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03 March 2008 @ 08:52 pm
Fettucine Alfreda and Garlicky Kale from VWAV  

1/2 lb fettucine
2 t olive oil
1 medium size onion, chopped into big chunks
4 cloves garlic, chopped
1/2 water or veg. broth (we used no-chicken broth)
2 t yellow mustard
1/2 c toasted pinenuts
2 t soy sauce
2 t chili powder
1 cup nutritional yeast
1/2 t salt
freshly ground black pepper

Prepare pasta according to package. J wanted to use whole wheat but with new recipes I like to stick the the standard. She was right. It would've held up to the whole wheat magnificently. I felt it was a bit sweet/pungent overall, and the whole wheat would've even balanced that, I think.

In a skillet over moderate heat, sautee onions in oil for 3 minutes, until just softened. Add garlic, sautee two more minutes. Transfer to blender and blend with all other ingredients. It should be somewhat smooth but still a bit grainy.

Makes four servings. We just made most of a whole pound of pasta and I believe easily served six? We were not short on sauce. Excellent with steamed veggies or fried/sauteed tofu added.

Garlicky Kale with Tahini Dressing

5-6 cloves garlic, thinly sliced
3 T olive oil
1 large bunch kale, well rinsed and coarsely chopped
1/4 t salt
lemon wedges

8 t olive oil
3 cloves garlic, chopped
1/2 c tahini
2 t balsamic vinegar
1/2 t salt
juice of 1 lemon
fresh black pepper
1/2 t paprike
1/2 cup lightly packed parsley
1/2 cup cold water

Heat garlic in oil in a small pan over very low heat for two minutes, until fragrant. Blend in food processor with all other dressing ingredients except parsley. Add parsley and pulse until parsley is finely chopped. Refrigerate at least 1/2 hour.

Kale: Sautee the garlic in olive oil over medium high heat for about 2 minutes, stirring often, until light golden brown. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Stir frequently 4-5 minutes. Serve with a drizzle of tahini dressing. Garnish with lemon wedges.

Beyond the deliciousness of this recipe, with love the tahini sauce for pretty much everything. It's the best.
Mfantasticdamage on March 4th, 2008 03:03 pm (UTC)
I do love that garlicky kale recipe however our tahini dressing came out WAY too salty :( Next time I will use less salt!
73439thavenue on March 4th, 2008 08:05 pm (UTC)
Hrm, we most definitely did not have an over-salting problem! Then again, I didn't make the dressing myself, so it is possible that we went a bit light on the salt. I personally almost always add salt only after tasting things as I go along--one could even dare to say I grew up salt-phobic, and am just now getting used to the mysterious workings of this (actually, as it turns out, rather glorious) mineral!