Cooking with Plonq
Oct. 16th, 2020 01:21 pmFor lunch today I decided to clear out a couple of items that have been in the freezer since last year.
I reheated the last serving of the vegetarian (almost vegan) chilli I made last year and served it over pasta that I rolled out from some dough I froze last year.
When I say that the chilli is almost vegan, it's because I added an ingredient at the last moment that was not vegan. I had not set out to make a vegan chilli, but it was only when I added the final ingredient that it occurred to me that it had been vegan up to at point. I don't even remember what that ingredient was now (white sugar, anchovy paste - probably the first, since I vaguely recall kicking myself for not just using agave syrup).
In any event, neither the noodles or the cheese in this dish are vegan - nor am I - so it makes little difference.
The base for this chilli is Beyond Meat which I padded out with texturized vegetable protein when I decided that there was not enough of the former for the size of batch I was making. Other than that, I used vegetable stock instead of beef stock for the liquid, and the rest was fairly standard chilli ingredients. The key thing is that it turned out really good.
I didn't know how the pasta dough would hold up from being frozen, but I let it thaw in the fridge overnight and then rolled it out this morning. It was bouncy and stretchy and all of those things that you want in a pasta dough. Once I had it rolled into a thin enough rectangle on the counter, I dusted it with flower, rolled it up, and cut it into fettuccine-width strips.
The pasta was fine with being frozen, and the resulting noodles held their own with the chilli. I would definitely do this again.
One might reasonably ask if it is worth the effort to make your own pasta, and I would answer that it is. Making pasta turned out to be far less work than I'd have imagined it to be, and the flavour and mouth feel of fresh home-made pasta blows the dried noodles out of the water. The boxed noodles are much more convenient, and I'm not going to stop using them any time soon, but IMO it is worth treating oneself now and then to some good noodles crafted in one's own kitchen.
I reheated the last serving of the vegetarian (almost vegan) chilli I made last year and served it over pasta that I rolled out from some dough I froze last year.
When I say that the chilli is almost vegan, it's because I added an ingredient at the last moment that was not vegan. I had not set out to make a vegan chilli, but it was only when I added the final ingredient that it occurred to me that it had been vegan up to at point. I don't even remember what that ingredient was now (white sugar, anchovy paste - probably the first, since I vaguely recall kicking myself for not just using agave syrup).
In any event, neither the noodles or the cheese in this dish are vegan - nor am I - so it makes little difference.
The base for this chilli is Beyond Meat which I padded out with texturized vegetable protein when I decided that there was not enough of the former for the size of batch I was making. Other than that, I used vegetable stock instead of beef stock for the liquid, and the rest was fairly standard chilli ingredients. The key thing is that it turned out really good.

I didn't know how the pasta dough would hold up from being frozen, but I let it thaw in the fridge overnight and then rolled it out this morning. It was bouncy and stretchy and all of those things that you want in a pasta dough. Once I had it rolled into a thin enough rectangle on the counter, I dusted it with flower, rolled it up, and cut it into fettuccine-width strips.
The pasta was fine with being frozen, and the resulting noodles held their own with the chilli. I would definitely do this again.
One might reasonably ask if it is worth the effort to make your own pasta, and I would answer that it is. Making pasta turned out to be far less work than I'd have imagined it to be, and the flavour and mouth feel of fresh home-made pasta blows the dried noodles out of the water. The boxed noodles are much more convenient, and I'm not going to stop using them any time soon, but IMO it is worth treating oneself now and then to some good noodles crafted in one's own kitchen.