Homemade Pasta, Gluten-Free, Vegan & Gum-Free

This was not an easy one, dear readers. It took nine (NINE!) attempts to get one I thought was blog worthy, and that could be done hand rolling or hand shaping the dough for those of you that aren’t crazy enough to buy every little kitchen gadget available. We made spaghetti with the KitchenAid SNPA Pasta Maker Plates for Food Grinder Attachment kit (no affiliation with Amazon) that I bought literally 20+ years ago. I’m pretty sure it isn’t being made anymore, and those that are available second hand seem to be ridiculously exorbitantly priced. We made the fettuccine by rolling the dough out with a rolling pin and cutting it with a knife, and the little shell like things, vaguely reminiscent of Orecchiette, by forming them over my thumb. But if you’re looking for new kitchen toys, the new KitchenAid Pasta Press looks cool.

I used a kitchen scale to weigh out the flours, as I found it easier to get a consistent result. I make my husband Shawn taste stuff because he still eats regular, non-allergy food so he has a more recent recollection of how stuff actually tastes, whereas I haven’t had wheat pasta in several years. As we taste tested the attempts, we tasted it cooked plain, and then dressed it with a little olive, white pepper, and salt, as we didn’t want a sauce to interfere with the taste of the pasta. And lo, the version I am about to give you is good. I may want to try making a couple of batches and dehydrating it to see if I can get a shelf stable pasta to have in a pinch. If I do, and it works, I’ll let you all know.

Dough when the right consistency to form into a ball — Dough when it is the right consistency to form into a ball

Spaghetti being extruded from the KitchenAid

Hand rolling and cutting fettuccine noodles

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Homemade Pasta, Gluten-Free, Vegan & Gum-Free

CourseIngredient/Staple, Main Dish

Servings	Prep Time
2 people	15 minutes

Cook Time

1-3 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

1-3 minutes

Homemade Pasta, Gluten-Free, Vegan & Gum-Free

CourseIngredient/Staple, Main Dish

Servings	Prep Time
2 people	15 minutes

Cook Time

1-3 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

1-3 minutes

Ingredients

50 grams sorghum flour
50 grams superfine brown rice flour
25 grams Otto’s Cassava flour
1 tbsp grape seed or olive oil (or other safe for you oil)
3 tbsp water
3 tbsp aquafaba (see http://aquafaba.com/)
1 tsp oil (for cooking water)
1 tsp salt (for cooking water)

Servings: people

Instructions

Mix sorghum, brown rice flour, and cassava flour in a bowl until well combined. Make a well in the center of the flour and add the oil, water, and aquafaba. Using a stand mixer with a paddle or a fork, mix well until the dough will hold together when kneaded.
Use the dough in your pasta machine or extruder. If you don’t have any pasta machine or extruder, just roll out the dough with a rolling pin on a floured surface and cut your own noodles, or hand shape pieces of dough into various shapes. Here’s a neat site for hand shaping pasta -http://www.recipetips.com/kitchen-tips/t–793/cutting-and-shaping-pasta-by-hand.asp (Not all of them will work without gluten, but there’s some neat things to try.)
Bring a pot of water to a hard rolling boil. Add salt and oil to the pot, and add the noodles. Boil for 1-3 minutes, and drain quickly. Fresh pasta cooks very quickly. Spaghetti cooked in a minute, and the hand rolled fettucine and hand shaped shell pieces took 3 minutes.

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November 21, 2016

Cold Roasted Vegetable Sauce

It has been hot this summer. Hotter than normal, longer than normal, and I am frankly rather sick of hearing the AC drone on. I want to cook food! I want to want to eat hot food. But I don’t. It’s hot. So what I’ve been doing is heating the kitchen way up one day, cooking a bunch of food, and remixing it all week. So several pans of roasted veg, a big pot of grains, a bunch of spinach, and a few proteins. But I have gotten SO BORED with it.

This week, I decided to mix it up and make a pasta salad with the roasted vegetables used as the sauce. It turned out rather well. You could add beans or meat for protein, and if you wanted extra greens, mix them in or serve them over top. Also, this is absolutely more of a recipe concept than a recipe, so use whatever vegetables you have around.

I generally roast my vegetables at 425ºF on big sheet pans. I toss everything in a bit of olive oil and dust it with salt. Size varies greatly, so if I don’t have a full pan of something, I try to group things that will cook in about the same amount of time. In less than an hour, I can do 3 or 4 pans, and it’s a ton of vegetables. I almost always throw a sweet potato in the mix, and I always, always, always roast onions because I love them and they add good base flavors to any dish.

A slightly depleted batch of roasted veg for the week

This recipe used about 1 sweet potato, about 1/2 of an onion, 4 skinnier carrots, and about half a package of mushroom caps (4 oz). I did not want to blend the broccoli in, but I chopped it up instead, maybe a cup of it. Serve over any pasta or grain of your choice, with added protein if that’s what you’re up for. The sauce isn’t pretty, but it tastes great.

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Cold Roasted Vegetable Sauce

Servings	Prep Time
3 meal-sized servings	10 minutes

Servings	Prep Time
3 meal-sized servings	10 minutes

Cold Roasted Vegetable Sauce

Servings	Prep Time
3 meal-sized servings	10 minutes

Servings	Prep Time
3 meal-sized servings	10 minutes

Ingredients

1 cup sweet potato, roasted
1/2 cup onion roasted
4 carrots small, roasted
1/2-3/4 cup mushroom caps, roasted
1/2 cup water
1/4 cup olive oil

Servings: meal-sized servings

Instructions

If you need to roast your vegetables, do so — see the post above for how I do it. Cool them.
Add all vegetables and water to blender, gently puree, stirring as needed. When you need more liquid, add the olive oil. Blend until smooth. Taste and adjust seasonings. If you want a thinner sauce, add more water until you get the consistency where you want it.
Serve over whatever sounds good — pasta or grains would be my suggestion (as that’s all I’ve tried). Add other vegetables to the mix as desired.

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August 8, 2016

Spring Garlic Sauce with Roasted Potatoes

Roasted potatoes with spring garlic sauce

When we were working on our editorial calendar, Denise said she was working on ham steaks, which you saw last week. We thought that ham seemed like a traditional Easter dish, so maybe we should also consider a side dish for it. I LOVE side dishes. The first thing that came to mind was scalloped potatoes, as that goes with ham. Actually, it’s what my mother used to make with leftover ham.

But I realized that I hated ham and scalloped potatoes! Until my 30s, I didn’t like ham at all. And I know it’s surprising, but scalloped potatoes are my least favorite preparation of potatoes. I tried to figure out why. I’m not opposed to creamy sauces, and potatoes are my favorite food by far, but I realized that the texture of the potatoes just isn’t to my liking. So I fixed it.

I fixed it by cooking the potatoes separately from the sauce. This dish is made of perfectly roasted potatoes, crisp on the outside, fluffy inside, topped with a creamy sauce made from cashews and white beans flavored with rich roasted garlic and fresh, green scallion tops. It’s a light spring green sauce that goes well with the roasted potatoes but is also good on other vegetables, chicken, and maybe even pasta (I didn’t try that, but I think it would work as a basis for a spring vegetable pasta sauce).

Spring Garlic Sauce with Roasted Potatoes

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Spring Garlic Sauce with Roasted Potatoes

This is a substitute for scalloped potatoes — roasted potatoes are fluffy inside, and are covered with a creamy garlic sauce made of cashews and white beans.

Servings	Prep Time
2 servings	15 minutes

Cook Time	Passive Time
40 minutes	35 minutes

Servings	Prep Time
2 servings	15 minutes

Cook Time	Passive Time
40 minutes	35 minutes

Spring Garlic Sauce with Roasted Potatoes

This is a substitute for scalloped potatoes — roasted potatoes are fluffy inside, and are covered with a creamy garlic sauce made of cashews and white beans.

Servings	Prep Time
2 servings	15 minutes

Cook Time	Passive Time
40 minutes	35 minutes

Servings	Prep Time
2 servings	15 minutes

Cook Time	Passive Time
40 minutes	35 minutes

Ingredients

Roasted Potatoes

3 cups raw potatoes, cubed (2-4 potatoes, depending on size)
1-2 Tablespoons olive oil
1/2-1 teaspoon kosher salt

Spring Garlic Sauce

1/2 cup white beans
1/2 cup raw cashews, soaked 8 hours or overnight
2 cloves roasted garlic (taste and add more if you want more. Garlic varies greatly in intensity.)
1/4 cup olive oil
1/3 cup water (you may need more — see the recipe itself)
1/2 teaspoon salt
1 teaspoon lemon juice or mild vinegar
1 bunch scallions, green tops only (4-6 scallions in a bunch, depending on size)

Servings: servings

Instructions

Preheat oven to 450F.
Scrub potatoes. Peel if desired. Cut into approximately 1/2-inch cubes. Toss with olive oil and salt — start with 1 tablespoon, and add more if needed. You don’t want to waste oil, but you do want everything decently coated to help the potatoes brown. Throw them into the oven and set a timer for 20 minutes.
While the potatoes are cooking, make the sauce. Throw all the ingredients except the scallions into a blender or food processor and pulse. Add more water, 1 tablespoon at a time, only if needed! You want this sauce to be thick. When the sauce is mostly smooth, add the scallion tops and blend until smooth.
Toss the hot potatoes with sauce to coat. Yes, this is different than the photos — I was aiming for “artistic arrangement of food,” though it didn’t really work.

Recipe Notes

You do need to roast garlic for this recipe. You could do this at the same time as the potatoes, but you will have to wait for it to cool off to get out the cloves, so this will take longer than estimated. I always roast extra garlic and keep it on hand in the freezer.

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February 29, 2016

Sriracha Sweet Potato DIY Tater Tots

Okay, I know I already did a bunch of tater tots, but I had to do a chili head version. Seriously, you expected that I’d just leave it alone? I often use Sriracha (my homemade version, as I no longer can use the commercial version, sob, sob, although mine’s pretty close) instead of ketchup on fries or home fries. So why not put the Sriracha straight into the tater tot? It’s sweet and hot and yummy all at the same time. I didn’t take as many pictures this time, because there’s two other tater tot posts out there you can look at (Roasted Garlic and Pesto DIY Tater Tots and Chimichurri Spiced DIY Tater Tots) for reference, and mostly because I forgot. Oops.

Sriracha Sweet Potato DIY Tater Tots

3 large or 4 medium sweet potatoes
2-4 Tablespoon(s) of Sriracha, depending on your spice tolerance (use a safe version for you, I ferment my own at home, since I don’t have a safe version)
2 Tablespoons of olive oil, or other safe for you oil, and some to put in a oil mister
1/4 teaspoon of salt

Preheat your oven to 400°F. Peel and wash your potatoes. Place the potatoes on a small baking sheet. Bake the potatoes for about an hour.

When the potatoes are ready to come out of the oven, remove the potatoes and turn the temperature on the oven to 425°F. If you’re using a large hand grater, you need to wait until the potatoes are cool so you don’t burn your fingers. Since I was using the grating blade on my food processor to grate the potatoes, I grated them while they were still hot. I sliced them lengthwise just enough to get them in the food processor, and grated them up.

Some of the grated pieces may be too long, Feel free to chop them up a bit either with a knife or a potato masher. When the pieces are small enough for you, mix the Sriracha, salt, and the 2 Tablespoons of your safe oil into the potatoes until they are well combined.

Spray your baking sheet with your safe oil in a mister. I used a small cookie scoop to portion out the tater tots, but you could use two teaspoons to drop the mixture on your baking sheet.

Use your oil mister to mist the top of the tater tots, and place the baking sheet in the oven for 25-30 minutes. Use some tongs or a spatula to turn them over, and then bake them for another 25-30 minutes. You want to watch them closely, as you’ll notice mine were a little on the brown side.

Take them out of the oven, salt to taste, and enjoy!

November 2, 2015

Caramelized Onion & Balsamic Dressing over White Beans, Mushrooms, and Spinach Salad

I am not a big eater of salads. Mostly, that’s because “salad” to me equals lettuce, and I don’t eat lettuce. I don’t like it that much and my body hates digesting it. But the thing is, salad doesn’t need to be lettuce at all. I love chopped salads, and I’ve been experimenting lately with meal salads that are spinach (which I do like) with something warm and cooked over top. Putting something hot on spinach slightly wilts the spinach, which I love, and somehow makes the salad seem more like a hearty meal. This salad is one of those.

Actually, this salad is several of those. The point of this salad is the dressing, which I originally whipped up to go over a grilled steak salad. But as I was getting ready to make it again for better photos, I really didn’t feel like steak. So I made a white bean, dill, and mushroom saute, instead, and it was really good. Again, the point is the dressing. Make that, and then put it over whatever you think will taste good with caramelized onions on it (so, basically, anything up to dessert). The salad is the vehicle for the dressing. It keeps in the fridge overnight, but I’ve never had it around longer than that.

Overall, this recipe makes 2-4 servings, depending on how hungry you are. It’s about 2 servings for me.

Caramelized Onion Balsamic Dressing

3 Tablespoons olive oil (cooking quality, not finish quality — you’re heating this)
1 cup of onions, halved, then quarter each half and slice thinly. This is about one baseball-sized onion
1/2 – 3/4 teaspoon salt (how salty do you like your dressing? I like the high end of this range, but to just get good flavor, 1/2 teaspoon is enough)
1 1/2 teaspoon chopped garlic (about one largish clove)
1-2 Tablespoons balsamic vinegar (again, adjust for your preferred tanginess)
1 teaspoon Dijon mustard
1 Tablespoon faux tamari, or 1/2 Tablespoon tamari and 1 teaspoon maple syrup or other liquid sweetener

Place a large skillet (I always use my cast iron) over medium heat. When hot, add olive oil and let it heat until shimmering.

Add onions, and stir well. Cook until translucent, stirring frequently.

Add salt. Stir well, and turn heat to medium low. Cook until caramelization begins (golden browning), stirring infrequently, knowing that this will take up to 45 minutes. It’s worth it.

When the browning has begun across the pan of onions, add the garlic, Dijon, balsamic, and tamari, stirring well after each addition. Stir this over the heat until everything has really incorporated (2-4 minutes), and then remove from heat.

Bonus Salad Recipe: Mushrooms, White Beans, and Dill over Spinach

2 -3 teaspoons of oil
1 package (8 oz) mushrooms, washed and chopped roughly
1 can (15 oz) small white beans, drained and rinsed
1 packed Tablespoon of fresh dill, chopped
5 oz of spinach, washed and torn (if big)

Heat a large skillet over medium heat — since you’re combining everything, feel free to use the skillet you made the dressing in without washing it. When hot, add the mushrooms and oil. I always add these two together since I “measure” the oil by adding just a little to the pan, adding the mushrooms, and stirring well. I keep adding little bits of oil while stirring until the mushrooms are all lightly coated. This is probably less than you’d imagine, or less than you would start out with, so it keeps the mushrooms from sticking but also keeps them from being greasy.

Cook over medium heat as the mushrooms release their liquid. Stir frequently. When they’ve shrunk and look cooked, add the beans. Stir well, and add the dill. Cook another 2-3 minutes, until all the beans are hot.

Place the spinach in a large bowl. Pour beans and mushrooms over spinach, then dressing. Let sit for about 5 minutes to wilt the spinach, then toss. Let it sit again, if you like, for further wilting, and then serve.

July 20, 2015

Garlic Scape Pesto Sauce

My friend Mary S, of the green thumb, has been gifting me garlic scapes. Since her garlic was planted in the fall and is almost as tall as me, her garlic has lots of scapes, whereas my garlic was planted in the spring, and the tallest plant might be, oh, six inches high, and there are no scapes to be seen. Since I had some basil leftover from another dish, I decided to make a sauce. You will need a blender for this recipe.

Garlic Scape Pesto Sauce

1 cup of tightly packed basil leaves
1 cup of garlic scapes, chopped into 1 to 2 inch pieces
1 cup of olive oil (make sure it’s safe for you, I do well with California Olive Ranch)
1/4 cup of white wine vinegar (make sure it’s safe for you)
1/2 teaspoon of salt

Roughly chop up the basil leaves. Add the basil, garlic scapes, olive oil, and vinegar to the blender. Process until the sauce is pulverized to your liking. I like mine pretty smooth.

This is a pretty versatile sauce. It can be used mixed into cooked hot rice noodles or even just brown rice to use as a savory side dish. You can use it as a dipping sauce for grilled meat, or toss it with steamed veggies. You can thin it down with a little more vinegar and use it as a salad dressing. If you come up with other ways to use it, please let us know.

Enjoy!

Garlic Scape Pesto Sauce mixed with rice noodles

July 13, 2015

Strawberry Mojito Fruit Leather (non-alcoholic!)

I have a dehydrator! One of Denise’s friends is clearing things out, I guess, and when she asked if I wanted a dehydrator, I jumped on it. I’ve tried some straight up fruit so far, but I was most excited about making jerky and home-made fruit rollups, as well as drying some of my herbs this summer.

I really like fruit leather as a snack. It’s almost as good as candy, and I had some ideas. First up: strawberry mojito. This is a super easy recipe — IF you have a dehydrator. If you don’t and want to try making these, ask around and see if you can borrow one. It takes about 8 hours to dehydrate these. You will need the liquid trays. This recipe is scaleable — I’m writing it for ONE dehydrator tray, but you’ll run it with four trays (at a minimum). Try other flavors, increase it by 4, or add other food to the other trays.

AGAIN: THIS MAKES ONE TRAY. Scale up as needed, or try your own flavors.

Strawberry Mojito Fruit Leather

1 pound of strawberries, washed, with hulls and stems removed
1/4 cup lime juice, fresh squeezed
1 Tablespoon, packed, mint leaves, chopped finely

Puree all ingredients in a blender or food processor. Pour slowly into dehydrator tray and tilt, if needed to spread it out. Dehydrate at medium (140ºF) for 8-10 hours (it may take longer if it’s humid.)

Peel and eat. Will keep for about 2 weeks in airtight containers, maybe slightly longer. I wrapped mine in plastic wrap so that I’d get the experience of peeling them off the wrap — part of the remembered joys of fruit rollups.

My apologies for the rather dull photos. I didn’t check them this time around and by the time I noticed all my “pretty” photos were blurry, I’d eaten all the fruit leather. They tasted great.

June 22, 2015

Chimichurri Spiced DIY Tater Tots

Here’s another more adult tater tot flavor, because I love cilantro and I made a whole lot of chimichurri sauce by accident, so this seemed like a good way to use up the extra. Again you could probably pan fry these instead of baking them, but baking seems a bit easier to me.

Chimichurri Spiced DIY Tater Tots

Chimichurri sauce:

2 cups of tightly packed chopped cilantro
2 garlic cloves
1/4 cup of olive oil
1/4 cup of white wine vinegar
1 teaspoon of Adobo seasoning – optional (If you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning)
salt to taste

Put all the ingredients in the blender and puree it. You may not use all of it in this recipe. Marinate meat in it or coat vegetables with it and grill it or roast it, or put it in rice to flavor the rice. If you are worried you can’t use it all up, put it in an ice cube tray, freeze it, and store the cubes in a zip top bag in the freezer until you have a use for it.

Tater Tots:

4 large potatoes (I used russet)
1/4 cup of Chimichurri sauce (see above)
safe oil in a mister to grease pan and tater tots.

Preheat your oven to 400°F. Peel and wash your potatoes. Place the potatoes on a small baking sheet. Bake the potatoes for about an hour.

When the potatoes are ready to come out of the oven, remove the potatoes and turn the temperature on the oven to 425°F. If you’re using a large hand grater, you need to wait until the potatoes are cool so you don’t burn your fingers. Since I was using the grating blade on my food processor to grate the potatoes, I grated them while they were still hot. I sliced them lengthwise just enough to get them in the food processor, and grated them up.

Some of the grated pieces may be too long, Feel free to chop them up a bit either with a knife or a potato masher. When the pieces are small enough for you, mix the chimichurri sauce into the potatoes until they are well combined.

Spray your baking sheet with your safe oil in a mister. I used a small cookie scoop to portion out the tater tots, but you could use two teaspoons to drop the mixture on your baking sheet.

Chimichurri Spiced DIY Tater Tots before baking

Use your oil mister to mist the top of the tater tots, and place the baking sheet in the oven for 25-30 minutes. Use some tongs or a spatula to turn them over, and then bake them for another 25-30 minutes. You want to watch them closely, as you’ll notice mine were a little on the brown side.

Chimichurri Spiced DIY Tater Tots after baking

Take them out of the oven, salt to taste, and enjoy!

June 1, 2015

Category: Meatless/Veg*n

Homemade Pasta, Gluten-Free, Vegan & Gum-Free

Sriracha Sweet Potato DIY Tater Tots

Caramelized Onion Balsamic Dressing

Bonus Salad Recipe: Mushrooms, White Beans, and Dill over Spinach

Garlic Scape Pesto Sauce

Strawberry Mojito Fruit Leather

Chimichurri Spiced DIY Tater Tots