Category Archives: Vegan

<–This is where I got a sunburn today passed out in a full-blown food coma nap.

<–This is fourme d’ambert, a cheese hailing from the Auvergne region of France, and tasting like everything you wish cheese could ever be.

<–This is what you can do after a day of horizontal “lounging” on a lawn during your lunch break with said cheese.

Buckwheat pasta is gluten-free, a traditional pasta from Italy, and has earthy tones that blend fabulously with cheese, mushrooms, and reduced sauces.  Good thing I had a box of tomatoes to play with tonight, some leftover stock that needed using up, and just-that-much-wine-to-not-be-a-glass.  This sauce holds its own with or without the cheese, and makes for a fabulous gluten-free pasta dish.

The sun has come, and so has slow-roasted tomatoes, herbs, earthy flavors, and the joyful lightness of buckwheat pasta.

Buckwheat Tortiglioni with Red Wine Fourme d’Ambert Sauce

2 tbs. olive oil or high heat neutral oil
1 large shallot, diced
6 cloves garlic, minced
16 small globe tomatoes, or 24 cherry tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. paprika
1 tsp. herbes de provence
1/2 tsp. diced fresh rosemary leaves
leaves from 2 sprigs thyme branches
1 cup red wine
2 cups chicken, pork, veal, beef, or veggie stock (or water plus two bay leaves if you don’t have stock on hand)
6 white mushrooms, thinly sliced
1/2 cup fourme d’ambert cheese, crumbled (or goat’s cheese for lactose sensitivities/those who don’t like strong cheese)*
ground black pepper to taste

+buckwheat tortiglioni (or any other gluten-free, preferably buckwheat, pasta cooked according to package instructions for two)
*
Preparation time: 5 minutes
Cooking time: 45 minutes -1 hour
Serves two.
*
1. Heat oil in large saucepan over medium to medium-low heat.  When loosened from heat, add shallot, and simmer (poach) for 2 minutes.  Add garlic, simmer for another minute (make sure to not burn the garlic– if it starts browning, immediately add tomato.)  Which leads to, add your tomatoes!  Sweat out for 1 minute, season with salt, paprika, and herbs, then increase heat to medium-high to release juices.  Saute for another minute, and once the skins start to change texture, add a splash of stock.  Reduce until a syrup, then add all of the red wine.
2. Reduce red wine for 2 minutes over high heat until alcohol has evaporated a bit.  Add mushrooms and rest of stock.  Simmer over medium heat for 5 minutes, then over low heat for 30-40 minutes, or until tomatoes have released their juices and it is reduced to your liking.
3. Meanwhile, cook your pasta according to package directions, enough for 2 people.  (The amount you cook simply depends on your appetite and whether or not this is a side dish or a main course.)  Strain and rinse cooked pasta, and set aside at room temperature until sauce is done.
4. When sauce is reduced after 35-45 minutes, change heat to medium-low, add pasta, and gently incorporate the sauce around the pasta.  Add your cheese, and gently stir in until some chunks remain, but the cream has emulsified with the acid from the tomato and wine.  Taste it for salt and pepper.  If it needs either, add it.  Serve with your favorite greens and a glass of Nero d’Avola for a light yet flavorful meal.

*DAIRY BUBBLE: omit cheese and add salt to taste if needed.