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Great Day Kitchen, 4/13/17 - Bruschetta & Spring Pasta

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

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Chef Ashley: Pea Pesto Bruschetta (Part 2)
Chef Ashley: Spring Pasta (Part 1)
Chef Ashley: Spring Pasta (Part 2)

Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

Click here to visit Chef Ashley's blog.


Pea Pesto Bruschetta


Bruschetta:

Ingredients:

  • 1 sourdough crostini, sliced into ¼ “ thick rounds
  • 1 – 10.5 ounce package of cherry tomatoes, quartered
  • ½ cup basil leaves, chopped
  • ½ cup Follow Your Heart vegan Parmesan cheese
  • ¼ cup red onion, finely minced
  • 4-5 garlic cloves, finely minced
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon olive oil
  • Salt and pepper to taste


Pea Pesto:

Ingredients:

  • 2 cups frozen peas, defrosted
  • ¼ - ½ cup olive oil
  • ¼ cup pine nuts
  • ¼ cup Follow Your Heart vegan Parmesan cheese
  • 4-5 garlic cloves
  • 1-2 fresh basil leaves
  • ½ teaspoon Pink Himalayan sea salt
  • ¼ teaspoon red pepper flakes
  • Pepper to taste


Directions:

Preheat oven to 350 degree Fahrenheit

  • When you are ready to serve your pea pesto bruschetta, bake the crostini rounds with a drizzle of olive oil and a sprinkle of vegan Parmesan cheese atop
  • Depending on desired crispiness, bake times vary from 8-13 minutes
  • Let crostini cool before handling
  • Serve with pea pesto and bruschetta mixture on top
  • Garnish with additional parmesan cheese and basil, optional

Bruschetta:

  • In a bowl, add all ingredients
  • Mix gently to incorporate all ingredients
  • Cover and let sit in the refrigerator
  • Refrigerate for at least 30 minutes, up to 6 hours
  • Serve chilled with pea pesto


Pea Pesto:

  • In a food processor or blender (for smoother pesto), add all ingredients
  • Blend ingredients until it reaches desired smoothness
  • Season with salt and pepper to you liking
  • Cover and set in the refrigerator
  • Let flavors marinate together for at least 30 minutes before serving
  • About 5 minutes prior to serving, let the pesto sit at room temperature
  • Before spreading the pesto on to the crostini, make sure to give it a good mix. Often times, the oil settles to the top
  • Serve with bruschetta mixture on top of a crostini



Spring Pasta with Chardonnay Lemon-Butter Sauce


TVP Bacon Bits

Ingredients:

  • ½ cup textured vegetable protein
  • ½ cube ‘Not Chikn’ bouillon cub
  • ½ cup boiling water
  • 2 teaspoons liquid smoke
  • 1 teaspoon vegan Worchester sauce
  • 1 teaspoon soy sauce (optional)
  • 4-6 tablespoons olive oil


Chardonnay Lemon Butter Sauce

  • 1 small shallot, finely chopped
  • 1 cup Follow Your Heart vegan Parmesan cheese
  • 2 cups full fat coconut milk (tip: buy the coconut milk that is canned, usually found in the Asian aisle at grocery store)
  • ½ cup Myoko’s Cultured Vegan Butter
  • ½ cup fresh lemon juice
  • ½ cup vegan Chardonnay
  • Lemon zest of 2 lemons
  • Roughly 1/3 cup finely minced garlic
  • 1 teaspoon garlic powder, optional
  • ½ teaspoon red pepper flakes, optional


Pasta

Ingredients:

  • 1 – 16 ounce package Fettuccine noodles
  • 1 cup frozen peas
  • 1 bunch of asparagus, cut and parboiled (tip: boil asparagus for 2 minutes, then place in a bowl of ice cold water for 20-30 seconds. Transfer parboiled asparagus on to a paper lined plate and set aside until ready to be used)


Directions:


TVP Bacon Bits:


  • First, you must rehydrate the TVP
  • In a bowl, add dry TVP
  • In a small sauce pan on high heat, combine water and bouillon cube
  • Mix until bullion cubes dissolves and water is boiling
  • Add boiling seasoned water to dry TVP
  • Mix thoroughly and set aside for 10-15 minutes to rehydrate
  • Once rehydrated, mix in liquid smoke, soy sauce, and vegan Worchester sauce, mixing to combine
  • In a small pan on medium heat, add 4 tablespoons olive oil
  • Once the oil is hot, add TVP and cook until crispy, about 15-20 minutes (tip: Make sure to mix tvp mixture every 2-3 minutes. Cook times vary depending on how crispy you want the vegan bacon bits. I tend to cook mine about 12-15 minutes).
  • Once you’ve reached desired crispiness on tvp vegan bacon bits, transfer to a paper towel lined plate and set aside until ready to be used


Chardonnay Lemon Butter Sauce:

  • In a large sauté pan, melt butter and lemon zest on medium heat
  • Add shallots and wine, and bring to a boil. Simmer for 1-2 minutes
  • Add lemon juice, minced garlic, coconut milk, garlic powder and red pepper flakes
  • Simmer on medium-low heat for 20 minutes, stirring occasionally
  • Add frozen peas and cook for an additional minute, stirring to combine
  • Add parboiled asparagus and cook another minute, stirring to combine
  • Add cooked fettuccine noodles and toss to combine noodles with sauce
  • Transfer pasta to a plate
  • Garnish with TVP vegan bacon bits, a pinch of parmesan cheese and a dash of red pepper flakes
  • Serve warm (tip: the noodles absorb the sauce quite quickly, so it is best to serve this pasta immediately after tossing the noodles)



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