Vegan Pasta Recipe from Scratch (with Homemade Tomato Sauce!)

homemade vegan pasta recipe

Mains, Recipes | January 24, 2016 | By

homemade tomato sauce ingredientsI finally did it! I made vegan pasta and sauce completely from scratch. I’ve had the itch for sometime now, but have heard plenty of stories of how pasta-making turns into an all-day nightmare. Ain’t nobody got time for that! 

A vegan pasta recipe as simple as it should be!

homemade vegan pasta doughWe decided, instead, to go with the Kitchenaid route*! We already had the unit, and the attachment set isn’t that expensive.
After using, I can honestly say it is completely worth it. I was shocked at how much time it shaved off of the process. Not only does the attachment roll the dough, it kneads along the way! I absolutely recommend for anyone wanting to make homemade pasta dough.
(*Not a paid-link, simply an honest review!)

fork twirling vegan pasta from scratch

peeled vegan tomato sauce recipeFresh ingredients produce a tastier homemade vegan pasta!

Why cook a homemade vegan pasta recipe and top it with store-bought sauce! Adorn that beauty with a flavorful homemade tomato sauce that pairs wonderfully.
I had grown so accustomed to using canned tomatoes for sauces, I was fearful to try anything new. It makes such a difference! Using fresh tomatoes honestly took my partner’s classic recipe to the next level!  It hardly takes any more time and is absolutely worth the extra effort.
I also added turmeric powder to the pasta dough not only for its countless health benefits, but for the vibrant yellow hue! Makes for a healthy and visually stunning pasta recipe.

Serves 8 Servings

Vegan Pasta Recipe from Scratch (with Homemade Tomato Sauce!)

30 minPrep Time

5 hrCook Time

5 hrTotal Time

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Ingredients

    For the Sauce
  • 10 medium vine-ripened tomatoes
  • 1/2 yellow onion, finely diced
  • 3-5 cloves of garlic (depending on size and preference)
  • 2 tablespoons loosely packed oregano
  • 3 large basil leaves
  • 2 teaspoons sea salt (I used Himalayan pink salt)
  • 1/2 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sugar
  • 1 6oz can of organic tomato paste
  • 1 bay leaf
  • For the Pasta Dough
  • 2 cups semolina flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup + 2 Tbsp warm water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 teaspoon grond turmeric (optional)

Instructions

    Let's start with Sauce
  1. Cut small X's into the top of tomatoes
  2. Place in boiling water for 45-50 seconds, the skin may begin to peel back already
  3. Immediately transfer to ice bath and peel the tomatoes (the skins will remove effortlessly!)
  4. Transfer 2 of the now peeled tomatoes to a food processor (or similar blender) and process until smooth
  5. Roughly dice the rest of the tomatoes
  6. Combine tomatoes into a large crock pot set on "high"
  7. Add the onion, garlic, oregano, and basil and gently stir with spatula to incorporate
  8. Continue to cook on "high" for 2.5 hours (great time to make pasta!)
  9. After waiting, start to incorporate the rest of the sauce ingredients
  10. Gently stir with spatula while also gently pressing larger chunks of tomatoes to encourage softening
  11. Finish by adding the tomato paste and bay leaf
  12. Leave to cook for another 1.5-2.5 hours
  13. We prefer to scoop straight from the crock pot, now set on "Warm", straight onto the freshly cooked pasta!
  14. The Pasta!
  15. Whisk the dry ingredients to quickly incorporate
  16. Transfer to a stand-mixer and use the dough hook to work in rest of ingredients
  17. Mix on medium for 6-8 minutes, stopping often to scrape down the sides of the bowl
  18. If the dough isn't pulling away from the sides, or seems too dry, add a tiny bit more water
  19. Dough should be very slightly sticky, and semi-tacky. If it seems too wet, and a tad of flour
  20. On the other hand, if it is too firm and un moldable, add a tiny bit of water
  21. Allow the dough to sit uncovered for 10-20 minutes
  22. Separate dough into 1/4ths and gently coax into the pasta roller on setting "1"
  23. Fold dough in half, crosswise, to "knead" as it rolls back together through setting "2"
  24. Fold again for roller setting "3"
  25. And fold one last time for setting "4"
  26. Repeat this folding/rolling technique for each section of dough
  27. Run flattened dough through spaghetti cutter
  28. I fed mine through a wire-hanger as you quickly realize how long and unmanageable the spaghetti strands become
  29. Either boil for 1-3 minutes to eat or let dry uncovered for 12-24 hours
Cuisine: Italian | Recipe Type: Pasta

Notes

Most recipes advise to cook for 5 minutes, but these seem to become way too starchy if cooked very long, keep the cook time short!

7.6.4
26
ESHA Logo
Calories
213 cal
Fat
1 g
Carbs
43 g
Protein
7 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

A homemade pasta recipe goes amazingly well with this quick lemon pesto sauce!
vegan pesto recipe with spoon

Quick Vegan Pesto!

What’s your favorite way to eat pasta?

Muddled Raspberry with Vodka Drink Recipe

vegan raspberry vodka drink recipe

Alcoholic, Recipes | January 17, 2016 | By

table shot muddled raspberry vegan vodka drink recipeIt’s no secret, not much can bring adults together quite like alcohol! At a party, bar, or even a night at home, alcohol can certainly help loosen up conversations and can lighten the mood.

Being far too prone to hangovers myself, I don’t drink very often. I do, however, believe in indulging with a wholesome drink whenever appropriate!

Introducing muddled raspberry vegan vodka drink recipeThe Muddled Raspberry with vodka drink recipe!

Organic vodka, lemon bitters, chocolate mint (yup, that’s a thing!), fresh raspberries, and seltzer combine for an irresistible, refreshing alcoholic beverage. I don’t have much to say about the drink other than to try it! The fresh raspberries provide a delicate texture, making for a fun, festive libation.

chocolate mint

Fresh chocolate mint

Enhanced with chocolate mint, the result is an incredibly smooth vodka drink recipe with hints of lemon, chocolate, and mint. (And everyone knows how much I love pairing chocolate with mint *swoon* )
The vodka is the first organic variety I have ever mixed with, and I am in love! It is seriously the smoothest, cleanest tasting vodka I have ever had (no more nail-polish remover here!)

Ingredients matter!prep muddled raspberry vegan vodka drink recipe

When I do drink, vegan vodka cocktails are my go-to! I recently stumbled upon Ocean brand organic vodka (look at that beauty!). Admittedly, I fell in love with the bottle, but some research quickly found it is; “Naturally gluten-free”, and “contains absolutely no GMOs (genetically modified organisms), herbicides, or pesticides all of which ensure the cleanest, purest, most refreshing cocktail experience.”

pouring vegan vodka drink recipeSounded pretty impressive! (also, even though it totally sounds like an advertisement, these are definitely not paid links! Simply an un-biased product review.)

I’ve paired the drink with another vegan alcohol brand, in the form of lemon bitters! The bitters add a beautiful lemon undertone to the entire drink that is exquisite. You only need a few dashes to dramatically change an entire drink!

 

 

 


Serves 1 Tall Glass

Muddled Raspberry and Vodka Drink Recipe

10 minPrep Time

5 minCook Time

15 minTotal Time

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Ingredients

  • 2 oz organic vodka
  • Small handful of fresh raspberries
  • Fresh chocolate mint leaves (optional)
  • 2 dashes of lemon bitters (optional)
  • Natural seltzer (I used raspberry flavored)

Instructions

  1. Pour berries into tall glass and add vodka
  2. Mash berries and mint leaves with muddler until a smooth-ish consistency is achieved
  3. Add any optional bitters you may have
  4. Top off with seltzer, gently stir, and garnish with lemon slices and mint leaves
Recipe Type: Alcohol
7.6.4
25
ESHA Logo
Calories
50 cal
Carbs
12 g
Protein
2 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Have a Favorite mixed drink recipe? comment below! 😀IMG_0051What are you waiting for!? Get mixing!

 

Quick and Easy Vegan Pesto Recipe

vegan pesto recipe with spoon

I have a confession.. I’ve never actually made a vegan pesto recipe before. It wasn’t even until I started working at a vegan restaurant that I had a taste! I fell in love immediately. The way lemon sensually pairs with basil is almost too perfect. Known for being notoriously easy to make, I dove right into the recipe-writing and testing!

vegan pesto recipe featured

vegan pesto recipe on pasta

Fresh ingredients for a simple and delicious vegan pesto recipe.

I wanted to keep things simple, but also felt compelled to experiment (of course!). Nutritionally, hemp seeds and pine nuts are both powerhouses. I went with a blend for the base of the pesto. They get along perfectly, both having a semi-neutral flavor and extremely similar texture. Hemp seeds also happen to be way cheaper per pound! Yay!

(Feel free to substitute the hemp seeds for more pine nuts, as needed. It should turn out similar!)

pesto on pasta

Whole cloves of garlic, fresh basil, lemon juice, and nutritional yeast combine for a taste surprisingly similar to the non-vegan style! My partner couldn’t believe how much it tasted like parmesan, and was shocked to find out it was nutritional yeast based! (he practically hates nooch!)

A vegan pesto recipe for every occasion!

I purposefully lessened the sometimes overwhelming lemon flavor for a multipurpose pesto sauce. This is perfect on pasta (duh!), but also goes amazingly well on toast, bread, veggies, or even as sauce on pizza! The options are virtually endless! Even better, it takes less than 15 minutes to prepare, so you can throw it together last-minute.


Serves 1.5 cups

Quick and Easy Vegan Pesto Recipe

Fresh and delicious, simply combine in food processor and is ready to serve. Packs an impressive 9 grams of protein per serving!

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 2 cloves of garlic
  • 2 cups basil
  • 3 tablespoons pine nuts
  • 2 tablespoons hemp seeds (or more pine nuts)
  • Salt and pepper to taste
  • 2-3 tablespoons lemon juice
  • 1/2 cup olive oil (or more)
  • 1/3 cup nutritional yeast

Instructions

  1. Pulse garlic in food processor until diced
  2. Add rest of ingredients (save the nutritional yeast) and pulse a couple more times to pulverize
  3. While on lowest speed, slowly pour in olive oil and combine until desired consistency. (I prefer a thicker pesto, if you would rather a smoother consistency experiment with adding more oil)
  4. Stir in nutritional yeast by hand and serve!
Cuisine: Italian | Recipe Type: Sauces/Spreads

Notes

Keeps in airtight container in fridge for up to a week.

7.6.4
52
ESHA Logo
Calories
48 cal
Fat
1 g
Carbs
6 g
Protein
5 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Vegan Cauliflower Wings Recipe (plus a vegan ranch recipe!)

vegan cauliflower wings with peppers and vegan ranch

As much as I love the holiday season, I couldn’t be more thankful for it to be over. The stress alone is enough for me to forget what day of the week it is! Knowing I had very little time to photograph or write, I instead chose to focus entirely on spending time with family. That being said, I couldn’t wait to get back to cooking! To help ring in the new year, I chose a new take on a classic.. vegan cauliflower wings. (Also a vegan ranch recipe and a homemade pepper sauce recipe to complete the package!)

The crispiest vegan cauliflower wings ever!

wings

ranch_hero

 

I’ve struggled to produce superb results in the past, creating a doughy, goop mess covered in hot sauce. Not the best combination. A tip from this blog, claimed garbanzo bean flour helped create a crisp, “fried-like” texture. Sounded perfect! Hesitant to use 100% garbanzo flour, I used a whole wheat mixture for a more traditional coating. I was blown away by the results! The coating cooked into the perfect spicy crunch over perfectly baked cauliflower. Absolutely superb.

peppers_post

The perfect hot sauce to accompany perfect vegan cauliflower wings!

I usually use store-bought hot sauce for the wings, which is perfectly fine! Not having any on-hand, I decided to attempt making my own. After scavenging the entire state of Arizona for fresh cayenne pepper, I resorted to a blend of Red Fresno Peppers and a single Habanero.

vegan pepper sauce

This sauce definitely packs a punch. I can barely handle the strong heat, but the flavor is so good I can’t stop!
Feel free to de-seed the peppers to reduce heat as needed.

Lastly, no cauliflower wings recipe would be complete without a thick, creamy vegan ranch recipe to go along (and tame the heat!)

ranch

Perhaps the easiest recipe in the trio, this creamy, garlicky vegan ranch is easy as hell to prepare! I seriously tossed all of the ingredients into a blender and ran until smooth! Use less milk if you prefer a thicker “dip” texture, more for a runnier “dressing”.


Vegan Cauliflower Wings Recipe (plus a vegan ranch recipe!)

Crispy vegan Buffalo Cauliflower Wings, a Homemade Pepper Sauce, and a Homemade Vegan Ranch! What else could you ask for!?

35 minPrep Time

45 minCook Time

1 hr, 20 Total Time

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Ingredients

    For the cauliflower
  • 1 small-medium head of cauliflower
  • 1/2 cup whole wheat flour
  • 1/2 cup garbanzo bean flour (or sub for whole wheat or even all-purpose)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 cup + 2-3 tablespoons unsweetened soy milk
  • For the pepper sauce
  • 1 habanero pepper
  • 4 red fresno peppers
  • 2 cloves garlic
  • 1 cup white vinegar
  • 1/4 teaspoon paprika
  • Dash of cayenne
  • Salt and pepper to taste
  • 1 tablespoon vegan butter, melted (added just before coating wings)
  • For the Ranch
  • 1 cup vegan mayo
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • dash of pepper
  • 2 teaspoons fresh parsley, chopped
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon chopped fresh dill (optional)

Instructions

    If making homemade hot sauce, start with that
  1. Combine all ingredients in blender until smooth
  2. Simmer on stovetop for 20-30 minutes
  3. (Right before you add the sauce to the wings, you'll also be adding 1 tablespoon of vegan butter. It'll be mentioned below, just keep it in mind!)
  4. For the cauliflower
  5. Preheat oven to 450°
  6. Chop cauliflower into small, bite-sized pieces and set aside
  7. Mix all other dry ingredients in medium sized bowl
  8. Slowly add soy milk until desired consistency is achieved. You want it tacky enough to stick, but runny enough to not glob together
  9. Now coat each piece of cauliflower in batter, shake off any excess, and put one layer of "wings" greased baking dish
  10. Bake for 15 minutes, turning halfway though
  11. Next, pull the wings out of the oven, coat in the pepper sauce and butter mixture, flip again, and bake for an additional 20-25 minutes until nice and crispy
  12. Remove from oven and let cool for several minutes before attempting to eat (a great time to start the ranch!)
  13. For the ranch dressing
  14. Blend all ingredients (save the dill) until smooth!
  15. For a thicker dip start with less milk, for a runnier dressing use more.
  16. Sprinkle on dill as a last-minute garnish
Cuisine: American | Recipe Type: Appetizer

Notes

Cooking times are including the Homemade Pepper Sauce. Prep time is considerably shorter if you opt for store-bought like Franks.

7.6.4
53
ESHA Logo
Calories
172 cal
Fat
5 g
Carbs
27 g
Protein
6 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Peanut Butter Bar Recipe (Protein Packed!)

peanut butter bar recipe close-up

Breakfast, Sweets | December 20, 2015 | By

It’s no secret that I love combining chocolate with nut-butters. I’m in heaven with all of these peanut butter bar recipes everywhere! Every cafe and blog seem to be pumping the peanut butter-chocolate deliciousness out by the truckload. Unfortunately, they are usually more “candy” than snack-bar. From GMO-laden corn syrup, to powdered sugar, it’s no wonder why people are addicted. Wanting to create a healthier peanut butter bar recipe, I quickly headed to the test-kitchen.

 

  • My recipe needed to be
    • Organic
    • Refined sugar-free
    • Packed with protein
    • Great for whenever
    • Topped with a thick layer of chocolate (duh!)

Finally! A peanut butter bar recipe you don’t feel guilty eating.

This peanut butter bar recipe is packed full of protein, healthy omegas, and (of course) chocolaty deliciousness! I chose to omit powdered sugar and corn syrup in lieu of agave, oat flour instead of all-purpose, and added hemp seeds for an irresistible texture. More impressive than the nutrition-profile is the taste! A crunchy chocolate shell atop velvet peanut butter combine for a perfect anytime-snack!
Speaking of dark chocolate, did you know it makes for an incredible pre-workout? Along with the countless other health benefits, it’s just another reason to be eating more chocolate.

Pre-workout, post-workout.. eat ’em whenever!

I like to munch a couple of these before hitting the gym, or even a particularly difficult/lengthy yoga session. I find the protein content keeps me satiated for a good hour (or two!). The creamy peanut butter almost melts in your mouth under the crunch of the dark chocolate for an absolute irresistible snack. Unfortunately, they only lasted 2 days in my house (they’re THAT good!) Luckily it takes less than 30 minutes to mix, melt, and pour so I always have some on hand 😉

Yields Pan of peanut butter bars

Peanut Butter Bar Recipe (No bake!)

Crunchy chocolate shell atop rich, velvet peanut butter for a perfect anytime-snack!

30 minPrep Time

30 minTotal Time

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Ingredients

  • 1 1/4 cup oats, blended into flour (I used a coffee-grinder)
  • 1/2 cup vegan protein powder
  • 1/2 cup puffed rice cereal
  • 1/4 cup whole hemp seeds
  • 1/2 tsp salt
  • 1/2 cup peanut butter
  • 1/4 cup agave
  • 1 tsp vanilla
  • 1/4 cup + 1Tbsp non-dairy milk
  • For the chocolate topping
  • 3/4 cup non-dairy chocolate chips
  • 1 Tbsp coconut oil

Instructions

  1. Mix the oat flour, protein powder, puffed rice, hemp seeds, and salt together well
  2. Incorporate the peanut butter, agave, and vanilla and mix together until combined
  3. Slowly add milk, mixing until a cookie-dough consistency is achieved
  4. Press firmly into a 9x9 baking dish (I only had round, use whatever works!)
  5. Place in freezer to set
  6. For the chocolate
  7. Melt chips in a double-broiler until 3/4 of them are melted
  8. Remove from heat, add coconut oil and mix vigorously
  9. Pour over peanut butter base
  10. Keep in fridge or freezer for an anytime-snack!

Notes

Best if kept cold. I prefer the freezer for a nice, frozen treat.

7.6.4
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