Vegan MOFO - Day 3 - Tuesday Chew Day

Hey Vegan MOFO Friends,

It's Day 3 and today I'm introducing "Tuesday Chew Day."  I'm planning on replicating a recipe from the Chew and making it vegan if needed.  I also included what I ate for the day yesterday. It's kind of funny. 

 Breakfast: 1 cup of coffee and a chocolate protein shake made with almond milk and Vega One protein powder

Lunch: Leftover pad see ew and fried rice

Dinner: popcorn, vegetable spring roll and a coconut milk ice cream sandwich

Here is an older recipe I posted from a few years back but it is so yummy.  Mario made this pasta on the show – Mario Batali’s Orecchiette with Romano Beans.  Here’s my version but I just used boxed orecchiette pasta but it's vegan and not spicy!

Orecchiette

1 pound orecchiette noodles (cook according to package)

½ sweet onion chopped

1 tablespoon olive oil

1 tablespoon Earth Balance margarine

1 clove garlic minced

About 1 cup celery sliced thin

1 package frozen Italian green beans defrosted and sliced in smaller pieces

Salt & pepper to taste

 

 Italian green beans sliced in smaller pieces

Sauté the onion in the olive oil and margarine until soft.  Add the minced garlic and cook for about a minute.  Add the celery and the green beans.  Cook until the beans are cooked the way you like them.  

 
Add the cooked orecchiette and stir well.  Serve immediately.  Add salt and pepper to taste.  I like to use my pink Himalayan sea salt and fresh ground pepper.  I find the sea salt to be a bit more salty than regular table salt so I use it sparingly.  Enjoy.

Here is Mario’s recipe:

 
Mario Batali's Orecchiette with Romano Beans

• For the Orecchiette:

• 2 cups Semolina Flour

• 2 cups All-Purpose Flour

• 1-1 1/4 cups tepid Water

 

For the Sauce:

• 4 tablespoons Extra Virgin Olive Oil

• 1 pound Romano Beans (topped and cut into 1/2-inch pieces)

• 1/2 stalk Celery (thinly sliced)

• 2 Serrano Chilies (thinly sliced)

• 1 Onion (cut into 1/2-inch dice)

• 1 teaspoon Red Pepper Flakes

• Salt

• 1/2 cup freshly grated Caciocavallo Cheese (plus more to garnish)

Directions

1.     For the Orecchiette: Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen.

2.     Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 10 minutes at room temperature. Roll and form as desired.

3.     Roll dough into long dowels about 3 to 4 inches thick. Cut into flat disks about 1/4-inch to 1/2-inch thick. Press center of each disk with thumb to form saucer-shaped pasta and set aside until ready to cook.

4.    Bring a large pot of water to a rolling boil and season very generously with salt until it tastes like the sea. Cook the fresh orecchiette for 2 to 3 minutes or until al dente. Drain.

5.     For the Sauce: In a large skillet, heat the olive oil over medium high heat, add the beans, celery and peppers to the pan and do not disturb. Cook for 30 seconds then lay the onions on top and do not disturb the pan. After 2 minutes toss the ingredients in the pan and season with salt and red pepper flakes. Sauté for 2 to 3 more minutes before loosening with a ladle or two or pasta water. Then add the pasta, loosening with a bit of the pasta cooking water if necessary. Add fresh caciocavallo cheese and serve.