homeade cavatelli.

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I suddenly got the urge to make my own pasta noodles recently. We have both a metal, crank machine and a kitchen aid attachment that are both collecting dust for many years – but turns out I didn’t even need either. I went with cavatelli. I found alot of recipes online that didnt require any eggs, so I gave it a go.

These were suprisingly not very hard to make. I made the dough and let it sit for a while, covered, while I went and did other things. When it came time to make the noodles, I made them and let them sit, covered with a towel for about an hour or so until I was ready to boil. They only boil for a few minutes – once they float take them out. They were a little tough, but they were pretty good, overall. Maybe thats because the recipe didnt call for egg? Maybe I overworked the dough ( I tried to be careful about that). if anyone has any tips for next time, I’d love to hear them.

I found a you tube video that showed you how to roll them – using a sushi mat! Genius! I caught on very quickly, and this went alot faster than using the butter knife method.

The recipe/video I followed for making the dough is here.
This video was super helpful and I followed along easily.

To make cavatelli dough you will need:

  • 4 cups all-purpose flour
  • 1½ cups water, room temperature
  • 1 teaspoon salt
  • extra flour for rolling
Instructions
  1. Place the flour on a wooden board and make a well.
  2. Add the water and the salt in the center of the well.
  3. With a fork, start incorporating the flour and the water until you get a thick batter.
  4. With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn’t enough water…just keep kneading…magically everything comes together).
  5. Knead for about 8-10 minutes or until dough is smooth and elastic.
  6. Wrap dough in plastic wrap and let it rest for at least 1 hour at room temperature (I will usually place a tea towel over the top).
  7. Cut the dough into 4 pieces.
  8. Roll out each piece about a ⅛ inch thick. (If the dough is not easy to roll out, let it rest for another hour or so). Make sure your board and rolling pin are floured.
  9. Cut the into ¾ – 1 inch strips.
  10. Cut each strip into ¼ – ½ inch pieces.
  11. Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl formed.
  12. Place cavatelli on large baking sheets which has been dusted with flour in a single layer, not touching each other.
  13. Continue until all the dough has been formed into cavatelli.
  14. If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.
  15. If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Taste to make sure they are cooked).
  16. Serve with your favorite sauce.

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peanut butter mousse pie.

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My easter tradition seems to be to make a pie. Holidays in general make me want to make a pie.

This year I decided to do it on a whim, and quickly found this recipe, which seemed easy enough and I had just enough of everything on hand. I recently bought a can of coconut creme and had it sitting in the fridge, just for a time like this.

This came together in no time – and I’m not gonna lie – I had my doubts after I whipped up the peanut butter mousse. BUT when I served it up, it was delicious, together with the pie crust. Its actually pretty hard to believe there is no refined sugar in this pie, and just 2T of maple syrup as the sweetener. I will, for sure, be making this pie again.

  • 1 1/2 cups almonds
  • 4 tablespoons unsweetened Cocoa Powder
  • 18 Dates or 10 Medjool Dates
  • Pinch of Salt
  • 1 cup Natural Peanut Butter (creamy, lightly salted)
  • 2 cups Coconut Cream (chilled)
  • 2-3 tablespoons Maple Syrup
  • ¼ cup Vegan Chocolate Chips (melted) (I used grain free ones)
  1. Line a 7 inch springform or pie form with parchment paper.
  2. Prepare chocolate almond crust by pulsing almonds cocoa powder, dates, and salt in a food processor until a sticky mass forms. Press firmly into base of form and place in freezer.
  3. Mix peanut butter, coconut cream, and maple syrup with an electric mixer. Beat until peanut butter mousse is creamy and soft peaks form.
  4. Remove pie crust from freezer and spread peanut butter mousse on crust using a spatula.
  5. Melt chocolate chips in microwave, warm water bath, or double boiler. Drizzle melted chocolate over peanut butter mousse.I also melted some peanut butter and also drizzled this across the top.

popsicle stick bunny.

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Easter is right around the corner – Here’s a fun craft you can do with kids – I find hot glue works better than elmers glue, so you might need to assist with that part. These make fun little puppets!

You need:
popsicle sticks
pom poms of different sizes
googly eyes
pipe cleaners

First, twist a pipe cleaner around the base of your popsicle stick.
Glue a big pom pom to the top of the stick, then add the nose and googly eyes.
Cut pipe cleaners to make ears, and then glue to the back/top of the head.
Glue a smaller pom pom ball to the back of the popsicle stick for a tail…and you are done!

2 zip hipster bag: revisited.

hipsterbagThis is my second attempt at this bag.   I made a practice one a few years ago, and decided to make one I would actually use. I used canvas last time, and I think that might have been the better choice, but I’m happy with the way this one turned out. I needed a purse a little bit bigger than the one I currently have and this does the trick!

This really is a great pattern. Its really really detailed, and explains everything with photos, so its really thorough and easy to follow. I had a bit of trial and error, but once I made an error, it was really easy to figure out how to revise. And just like that, I have a new bag!

Buffalo cauliflower.

My husband has been bugging me to make this for a while, and when I found a head of cauliflower in my fridge that needed to be used, the opportunity finally came. Not sure what took me so long – it came together so fast and with ingredients we had on hand, and was delicious. I have made buffalo tempeh in the past and It always calls for so much earth balance – this recipe was fairly on the healthy side, and by cooking it in the two stages, it sort of has a breading which addS a nice dimension. We served it with some vegan ranch dressing – and he made a salad with the leftovers. Definitely think this would be a crowd pleaser!

Original recipe found here

1 medium head cauliflower, chopped into bite-size pieces
1/2 cup garbanzo bean flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted earth balance
2/3 cup hot sauce (we used franks hot sauce) 

Preheat oven to 450ºF. In a medium-sized bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth.

Toss cauliflower into garbanzo batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.

In the meantime, combine melted earth balance and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.

roasted red bell pepper pasta.

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This recipe will be in rotation at my house. If you roast your red bell peppers ahead of time, it comes together very quickly. Its a nice alternative to tomato-based pasta sauce; its creamy and cheesy and doesnt use any nuts! Really enjoyed this and it made great leftovers too!

Original recipe and instructions found here

  • 2 red bell peppers
  • 2-Tbsp olive oil
  • 1/4 cup onions, chopped
  • 4 cloves garlic, finely chopped
  • Sea salt and ground black pepper
  • 1 1/2 cups unsweetened almond milk
  • 2 Tbsp nutritional yeast
  • 1.5 Tbsp cornstarch
  • Linguini noodles
  • dried or fresh basil and/or parsley (optional)

superfood trail mix.

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I’m finding a hard time finding a trail mix I can eat that doesnt have any refined sugars added. It seems the chocolate or the dried fruit always have added sugar. Here’s a great trail mix you can make on your own – feel free to customized it with your own favorite ingredients, but this is what I came up with on hand!

1 cup raw almonds
1/2 cup raw cashews
1/2 cup sunflower seeds
1/2 cup coconut chips
1/4 cup goji berries
1/4 cup cocao nibs

Store in a mason jar.