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.

• 3 cups blueberries, blended to a chunky consistency
• 1/2 cup Welch’s 100 percent grape juice frozen concentrate
• 1 tablespoon cornstarch
• 1 tablespoon water

1. Bring blueberries and grape juice concentrate to a boil; simmer 5 minutes.
2. In a small bowl, dissolve cornstarch in water.
3. Add to boiling blueberries, stirring constantly. Remove from heat when sauce is desired thickness.

Makes about 3 cups of sauce.

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/2 cup quick oats
• 1/4 cup Malt-o-Meal cereal, dry
• 2 tablespoons milled cane sugar
• 4 teaspoons Rumford baking powder
• 1 teaspoon salt
• 1 tablespoon EnerG egg replacer
• 1/2 cup + 2 tablespoons water, divided
• 1 cup French Vanilla Silk creamer
• 1/4 cup Earth Balance margarine, melted
• 1 1/2 cups fresh or frozen blueberries, or substitute your favorite addition

Preparation:

1. In a large bowl combine flours, oats, cereal, cane sugar, baking powder and salt.
2. In a medium bowl, whisk together the egg replacer and 2 tablespoons of the water until foamy. Whisk in creamer, margarine and the rest of the water.
3. Pour into dry ingredients and combine. Gently stir in blueberries.
4. Heat skillet. To test for temperature, sprinkle a few drops of water in pan. If they dance across the skillet, it is hot enough. Spray lightly with oil.
5. Form four 4-inch pancakes, and cook until puffed and dry around edges. Turn and cook until golden brown. (To keep pancakes hot, stack on oven-safe plate and keep in warm oven.) Serve with warm maple syrup or Simple Blueberry Sauce (also available on the site).

Makes about twelve 4-inch pancakes

Tofu Pasta Pie Recipe:

• 8 ounces dry DeBoles angel hair pasta, any flavor
• 2 tablespoons + 4 1/2 teaspoons olive oil, divided
• 6 tablespoons water
• 4 1/2 teaspoons EnerG egg replacer
• 1 1/2 teaspoons salt, divided
• 1/4 cup + 1 tablespoon “Veggie” Parmesan style cheese* (Galaxy Foods) garlic herb flavor, divided
• 3 tablespoons whole-wheat pastry flour
• 1 1/4 cups unsweetened West Soy soymilk
• 1/2 teaspoon dill weed
• 2 cups broccoli flowerets, 1/2-inch pieces
• 1/2 cup red bell pepper, chopped
• 1/3 cup sweet onion, chopped
• 1 cup extra-firm tofu, drained and crumbled

2. In a small cup, whisk together 1 tablespoon of the olive oil, water and egg replacer. Pour over spaghetti and coat well. Sprinkle with ___ teaspoon salt and 1/4 cup Veggie topping. Toss, coating all.

3. Put pasta into an 11-inch oiled quiche dish. Spread mixture evenly, forming a 1-inch rim around edge of baking dish.

4. Bake 30 minutes at 350 degrees F. Pasta will begin crisping around edges.

5. Meanwhile, in a medium skillet heat 4 1/2 teaspoons olive oil. Add 3 tablespoons whole-wheat pastry flour and ___ teaspoon salt. Stir constantly until flour turns a medium brown.

6. Add soymilk and dill weed, stirring until smooth. Remove from heat and pour evenly around the bottom of the spaghetti crust, being careful not to get it on the sides. Smooth out.

7. In a large skillet, heat remaining tablespoon of olive oil. Add broccoli, red pepper, onion, tofu, 1/2 teaspoon salt and 1 tablespoon of the Veggie topping. Stir-fry 4 or 5 minutes until vegetables and tofu begin browning.

8. Remove from heat and spoon into pasta shell. Warm through in the oven or microwave, and cut into wedges before serving.

Serves 8.

*Contains caseinate, derived from dairy.