Servings: 4

Ingredients:

for the pasta:

• 1 cup semolina flour
• 1 cup all purpose flour
• 1 Tbs. pesto
• 1/2 tsp. salt
• 1/2 cup water, perhaps a bit more

for the meal:

• 1 romanesco broccoli, cut into spirals and steamed
• 12 pitted black olives, quartered
• toasted sunflower seeds or pine nuts
• 4 Tbs. fine olive oil
• 2-3 cloves garlic, thinly sliced
• 2 tsp. pesto
• salt
• 1/4 cut sunflower seeds of pine nuts, toasted

Directions:

1. Make the pasta dough using a food processor of a mixer.
2. First blend the 2 flours together.
3. Add the salt and then the pesto.
4. Carefully add the water as you mix. If the mixture is still crumbly add a bit more water one tablespoon at a time.
5. If the mixture is too wet, add a bit of semolina flour.
6. If you have a pasta machine, then continue by using the machine to roll and cut the pasta.
7. If you do not, then take a small handful of dough, and roll it out on a floured surface.
8. Roll it as thin as possible.
9. Next dust the top with four so that it doesn’t stick together, roll it up into a log, and cut the desired width of pasta.
10. Hang the pasta up to dry, I have wooden 2 dowel rods, that can be placed between 2 chairs, or hung from the ceiling with a string. It is best of you allow the pasta to dry a bit (1/2 hour to 1 hour) before cooking, as sometime the really fresh pasta can become mushy if cooked too soon.
11. Meanwhile, cut the spirals off the romanesco.
12. Steam the romaneco, and cut the olives into quarters.
13. In a small sauce pan, place the olive oil, 2 teaspoons of pesto, a pinch of salt and the garlic slices.
14. Heat the oil on a low temperature, as you want it warm, but you do not want to over cook the garlic.
15. In a small frying pan, lightly toast the nuts.
16. Bring a pot of lightly salted water to boil, place your fresh pasta in the water and cook for 3-4 minutes, until it begins to float.
17. Drain the pasta and serve with the romanesco, black olive pieces and drizzle some of the garlic olive oil over the meal.
18. Garnish with the toasted nuts.

Ingredients:

• 1 romanesco broccoli, separated into individual spirals
• 1 red onion, minced
• 450 grams tofu, crumbled
• 1 Tbs. tahini (sesame paste)
• 2 Tbs. nutritional yest
• 1 tsp. turmeric
• 1 Tbs. vegetable oil
• 2-3 Tbs. soy milk
• 1 Tbs. cornstarch
• 1 Tbs. gram flour
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• paprika

for the soy ricotta:

• 1/2 cup plain soy yogurt
• 1 Tbs. white cashew butter
• lemon juice
• salt
• nutmeg

Directions:

1. Separate the romanesco spirals, and steam until al dente.
2. Saute the onion pieces until glassy.
3. Puree the tofu with the oil and soy milk until it is a smooth creamy liquid.
4. Add the other omelet ingredients and puree once more. You want a rather thick batter, but one that can be poured.

To make the soy ricotta:

1. Blend the soy yogurt and cashew butter in a bowl.
2. Add the lemon juice salt and nutmeg.
3. Season to taste with additional flavorings if so desired.

Preheat the oven to 425 (F).

To make the omelet or clafoutis:

1. Grease or spray with oil, a pie pan which you can place a lid on. (Either a 2nd pie pan, or a plate, or even aluminum foil.)
2. Pour the tofu batter into the greased pie pan, put the steamed romanesco pieces evenly around.
3. Sprinkle the onion pieces on top and dollop the soy ricotta around.
4. Place the omelet in the oven with the lid to bake for 15-20 minutes or until it becomes solid.

Notes:

You could probably cook this on the stove with a well oiled pan.

Ingredients:

• 3 tbs. olive oil
• 1 romanesco
• 1 leek, chopped
• 1 lemon, zested
• 110 milliliters soy cream
• 1 tbs. mustard (brown spicy variety)
• salt
• 1 tsp. cornstarch
• white pepper
• sugar or 1 tbs. corn syrup

Directions:

1. Heat the oil in a medium frying pan.
2. Add most of the chopped leek ( the white part and some of the green but not all the way to the tough end parts) and saute until glassy.
3. Save a couple of rings of the leek for garnishing.
4. Steam the romanesco until al dente.
5. Transfer the romanesco to a serving dish.
6. In a small sauce pan, put the sauted leeks add the soy cream, salt, pepper, lemon zest and mustard.
7. Add the corn starch before the mixture gets warm and stir well until the mixture becomes thick.
8. Season additionally with a pinch of sugar or a spoonful of corn syrup.
9. Optionally a splash of white wine is also nice.
10. Garnish both the romanesco and the sauce with a few rings of the chopped leek.
11. I serve the sauce along side the romanesco. People can help themselves. This tastes very nice served over quiona or millet.

Notes:

I often break or cut the romenesco into smaller pieces, before cooking, rather than steaming it as a whole. It is easier for people to help themselves to individual smaller spirals, rather than trying to cut it at the table.