Pasta e Ceci, Vegan, One Pot

Pasta e Ceci , Dairy Free, Egg Free, Vegan

Pasta e Ceci Quick and Easy in One Pan
https://youtu.be/ld8XGGGMh_0




Nothing is quicker than this dish! Cooking time is 20 minutes and cleaning up is a breeze!
I start with half a cup of leftover Marinara sauce and add 2 -3/4 cups water. If you don’t have any leftover sauce, you can simply use a half cup of jarred Passata or canned crushed tomatoes. The Marinara sauce is seasoned so all I need to add is a little extra pepper to taste. If not using seasoned tomato sauce, simply season with salt, pepper, chopped onion to taste, oregano and basil.
Bring all to a simmer, then add half a vegetable bouillon cube for extra flavour.
Then add one cup of eggless pasta noodles. I used elbow pasta as all the kiddies, young and old, love it.
Simmer until pasta is fully soft and cooked. If you find that it is getting too dry, just add more water.
You can either eat this dish dry-or  liquidy. Depends upon how you like it.
It will continue to soak up the liquid as it sits.
Top it all off with Vegan Romano imitation cheese and fresh chopped parsley.
Healthy, delicious, quick, dairy and egg free, vegan..........simply beautiful!!


Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

Vegan Eggplant Lasagna - Without the Parm Cheese

Vegan Eggplant Parmigiana 

Vegan Eggplant Parmigiana- Without the Parm cheese.
https://youtu.be/fnNY3snkMvA
Yes, now you too can enjoy this classic dish without using dairy, egg or meat!

Vegan cheese is readily available at almost all grocery stores these days that you can easily replace dairy products. I decided to use vegan Romano and Vegan Mozarella cheese for this recipe.
What the video doesn’t show you is that half of the eggplant lasagna has  real parm and real mozzarella 😉 This way everyone can enjoy. This would be how I usually cook. I always have to have a dairy free and egg free option for family members with food allergies.
I begin by choosing a firm, medium sized eggplant. I slice it into quarter inch thick slices. They are placed on a cookie sheet and lightly salted.  This will help remove some of the bitterness and moisture. I leave them for about 10 minutes then I blot away the moisture with a paper towel.
I dip each slice into a vegan mayonnaise and water mixture then they go into the Italian Seasoned Breadcrumbs which I added some garlic powder to. If you don’t have vegan mayonnaise, just use water. You can dip into an egg mixture for the regular version. You can find a dairy free Italian Seasoned Breadcrumbs on my YouTube channel, Gina’s Bella Cucina or on my blog. I will include link for breadcrumbs and my Marinara Sauce below. Away into a 400 F oven they go for about 20 minutes or until fork tender and slightly golden.
Then we begin layering. Begin by spreading some Marinara tomato sauce on the bottom of baking dish. Lay a couple of slices of breaded eggplant on top of sauce. Top with sauce and Vegan Romano cheese. This is where I sneak in parmigiana cheese on my half. Begin the layering process again and repeat until done. Top with Vegan Romano and Mozarella cheeses.
Bake in 375 F oven for about 30 to 40 minutes. Everything is already cooked so basically all we are doing is warming up and melting all the cheeses.
You can do this ahead of time and refrigerate then pop into oven when ready to bake. If going into the oven from the refrigerator it will need more time in-the oven.
If you love eggplant you will love this recipe. It is very healthy as nothing is fried.

Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

How to Make Your Own Italian Seasoned Breadcrumbs - Dairy Free
https://youtu.be/-dy9bSWDyf4

Spaghetti and Meatballs - Dairy Free and Egg Free option

Spaghetti and Meatballs - (With Dairy Free, Egg Free Option)

https://youtu.be/cntHMYhhgqM

Spaghetti and Meatballs...... say this out loud and everyone will come running to the table,, except for those people with dairy and egg allergies who will wish that they can eat something this delicious.

The dairy free option recipe is delicious and everyone can eat it. You don’t miss the fillers such as breadcrumbs, eggs, milk and cheese.
I use simple ingredients but this dish has lots of flavour.
I like to use the triple mix of meats: pork, veal and beef, (lean). Seven hundred grams or half a pound of meat will make about 18 medium meatballs......enough for your spaghetti dinner and leftover to put into buns the next day as a meatball sub.
To the meat I add about 3/4 of a teaspoon of salt and 1/2 tsp pepper. You can, of course adjust to your taste. I add about a tsp each of basil and oregano, half an onion, minced and a medium garlic clove, minced. I love fresh parsley in my meatballs, about 3 tbsp finely chopped, but you can use dried parsley flakes, 2 tsps.
Then you have to get your hands dirty. Best tools for mixing the meat and making meatballs are your hands. Don’t over-mix the meat mixture as it will become mucky.
Form your meatballs and brown them in olive oil. My meat was lean so I didn’t have to drain off any fat. To that you add half an onion chopped and one large garlic clove minced and cook until translucent.
I then added a jar of my homemade crushed tomatoes but you can use a can of store bought crushed or plum tomatoes. Cooking meatballs in tomato sauce will not only make your sauce delicious but it will ensure your meatballs have tons of flavour. Once again, add salt, pepper, oregano and basil to your sauce and let simmer until sauce thickens, about 40 minutes.
Meanwhile boil your spaghetti. I used spaghettini as we prefer it. Once your sauce is done, remove the meatballs and set aside. Drop your spaghetti into sauce along with some pasta water and stir altogether and top with your meatballs. For those of you who can have dairy,  you can top with meatballs with Parmesan or Romano  cheese.
Go to Gina’s Bella Cucina YouTube link for visual .....up at top of page.

Italian Seasoned Breadcrumbs - Dairy Free

Italian Seasoned Breadcrumbs - DairyFree

Now you can bread anything ..... breaded fish sticks, veal scallopini, chicken and pork cutlets, rice balls etc. You don’t have to worry about finding dairy (ie:Romano or Parmesan cheese, milk)in your breadcrumbs.
Ensure you read the ingredients on the bread that you buy to make sure there is no dairy. I usually use an Italian loaf, French loaf or white sliced bread. All you need to do is let the bread sit on the counter for a couple of days until it gets hard. Don’t put it in a plastic bag. Paper bag is fine.
You don’t need a food processor or blender to crumble the bread. You can use a cheese grater.
I add basic ingredients to the breadcrumbs: salt and pepper, dried parsley flakes, dried oregano and basil.
You can add any other spices to this basic recipe to make it your own. I will usually add garlic powder, onion powder, Rosemary and Thyme.....depending on what I am breading.
The breadcrumbs will keep well in a glass jar or plastic container. You can even put into the freezer and use as needed.
One load of bread will usually make a jar and a half of breadcrumbs.

How to Make Your Own Italian Seasoned Breadcrumbs - Dairy Free
https://youtu.be/-dy9bSWDyf4

Arancini - Best Rice Balls EVER! - Dairy Free, Egg Free, Vegan Options

Arancini - Best Rice Balls Ever - Vegan option included

Arancini- The Best Rice Balls EVER!
https://youtu.be/nGmQlP1mI_c

Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

If you like them crunchy on the outside and creamy on inside, this is the recipe for you!
My family absolutely loves these Arancini especially the vegan ones. It’s not often that people with dairy and egg allergies get to eat food that taste like it is loaded with dairy and eggs.....but they’re not!
The secret is getting delicious flavours into your rice and making the texture creamy.
Most recipes ask you to use leftover risotto. I don’t know about you but when I make risotto, it usually disappears. So for this recipe, I will start from scratch. The rice is easier-to form into balls when refrigerated overnight so I recommend making the rice a day or two before you need it.

I don’t cook the rice “risotto style” cooking. As you may know, making risotto requires you to stand for at least half an hour constantly adding liquid and stirring. Because I am making rice balls, I make the cooking of rice a little quicker. Throw everything in a pot and let simmer stirring often.

I use vegetable broth from a carton which works well for the vegan recipe. If you don’t mind chicken, then by all means use chicken broth. The meat that I include in the regular rice balls is fried ground pork seasoned with salt and pepper.  You can use any kind of meat you like...beef, veal, pork or a combination of all three. I also stuff the middle of the rice ball with cubed mozzarella cheese. For the vegan ones I buy vegan cheese which you can find in most supermarkets. You can use the shredded mozzarella or for my recipe I used the vegan provolone slices cut into squares.
For the rice you will need one cup Arborio  or Italian rice. This makes 8 large balls.
 Add 3 cups vegetable broth. I used the full salt. You can use the no salt or 33% less salt and adjust if necessary. Then I added half a cup of passata which is the crushed tomatoes you find in jars. You can also use canned crushed tomatoes or whip up a few very ripe tomatoes in a food processor.
I added a bit of salt and pepper to taste and I let it simmer. I monitor the rice often. As the water begins to evaporate, it may begin to stick to bottom of pot. So keep an eye on it. Taste towards the end of the cooking period, which usually takes 20 to 25 minutes. Taste the rice. If not super soft then add a bit more broth or water. Rice can also be cooked in water but it won’t be as tasty.
For the coating I season my own bread crumbs with salt, pepper, dried parsley flakes, oregano and basil. Be aware that store bought breadcrumbs may have dairy in them. Read the labels!
I moisten vegan balls in a vegan mayonnaise and water mixture.  You can use just water if you don’t have vegan mayonnaise. I dip the regular Arancini in lightly stirred eggs.
I put about half an inch of canola oil in a frying pan and cook a few balls at a time turning often, until golden brown. Move them to a cooling rack so they remain crunchy.
Eat with or without a marinara tomato sauce. Delicious either way.
You can find a quick and easy Marinara sauce at Gina’s Bella Cucina YouTube channel.
Find attached the YouTube link for both the Arancini  and Marinara Sauce!

Marinara Sauce - Dairy Free, Vegan

Marinara Sauce. ( Quick and easy)

This versatile tomato sauce which is free from dairy and meat is quick, simple and easy. Takes about 30 minutes. You can quickly make a beautiful homemade sauce after a long day at work. This is my go to for a quick sauce for any type of pasta or anything else that requires a tomato sauce.

You will need a can of plum tomatoes preferably from Italy. They are much sweeter. If your sauce is bitter and sour, add sugar or grated carrots. This will sweeten it.
Chop half an onion and begin frying
Mince 2 garlic cloves and add to onion. Be careful not to burn.
Once they have cooked for a couple of minutes over medium high heat, add your can of tomatoes.
Salt and pepper to taste.
Add one tsp each of  dried basil and oregano.
Let simmer for about 30 minutes on low to medium heat. Water will evaporate and sauce will thicken.
THAT’S IT!  Quick and easy and you know exactly what ingredients you are putting into your sauce.
Enjoy!

Check out step by step visual on my YouTube channel Gina’s Bella Cucina

Marinara Sauce Recipe

https://youtu.be/KBCZGHFdDK8

Gnocchi - Dairy Free, Egg Free, Vegan

How to make Vegan Gnocchi

All I can say is ......DON’T GIVE UP!
I must admit, learning how to make gnocchi is somewhat challenging until you get the hang of it. Growing up, gnocchi making was a family event. My mother would stand at the wooden table and invite us to the table to help roll out the dough. This gnocchi dish pictured above was made wIth Nonna, my sister, my son and myself. It is very satisfying to make these little pillows of heaven and have them melt in your mouth, especially when making them with the people you love.
Many times I failed miserably......they were either too hard or too soft. My 94 year old mother ,of course , like many Italian nonnas, don’t have written recipes.  She always said that the pile of riced potatoes needs to be equal to the pile of flour! What exactly did this mean?? So in addition to taking the eggs out of her recipe due to family members with dairy and egg allergies, I had to figure out measurements that ensured the “soft pillows of heaven”. Through trial and error,I believe I found the perfect combinations. Even nonna approves👍

This recipe will make 5 to 6 portions.
You will need 2 large baking potatoes.( I use dryer potatoes that have less moisture than others)boiled and put through the ricer. I don’t recommend using a fork. They will turn out too heavy.
1 cup semolina flour
1 cup unbleached flour
Half a cup of water
Salt to taste ( about one Tsp)

When you mix all these ingredients together, if you find the dough still wet and mucky, you can add a little more flour until no longer sticky. If too hard, add a bit of water. This is the tricky part, knowing when it’s just right. A tip is to cook a couple of gnocchi before you begin to roll out. If you like the texture, then go for it. If too soft, add flour .....if too hard, add liquid.
Let rest covered in plastic wrap for about 10 minutes.
Roll out and cut to desired length.
Boil until they float - about 3 to 4 minutes.
Drain and serve.
Possible sauces include Marinara, Pesto, Sage and vegan margarine...all dairy free and egg free.

View my YouTube channel for step by step procedures at Gina’s Bella Cucina.

https://youtu.be/2JP7HtJFbLY

Making homemade Italian Sausages- Dairy Free

Homemade Italian Sausages

There’s nothing more satisfying than making your own sausages. It is a lot of work, I won’t lie, but it is well worth the effort. Asking your butcher to grind the meat (coarse grind) will save you time and effort.
The cut that I choose is the shoulder. It has more fat than the leg. You want some fat in your sausages so that they are juicy. You can be as creative as you want when making sausages in terms of the spices and flavours that you want to add. If you don’t like fennel seed then leave it out. You can control the heat. I’ve made mild, medium and hot sausages in the past. I’ve added pork liver to the mixture. Liver is not for everyone but it sure  is delicious in a sausage.
Making your own sausages means that you can control the salt and fat content. You also know exactly what is in the sausage. I always read labels when buying food and I was very surprised to find dairy products in many types of sausages. I have family members with severe dairy and egg allergies and it is challenging to find dairy and egg free products. I am always looking to modify recipes so everyone in the family can eat. Making my own sausages ensures that . 

The shoulder that I purchased gave me about 15 pounds of meat. When trying to figure out how much salt and spices to put in, split your meat up into smaller portions. If working with one pound of meat at a time, you can estimate approximately 3/4 tsp salt per pound. As for spices, it’s dependent upon your taste and how spicy you want them to be. Start with a little and work your way up. It’s always difficult to remove the salt and heat, but easy to add. Always do a taste test before you stuff your meat into casings. This can be done by making a small meat patty and frying it. Then you can go from there!

Check out Gina’s Bella Cucina on YouTube to see step by step procedures!  Link below!

https://youtu.be/BtVgCWP-CWw

How to Cook Italian Sausages in a White Wine Reduction
https://youtu.be/fg5dRMVs--Q