Fettuccine with raw avocado "Alfredo"


In my attempt to create a vegan version of Fettuccine Alfredo, I tried out many recipes that included nutritional yeast and a bevy of other ingredients in minuscule quantities to imitate the "cheesy" flavor. Well, the end result never really great and I ended up with an ingredient I wouldn't normally use. So this recipe came to me as a result of being too lazy to go to the market and too frugal to buy anything too exotic. The avocado and pistachios gives the sauce the richness and texture of the classic Alfredo sauce. Enjoy!

Fettuccine with raw avocado "Alfredo"

Ingredients

1 lb. Fettuccine or any long pasta

20-30 basil leaves

1/2 cup nuts - roasted and unsalted (if you only have salted ones, they are okay too, just reduce the amount of salt in the recipe)*

2 ripe but firm avocados - roughly chopped

2-3 cloves of garlic - roughly chopped.

1/4 -1/2 cup extra virgin olive oil

2 tbsp lemon juice

1 tbsp lemon zest

1/4 cup unseasoned toasted bread crumbs 

Salt and Pepper to taste

Roasted red bell pepper (optional)

Directions

Put the basil, nuts, avocados, garlic, lemon juice, lemon zest, salt and pepper in the food processor and process until smooth drizzling in the extra virgin olive oil until it has reached the desired consistency. It should have the consistency of a thick mayonnaise. Reserve some basil leaves for garnishing the dish. Pour out into a large bowl and set aside.

Bring a pot of water to a boil and add 1tbsp salt to it. Boil the pasta according to package instructions. When the pasta is boiled, reserve 1/2 cup of the cooking liquid, and drain. Add the hot pasta to the bowl with the sauce and toss to mix. Add in the toasted bread crumbs and roasted pepper and toss.  If the sauce seems too thick, add some of the water used to cook the pasta, 2 tbsp at a time. The sauce should cling to the pasta and not be soupy at all. Serve with a sprinkle extra bread crumbs, a drizzle of extra virgin olive oil and garnish with basil leaves.

*I used pistachios in this recipe, but you may use whatever you have on hand. Walnuts, almonds, cashews or pine nuts are really delicious as well. 

Chicken with Green Beans

This is my easy version of the classic recipe that I have had many times at Chinese restaurants. I usually don't have all the ingredients  to make the sauces required for a lot of Asian dishes, and I don't believe in spending money on an ingredient I am only going to use once or twice. So, I try to use ingredients that are already in my pantry or fridge. There is a variety of chili sauces available these days - feel free to use your favorite. Just remember, whenever you use a commercial product, use something that you have liked and tasted before. This recipe makes  one or two servings, but they can be easily multiplied. 

Chicken with Green Beans

Ingredients

Green Beans - a healthy handful, trimmed from the stem end

1 or 2 Chicken tenders depending on size - cut into bite size pieces

1/4 Onion - sliced

1/2" piece of ginger - cut into thin strips

2 cloves of garlic - minced or grated

2-3 whole dried or fresh red chilies - broken up in half

1 tsp cornstarch - mixed with 1-2 tablespoons of cold water to form a slurry

1 tbsp Tamari soy sauce or to taste

1/2 tsp Sriracha hot sauce or 1tsp of Sambal chili paste or to taste

1/2 tsp Agave nectar or honey or sugar

2 tbsp vegetable oil

Sesame Seeds to garnish

Directions

Blanch the string beans in boiling water for about 1 minute. They should be bring green and remain crunchy.

Meanwhile, heat a nonstick pan or wok on high heat. Add the oil, wait till you see ripples but do not let it smoke. Add the red chilies, stirring constantly so they do not burn. Next add in the ginger and the garlic, stirring constantly, and cook for 30 seconds to a minute. Next add in the chicken, stir and cook till the chicken appears white from all sides. Then add in 1/3 cup of water, soy sauce, hot sauce, agave and green beans. Give it a quick stir and cover for about 4 min. Uncover and stir in the cornstarch slurry, making sure there are no lumps. The sauce will thicken immediately. Toss to coat all the beans and chicken and serve on a bed of brown or white rice, sprinkled with sesame seeds. 

Pasta e Fagioli
Pasta e Fagioli or Pasta Fazool is a rustic Italian soup that is perfect for a cold night. It is not only inexpensive and delicious, but also very nutritious. I am not Italian, and I don't claim to make the best Italian recipes. But, I've tried many different versions and come up with this version which I like the best. I have used dried beans here, but of course you may substitute 2 cans of beans for a quick 30 minute dish (just be sure to rinse the beans first!) Be creative with this recipe, if you like more heat, add more red pepper flakes. If you like basil, add it. Serve it with some grilled or toasted Italian bread. 

Pasta e Fagioli

Ingredients


2 cups dry beans - Soaked overnight in cold water and drained*
2-3 tbsp. extra virgin olive oil
1 medium yellow onion - chopped
1 medium carrot - chopped
1 celery stalks - chopped
1 head garlic - coarsely chopped
2-3 bay leaves
2 tsp fennel seeds
Handful of parsley leaves- coarsely chopped
Crushed red pepper flakes - to taste (optional)
1 cup crushed tomatoes
1.5 cups pasta - ditalini or any small shaped pasta
6 cups water (you may use a combination of chicken/veg. stock and water)
Salt and pepper to taste.


Directions


Heat a heavy bottomed pot, with olive oil on medium high. Add the bay leaf, garlic and crushed red pepper and stir to ensure garlic does not burn. The raw smell of the garlic will evaporate in about a minute. Next, add the onions, carrots and celery with a pinch of salt and pepper until they are soft, about 5-8 min. Add, half of the parsley, crushed tomatoes, beans and water. Bring to a boil.

Let the beans cook on a medium low heat, covered for 45 minutes to an hour. Check them after 45 min to see if they are thoroughly cooked. They should be easily smashed by the back of a wooden spoon, without any "tooth" to them. When the beans are fully cooked, smash some of them with the back of a spoon. You can also adjust the amount of water at this point, if you like a lot of broth, add upto 2 more cups of water. Next add about 1 tbsp. of salt and the ditalini. Cook uncovered for 15 min. Adjust heat so that the soup is at a simmer. Taste and adjust seasonings by adding more salt, pepper or more crushed red pepper flakes. Serve with a fresh drizzle of olive oil and chopped parsley.


* I used Northern and Garbanzo, but you may use whatever you have available. I would refrain from using dark colored beans as they bleed their color into the soup and discolor the pasta.


Making ahead

Make the soup up to the point of adding pasta and store in the refrigerator for up to 2 days or in the freezer for 6 months. When ready to serve, bring to a boil and proceed with the recipe.