I am so happy to be participating in the November 2013 Virtual Vegan Potluck! I had so much fun back in May when I joined in the feast with my Crème Brûlée! So when I heard about the November Potluck I couldn't wait!
This time around there was an optional challenge of using beetroot in your recipe. This common and under used vegetable has such a wonderful flavour and is so good for you that I am so happy it was named the challenge ingredient, and I cannot wait to see what other beetroot delights are in store from the other potluckers!
My recipe is for beetroot pasta with slow roasted tomatoes, lemony 'feta' and pine nuts and it is delicious! So lets get the mains of this potluck agoing!
1 large Beetroot
2 Tbsp of Olive Oil
2 Cups of Pasta 00 Flour
1/4 Cup of Water
250g (half a block) Firm Tofu
1 Tbsp of Olive Oil
2 Tbsp of Lemon Juice
Good Pinch of Sea Salt
Good Pinch of Black Pepper
1/2 tsp of Agave
1 Tbsp of Fresh Lemon Thyme
2 Cups of Fresh Baby Plum Tomatoes
1/4 Cup of Pine Nuts
Wash and slice the large beetroot into quarters. Place in a saucepan of cold water and bring to the boil cook for 25 mins or until tender. Drain, allow to cool and then place in a food processor with the olive oil and blitz until smooth.
In a bowl add the pasta flour. Then add the beetroot puree to the bowl and slowly work the mixture until it becomes a dough. If it is a little dry add some of the water. It may not need any extra water so don't panic if it has come together into a shiny dough with out any extra liquid! Wrap in cling film and place in the fridge to rest for 30 mins.
Crumble the tofu into a bowl and add the lemon juice, salt, pepper, agave and lemon thyme. Mix to combine.
Place the tofu feta and the tomatoes into a roasting dish, drizzle with the olive oil and roast in the oven for 30 mins.
Dust your kitchen counter with pasta flour and then roll out your pasta with a rolling pin as thinly as you can. Using a sharp knife slice long strips of pasta and place each one over your rolling pin, or as I used a clean towel drier for 15mins. The weight of the pasta will help lengthen it and it will help it 'dry' slightly so you don't have thick or water logged bits of pasta once cooked!
In a frying pan gently toast some pine nuts on a medium heat and place to one side.
Bring a pan of water to the boil and add your pasta, this will take around 2 mins to cook. Drain the pasta and place on your plates. Remove your tomatoes and feta from the oven and gently place them over the pasta. Sprinkle over the pine nuts and a little extra fresh lemon thyme and olive oil. Serve immediately!
I hope you have enjoyed my recipe! Please give me a follow and a like on my bakery page Deerly Beloved Bakery!
Now click on the link to go forward to the wonderful Farmers Market Vegan for their wonderful main course!
If you would like to start the Potluck from the start, here is the official list of participants http://virtualveganpotluck.com/november-2013/
|The Whole Geek|
|Farmers Market Vegan|