I know that you’re thinking:
1) another pink meal?
2) grapefruit and … wasabi?

Since this is my blog, I’ve got the home court advantage and intend nip your skepticism before it even begins to pretend to bud.

So, 1) Yes, pink. Isn’t pink was new black? And even if it isn’t who’s eating black food anyway? Pink is the color of Love and “in the pink” means healthy so it’s the perfect color for a refreshing spring meal in the season of twitterpation and rejuvenation.

And then 2). Why yes, grapefruit and wasabi: tart and juicy and sweet and spicy. Check out this tasty-looking Spicy Grapefruit Coleslaw from SusanV of FatFree Vegan if you don’t believe me but really! - the wasabi and almond butter combine in a complex and unctuous sauce that makes this dish a jaunty country cousin of the traditional Pad Thai. The crisp green beans and succulent pink grapefruit segments counterpoint the rich noodles, creating a dish full of love and health.

Time: 40 minutes
Serves: 4

Wasabi Noodles with Grapefruit

4 servings of thick Asian-style noodles, fettuccini, or linguine. I used whole wheat linguine
4 handfuls of green beans, ends snapped, cut into 2″ pieces
2 grapefruits, supremed*
16oz block of extra firm tofu, cut into 1/4 inch dice

2 tsp wasabi paste, more or less to your taste
2 - 3 Tbsp almond butter
reserved grapefruit juice
salt to taste

sesame oil
black sesame seeds
fresh basil or mint, chiffonaded (is that a word?)

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This pasta is the companion dish to Creamy Chickpea Soup. Both are simple and unpretentious dishes, elegant in the way that Italian dishes just can’t help but be.

A key ingredient of both recipes is garlic. In the Creamy Chickpea Soup the garlic gets mellowed and sweetened by long slow stewing. In this pasta dish the fried-crisp texture and zippy flavor of this golden garlic make more akin to a spice than an herb.

I’m addicted to the emerald color, jazzy shape and peppery taste of arugula. I’d say it’s the poor man’s watercress, but it’s so good it’s poor man’s nothin’. And you’re hooked on arugula like I’m hooked on arugula, it would behoove you quite a peppery bit to check out these recipes:

A beautiful Arugula Salad with Beets and Goat Cheese from Elise’s never-ended supply of perfect recipes.
Catherine and I are on the same page pairing pasta with arugula and cheese – check out her Strozzapreti with Arugula and Arina Goat Gouda.
Urban Vegan makes a full-flavored Rasta Pasta without the cheese. Fantastic!
And if VeganYumYum ever invited me over I’d eat a good baker’s dozen of these Spaghetti Squash, Shitake, Arugula and Pistachio Spring Rolls

Serves: 6
Time: 20 minutes

Arugula Pasta with Golden Garlic

4 small bunches of arugula, well-washed, de-stemmed, and chopped roughly
1 lb tubetti pasta (can use ditalini or macaroni in a pinch)
2 Tbsp butter
2 Tbsp olive oil
6 cloves of garlic, minced
2 tsp red pepper flakes
½ cup freshly grated parmesan cheese
salt, pepper

Prepare your arugula by washing it well, disregarding any stems and wilted leaves. Chop it roughly.

Bring a large pot of salted water to boil for the pasta.

Meanwhile, in a small skillet or saucepan, heat up the butter and olive oil. Toss in the minced garlic and cook slowly, stirring continuously, for 5-10 minutes or until the garlic starts turning brown. Add the red pepper flakes and take the garlic off the heat when it’s almost golden (not later!) as it will continue to cook on it’s own for another minute or two.

When the pasta water starts to boil add the pasta and cook for 8 minutes. When the pasta has 1 minute left add the arugula to the boiling water and finsh cooking the rest of the 60 seconds.

Drain the pasta and arugula well and put in a large bowl. Pour over the garlic and oil, parmesan cheese and salt and pepper to taste. Mix well.

Serve with more red pepper flakes and parmesan cheese.

If this recipe was a samurai movie it would be entitled: “Brown Rice, Sore Arms.”

But please, don’t let that put you off.  The result is so rich, hearty and flavorful it’s well worth the effort.  Plus, it can replace your push-ups for a day if you remember to alternate stirring arms.

This recipe came about as a marriage between my newfound love of truffle oil and my family and friend’s newfound love of whole grains. I hear all you anxious readers asking, “But, Vanessa, can you make a risotto out of brown rice? Can you? Can you?” The answer, my pets, is a very smug, “Yes, you can.” And furthermore, it is just as unctuous and creamy as regular risotto, and has all the goodness of whole grains. So there.

Time: 1 1/4 hours
Serves: 6 - 8

Wild Mushroom Brown Rice Risotto

3 shallots, diced - to make about a cup
2 stalks celery, diced
2 Tbsp olive oil
1 bag dried mixed wild mushrooms plus hot water for soaking
2 1/2 cups mixed fresh mushrooms, cleaned and sliced (I used shitake and cremini)
2 1/4 cups short grain “sweet” brown rice*
3 cups water
1 cup red wine
4 cups veggie broth
4 Tbsp butter (or olive oil)
salt and pepper
2/3 cup grated parmesan cheese + more to top, optional
truffle oil, optional

*I found this rice in the bulk section at Whole Foods. Here is one brand.  It is a whole short grain rice that is stickier then regular short grain brown rice. Regular short grain brown rice or brown “sushi” rice would make good substitutes.

Soak mushrooms according to the package directions, reserving the soaking liquid. You should strain or carefully pour off the liquid from the bottom of the bowl as there is often grit at the bottom from the mushrooms.

In a large pot or wok, sauté the celery and shallots in the olive oil. When the shallots are translucent, sauté the mushrooms.
When the mushrooms have drooped a little, add the rice and stir until coated with the oil.  Add the mushroom liquid and wine and cook until liquid is almost absorbed.
Meanwhile, in another soup pot heat up veggie broth and 3 cups water until almost simmering. 

 Now comes the risotto-making trick: 
When almost all the liquid has been incorporated into rice, add one (only one!) ladleful of liquid from your stockpot to the risotto.  Stir.  Keep stirring until all of that ladleful has been incorporated.  Repeat!  This is what helps the rice give up it’s starch to make the dish creamy.  Yeah, it’s 45 minutes of stirring, but you could also chat on your cell or rehearse your multiplication tables.  Hey, that’s how I learned.
When you’ve been nearing 45 minutes of stirring and the rice has incorporated most of the hot broth, taste rice to test if it is cooked through - it should still have a bit of bite to it.

Once rice is cooked to the desired texture, stir in chunks of butter, the salt, and parmesan cheese.

Plate each portion and drizzle with a bit truffle oil and freshly grate some parmesan cheese on top.  Mmmmm.

Pasta, Pizzas, & Grains, Autumn, Winter | Comments (9)