Whole Wheat Spaghetti With Solar Roasted Beets Food

VEGAN SPAGHETTI AND BEETBALLS

Steps:

• Heat oven to 335 degrees.
• Toast raw walnuts for 10 minutes. Set aside to cool.
• In a pan over medium heat, saute' onion and garlic for about 10 minutes, until soft and lightly caramelized. Let cool a few minutes.
• In food processor, add cooled walnuts and basil leaves. Gently pulse, until the texture resembles coarse sand. Remove walnut mix from the processor and set aside.
• In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire, nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
• Add black beans to the beet mix. Pulse 3-4 times.
• Then add the walnuts. Pulse a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
• Scoop onto a baking tray. Bake 40 minutes at 335. Remove from oven and allow to cool on the pan.
• Set pasta to boil, cook according to package directions.
• Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 3-5 minutes.
• Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
• Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so. The sauce will thicken as it cooks.
• Add fresh basil leaves a few minutes before removing from heat.
• In food processor pulse together walnuts, hemp seeds, nutritional yeast and salt.
• Toast in a skillet over medium-low heat.
• Stir constantly for about 5 minutes or until you start to smell the toasty aroma. This sprinkle will keep for a few weeks. It freezes well.

FARRO SPAGHETTI, BEETS, BROWN BUTTER, POPPY SEEDS

Steps:

• 1. Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a tester easily passes through the beets, about 1 1/4 hours. Let cool.
• 2. Bring a large pot of salted water to a boil.
• 3. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the spaghetti to the boiling water and cook according to the package directions.
• 4. Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the poppy seeds and toast for 2 minutes. Add the pureed beets, salt, and the 1/4 cup pasta water to the skillet. Stir to fully incorporate.
• 5. Use a wire-mesh skimmer or tongs to remove the spaghetti from the pot and place them directly into the skillet with the sauce. Stir to combine.
• 6. Divide the spaghetti into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat's milk cheese. Place a ball on top of each serving.
• 7. Serve immediately.

WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS, BROWN BUTTER AND POPPY SEEDS

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.

WHOLE WHEAT SPAGHETTI WITH SOLAR ROASTED BEETS,

Steps:

• Put the beets and 1/4 cup water in a large, dark, light-weight pot. Cover and roast in Sun Oven until soft, about 2 hours. Beets can be made up to 3 days in advance, store the cooked beets in the refrigerator in a covered container. Prepare the sauce while the pasta cooks. Peel the beets and cut them into chunks. Puree them in a food processor. Brown the butter in a 10-inch skillet over high heat, about 2 minutes. Add the poppy seeds and toast about 2 minutes. Add the beet puree, salt, and 1/4 cup pasta water to the skillet. Stir well. Use tongs to transfer the spaghetti directly to the skillet. Stir to combine. Divide pasta among 4 warm plates. Top each serving with goat cheese. Serve immediately. The contrast between the rich redness of the beet sauce and the white cheese makes for a stunning presentation but next time, I think I'll just stir the cheese in with the pasta in the skillet - unless I have guests I want to impress.