Archive for Vegan

Rapini and Barlotti Bean Pasta (with @PastaBoyPeter)

I am lucky enough to have surrounded myself, in this city, with some great people: good friends, and good foodies. Sometimes those lines cross, and those who  were already good foodies became great friends. 

My buddy Peter Ciuffa (aka @pastaboypeter) fits into both categories. Even though Peter was born in Calgary, he is what I would consider to be old-school Italian. He learned all the traditional cooking techniques from his mother and his grandmother, and now teaches classes here in Vancouver, showing others how to do the same. 

Rapini and Barlotti Bean Pasta Dyson

Image by Dyson Media

We were lucky enough to find a spare morning a few weeks back where both of us were free to shoot a cooking video. 

Now, this isn’t the first time we’ve done this… and shooting with Peter is always a very organic, fun affair with lots of jokes and laughs, ending in a delicious meal. 

I put Peter in charge of the food, my only request was that the dish be vegetarian (this dish is actually vegan if you leave off the cheese at the end, or sub out vegan parm). The end result was a fantastic, comforting pasta dish that comes together in just a few minutes.

Big shout-out here to Jeremy Dyson of Dyson Media, who shot and edited this together for us. It was no easy task, but the end result looks so much better than anything I could have done solo. 

Don’t forget–eat with those you love! 

Rapini and Barlotti Bean Pasta

Rapini and Barlotti Bean Pasta

Ingredients:

  • 200 g pasta (we used penne)
  • Salt
  • Olive oil
  • 2 cloves garlic
  • 1/4–1/2 tsp pepper flakes (to taste)
  • 1 bunch broccoli rape or rapini (bitter greens)
  • 1 can barlotti or cannelini or navy beans
  • 1/2 lemon
  • grated parmesan (optional)
  • salt and pepper
Rebecca Coleman & PastaBoyPeter

Is it even a dish if you don’t Instagram it??

Method: 

  1. Generously salt a large pot of water and bring to a boil. Add the pasta and cook according to package directions, though you want to pull the pasta out when it is still slightly undercooked, or al dente. 
  2. While the pasta is cooking, bring a second pot of salted water the boil, and add the rapini. Cook it until wilted and the stems are tender, about 3-4 minutes. Pull from the boiling water and place immediately in ice water to stop the cooking process. 
  3. In a large frying pan or dutch oven, heat about 1/4 cup of olive oil over medium-high heat. Once the oil shimmers, add some salt and the roughly chopped garlic, and stir until fragrant. Add pepper flakes to taste. 
  4. Next, add in the beans, having drained them (and save the aquafaba!!). Stir well and toss and coat with the oil. Allow them to cook down until they start to pop open and release the starches. 
  5. Next add the cooked and drained rapini, and stir well. 
  6. Drain the pasta, but be sure to save some of the pasta water on the side. Add the pasta to the sauce and toss well, adding additional olive oil or pasta water if needed to make a proper sauce. 
  7. Finish with a grating of lemon zest, a squeeze of lemon, and a garnish of grated parmesan cheese. 

Salted Maple Caramel {Vegan}

I am Canadian, eh? 

I love Tim Horton’s coffee, poutine (have you tried the vegan version at The Spud Shack?), and the ocean. Catherine O’Hara is my hero. I own many plaid shirts. 

I’ve been almost everywhere in this great country, and I love every inch. Except Manitoba. 😉 Kidding! I kid. 

So, when you think of Canada, what immediately springs to mind? I’m gonna say Maple Syrup. It doesn’t get much more Canadian than that. 

Salted Maple Caramel (Vegan)

I’ve been to Ottawa and I’ve been to Quebec, but I just recently learned how maple syrup comes to be. 

The maple syrup farmers tap the maple trees in the spring, and collect the sap. What comes out is a clear water. They then cook this up in huge kettles until it thickens and caramelizes into the deliciousness we pour on our pancakes. 

It take 40 times the amount of maple sap or water to make 1 part of maple syrup! So for each 40 litres collected, the result is just one litre of maple syrup. 

As it turns out, some smartypants tasted the water and discovered that it tasted great. Then they did some research on it, and discovered that it actually contains 46 bioactive compounds, like amino acids, prebiotics and electrolytes. Who knew? It’s actually really good for you in its raw state. 

So if you’re the type to reach for a coconut water after a workout or yoga, you might wanna try maple water instead. I don’t actually like coconut water, but this stuff? It’s very drinkable. 

I’ve been experimenting with Pure Maple Water since a friend of mine gave me some. I’ve used it in smoothies, in cocktails (it’s great with bourbon), and I put it in my oatmeal and in my chia pudding. 

But recently, I was wondering if I could take it a step further, and decided to try to use it in a caramel. Turns out, it works pretty well. 

Oh–if you want to try some for yourself, head to The Wellness Show this weekend at the Vancouver Convention Centre. They will be there sampling. 

This is a vegan caramel, and once you’ve made it, it has a ton of uses: 

  • Pour it on ice cream
  • Put it in your coffee
  • Pour it on cakes or brownies
  • Pour it on waffles or pancakes
  • Use it as a sauce for bread pudding
  • Use it for flan or creme caramel
  • eat it by the spoonful
Vegan Creme Caramel

Vegan Creme Caramel. I used this recipe to make the custard

Salted Maple Caramel {Vegan}

Ingredients

  • 1/4 cup maple water
  • 2 tbsp maple syrup
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/4-1/2 cup non dairy milk (coconut or oat work best. Oat is more neutral)

Method: 

  1. In a heavy bottomed pot, place the sugar, maple water and maple syrup. Heat over medium-high heat until all the sugar dissolves and it starts to produce large, slow bubbles. 
  2. Don’t stir, just swirl the pan a little, and allow the sugar to caramelize. This will take about 5-10 minutes. If you are using a candy thermometer, you want to get the sugar to just over 300 degrees. It should be a beautiful amber/caramel colour. Remember you are going to add milk to it, so it’s okay to get it a bit darker than the actual colour you are looking for. 
  3. Remove from the heat, and carefully stir in the salt and 1/4 cup of the non dairy milk. Once it’s incorporated, check to see how thick it is. If you want a runnier caramel, add a little more milk, until you get it to the consistency you like. 
  4. Store in a covered mason jar in the fridge. 

 

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