Penne Pasta With Marinara Sauce & Ethiopian Papare

INGREDIENTS 

• 1 pound dry Penne pasta

• 2 tablespoons grapeseed oil (or olive oil)

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• Pinch of red pepper flakes (optional)

• 1 1/2 cups crimini or portabella mushrooms sliced (optional)

• 1 full jar of your favorite marinara/pasta sauce (26 oz)

• 2 tbsp Raw ‘N Spicy Ethiopian Papare, plus more for garnish

• Sea Salt for boiling pasta

• Sea Salt and Cayenne pepper to taste 

STEPS

1. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until al dente, about 10 minutes, or as the packaging instructs. Test the pasta to make sure it's done, then strain. 

3. While the pasta is cooking, in a medium saucepan, heat the olive oil on medium heat. 

4. Once hot, add in the onion and garlic, and cook until softened and translucent, 3-4 minutes. Toss in the mushrooms, Ethiopian Papare, and chili flakes and sauté for another few minutes - if the onions start to burn or seem dry, pour in an additional tablespoon or two of oil. 

6. Then add the pasta sauce. Once it begins to simmer, add in the strained pasta, stirring with the heat on for 1-2 minutes, then remove from heat. Last steps, taste and season with salt and pepper as needed. Sprinkle with Ethiopian Papare to serve and enjoy!

Serves: 4-6 | Prep time: 5 minutes | Cooking time: 20 minutes

ACTIVE TIME: 40 MINUTES

TOTAL TIME: 60 MINUTES

Enchiladas are made with warm corn tortillas smothered in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever vegetables desired.

For hearty vegan enchiladas, boiled potatoes and Raw ‘N Spicy’s Moorish Adobar seasoning is used for a dynamic and richly savory filling.

Ingredients

4 servings

Chile base

3 Tbsp. vegetable oil

3 Pasilla or ancho chiles, seeds removed, rinsed

7 Guajillo chiles, seeds removed, rinsed

½ large red onion (large slices)

4 garlic cloves, peeled (or less)

½ tsp. sea salt

1 tsp. dried Oregano

1 tsp. ground Cumin

1 tsp. RawNSpicy Adobar

Enchiladas

14-oz. whole peeled tomatoes (or jarred Tomato sauce)

1 cup low-sodium vegetable broth (homemade preferred)

Sea salt, freshly ground pepper

1 clove of garlic

¼ cup grapeseed oil, plus more (or vegetable oil)

1½ lb. medium russet potatoes, scrubbed (or red potatoes)

1 Tbsp. mushroom powder (optional)

¼ tsp. ground cumin

1–1¼ cups unsweetened almond milk (or nut milk of your choice)

12 (6") corn tortillas (Non-GMO preferred)

Additionally: Once the dish is complete use sliced Avocado (squeeze of lime on top), halved cherry tomatoes, cilantro sprigs and scallion onion for serving.

Chile base

Step 1

Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they’ll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.

Step 2

Meanwhile, cook red onion, garlic, and sea salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12–15 minutes. Add oregano, cumin and RawNSpicy Adobar, stirring for about 1 minute, then transfer onion mixture to a blender.

Step 3

Add chiles and 1 cup chile soaking liquid to high-powered blender and purée, adding more soaking liquid if needed, until smooth. (Substitute for blender: food processor or pass purée through a fine-mesh sieve.) 

You should have 2½ cups chile base, if less was acquired, add more chile soaking liquid and blend again to combine.

Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill or freeze.

Enchiladas

Step 4

Preheat oven to 350°. Purée chile base, tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with sea salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors merge, 18–20 minutes.

Step 5

Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with sea salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50–60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.

Step 6

Place potatoes in a medium pot and pour in cold water to cover by 2"; season with sea salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20–25 minutes. Drain potatoes and slightly cool for peeling. Transfer to bowl with garlic and add mushroom powder (if using), cumin, 1 cup almond milk (or nut milk of your choice), and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher, fork or pulsate in a food processor, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.

Step 7

Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Coat a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12–15 minutes.

Step 8

Uncover and top with avocado, cherry tomatoes, scallions and cilantro. Serve with remaining enchilada sauce alongside.

Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill or freeze. Reheat before using.

A simple, delicious and satisfying recipe for a creamy cheese sauce to help create a wonderful Vegan Mac and Cheese. This is versatile and can be used with other dishes; a great alternative for those who are lactose intolerant. 

Ingredients

2 Servings

Cheese Sauce

9-12 oz Cashew Nuts

1 teaspoon Dry Mustard

½ teaspoon of Raw ‘N Spicy Moorish Adobar

½ teaspoon Ground Turmeric

Sea salt

Mac & Cheese

9-12oz Macaroni Elbow Pasta (gluten free brown rice)

300ml (10 fl oz) Cheese Sauce (recipe above)

Sea salt and Cayenne Pepper

Cheese Sauce

Step 1

Place all the ingredients in a high-speed blender. Add 440ml (15 fl oz) water and blend until completely smooth. You should end up with about 600ml (20 fl oz) of sauce.)

The sauce is now ready to be used. It will keep in the fridge for 3 days, or in the freezer for 3 months.

Mac & Cheese

Step 2

Cook the pasta in a large pot of boiling salted water according to the package instructions until al dente. When ready, reserve a cupful of the cooking water, then drain the pasta as usual.

Step 3

Return the pasta to the pan and place over a medium heat. Stir in the cheese sauce and heat until the sauce begins to thicken. Add a splash of the reserved water if the sauce has thickened too much. Season with salt and pepper. Serve immediately.

Raw ‘N Spicy’s Ethiopian Papare added to a rich Chocolate Pudding creates dish where sweet meets spicy with a pinch of savory. Easy to make and quite delicious, especially when eating while warm directly out of the pan. Once blended properly you will have a soft, cozy, warm, and creamy silken delectable dessert. After being refrigerated, the spicy Papare will be complimentary to the coolness of the pudding.  

INGREDIENTS

• 1 1/2 tbsp powdered arrowroot (make sure it's finely powdered, otherwise it will turn into tapioca like clumps)

• 1 cup coconut butter (Let’s Do…Organic-Organic Creamed Coconut Unsweetened or Nutiva coconut manna)

• 1/3 cup of spring water

• 2-3 teaspoons maple syrup or agave

• 1 tsp cinnamon

• 1 tsp ground cardamom

• 1/4 tsp sea salt 

• 2-3 tsp Raw ‘N Spicy’s Ethiopian Papare

• Bar of semi-sweet or dark chocolate, chopped, about 3.5 oz (add more for thickness)

• 1-2 tsp vanilla extract

• Strawberries-Optional (or fruit of your choice)

STEPS

1. Whisk (Hand held Food Whisk blender or food processor) together with the arrowroot and 1/3 of coconut milk (melt coconut butter in pot with water first to create coconut milk on low hear), and set aside. 

2. Combine the remaining coconut milk, maple syrup, cinnamon, cardamom, sea salt, and Ethiopian Papare in a saucepan. Bring to a simmer and add in the arrowroot/coconut milk mixture. 

3. Let it continue to simmer, stirring frequently, until thickened, then remove from heat and fold in the chopped chocolate and vanilla extract. 

4. Transfer to a bowl, cover in cling wrap, and chill in the refrigerator for at least 1 hour and up to 4-5 days in an airtight container

5. When ready to enjoy, sprinkle with Ethiopian Papare as a garnishment, strawberries (fruit of your choice), and vegan whipped cream.

Serves: 5-7 | Prep Time: 3 minutes | Cooking Time: 10 minutes