Blueberry Noodles with a Strawberry Pineapple Compote

Blueberry, Strawberry and Pineapple.  How can you go wrong?…

Vegan Blueberry Noodles with Strawberry & Pineapple Compote

Vegan Blueberry Noodles with Strawberry & Pineapple Compote

This recipe is a spin-off from an old family favorite and my mother’s childhood. It’s slightly sweet flavor lends itself to the perfect brunch recipe. High in antioxidants and elagic acid, this recipe is packed full of health benefits as well! Adding Blueberry Noodles to your vegan diet may soothe the painful effects of Crohn’s disease. Don’t let its benefits fool you, this recipe is delicious regardless of your health.

The Noodles:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons milled cane sugar
  • 1 tablespoon oil
  • 2 cups fresh or frozen blueberries

1. In a food processor combine the flour, salt, cane sugar and oil. Process 5 seconds.
2. With machine on, slowly add the blueberries through the feeder tube. Process until a ball forms. Remove top and feel dough. If it is sticky add 3 to 4 tablespoons more flour, and process again.
3. Move dough to generously floured counter top and press dough into flour on both sides. Roll out to about 3/8-inch thickness. Do not roll too thin. Add about 4 tablespoons flour to top of dough and spread out to cover entire surface.
4. Roll up jelly-roll fashion. Cut into 1/2-inch thick strips. Unroll and allow excess flour to fall off.
5. Immediately drop into lightly salted boiling water. As soon as the water returns to a boil, boil exactly 2 minutes. Remove from heat and drain.
6. Place freshly cooked noodles on a serving platter, or dish up individual plates and top with 3/4 cup of Strawberry Pineapple Compote. Serve immediately.

The Compote:

  • 1 cup fresh strawberries, washed, stemmed and cut into 1/2-inch cubes
  • 1 cup fresh or canned pineapple (use tidbits if canned)
  • 1 cup mandarin orange segments or kiwi (kiwi peeled and cut into [BARB: HOW MUCH?]-inch dice)
  • 1 cup Welch’s 100 percent white grape juice frozen concentrate
  • 2 tablespoons cornstarch
  • 1/2 teaspoon lime zest

1. Cut up or drain fruit as necessary. Place in medium bowl.
2. Dissolve cornstarch into a few tablespoons of the white grape juice, and whisk the mixture into remaining concentrate.
3. Heat over medium until boiling and thickened. Cool slightly. Glaze the fruit with warm concentrate mixture, being gentle to avoid damaging the fruit.
4. Serve on top of noodles, pancakes, pies or cakes.

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