Vegan MoFo Day 13 - Free Fridays - Creamy green pasta sauce with homemade gnocchi

This week my theme for Free Friday is called Flashback Friday. Back in my vegetarian days I used to make a decadent cream and parmesan based pasta sauce to serve over potato gnocchi on a semi-regular basis which was a favourite meal with my fellows. The gnocchi was hand made if I could afford the time as it was so much softer and lighter than any gnocchi that came out of a packet. In my early vegan days and prior to discovering the almighty powers of cashews I made a vegan version of the pasta sauce which turned out rather well. This dish had slipped my mind until I started to crave gnocchi recently (my gnocchi cravings are similar to pizza and taco cravings, once they resurface they have to be fuelled).

The creamy sauce used to be stirred through sautéed garlic, mushrooms, spring onions, sun-dried tomatoes and wilted spinach leaves before it was poured on top of the gnocchi. I was all set to recreate it this way until Kari from Bite-sized thoughts posted a recipe for a pureed spinach and white bean pasta sauce recently. I adored the colour in Kari's pasta sauce and even though I still made my own cashew based sauce I changed up the method and blended the spinach in with the rest of the sauce ingredients which resulted in a vibrant green sauce.

The mushrooms and sun-dried tomatoes were hidden by this colourful sauce and I will be tempted to omit them next time I make this as the sauce is flavourful enough without them. I loved this sauce so much I won't be waiting until I can bothered making gnocchi again as the sauce would be great with any type of pasta. As I don't have time to post a version of the gnocchi recipe right now, here is the link to the recipe I have referred to for many years which always results in extremely soft gnocchi that almost melts in your mouth.

Creamy green pasta sauce 

½ cup raw unsalted cashews
1 1/3 cups soy milk
1/3 cup nutritional yeast
1 teaspoon sea salt
2 teaspoons Dijon mustard
1 tablespoon lemon juice
30 fresh basil leaves
100g baby spinach leaves
1 tablespoon olive oil
2 cloves garlic, minced

Optional extras
100-150g button mushrooms, sliced
50g sundried tomatoes, drained of oil and cut into thin strips
4 spring onions, sliced
freshly cracked black pepper

Place the cashews, soy milk, nutritional yeast, sea salt, Dijon mustard and lemon juice in a blender and process until no chunks of cashews remain and the sauce is smooth. Add the basil and spinach leaves and blend until smooth, scraping down the sides a few times of necessary to incorporate any stray pieces of basil and spinach.

Heat the oil in a large pan over medium heat and fry the garlic for 30 seconds or until fragrant and starting to colour slightly. If using mushrooms, add them to the pan and saute until they have softened and released their juices. Pour in the contents of the blender then rinse out the blender jar with ¼ - ½ cup of water and add this to the pan. Stir through the sundried tomatoes and spring onions (if using) and allow the sauce to heat through. Serve with pasta of your choice garnished with freshly cracked black pepper.

Parsnips Bravas

The man and I have been busy preparing garden beds for growing vegetables recently. We are attempting this on a larger scale than our previous endeavours into vegetable gardening and have done a fair bit of research along the way. My mother in law lent me her copy of Stephanie Alexander's Kitchen Garden Companion, an incredibly useful resource for growing and utilising various fruits and veg which also includes lots of recipes, mostly vegetable based. In addition to taking notes from the relevant vegetable chapters for gardening tips, I also scanned through the recipes and took photos of several ones that captured my interest.

One of these recipes was Parsnips Bravas. Although I haven't had much experience eating Spanish food, Patatas Bravas is something I've been keen on trying as crispy potatoes paired with a spicy tomato sauce sounds like a dish I would adore. Parsnips are a vegetable I purchase on rare occasions, usually to roast or add to a soup and I can't recall making anything where they have had more of a starring role. I became enamoured with the idea of Parsnips Bravas and decided that Patatas Bravas would have to wait for another day.

It was a simple recipe to put together, the parsnips were cut into sticks and roasted with olive oil and sea salt. While they were in the oven a chunky tomato sauce with onion, garlic, chilli, smoked paprika and saffron simmered away on the stovetop. When the parsnips had finished roasting, it was only a matter of tossing them through the sauce and adjusting the seasoning.

Everyone loved the Parsnips Bravas. The sauce packed enough punch without being overwhelming spicy and I adored the flavour that the saffron stamens brought to the dish. We enjoyed this with a Fry's schnitzel topped with pizza sauce and vegan cheese, roast potatoes and steamed broccoli. This is a recipe I'll definitely be making again when I'm in the mood for eating parsnips.

Parsnips Bravas (Adapted from Stephanie Alexander's Kitchen Garden Companion)

250g parsnips
Olive oil spray
Sea salt
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1-2 birds eye chillies (depending on your chilli tolerance)
200g fresh tomatoes, diced (or use ½ of a 400g tin of diced tomatoes)
¼ teaspoon smoked paprika
A pinch of sugar
10 saffron strands

Preheat oven to 200C.

Cut parsnips into bite sited pieces (I cut a couple of sticks from the bottom and quartered the fat tops to make 6 pieces from each parsnip). Line a roasting tray with baking paper and spray lightly with olive oil. Place the parsnips on the tray, spray with additional oil and season with a pinch or two of sea salt. Roast for 45 minutes or until tender and golden, turning the pieces after 25 minutes.

While the parsnips are roasting, heat a tablespoon of olive oil in a deep sided frying pan. Fry the onion and garlic over medium heat for 8 minutes or until softened and beginning to colour. Add the chilli, tomatoes, smoked paprika, sugar and saffron and cook for 10 minutes, stirring occasionally. The sauce will be thick and spicy after this time. When the parsnips have finished roasting, toss them through the sauce and season with additional sea salt if required.

Roasted tomato and basil soup

My mother in law kindly shares home grown fruits and vegetables with me when she has a surplus. I treasure these gifts whenever they appear and try to utilise this special produce in a recipe I haven’t tried before. The couple of tomato plants I grew last summer had a very short season as they were pulled up before we went on holiday so I was delighted to receive an assortment of standard and heirloom tomatoes from her recently.

An idea sprang to mind straight away – roasted tomato soup. As soon as the weather begins to cool down I always crave warm bowls of soup and aim to have a batch on hand for the days when there are no leftovers for lunches. I’ve previously made very tasty roasted tomato pasta sauces with home grown tomatoes and have wanted to try roasted tomatoes in a soup ever since.

I don't feel the need to seek out a recipe if I have a firm idea in mind. In these instances I trust my instincts and tweak the ingredient amounts (when necessary) after taste testing throughout the cooking process. This soup was kept very simple as I wanted the flavour of the tomatoes to shine, lentils were added for some protein as well as thickening the soup. After indecision about which type of stock power to include, I forgot to use any and simply seasoned the soup with sea salt after blending it.

Tomato soups create a divide throughout our household, the man and I adore them and the young man doesn't like them much at all. I'm not sure if that's the reason I don't make them as often as I should or perhaps it's just never cold enough for soup when tomatoes are in the height of their season. This particular soup turned out to have a wonderful creamy texture courtesy of the red lentils and the flavour of the roasted tomatoes paired with basil was lovely. It was an uncomplicated bowl of soup I'm looking forward to making again next tomato season.


Roasted tomato and basil soup

Serves 4

1 kg tomatoes

3 – 4 tablespoons olive oil

Sea salt and black pepper

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, diced

1/3 cup red lentils

3 cups water

1 teaspoon sea salt, or to taste

30 basil leaves, chopped

Preheat oven to 220C. Cut tomatoes in half and place cut side up on a roasting tray. Drizzle with 2-3 tablespoons olive oil and sprinkle with a few pinches of salt and some freshly ground black pepper. Bake for 20-25 minutes until the tomatoes are very soft and juicy.

Meanwhile, heat the remaining tablespoon of olive oil in a stockpot and sauté the onion, garlic and carrots over medium heat until softened, about 10 minutes. Add the lentils and water and bring to the boil. Reduce the heat and simmer for 20 minutes.

When the tomatoes have finished roasting, add them to the stockpot along with all of the juices from the roasting tray.

Puree the soup with an immersion blender or in batches using a blender. Return the blended soup to the pot, season with sea salt to taste and stir through most of the chopped basil leaves. Allow to reheat, then serve garnished with additional chopped basil and freshly cracked black pepper.