Masa hot pocket with portobello mushrooms and poblano peppers

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Inspired by gordita, pupusa, and other dishes, but not very authentic, this wraps a thick layer of masa harina (nixtamalized corn flour) around a savoury filling. Because it has no gluten, working with corn-based dough takes mindfulness and some practice.

Ingredients

For the filling
2 large portobello mushrooms (about 5″ diameter), stemmed, sliced 1/4″
2t tamari
1t lemon juice
1/4t dried red chilis
1T scallion, minced
A good pinch coarse sea salt
1/4 poblano pepper (about 1/2 cup), 4″ x 1/8″ julienne
1T sun-dried tomatoes, finely chopped (jarred, not dehydrated)
Coarse sea salt and black pepper to taste

For the shell
1/2 cup masa harina
1/4t coarse sea salt (or to taste)
1/4 cup hot water

Optional: Once you have practice with the base, you can try other fillings. Garnish with coleslaw or sauerkraut if you like. Refried beans make for a nice, traditional filling.

Method

Make the filling, then the shell.

Preheat the oven for 450F. Mix the tamari, lemon juice, chilis, scallions, and a pinch of sea salt. Toss the portobello slices until coated. On a baking sheet or roasting pan, roast the portobellos in a thin layer on the middle rack until nice and brown. Expect about 20 minutes, but adjust accordingly for your oven.

When done, remove from the oven and toss with the peppers and the sun-dried tomatoes. Set aside. Mix the flour and sea salt. Whisking with a fork, add the water slowly to the masa. Whisk until a dough comes together and then knead as soon as the dough is cool enough for you to do so. Add more water or more flour to balance out the dough. It should be firm, and slightly elastic.

Roll the dough out to about 6″ between sheets of plastic wrap. Fill, and with the dough in the palm of your hand, gather it up around the filling and pinch closed. This is the tricky part. You have to be gentle with corn-based dough to avoid tearing. You can shape it into a cylinder as I did here, but for something more traditional, press it flat into a circle (carefully). Either way, the dough should be about 1/4″ thick.

Once the dough is sealed, wrap in foil and return to the oven. Bake on the middle rake at 450F for about 20 minutes. Unwrap carefully. Broil for about 2 – 3 minutes (for a crispier crust). Remove from the oven and serve.

Note, you can also try breaking the dough in half, rolling out two pieces to 6″, fill and then seam the two pieces of dough together. You can also fry on the stove top with a little oil if you prefer that approach to baking, but it can also be a challenge if you haven’t fried corn-based dough before.

Crispy polenta fries with sriracha, black strap molasses catsup

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Oil-free polenta fries paired up here with a healthier, spicier alternative to squeeze bottle ketchup.

Ingredients

For the fries
2 cups water
1/2 cup coarse yellow corn meal
1T fresh garlic, minced
2T unsweetened plant milk (I use soy)
1/4t turmeric powder (or to taste, I use 1/2t)
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the catsup
2T tomato passata (or puree)
1/2t garlic powder
1/4t onion powder
1t black strap molasses
1/2t white picking vinegar
1/2t tamari
1/4t sriracha (or similar/to taste — I use 1/2t)
Coarse sea salt and black pepper to taste

Optional: The fries assume the dip. For something more like a traditional fry, add some oil with the turmeric and other ingredients, brush the fries with a little for baking, or both. I usually add 1 – 2t herbes de Provence to my polenta as well. Minced scallion also makes a nice addition. Teff and chickpea fries are also terrific alternatives. Replace the powders in the catsup with finely minced garlic and scallion white if you prefer.

Method

Make the fries and then the catsup.

In a medium pan with a lid, bring the water to a boil. Whisking, slowly add the corn meal to avoid lumps. Return the pan to a light simmer. Cover, reduce heat to low and simmer for about 20 – 40 minutes, stirring periodically. Much depends on the grind of your corn meal and the heat of the pan. The polenta will be done when it’s coming away from the sides when you stir.

When the polenta is done, remove from heat, add the remaining ingredients, cover and let stand another 5 minutes. Season to taste. Pour/spoon in a 3″x9″ loaf pan. Chill uncovered for 20 minutes in the refrigerator. Cover with plastic wrap and chill for at least and hour to setup.

When the polenta has setup, preheat the oven to 450F (or the heat to which your backing paper is rated). Carefully turn out the corn meal onto a cutting board. Slice into stick width-wise (about 16 fries).

On a baking sheet or roasting pan lined with baking paper, bake on the middle rack for 30 – 40 minutes, turning periodically to ensure even cooking. Ovens vary; the fries will be done when they’re crispy and golden. Use the colour and texture of the fries as a guide.

At about the 30 minute mark, mix the ingredients for the catsup. Let stand covered until the fries are ready. When the fries are done, remove from heat, plate, and serve with the catsup on the side.

Gingerbread frozen dessert swirled with raspberry sorbet

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A rich combination of flavours and textures. Adjust the spice and sweetener to your taste.

Ingredients

For the bananas
2 medium, very ripe frozen bananas (about 1 1/4 cups)
1/2T blackstrap molasses (or to taste — I use 1T)
1-2t fresh ginger, grated and minced (or more to taste, I use 2t)
1/4t dried, ground cinnamon (I use 1/2t)
A tiny pinch cloves
1/2t vanilla extract

For the raspberries
1 1/2 cups frozen raspberries
2t lemon juice
1t chopped walnuts
Additional sweetener to taste (stevia, maple syrup, agave nectar, etc.)

Optional: 1t powdered maca root. Replace the walnuts with pistachios, peanuts, or sunflower seeds.

Directions

Make the bananas first. Blend the ingredients up but not including the raspberries till smooth. Let stand a minute to let the flavors soften. Freeze the bananas while you blend the raspberries with the lemon. Stir 1/4 cup of the bananas with the raspberries to marble. Sweeten to taste. Spoon out the raspberries, then the bananas. Garnish with walnuts and serve.

Beluga lentil, masa dumpling stew with roasted poblano peppers

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With kale, cabbage, dumplings, and a number of spices, this is a flavourful and filling stew. This makes 1 large bowl or 2 small ones. Garnished here with a little nutritional yeast and sour cashew cream.

Ingredients

For the stew
1 poblano pepper, cored and seeded
3 cups water, divided
1/4 cup lentils
1/2T smoked paprika
1t dried ground cumin
1/2t dried ground coriander
1/4t dried red chilis (I use 1/2t)
1/4t black pepper, freshly ground
1/2t dried oregano, rubbed
1 cup green cabbage, shredded (I use coleslaw mix)
1/2T fresh garlic, minced
1T fresh scallion, minced
1/2 cup tomato passata (or puree)
1 cup green curly kale, roughly chopped
2T masa harina mixed with 1/4 cup warm water
Coarse sea salt and black pepper to taste

For the dumplings
1/2 cup masa harina
1T tapioca flour
1/2T milled flax seed
A good pinch coarse sea salt
1/3 – 1/2 cup hot water

Optional: You can use vegetable stock with this for a little extra flavour, but you may find it superfluous. Garnish with capers, flat leaf parsley, black or white sesame seeds, nutritional yeast, black olives, or cilantro for a little extra flavour. While the stew uses masa harina as the
thickening agent, cornstarch, tapioca flour, and arrowroot flour will also work.

Method

Start with the stew, and then the dumplings.

Preheat the oven to 450F. Core and seed the poblano. Cut into quarters length-wise and roast until lightly blistered. Expect about 20 – 30 minutes, but ovens vary. Use the colour and skin texture of the pepper as your guide. Remove from heat. Set aside to cool. Coarsely chop and
add to the stew when the lentils are ready.

In a medium pan with a lid, bring 1/2 cup water to a simmer. Add the lentils and kombu. Cover, reduce heat to low and simmer 15 minutes. Drain the lentils (reserving the kombu).

Either dry the pan, or use another to toast the dry spices for 2 -3 minutes or until they’re nice and aromatic. Add the lentils, kombu, remaining water. Return to a light simmer. Cover, reduce heat to low and simmer another 5 – 10 minutes until the lentils are still lightly firm but done.

When the lentils are soft, add the poblano, cabbage, garlic, and scallions. Cover, reduce heat to low, and simmer another 10 minutes or so until the cabbage is lightly wilted but still a little crisp.

While the stew simmers, make the dumplings. Mix the masa, tapioca, salt, and flax. Whisking with a fork, add the hot water. Mix and knead until a solid but elastic dough forms. If you need to add additional hot water, do so. Roll into balls, about 1T in size. Let them dry on the cutting board will the soup finishes.

When the cabbage is the right texture, uncover and bring the pan to a simmer on medium high. Remove the kombu. Add the dumplings and simmer for another 5 minutes.

Add the passata and stir to combine. Stirring
continuously, add the masa solution. Simmer another 2-3 minutes uncovered, stirring regularly until the masa has thickened. Remove from heat. Add the kale. Stir to combine. Let stand 2 minutes for the kale to wilt and the stew to cool.

Season to taste. Ladle out. Garnish with nutritional yeast, sour sesame or cashew cream, white or black sesame seeds, minced black olives, capers, parsley, cilantro or whatever you enjoy.

Sweet, spicy tempeh stuffed agnolotti pasta with kale, kalamata olives, garlic and avocado oil

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A relatively straightforward, sturdy and richly flavoured stuffed pasta dish. This is an ‘al plin’ variation for agnolotti. The recipe makes an appetizer portion for 4 or a filling bowl or 2.

Ingredients

For the pasta dough
1 cup semolina flour
1t tapioca starch
A pinch baking powder
1/3 cup heaping warm (but not hot) water

For the filling
1/4 cup water
1T sun-dried tomatoes, minced (dehydrated, not jarred)
1t dried herbs de Provence, rubbed
1/2T fresh garlic, minced
1 scallion, minced
125g tempeh (use pasteurized)
1/4 cup soft, dried dates, pitted and minced (I use medjool)
1t sriracha (or similar and/or to taste)
1t balsamic vinegar
2T bread crumbs
2T nutritional yeast
Coarse sea salt and black pepper to taste

For the sauce
2T avocado oil
1/4t coarse sea salt
2 cups green curly kale, coarsely chopped
1T kalamata olives
1/2T fresh garlic, minced
Coarse sea salt and black pepper to taste

Optional: Replace the water for the filling with vegetable stock if you prefer. If you prefer, saute the kale without the oil, but in that case, I would recommend 2 tablespoons of olives for a little extra flavour. Add a tablespoon avocado oil to the filling for a richer taste and mouth feel. Garnish with some sun-dried tomatoes, scallions, or capers for additional flavour and nutrition, but keep it simple. Agnolotti are a fairly sturdy pasta — so, heavier sauces will also work but traditionally, the flavour goes into the filling.

Method

Start the filling, then the pasta, then the sauce.

In a large frying pan with a lid, bring the water to a light boil. Add all of the ingredients up to and including the sriracha. Cover, reduce heat to low and simmer for about 15 minutes or until most of the water has been absorbed, stirring periodically.

While the filling simmers, mix the dry ingredients for the pasta dough. Add the water. Mix, then knead until a solid dough forms, and then another minute or so. Let rest about 10 minutes covered in the bowl with a warm, wet tea towl.

At the 15 minute mark, uncover, increase heat to medium and saute for another 5 – 10 minutes until the pan is starting to brown. Add vinegar and deglaze the pan. Add the bread crumbs and nutritional yeast. Stir to combine and set aside to cool while you roll out the pasta.

Break the pasta into 2 – 3 pieces. Keep the dough you’re not using moist with the tea towel. Roll the dough out to about 3″ x 14″ strips, about 1/8″ thick. Fill the sheet width-wise in a solid line, about 1″ in diameter, about 1 1/2″ down from the top. Leave 1 1/2″ from the left side and 1 1/2″ on the right unfilled.

Carefully fold the top of the pasta toward you just over the filling, leaving about 1/2″ or so of dough at the bottom. Press the top of the dough into bottom of the dough with the flat of your index fingers to form a consistent seal. Pinch the unfilled left and right sides.

You’ll now have a long tube of filled dough. Using your index fingers and your thumbs, pinch the agnolotti in (6) 1″ pieces vertically, creating about 1 1/2″ inch of dough in between each agnolloti. Pinch firmly. The pinch, the small amount of filling and the dough, along with the cut is what seals the pasta.

Trim the three sides of folded dough with a pasta cutter. Separate each agnolotti with the pastry cutter with a cut through the pressed dough in between each. With your thumbs and index fingers carefully press the pinched pieces of dough down at the sides (completing the fold).

Let the agnolotti dry a few minutes while you bring the water to a boil. I use the saute pan to boil my agnolotti so that the pasta picks up some of the flavour from the filling, but use a fresh pan if you prefer.

When the water has reached a light boil, add the pasta, swirl the pan, and simmer gently for about 3 – 5 minutes. The agnolotti will float when done. Don’t overcook.

Drain carefully, reserving 2T pasta water in the frying pan. Return the frying pan to heat on medium high. Add the kale and remaining ingredients. Stir fry for 2 – 3 minutes or until the kale is lightly wilted and a vibrant green. Rinse the agnolotti with warm water and add to the pan, stirring gently to pick up the sauce.

Remove from heat, bowl out, garnish and serve.

Dark chocolate, cashew banana cream torte with blueberries

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A simple, flourless dark chocolate cake with sweet bananas, cashew and blueberries. No added sugar, oil or salt (except for the chocolate) and no baking. The bananas have a pudding style texture (rather than like frosting). Refrigerate over night before assembling if you can wait that long.

Ingredients

For the torte
1/2 cup whole grain teff
2 cups water
100g bittersweet chocolate (I use a fairly traded, organic bar)
Stevia or additional sweetener to taste

For the bananas and cashew
3 large very ripe bananas
2T cashew butter
2T tapioca flour and 1T arrowroot flour dissolved in 3T water
2T milled flax seed
Stevia or additional sweetener to taste

For the garnish
1 cup blueberries (I use frozen)

Optional: Raspberries, sliced strawberries, even mango or pineapple should work with this as the garnishing fruit. Add 1T sweet white miso (reduced sodium), or a little fresh ginger with the flax seeds for a little extra nutrition and flavour. A pinch of salt here and there will bring out the other flavours. A tablespoon or two of cashew butter with the teff will add some additional flavour and mouth feel.

For a faster, simpler version, when the torte has setup, blend frozen bananas, cashews and flax — no heating, no tapioca. Return to the freezer for about 15 minutes for the flax to setup and then fill the torte immediately.

Method

Start the torte, then make the filling.

In a medium pan with a lid, toast the teff over medium heat for 2 – 3 minutes. Add the water. Bring to a light simmer. Cover, reduce heat to low and cook, stirring periodically for about 25 minutes until the water has been absorbed. The teff will be done when the water has been absorbed and it’s coming away from the sides.

When the teff is ready, break the chocolate up into smaller squares and on the lowest heat, add to the pan. Stirring continuously, melt the chocolate. Don’t add water, soy milk or anything at this point, don’t change the temperature of the pan or anything else that may cause the chocolate to seize.

When the chocolate has melted, remove the pan from heat. Sweeten to taste if necessary (although not too much — you want a dark chocolate flavour to go with the very ripe, very sweet bananas and the flavour will balance out as the teff cools). Pour/spoon the teff into (2) 5″ tart pans (or similar). Smooth the tops with the back of a spoon. Let cool 20 minutes uncovered. Wrap in plastic wrap and chilled for at least 4 hours to setup.

Cream the bananas. In a small sauce pan, warm them and add the cashew butter. Don’t bring them to a boil, but warm them enough to poach. Slowly and stirring continuously, add the tapioca and arrowroot mixture until thickened. This may take a minute or two. Increase heat if necessary, but both tapioca and arrowroot thicken below boiling.

When the mixture has thickened, remove from heat. Let stand 2 – 3 minute to cool. Add the flax seed and stir to combine. Sweeten to taste if necessary. Let cool another 10 minute on the counter. Cover loosely and chill for at least 1 hour. Cover tightly and chill for another 2 – 3 hours.

When the bananas and the cake have setup, plate and serve. Turn out one layer of the teff. Add about 1 cup filling to the middle layer. Add 1/2 cup blueberries. Turn out the second teff layer. Add the remaining filling over the top. Add the remaining blueberries, slice and enjoy.

Slowcooked French onion soup with white miso mornay and roasted spinach

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Served here with freshly baked crusty, gluten free bread, roasted spinach and a white miso mornay. This makes 4 small bowls, 2 large ones.

Ingredients

For the soup
2 large sweet onions (about 6 cups loose), thinly sliced
1T herbes de Provence, rubbed
1 ‘spring’ dried kombu (about 2″)
2 cups vegetable stock
2 cups mushroom stock
1/4t black pepper, freshly cracked
2T coconut oil
1/4 cup tamari
1T fresh garlic, minced
1t smoked paprika
2T arrowroot powder dissolved in 2T cold water
Coarse sea salt and black pepper to taste

For the garnish
1 – 2 slices stale bread (baguette or similar), per serving
2 cups baby spinach

For the mornay
1/2 cup unsweetened plant milk (I use soy)
1/2T white pickling vinegar
1T unpastuerized sauerkraut
1/2T fresh garlic, minced
1/4t coarse sea salt
1/2 – 1T white miso (start with half, add more to taste)
1T arrowroot flour dissolved in 1T cold water
1/4 cup nutritional yeast
Coarse sea salt to taste

Optional: For something more traditional, saute the onion, herbs and spices and dust with 2T whole wheat flour and/or add 1/2 cup good red wine. If you have oven proof soup bowls, broil the assembled soup a little for a more traditional presentation. I add 1t smoked paprika for colour and flavour. Add some cashew butter to the mornay for a richer mouth feel.

The bread here is a yeasted combination of chickpea and other gluten free flours. But use baguette, ciabatta or other thinly sliced, plant-only bread. What matters is the weight.

Method

Add the onions to the slowcooker. Cook on high for 6 hours or until the onions are reduced to about 2 cups and caramelized. Add the remaining ingredients up to but not including the arrowroot. Cover and simmer another 2 hours. Adjust times to suit your slowcooker. When ready, remove the kombu. Stirring continuously, add the arrowroot mixture slowly. Stir to mix thoroughly, and then periodically until the soup thickens.

While the soup thickens, roast the spinach and prepare the mornay. Preheat the oven to 300F. Add the spinach in a thin even layer to a shallow roasting pan. Bake for 10 minutes or until the spinach is lightly wilted. It should be airy and dry.

With the spinach started, make the mornay. In a small sauce pan on medium heat Bring everything up to but not including the arrowroot mixture to a light simmer. Simmer for about 5 minutes. Puree smooth. Return the pan to a simmer. Remove from heat.

Working quickly, add the miso and nutritional yeast. Stir until dissolved. Stirring continuously, add the arrowroot mixture and stir until it thickens. Add the nutritional yeast and stir to combine. Don’t reheat the pan unless the arrowroot doesn’t thicken, and then keep the temperature as low as you can (arrowroot thickens before boiling). Season to taste. Set aside to cool while the spinach finishes up.

To plate, season the soup to taste and ladle out. Add the spinach in a thin even layer to the top of the soup. Add the bread in a thin even layer. To add the mornay, scrape small amounts from a spoon onto the top of the soup (it will be quite thick — thicker that you would normally expect for mornay). Be careful not to add too much in any particular area to avoid drowning the bread. Sprinkle with additional nutritional yeast if you like and serve.

Black lentil, mushroom and vegetable stew with potatoes and sauerkraut

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With carrots, kale, spinach and sweet onion, this is a rich and flavourful stew that doesn’t require a lot of preparation. This makes 4 small bowls or 2 large ones.

Ingredients

1/4 cup beluga (black) lentils
1/2 cup water
1 ‘sprig’ dried kombu (about 2″)
2 cups vegetable stock
1/2t coarse sea salt (or to taste)
1 1/2 cup carrots, 1/2″ dice (I use purple)
1 large portobello mushroom, 1/2″ dice (about 1 1/2 cup)
1 large red pepper, cored, seeded, 1/2″ dice (about 1 – 1 1/4 cup)
1 large floury potato, 1/2″ half-moon slices (about 2 cups, I use organic russet)
1 small sweet onion (about 1 1/2 cup), 1/4″ slices
1T fresh garlic, minced
2t smoked paprika
1/2t dried marjoram, rubbed
1t prepared brown mustard
1/4t black pepper (I use 1/2t)
1/4t red pepper flakes (or to taste)
1 cup tomato passata (or puree)
2T arrowroot flour dissolved in 2T cold water
1/4 cup nutritional yeast
1 cup green curly kale, coarsely chopped
1 cup baby spinach
Coarse sea salt and black pepper to taste
1/2 cup white sauerkraut (I use unpasteurized)

Optional: Add a good pinch of crushed caraway seeds for a little extra flavour. Add a medley of mushrooms if you prefer. Maitake, cremini, porcini, even a little morel, will all go well in this. Replace the greens added at the end with 1 cup sauerkraut and 1 cup shredded green cabbage added with the other vegetables if you prefer. Add a little wine, cashew butter, and/or oil for a richer stew. Slowcook if you prefer; prepare the lentils as directed, but add everything up to and including the passata, cook on low for several hours and then finish as directed.

Method

In a large frying pan with a lid, bring 1/2 cup water to a boil. Add the lentils and kombu. Cover, reduce heat to low and simmer for about 20 minutes. Drain the lentils but reserve the kombu. Return the lentils to the pan.

Add everything up to and including the red pepper flakes to the pan, potatoes first, onions last. Return the pan to a light simmer. Cover, reduce heat to low and simmer for 1 hour.

After an hour, the potatoes should be fork tender and the lentils completely cooked. Uncover, increase heat to medium low and add the passata. Simmer uncovered for 30 minutes.

At the 30 minute mark, remove the kombu. Add the arrowroot mixture slowly, stirring continuously until it thickens. Remove from heat. Add the nutritional yeast. Add the spinach and kale. Stir to combine.

Let stand 3 – 5 minutes to wilt the greens. Season to taste. Ladle/spoon out, garnish with sauerkraut and serve.

Chocolate oat fudge brownie with date caramel, cashew cream frosting

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A simple treat with no added sugar, salt or oil, no baking, and just 6 ingredients.

Ingredients

2/3 cup packed soft, dried dates, pitted and chopped
1/2 cup and 1T unsweetened plant milk (I use soy)
2T cashew butter
3T cocoa powder (I used a fairly trade, Dutch process brand)
1 1/4 cup quick rolled oats, separated
1 cup water

Optional: A pinch salt or a tiny pinch red chili with the oats, or a little white miso with the cashew mixture will bring out the other flavours. You can use other nut butters, but cashew is naturally sweet. Add a little mashed banana to the oats for additional sweetener if you like. Quadruple the recipe for a 9″ x 13″ dish.

Method

Let the dates soak in the 1/2 cup plant milk for about 10 minutes while you make the oats. Warm the plant milk if you’re using a less powerful immersion blender.

In a small sauce pan with a lid, toast 1 cup oats on medium heat for 2 – 3 minutes until they are lightly toasted. Add the water, cover and simmer for 5 – 8 minutes (follow the instructions for your oats) until the water has been absorbed.

Remove from heat. Add the cocoa powder. Stir to combine. Add the remaining 1/4 cup oats. Puree until mostly smooth. Set aside to cool.

Add the cashew butter to the dates and plant milk. Puree smooth. Let rest 2 – 3 minutes. Puree again. Add about 2/3 mixture to the oats and stir to combine.

Press the oat mixture into a 3″ x 9″ glass baking dish. Add the remaining 1T plant milk to the cashew mixture and stir to combine.

Frost the pressed oats with remaining cashew mixture (it will be creamy but will thicken as it cools). Chill uncovered for 1 hour. Cover loosely. Chill over night to setup. Cut and serve when ready.

Freeform lasagna

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This is a simple, no bake version (closer perhaps to fazzoletti) with cashew butter, tofu, and spinach layered between handmade, gluten free noodles with a red wine, tomato herb sauce. This makes enough for 4 smaller plates, 2 larger ones (see the notes on portioning).

Ingredients

For the pasta
3T brown rice flour
5T masa harina
1/2 cup tapioca starch
A pinch coarse sea salt
1T plant-only egg replacer
1/2 cup heaping boiling water
2 liters boiling water and 2t coarse sea salt for boiling

For the filling
225g extra firm, high quality tofu
1T white miso
1/4 cup loose unpasteurized sauerkraut
1/4 cup unpasteurized sauerkraut vinegar
1/2T fresh garlic, minced
1/4t coarse sea salt
1T cashew butter
2T unsweetened plant milk (I use soy)
1t milled flax seed
1T white pickling vinegar
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1/4t dried thyme, rubbed
1/4t dried marjoram, rubbed
1/4t dried rosemary, rubbed
1/4t black pepper, freshly cracked
1/4 cup fresh scallion, minced
2 cups packed baby spinach
1/4 cup nutritional yeast
Coarse sea salt and black pepper to taste

For the sauce
2T dry red wine (1)
1/2t dried basil, rubbed
1/4t dried oregano, rubbed
1 scallion, minced (3″ – 4″ green reserved for garnish)
1/2T fresh garlic, minced
1/4t dried red chilis (or to taste)
1 1/2 cups tomato passata (or puree)
2T pasta water
1T kalamata olives, pitted and chopped
1/2T arrowroot flour dissolved in 1T cold water
Coarse sea salt and black pepper to taste
Additional nutritional yeast for garnish

Optional: For a gluten version, use 1 cup semolina flour, 1/3 cup heaping warm water and let it rest at least 15 minutes under a warm, wet tea towel. Use 1/2T fine herb or Italian herb mix if you prefer to keep it simple. Finish the tomato sauce with 1T olive oil just before the arrowroot for a richer flavour and mouthfeel. Adjust the filling and sauce accordingly for the number of portions — a little thinner for 4″ x 4″ sheets, a little thicker for 3″ x 3″ sheets. Press your tofu ahead of time if necessary.

Method

Start the filling, then start the pasta and make the sauce.

Add the remaining ingredients up to and including the black pepper to a small bowl. Puree until mostly smooth but still lightly textured. Add the scallions and stir to combine. Cover loosely and let stand on the counter top for a couple of hours.

At the 2 hour mark, start the pasta. Whisk together the dry ingredients until well combined. Whisking, pour in the boiling water. Mix until a dough begins to form. When the dough cools enough, knead until a smooth elastic dough forms. Let rest for at least 5 minutes.

While the pasta dough rests, complete the filling. Preheat the oven to 450F. Add the spinach in an even layer to a baking sheet or a roasting pan. Roast for about 10 minutes or so until the spinach has wilted and is starting to dry.

Next, start the sauce. Warm a small sauce pan on medium heat and add the dry herbs, garlic, scallions and wine. Stir fry for 2 -3 minutes on medium heat.

Reduce heat to medium low and let the wine reduce until the pan is starting to dry. Add the passata, pasta water, and olives. Stir to combine. Bring the pan to a light simmer and simmer very lightly uncovered until everything is ready to assemble.

With the sauce started, on a floured board, roll the dough out to a large rectangle. Note, if you will be making this as an appetizer for 4, roll out the dough and trim the sides and ends to a 9″ x 15″ rectangle, about 1/8″ thick. Cut into (12) 3″ x 3″ squares. For 2, roll out and trim to an 8″ x 16″ rectangle about 1/8″ thick (give or take). Cut into (8) 4″ x 4″ squares. I use a pastry cutter, but a knife will do.

In a large pan, bring the 2 liters water and sea salt to a boil. Add the pasta and swirl the pan gently. Simmer until the pasta floats. Don’t overcook. Drain carefully (reserving 2T water for the sauce). Rinse thoroughly but gently with cold water. Lay the sheets out on a clean, dry cutting board and let dry for a few minutes (but not so long it starts to stick).

With the pasta cooked, warm the filling on low heat in a small sauce pan. Remove from heat and set aside. I skip this step and eat the filling at room temperature (for the miso and sauerkraut). When the spinach is done, remove from heat and let stand a few minutes to cool. Chop the spinach and add to the filling. Add the nutritional yeast. Stir to combine and set aside until everything is ready.

Next, finish the sauce. Stirring continuously, add the arrowroot mixture until thickened (should be immediate). Remove from heat. Season the filling and the sauce to taste. Return the pasta to a colander and rinse with hot water.

To plate, start with a sheet of pasta. Working quickly, add the filling in an even layer. Add 2 – 3 tablespoons of sauce. Add another sheet of pasta, more filling, and more sauce. Top the last sheet of pasta with sauce. Repeat for each portion. Garnish with minced scallion and additional nutritional yeast if you like and serve.

  1. Note, many wines are still filtered using animal products.