ounces cooked legumes, like black beans, kidney beans, garbanzo beans, or cannellini beans

4 ounces soy cheese (or regular, for a non-vegan option)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and celery. Allow the vegetables to cook until they begin to brown around the edges, about 12-15 minutes. Allowing the onions and garlic to cook thoroughly imparts the chili with a robust, well-rounded flavor.  

Add the tomato paste and stir until the onion and garlic are fully coated. Allow to cook for another 5 minutes, or until the paste begins to caramelize.

Add the sage, paprika, cumin, oregano, salt, celery, parsnip, bell pepper, serrano pepper, and banana pepper. Allow to cook for 7 minutes, or until all the vegetables are soft.

Add the soy chorizo/tofu/veggie burger, and reduce the heat to low. Cover the pot and allow to cook for another 5 minutes.

Mix in the canned tomatoes, cayenne pepper, paprika, black pepper, kidney beans, garbanzo beans, and black beans. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes.

Remove from the heat, divide into 8 portions. Top with shredded cheddar, and serve with cornbread.

Note: This recipe also appears on Love and Bread

Ditch the Ranch: Five Awesome Salad Dressings and Vegetable Toppers

Creamy Avocado Dressing: Photo Courtesy of The Well Seasoned Cook

Vegetables are not boring. They are numerous, complex, exciting food items with a lot to give. (They also enjoy long walks on the beach and sharing their feelings......)

But, coming from a home where the only vegetables making an appearance at dinnertime were microwaved frozen vegetables slathered in butter or unadorned baby carrots, I can see how they might get a reputation for being a bit tedious.

The solution? Dressing, of course! But not necessarily the kind of dressing of which you might be thinking. Forget the heavy ranch and thousand islands. Experimenting with vegetable sauces and seasonings offers foodies an infinite amount of gastronomical variety. Thrilling, right!?

The following recipes are some of my favorite dressings, and will help you take your veggie side dishes to the next level. Even the carnivore in your life is bound to enjoy the interesting tastes and textures these condiments bring to all kinds of veggies.

I. Walnut-Miso Paste

Taste Profile: Nutty, Savory

Pairs Well With: Steamed or blanched vegetables like spinach, broccoli, and string beans, as well as roasted vegetables like beets, parsnips, and sweet potatoes. This recipe was Anglicized from a similar recipe on Just Bento.

Ingredients:

• 1/2 cup shelled walnuts
• 1 tablespoon Red or White Miso Paste (like Miso Master Organic Miso Paste)
• 1 tablespoon sherry or other sweet liquor (optional)
• 1 tablespoon sugar

Directions:

1. Dry-roast the walnuts in a shallow pan over medium heat, stirring until they start to brown and become fragrant.
2. Remove walnuts from heat and allow to cool. (Optional step: wrap walnuts in a paper towel and rub them together until most of the skin comes off - this step allows the nutty flavor to really shine through).
3. Place the walnuts in a food processor or a magic bullet and blend until they are finely crushed.
4. Combine the miso paste, liquor (if using), and sugar in a small bowl. Add the walnuts and mix until well combined.
5. Paste can be stored in an air-tight container for up to a week in the refrigerator.

II. Spicy Orange-Ginger Dressing

Taste Profile: Tangy, Sweet, Spicy

Pairs Well With: Strongly flavored vegetables and fruits like bell pepper, green onion, pineapple, and pear, as well as dried fruits like apricots and cranberries.

Ingredients:

• 1/4  cup orange juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes, crushed
• Salt and pepper to taste

Directions:

1. Combine all ingredients in a blender or magic bullet. Blend until smooth.
2. Dressing can be stored in an air-tight container up to two weeks in the refrigerator.

III. Warm Maple Dressing

Taste Profile: Sweet, Savory

Pairs Well With: Soft leafy greens, in addition to strong and smoked cheeses like gorgonzola, blue cheese, and smoked Gouda.

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1/4 cup cider vinegar
• 2 tablespoons pure maple syrup
• Salt and pepper to taste

Directions:

1. In a medium sauce pan heat the olive oil on low heat. Add the shallot, and cook until translucent.
2. Add the apple cider vinegar and maple syrup, and bring to a boil.
3. Season with salt and pepper. Serve warm.  

IV. Creamy Avocado Dressing

Taste Profile: Savory, Spicy

Pairs Well With: Leafy vegetables, strong flavored vegetables, and features well in chopped salads

Ingredients:

• 1 medium avocado, pit removed and sliced (make sure it’s ripe!) 
• 1 clove garlic, chopped
• 2 tablespoons lime juice (lemon also works)
• 1 teaspoon extra virgin olive oil
• 1 tablespoon non-fat yogurt
• Dash cayenne pepper
• Salt and pepper to taste

Directions:

1. Place garlic and avocado in a blender, and blend.
2. Add the lime juice, olive oil, yogurt, cayenne pepper, salt and pepper. Continue to blend until smooth.
3. Serve immediately – it’s delicious but also highly perishable.

V. Lemon Honey Tahini Dressing

Taste Profile: Tangy, Sweet, Nutty
Pairs Well With: Mild vegetables like cucumber, citrus fruit, nuts. This recipe can also be used as a sauce for grain dishes like couscous and rice pilaf

Ingredients:

• 1/2 cup raw tahini
• 1/4 cup water
• 2 tablespoon fresh lemon juice
• 1 tablespoon honey
•  tablespoon balsamic vinegar
• 2 clove garlic, minced
• 1 teaspoon ground cumin
• Salt and Pepper to taste

Directions:

1. Place all ingredients in a blender, and blend until smooth.
2. Store in an air-tight container in the refrigerator for up to 2 weeks.  

Enjoy!