Creamy Avocado Pasta January 25, 2008

I have met a few people over the last few years that are allergic to tomatoes (and I thought I had it bad with my intollerence to carrots). In their honour, I give you a super creamy sauce staring … avocadoes! Rich in taste, nutrients and the good fats (mono-unsaturated), this easy pasta sauce goes well with any kind of noodle (and even gnocchi).

INGREDIENTS:
1/4 cup butter or margarine, melted
3 green onions, minced
1 clove garlic, minced
2 tbsp minced fresh basil
1 cup dry white wine
3/4 cup minced fresh parsley
1 1/2 cups ricotta or cottage cheese
3 ripe avocados, mashed
Salt and pepper, to taste
1 pound pasta, cooked and drained (I used Whole Wheat Fettuccini)

DIRECTIONS:

1. In a heavy-bottomed skillet, over medium heat, melt butter and add green onions, garlic, basil and cook 5 minutes (or until onions are clear and tender).

2. Add wine and parsley, and simmer for 4-5 minutes.

3. Stir in cheese and blend well, continuing to cook until heated through.

3. Add mashed avocado, stirring to combine, and season to taste with salt and pepper.

4. Immediately spoon sauce over cooked pasta of choice and serve.

Optional garnishes – chopped fresh grape/cherry tomatoes or pitted black olives.

Soy Sauce Substitute January 24, 2008

Allergic to soy or wheat, just like me? Here is a great substitute for soy sauce. I can’t believe I didn’t see this earlier! Very exciting indeed.

INGREDIENTS:
4 tbsp bouillon (I use veggie obviously, but I suppose you can use chicken or beef if you’re a carnie)
4 tsp balsamic vinegar
2 tsp dark molasses
1/4 tsp ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water

DIRECTIONS:

1) In a saucepan over medium heat, stir together all the ingredients.

2) Boil gently until liquid is reduced to about 1 cup (about 15 minutes).

3) Voila! Start enjoying sushi and stir-fries again!