Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

Though I rarely eat pasta, preferring instead unprocessed whole grains and legumes, it has proved to be an ideal meal solution on more than one occasion when I failed to plan dinner the night before and found myself with mostly just staples on hand. An added bonus for busy cooks is this dish comes together in about 30 minutes but it tastes exquisite enough to be served at a fine restaurant. The tangy sun-dried tomatoes pair elegantly with the sharpness of the creamy goat cheese. I'll certainly be making this again, and next time I would add some Kalamata olives or perhaps some sauteed mushrooms. You might even consider substituting some balsamic vinegar for the red wine. Serve with a mixed green salad and you will have everything you desire.

Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

1 tablespoon of olive oil
1 small onion, chopped
1 clove of garlic, minced
2 - 3 jalapenos or hot chilies, finely chopped
5 1/2 ounce tin of tomato paste
splash or two of red wine
6 - 8 sun-dried tomatoes
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 cup of fresh parsley, chopped
sea salt to taste

8 - 10 ounces of uncooked pasta (I used organic rye pasta)
3/4 cup of crumbled goat cheese

Soak the sun-dried tomatoes in 1 1/2 cups of water for 20 minutes. Reserve the soaking liquid and chop the soaked tomatoes. Set aside.

Heat the olive oil in a medium sauce pan over medium heat. When hot, add the onion and fry, stirring occasionally, for roughly 5 minutes. Now add the garlic and jalapenos (or chilies) to the pan and stir and fry for another minute. Add the tomato paste and cook and stir for a minute or two. Add a bit of wine to the pot, along with the sun-dried tomatoes and spices and cook, stirring, until the liquid is absorbed. Gradually add the reserved sun-dried tomato soaking liquid, simmering, until you end up with a thick sauce. Add more water if desired. Add the parsley and some salt near the end of the cooking time.

While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until the pasta is al dente, roughly 10 minutes, depending on the type of pasta you use.

Drain the cooked pasta, return to the pot and pour the sauce over the pasta and toss well. Top each serving with crumbled goat cheese.

Serves 4.

I'm sending this along to Presto Pasta Nights, a popular event started by Ruth. The founder is the host this week.

More pasta dishes from Lisa's Vegetarian Kitchen:
Penne with Indian-Style Tomato Sauce and Mushrooms
Pasta with Goat Cheese and Mixed Mushrooms
Pasta and Feta Cheese Casserole
Penne with Fennel, Tomato and Blue Cheese

No Croutons Required - The Winner of the May Berry Challenge

The winner of the May Berry Challenge is Frances of Crunchy Green Things. Her winning recipe is Red Groats. Congratulations Frances! I can't wait to try this beautiful berry combination.

Jacqueline (otherwise known as Holler) will be hosting the June edition of No Croutons Required. The challenge this month is to make a soup or salad featuring leaves. Think leafy green veggies, earthy herbs ... if it's leafy, and its a vegetarian soup or salad, we encourage you to submit your creation.

Wasabi Roasted Asparagus

It's difficult to imagine a better way to revive palates starved of local produce for months than the first appearance of asparagus in the markets, and as long as this noble and elegant vegetable is available locally, I'm never without a bunch or two on hand.

Sweet, tender and delicious all on its own with just a little sprinkle of sea salt, one of the many charms of asparagus is its demand to be treated in the simplest fashion with a minimum of fuss, bother or cooking, and paired only with a small handful of other classic flavours like eggs, cheese, butter, lemon, fresh herbs or black pepper.

Inspired by SusanV, this simple dish is ready from refrigerator to plate in just 15 minutes, with tamari, wasabi and sesame serving as a basic Asian-style flavour companion for the asparagus as well as performing a delightful spicy contrast with the natural sweetness of the vegetable. The tamari and wasabi collect to an especially strong effect at the tips of the asparagus, which you'll want to save for last when you're eating them.

If you don't have some already, I urge you to buy a traditionally brewed tamari sauce made from slow-fermented soy beans instead of anything marketed as just soy sauce, which are usually made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. Fortunately, they're also widely available these days from reputable suppliers like San-J or Eden Foods.

This is my contribution to Tried and Tasted, a monthly event started by the lovely Zlamushka. Each month a different blog is featured and bloggers are encouraged to cook from the archives to show their appreciation for the featured blog. This month Susan's FatFree Vegan Kitchen is the focus of attention and Holy Cow is putting together the May edition.

Wasabi Roasted Asparagus

1 bunch fresh asparagus
1/2 tablespoon water
1/2 tablespoon tamari sauce
1/2 tablespoon toasted sesame oil
3/4 - 1 teaspoon wasabi powder, or to taste
1 teaspoon sesame seeds

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet.

Mix the water, tamari sauce and toasted sesame oil in a small bowl. Stir in the wasabi, a 1/4 teaspoon at a time to create the desired spiciness. Brush the sauce over the asparagus, making sure to coat all the sides.

Roast the asparagus for 10 minutes, turning the spears over once and sprinkling over the sesame seeds after 5 minutes. Remove from heat and serve.

If you liked this recipe you may also enjoy these asparagus suggestions:

Asparagus and Oriental Tamari Dressing with Pine Nuts
Wild Rice and Asparagus Salad
Fried Halloumi Saganaki and Asparagus
Asparagus and Feta Cheese Frittata

Coconut balls

I grew up hearing comments about my bad temper – I used to get in trouble with my father and my teachers for protesting over just about anything. As I get older I try hard to believe I’m also getting calmer. :)Some things still make me furious, though, and I was mad as hell at the guys from a certain website for not keeping their word (and they did the same to other bloggers I love). You’ll no

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

Somewhat like a falafel, these baked koftas are roughly based on these Spicy Chickpea Kofta that have always been enjoyed by anyone I've served them to. I added paneer this time, along with eggs, and served them smothered in an heavenly cashew tomato sauce. I'll be thinking of more uses for this winning sauce in future.

Serve with rice and a side vegetable dish to complete the culinary experience.

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Recipe by Lisa Turner Cuisine: Indian Published on May 27. 2009 These soft, fragrant and spicy baked chickpea and paneer cheese koftas or patties are dressed with a rich and delicious creamy cashew and tomato sauce Print this recipe Koftas: 1/2 cup dried chickpeas 1 large potato, cooked 14 oz of paneer cheese 2 eggs, lightly beaten 2 fresh red chilies, chopped 2 fresh green chilies, chopped 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1/2 teaspoon asafoetida 1 - 2 teaspoons sea salt 1/3 cup fresh coriander, chopped 1/4 cup sesame seeds 1/4 cup whole-wheat flour sesame oil for your hands Sauce: 2 tablespoons ghee or a mixture of butter and oil 1 large onion, chopped 1 large clove garlic, minced 1-inch piece fresh ginger, grated or minced 2 - 3 fresh red or green chilies, chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 2 teaspoons paprika 1/2 teaspoon cayenne 4 large tomatoes, finely choppped 1 cup dry-roasted cashews, chopped 1 cup water 1/2 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 2 - 3 tablespoons cream To make the koftas: Soak the chickpeas in water overnight. Drain, transfer to a medium pot, cover with water, bring to a boil, cover and reduce the heat to low and simmer until tender - roughly 1 hour. Drain and transfer to a food processor. Process the chickpeas until they resemble coarse crumbs. Mash the cooked potato together with the paneer. Add to the chickpeas in the food processor, along with the ground coriander, paprika, ground cumin, cayenne, turmeric, asafetida, chilies, egg, coriander leaves and salt. Process until well combined and the mixture resembles a smooth dough. Transfer to a large bowl and refrigerate for 30 minutes. Stir in the sesame seeds and the whole wheat flour. Rub your hands with some sesame oil and shape into small patties. Transfer to a baking sheet lined with parchment paper. Bake in a preheated 350° oven for 15 - 20 minutes. Remove the koftas from the oven, flip, and brush the tops with a bit of oil. Return to the oven and bake for another 15 - 20 minutes until golden brown. To make the sauce: Heat the oil in a large pot over medium heat. When hot, cook the onions, stirring frequently, until they begin to brown. Now add the garlic, ginger, chilies, coriander, cumin, cayenne, and paprika to the pan. Stir and fry for a minute or two. Next add the tomatoes, cashews and water. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 20 - 30 minutes until you have a thick sauce. Puree the sauce with a hand blender or in a food processor. Add the cream, salt and garam masala and cook over low heat until warmed throughout. Spoon some sauce over each serving of koftas. Makes 20 koftas and 3 - 4 cups of sauce (4 - 6 servings)

This is contribution to "My Favorite Things" event, started by Bindya and hosted this time by Poornima. The theme is cheese, and I know cheese is certainly one of my favorite foods.

Honey and golden syrup meringue cupcakes

I’ve realized something really important: there’s a huge lack of cupcakes on this blog! Shame on me! :D

I’m determined to change that and my mission has already begun: these tender cupcakes I found on DH mag #41. The meringue topping was a wonderful way of using the egg whites I had left after making stracciatella ice cream for Joao - for the 10th time. :)



Honey and golden syrup meringue

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

Not so long ago, I resolved to incorporate more seaweed into my diet. Realizing I wasn't actually doing so, I decided to cook some into a soup again. Inspired by my Mushroom, Miso and Seawood Soup, this time I added some legumes and vegetables to load it up with extra nutrient power. Happily, the temperatures are quickly rising, meaning I will be making more salads and fewer soups for the next few months, but one of life's greatest pleasures is still a steaming hot bowl of soup.

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

1 cup of yellow split peas
14 grams of dried mushrooms
1/4 cup of dulse seaweed, crumbled or cut into pieces
4 - 5 strips of wakame seaweed
1 inch piece of ginger, peeled and minced
2 shallots, cut into thin strips
1 clove of garlic, finely minced
2 medium carrots, chopped
1 large potato, diced
7 cups of water
3 tablespoons of dark miso (I used Hatcho)
a generous splash of tamari
freshly cracked black pepper
1/2 teaspoons of sea salt

Rinse the yellow split peas well, transfer to a bowl and cover with water. Let the beans soak for at least three hours. Drain the beans and set aside.

In a small bowl, soak the dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain the mushrooms and wakame seaweed, reserving the soaking liquid. Chop the mushrooms and wakame and set aside.

In a large pot, bring the reserved soaking liquid, along with the remaining 5 cups of water, and the ginger, shallots, garlic, potato, carrots, drained split peas and a teaspoon or two of the dulse seaweed to a boil. Reduce the heat to low and cover and simmer until the split peas are tender - roughly 30 minutes.

Meanwhile, place the miso in a small bowl with 1/2 cup of warm water and mix with a fork until the miso is dissolved.

Add the remaining dulse seaweed to the soup pot, along with the wakame seaweed, the mushrooms, the miso, tamari, salt and black pepper and gently cook for another few minutes.

Serve with brown rice for a healthy and balanced vegetarian meal.

Serves 6.

If you like this recipe, you will also want to try these healthy miso soups from Lisa's Vegetarian Kitchen:
Vegetarian Miso Soup
Mushroom Miso Seaweed Soup
Miso Soup with Wild Mushrooms