Lemon-Olive One Pot Pasta

This is my favorite go-to meal whenever I am feeling a bit off, have had trouble eating that day, or just don't feel much like eating anything else: I can always eat this simple pasta dish.

The ingredients are few, and as with many of my other recipes you can switch out some ingredients if you don't care for them, or just want a little variety. I make this most often with mushrooms and Cerignola olives (the big green kind), but you can substite artichokes or white asparagus for the mushrooms if you wish. Seasonings are simple: cracked pepper, a little garlic salt, lemon juice, and Vegan Topping, if soy is not a problem for you.

I'm calling it a "one pot" pasta because you can cook all the ingredients in the pot you boiled the pasta in. Really, you need just a pot and a colander.

I'm going to leave the serving size and quantities up to you on this one -- I just measure it by eye.


Lemon-Olive One Pot Pasta

Ingredients:

rice vermicelli (I use the Medium size of a Chinese brand called "Guilin Vermicelli Just As Fresh One" - no kidding, it's a great name!)

Cerignola or other flavorful green olives

fresh white mushrooms (may substitute artichoke hearts or chopped white asparagus)

extra virgin olive oil

lemon juice (fresh or bottled)

Vegan Topping (optional)

garlic salt (optional)

cracked pepper (optional)


Cook the rice vermicelli according to the package instructions. Drain and rinse under cold water. Set aside.

While the pasta is cooking, cut the olive flesh from the pits and slice the mushrooms.

After the pasta is done, leave it to one side and gently saute the olives and mushrooms in olive oil in the pot you cooked the pasta in.

When the olives and mushrooms have softened, add the pasta back to the pot, adding lemon juice to taste and olive oil to coat. (If you don't add enough oil, the pasta will burn.) Add Vegan Topping, if using, and adjust liquids as needed - the Vegan Topping will cause the lemon juice to thicken noticeably.

Add cracked pepper and a dash of garlic salt to taste. Serve hot.

Celiac symptoms checklist

Here's an interesting checklist for Celiac symptoms, put up by the National Foundation for Celiac Awareness:

http://www.celiaccentral.org/disease-symptoms-checklist/

Please note that this list may not contain all symptoms or related medical conditions that may indicate gluten sensitivity, gluten intolerance, and/or Celiac Disease.

If you suspect Celiac Disease as a cause for your symptoms, it is important to get tested before eliminating gluten from your diet. Always check with your doctor.

What grains are safe for Celiacs?

Ever wished you had a comprehensive list of all the safe and unsafe grains to give to friends and family members? Here's a good one put together by the Celiac Sprue Association.

Each grain (or term) on the list is described and coded: with a green symbol if it's considered gluten-free; a red symbol if it is considered unsafe; and a yellow symbol if there is some uncertainty or debate about the grain, or a high risk of cross-contamination.

http://www.csaceliacs.org/gluten_grains.php

Easy Vegan Mushroom Stroganoff

I came up with this recipe the other day after wanting to try a new type of gluten-free pasta from our local grocery chain.

I'm calling it a stroganoff because that's what it most closely resembles, though strictly speaking it's not a traditional stroganoff with sour cream or wine. This one's not only vegan-friendly, it's also alcohol-free. (And super easy to make!)

I made two versions, one with mushrooms and the other with roasted artichoke hearts and pine nuts (and slightly different seasonings). Both recipes are below. They came out very different, but (I think) equally good. Let me know what you think.

Enjoy!


Vegan Mushroom Stroganoff
(Serves 2-4)

CONTAINS: nuts (optional), soy (optional)

Ingredients:

8 oz. (1 box) Hodgson Mill gluten-free penne (rice+flax meal)

2 C. Imagine Foods Portabello Mushroom Soup (double the recipe to use the whole container, or make one batch of each version to compare!)

~1/3 lb. button or porcini mushrooms, cleaned and sliced

extra virgin olive oil

~1 tsp xanthan gum

Parma Vegan Parmesan (note: contains walnuts)*

Vegan Topping (note: soy-based)*

garlic salt

paprika

cracked pepper

*Parma is a parmesan substitute that tastes nothing like parmesan cheese. It's good though, and adds a rich nutty note to the sauce. Vegan Topping is another dairy-free parmesan substitute, that actually tastes quite a bit like parmesan cheese. If you're gluten-free but not dairy-free, go ahead and use grated fresh parmesan in place of the Vegan Topping. However, you may need to add more xanthan gum, as the Vegan Topping also helps to thicken the sauce.


Cook the penne according to the package directions, drain, and rinse under cold water. Set aside.

While the pasta is cooking, begin heating the 2 cups of mushroom soup in a 2-3 quart pot, with about a couple tablespoons of olive oil and ample Vegan Topping whisked in. Stir occasionally to prevent scorching.

At the same time, begin frying the sliced mushrooms in a small amount of olive oil, until lightly brown on both sides. Stir in some Parma and cracked pepper while frying, if you like.

When the soup starts to foam, whisk in 1/2 to 1 teaspoon xanthan gum. Add in small increments until the soup has thickened somewhat. (It will thicken further as the dish cooks, so if you add too much xanthan gum now you can just add more liquid later.)

You can season with garlic salt (just a little) and paprika (fairly liberally) while the sauce is thickening, or you can wait until all the elements have been combined.

Once the sauce has thickened somewhat, and the mushrooms have been lightly browned, add the pasta and mushrooms (and any extra oil) to the sauce pan and return to the stovetop.

Heat until the pasta is hot and the sauce is clinging, not liquidy. If it thickens too early, add more soup.

Serve with hot gluten-free rolls and a nice side salad.



Variation: Vegan Artichoke Stroganoff
(Serves 2-4)

CONTAINS: nuts (optional), soy (optional), seeds

Ingredients:

8 oz. (1 box) Hodgson Mill gluten-free penne (rice+flax meal)

2 C. Imagine Foods Portabello Mushroom Soup (double the recipe to use the whole container, or make one batch of each version to compare!)

~1/2-3/4 cup roasted artichoke hearts (can use canned, but not marinated)

a handful of pine nuts

extra virgin olive oil

~1 tsp xanthan gum

Parma, if desired (note: contains walnuts)

Vegan Topping (note: soy-based)*

garlic salt

cracked pepper

*Parma is a parmesan substitute that tastes nothing like parmesan cheese. It's good though, and adds a rich nutty note to the sauce. Vegan Topping is another dairy-free parmesan substitute, that actually tastes quite a bit like parmesan cheese. If you're gluten-free but not dairy-free, go ahead and use grated fresh parmesan in place of the Vegan Topping. However, you may need to add more xanthan gum, as the Vegan Topping also helps to thicken the sauce.


Cook the penne according to the package directions, drain, and rinse under cold water. Set aside.

While the pasta is cooking, begin heating the 2 cups of mushroom soup in a 2-3 quart pot, with about a couple tablespoons of olive oil and ample Vegan Topping whisked in. Stir occasionally to prevent scorching.

At the same time, rinse and roast your artichoke hearts until darkened on the edges.

When the soup starts to foam, whisk in 1/2 to 1 teaspoon xanthan gum. Add in small increments until the soup has thickened somewhat. (It will thicken further as the dish cooks, so if you add too much xanthan gum now you can just add more liquid later.)

You can season with garlic salt, cracked pepper, and Parma while the sauce is thickening, or you can wait until all the elements have been combined.

Once the sauce has thickened somewhat, and the artichokes have been lightly browned, add the pasta, artichokes, and pine nuts to the sauce pan and return to the stovetop.

Heat until the pasta is hot and the sauce is clinging, not liquidy. If it thickens too early, add more soup.

Serve with hot gluten-free rolls and a nice side salad.

Four Bean Summer Salad

This is my favorite bean salad. I could eat this just about every day. It's high in fiber and the unrefined oils are high in good fats (mono- and polyunsaturated) and Omega-3's.

While this is a good chilled summer salad, the ingredients are easy to find year-round, so you never really have to "say goodbye to summer" if you keep making this one.

It's a very flexible recipe, so you can vary it depending on what ingredients you like or have on hand.

(Timesaving tip: Canned and fresh ingredients can be chilled ahead of time for a ready-to-eat side dish.)

Four Bean Summer Salad (pinto or white, kidney, black, and garbanzo)

(Serves 2)

Ingredients:

roughly equal parts kidney, white, black, and garbanzo beans (about 1/2 cup each)

-OR-

1 can Westbrae Natural organic chili beans, rinsed and drained

-plus-

½ to 2/3 can Westbrae Natural organic garbanzo beans, rinsed and drained

about 1/2 small green pepper, diced

2-3 small stalks celery, chopped

a handful of fresh parsley, washed and chopped

chopped scallions (or a small amount of red onion, to taste)

extra-virgin olive oil, to coat

rice vinegar, to taste (can also add red wine vinegar - try a flavored one, like pomegranate, for variety)

liberal squirt of Barlean's flax seed oil (optional, but good for you! Adds a nice earthy note, as well.)

chopped fresh garlic (about a clove) OR garlic salt (a dash)

sea salt, herb salt, or table salt

black pepper or fresh cracked pepper

Combine all ingredients in a bowl and chill. Can be served immediately if chilled ahead.

Enjoy!