Andean Quinoa Pasta with vegan cashew cream sauce
Sauce: 1 cup cashews boiled until soft 4 tbsp miso paste 2 tbsp apple cider vinegar 1 tsp salt 1 Tbsp pepper 1/2 chili pepper chopped up with seeds remaining Cashews and 1/4 cup of cashew water go into the blender with all other ingredients. Blend until smooth and liquid-y. Bring water to a boil and cook up 1 cup of Andrean Quinoa Pasta. Strain the noodles and then put them back in the pot over low heat with the cream sauce. Simmer for about 2 minutes on lowest flame. Sprinkle with dill Veggies: Finely chop 1/2 onion, 1/3 zucchini and sautee in coconut oil. Toss in with pasta. I used Almond Flour as the main flour for this crust. It was a little different cause the Almond Flour gives it a really delicious flakey crust kind of taste/texture. But the dough seems to stretch to cover less ground than bean flours and rice flours so I suggest making a bit more dough than you expect to need if working with Almond Flour. It's less heavy than a bean flour and feels really ideal for pies and tarts.
Recipe: Pre-heat oven to 350 degrees. Sauce: Either soak 1/2 cup raw cashews for minimum of 2 hours or else boil for 5 minutes until soft. Combine in blender: 1/2 cup raw cashews 1/5 cups water 3 Tbsp Miso Paste 2 capfuls apple cider vinegar or juice from one lemon Pour blended mix into a saucepan with 2 tsp rice flour and simmer lightly for 3-5 minutes. Turn off the heat and let the sauce sit while you prepare the other parts of the pie. Ingredients: Crust: Dry ingredients: 1.5 cups Barney Butter Almond Flour 1/2 cup Rice Flour 1/3 cup Potato Starch 1 Tbsp Baking Powder 1 Tbsp Salt 3 Tbsp dried Rosemary wet ingredients: 3/4 cup coconut oil 1 capful Apple Cider Vinegar mix together all dry ingredients and then add in the 2 wet ingredients. Stir until it makes a slightly sticky dough. Line the bottom of a pan with coconut oil to avoid sticking and then press dough into a thin layer of crust. Place the bottom crust into the pre-heated oven for 6 minutes. While this is cooking chop the vegetables. You can switch this out according to what is seasonal. I used: 2 yellow carrots 1/2 purple bell pepper 1 white onion 1 cup chopped up purple string beans 1/4 Jalapeno Remove the bottom crust from the oven. Toss in the chopped veggies and pour in the sauce. Use the remainder of the dough to create a top crust. Brush the top crush lightly with Coconut oil, Sprinkle with 1 Tbsp salt, and Sprinkle with garnish of Rosemary. Bake at 350 for 45 minutes. |