Colourful pasta…

Today something from the “real quick and easy department” again.

Vegan pasta with veggie stripes and crunchy hemp seeds

preparation time:

ca. 20 minutes

difficulty:

simple

ingredients for 1-2 people:

  • spelt fusilli OR rice fusilli (gluten free) however much you want to eat
  • handful of broccoli florets
  • 1 large OR 2 small carrots
  • 1 ca. 10cm long piece of zucchini
  • 1-2 tbsp. hemp seeds
  • salt & pepper
  • curcuma
  • oil for frying
  • 1-2 cloves of garlic, chopped

Pasta-vegan

preparation:

Bring water to the boil for pasta.

Fill some water in a deep pan (I use a stainless steel pan for that) so that it stands about 3 cm high (if you have a steamer basket feel free to use that to prepare the broccoli). Toss the broccoli into the boiling water and cook firm to the bite (takes about 8 minutes). Strain the water.

Clean zucchini and carrots with water, peel carrots and garlic, chop garlic. Use a potato peeler to peel of long stripes from the zucchini and carrots. The inner part of the carrot you can eat right there, if it becomes to difficult to peel 🙂

Toss pasta into the boiling water, add a pinch of salt and oil (I use hemp seed oil). Cook pasta until it reaches the right consistency, probably takes about 8 minutes depending on the kind of pasta you use. Pour the pasta through a strainer.

Heat up a little oil in the pan (I used coconut oil) and briefly fry the veggies in the pan while turning every now and then until it is warm. If you like you can also briefly fry the fusilli. Add garlic and hemp seeds just at the very end. Add spices to taste.

Serve the pasta with the warm veggies.

Enjoy!

(c) The Histamine Pirate

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Filled to the fullest…

Two kinds of filled pasta squares with pumpkin and boletus/porcini on creamy pumpkin sauce

 

Most of you know, I’m not a big fan of cookbooks – well, at least I thought so. Recently I found a cookbook that I really like though. It’s a guide for vegetarian cooking with lots of tricks, tips and recipes of course. It’s German though. Anyway, right now I’m busy actually following recipes from “Das Teubner Handbuch Vegetarisch”.

Today I prepared my variation of pasta squares with boletus filling from page 310. I’ve changed some ingredients to make it more suitable for histamine intolerance (mushrooms might still be a problem for some though). And I’ve added a pumpkin filling to the recipe, also the sauce is my work 😉

I guess, you are used to quick and easy to prepare recipes from me. Yet, today we’ll spend a little more time in the kitchen:

preparation time:

ca. 1,5h + 1h in the fridge

difficulty:

normal to demanding

pictures: click to enlarge

ingredients for pasta squares:

250g spelt flour
2 eggs, 1 egg yolk
2 tbsp. hemp oil
pinch of salt
4-5 leaves of fresh basil
pinch of thyme

ingredients for fillings:

1st pumpkin:

1/4 butternut pumpkin
2 carrots
1 clove of garlic
some butter for frying
salt and pepper
half a leaf of basil for every pasta square

2) boletus/porcino (only if you can tolerate it!):

ca. 100g boletus/porcini
1 clove of garlic
some butter for frying
salt and pepper
half a leaf of basil for every pasta square

ingredients for sauce:

leftovers from pumpkin filling (ca. 6-7 tbsp.)
some butter for frying
ca. 1 tbsp. spelt flour
milk, about 200ml
salt and pepper
fresh basil
fresh rosemary
fresh coriander
(whiff of nutmeg, but really only if you can tolerate it)

preparation:

Pour the flour in a bowl and form a hole in the middle. Fill the hole with eggs, egg yolk, oil, salt and herbs. Mix everything to a dough that does not stick. Wrap in clingfilm and leave 1 hour to rest in the fridge.

Meanwhile prepare the fillings. Clean the mushrooms and chop into 5 mm big dices. Peel garlic, peel pumpkin and remove seeds, chop into small pieces. Peel carrots and also chop into small pieces.

For a start melt butter in a pan and steam garlic until it’s translucent (do let it turn brown). Add mushrooms and steam for 3 to 4 minutes, add spices. Put aside.

Again, melt butter in a pan and steam garlic until it’s translucent. Add carrots and pumpkin and fry shortly. Add a little water, so that the veggies are almost covered. Leave it to simmer with lid on until it’s soft. Then blend. Put aside.

Roll the dough evenly thin. Then cut out 6x11cm large pieces, use a pizza cutter for that. Place about 1 tbsp. of filling on each piece of dough. Place half a leaf of basil on top of the filling. Start with the mushroom filling, you’ll need leftovers from the pumpkin filling for the sauce. Fold the pieces in and press together the edges. Maybe spread some egg white on the edges before folding in.

Prepare a white roux for the sauce in a pan from melted butter and a little spelt flour. Add a little milk. When the mix starts to thicken add again a little milk. Stir in 6 to 7 tbsp. of pumpkin filling. Add salt, pepper, spices and herbs to taste.

Set the pasta squares in boiling salted water with a little bit of oil. Boil over a slow fire until it’s done (about 8 minutes).

Serve garnished with fresh basil.

Enjoy!

(c) The Histamine Pirate

Pesto inside pasta…

Pasta squares with pesto genovese feta filling

 

preparation time:

ca. 1h + 1h in the fridge

difficulty:

normal

pictures: click to enlarge

ingredients for pasta squares:

250g spelt flour
2 eggs, 1 egg yolk
pinch of salt
4-5 leaves of fresh basil
pinch of thyme

ingredients for filling:

ca. 150g feta
two hands full of basil
1 heaped tbsp. pumpkin seeds
1 heaped tbsp. hemp seeds
a little oil (I used hemp oil)

 

preparation:

Pour the flour in a bowl and form a hole in the middle. Fill the hole with eggs, egg yolk, oil, salt and herbs. Mix everything to a dough that does not stick. Wrap in clingfilm and leave 1 hour to rest in the fridge.

Meanwhile prepare the filling. Clean the basil and pick the leaves into a bowl. Add seeds and a little bit of oil. Blend it all. It’s supposed to become a creamy mass that resembles pesto. It’s possible you’ll have to add more oil.

When the consistency is right, crumble in feta and mix it all. If you like (and can tolerate it) add 1 clove of garlic (crushed) to the mix.

Roll the dough evenly thin. Then cut out 6x11cm large pieces, use a pizza cutter for that. Place about 1 tbsp. of filling on each piece of dough. Fold the pieces in and press together the edges. Maybe spread some egg white on the edges before folding in.

Set the pasta squares in boiling salted water with a little bit of oil. Boil over a slow fire until it’s done (about 8 minutes).

Serve garnished with fresh basil and a sauce you like. I’ll post a pumpkin sauce with another pasta square recipe later. You can also prepare more of the pesto (without feta) and enjoy that to your pasta squares.

Enjoy!

(c) The Histamine Pirate

 

Green, green, green…

Pesto is a great side dish for pasta – easy cooking style. Unfortunately most kinds of pesto you can buy often cause problems with HIT. Once reason might be the pine nuts (which are no nuts though) that are usually in pesto. More problematic are of course parmesan cheese or other nuts and seeds. Traditionally green pesto (genovese) is made from basil leaves. If you are up for a little more bitter version, you also might want to try rucola/rocket pesto. Instead of adding parmesan cheese to the pesto, try adding feta to the pasta later. Instead of nuts we used pumpkin seeds and hemp seeds. If you don’t like rucola, you can of course go the traditional way and use basil leaves instead.

Another pesto variety can be found here.

 

Rucola pesto

 IMG_9851

preparation time:

ca. 5 minutes

difficulty:

simple

ingredients for 3-4 people:

 

ca. 300g rucola
a handful of seeds (e.g. hemp seeds and pumpkin seeds)
ca. 6 tbsp. hemp oil
ca. 2 tbsp. black seed oil
pinch of salt, pepper and oregano

 

preparation:

 

Clean the rucola. Use a salad spinner to dry the leaves.

IMG_9831

Add some oil (I used blackseed and hemp oil). Blend it. Add seeds you like (I used hemp seeds and pumpkin seeds) and add to the rucola mix.

IMG_9832IMG_9835IMG_9840

Blend it again. This time it does not have to be so fine, because you still want hard bits and pieces of the seeds.

Serve freshly to pasta.

 

tip: 

 

If you like you can of course add other spices/herbs.

If basil leaves are too “vapid” for you taste-wise and rucola is too “hot”, then why not mix them both for a medium hot version?

 

Enjoy!

 

(c) The Histamine Pirate

Creamy tomato sauce WITHOUT tomatoes…

Creamy, vegetarian pasta sauce

 

preparation time:

ca. 25 minutes

 

difficulty:

simple

IMG_8380

ingredients for 2 people:

1/2 tuber of fennel
1/2 zucchini
1 red bell pepper
2 carrots
1 spring onion
2 tbsp. butter or oil for frying
ca. 200 ml vegetable stock or water
1 clove of garlic
(2 tbsp. cream cheese)
pinch oregano
pinch lemon grass
salt, pepper
frsh parsley

 

preparation:

Clean the vegetables and peel the carrots, remove core from bell pepper and chop everything into small pieces. Cut the spring onion in rings. Peel and chop the garlic. Heat up butter or oil in a pan. Sweat the bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add the stock. Leave it all to simmer for about 15 minutes. Stir occasionally. Remove from the stove and blend it.

Finally add salt, pepper, oregano, lemon grass (and some cream cheese) to taste. Serve with fresh parsley.

IMG_8382

tip: 

This sauce also works fine as soup. To give it more substance maybe add 1 or 2 (sweet) potatoes.

 

 

 

Enjoy!

(c) The Histamine Pirate

Made in Austria – Pumpkin seed oil…

Spaghetti with pumpkin seed pesto

 

preparation time:

ca. 15 minutes

 

difficulty:

simple

IMG_8015

ingredients for 2 people:

200g spelt spaghetti (or more or less, depending on how hungry you are 😉 )
2 tsp. blackseed oil (from the fennel flower)
2 tbsp. pumpkin seed pesto
1 tbsp. cream cheese
ca. 150g feta cheese
pinch of majoram
pinch of rosemary
pinch of oregano
pinch of curcuma

2 tbsp. hemp seeds

pepper

 

preparation:

Cook the spaghetti and strain them. Arrange on a plate or in a bowl. Scatter feta cheese, spices and hemp seeds over the pasta. Add some blackseed oil and pumpkin seed pesto. Add pepper to taste (I don’t use salt, because the feta cheese is already quite salty).

 

IMG_8018

 

tip:

Pumpkin seed pesto is easily self-made. Just mix pumpkin seed and a pumpkin seed oil and blend it.

Blackseed tastes a little like sesame with a pinch of caraway to it. For thousands of years it is being used as medicinal plant. It is supposed to help with digestion. Moreover, blackseed may alleviate the side effects of chemotherapy. It is helpful against asthma and high blood pressure. It is also supposed to help with allergies, neurodermatitis and psoriasis. So certainly sounds like something we might want to have in the kitchen when suffering from HIT.

Since 2010 Nestlé is trying to get their hands on a patent for nigella sativa, which is the botanical name for blackseed/the fennel flower. Their aim is to promote a medicament for food allergies. The number for the patent case is WO2010133574.
There is one more reason to boycott this food giant. If parts of the plant are getting patented this usually means an increase of the price for blackseed and that somebody is manipulating a natural plant, maybe even changing it. The future for medicinal plants available for the general public looks arduous when certain corporations claim parts of plants as their genuine property.

Enjoy!

(c) The Histamine Pirate

 

 

Lots of calories, but good…

Zucchini cheese sauce for pasta


preparation time:

ca. 30 minutes

difficulty:

simple

ingredients for 3 to 4 people:

2 zucchini
500ml cream
4 cloves of garlic

use as much cheese as you like, use kinds you can tolerate (e.g. mozarella, feta)

pepper
salt (depending on what cheese you choose there might already be enough salt in there)

oil for frying

preparation:

Clean zucchini – if you use large ones peeling might be necessary, too – chop into dices. Peel garlic and chop it (you don’t need to crush it, it all will end up in the blender).
Fry the zucchini and garlic just shortly in oil. Now add the cream and leave it to simmer until the zucchini are soft.
Remove from stove and blend it. Now add the cheese chopped into dices. Add salt (optional) and pepper to taste.
Put back on the stove and leave to draw over low heat until the cheese is completely melted.
As long as the sauce is still on the warm stove, stand by and stir occasionally, otherwise the cheese might scorch.
In the end maybe add salt and pepper to taste – if needed. Pour over the warm pasta.

tip:

If you prepare it like that this sauce comes quite as a “calorie bomb”. Instead of cream you can also use milk or plant based milk like rice or oat milk. Here is how the “light” version goes:

Clean zucchini – if you use large ones peeling might be necessary, too – chop into dices. Peel garlic and chop it (you don’t need to crush it, it all will end up in the blender).
Fry the zucchini and garlic just shortly in oil. Add about 1 tbsp. of spelt flour (NOT gluten free anymore) to the oil and stir immediately. As soon as the flour is bound to the oil add some sips of milk. Note: Add the milk in little sips, not all at once. The sauce will thicken over time.

Leave it to simmer over low heat until the zucchini are soft.

Remove from stove and blend it. Now add the cheese chopped into dices. Add salt (optional) and pepper to taste.
Put back on the stove and leave to draw over low heat until the cheese is completely melted.
As long as the sauce is still on the warm stove, stand by and stir occasionally, otherwise the cheese might scorch.

In the end maybe add salt and pepper to taste again – if needed. Pour the sauce over the warm pasta.

(Found similarly on chefkoch.de)
Did you like it? Leave a comment or rate this (stars above).

 

Enjoy!

 

(c) The Histamine Pirate

Pasta! Basta!…

Spelt pasta with wild garlic pesto

 

preparation time:

ca. 30 minutes

difficulty:

normal

ingredients for 3-4 people:

for the pesto

200g leaves of wild garlic/ramsons (BEWARE: Don’t mix up lily of the valley or autumn crocus with wild garlic/ramsons! They are toxic.) ≙ ca. 300 leaves
75g pumpkin seeds
75g sunflower seeds, if you tolerate them (histamine trigger)
500ml canola-, thistle-, hemp- or pumpkin seed- or olive oil (or mix)
3 cloves of garlic (or more if you like)
pepper, salt

for the pasta

200g spelt pasta
water
salt
2 tbsp. oil

preparation:

 

Pesto: Wash the ramsons/wild garlic leaves. Use a salad spinner to get them dry again. Chop the leaves. Peel the garlic and cut it into small pieces. Mix garlic and leaves with the seeds. Add oil. Blend everything. Add salt and pepper to taste.

Fill in glasses (e.g. empty and clean jam glasses). Store in a cool and dark place. It is fine for a couple of months in the fridge. But especially with histamine intolerance I recommend you eat it up soon – hopefully that won’t be a problem 🙂

Pasta: Cook the spelt pasta in water. Wait until it’s boiling to add the pasta. Add a pinch of oil and salt to the boiling water. Cook for about 8-10 minutes with medium heat. Drain through a colander.

Serve with wild garlic pesto on top.

tip:

 

You can collect wild garlic/ramsons in broadleaf forests and mixed forests. Wild garlic/ramsons grows in moist spots, often near rivers. Best to collect in spring until May before it blooms. BEWARE, lily of the valley and autumn crocus look alike, but they are toxic! Maybe people living nearby or herb experts can help you out. Wild garlic smells like garlic – lily of the valley and autumn crocus don’t. You will also find it in some farmers’ markets around spring time.

Sunflower seeds are sometimes tolerated in small amounts (histamine trigger). If you cannot tolerate sunflower seeds or if you want to be sure, omit them and substitute the amount with pumpkin seeds instead.

Enjoy!

 

(c) The Histamine Pirate