Saturday, April 23, 2011

Gomiti Pasta x 2












Gomiti = 'bent tube' pasta.
Pasta pictured here is the Montebello Artisan Pasta
Cooking your pasta 'Al Dente' lowers the glycemic index just like boiled potatoes compared to baked (high GI).
A 'carb bomb' feeling after eating pasta is usually due to the pasta being cooked too long and not 'Al Dente'.

Gomiti & Cheese ( Vegan Mac n Cheez)
A quick whip up using Cashew Sour Cream.
There was also 3 1/2 Cups of cooked Gomiti pasta from dinner.
Winged it on sauce ingredient amounts and it was perfect to lavishly cover
3 1/2 Cups of leftover cooked Gomita tubes.

In a small bowl blend: 3 tsp Onion Powder
2 tsp Smoked Paprika
1 1/2 Garlic Powder
1/2-1 tsp Salt
Pinch of Cayenne
Tiny pinch of Dry Mustard
Optional: 2 tsp Nutritional Yeast
Have prepared 1/3 C Vegetable stock or bouillon + a little vegan rice or soy beverage for desired viscosity at finish.
You may use your favorite oil in this recipe instead of Margarine.
The more oil you add the shinier the sauce but I stuck with a lower fat amount.

Heat one TBSP of Vegan Margarine in a medium hot skillet
Add spices blend and stir to heat for about a minute
Whisk in 1/3 Cup of Cashew Sour Cream (recipe 2 posts back)
Whisk well incorporating spices while adding stock slowly
Heat to simmer then add the vegan beverage to desired viscosity
Bring to simmer, pour over pasta, blend well and enjoy

Nice additions: Peas, Edamame,Fly Fakon chopped (page 118), Sun Dried Tomatoes

Gomiti Pasta with Seitan, Sun Dried Tomatoes, Moroccan Kalamata Olives, Basil,Olive Oil, chopped Garlic, finish with Lemon and Parsley


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