Hello and welcome to Freshly Served, the healthy
vegan cooking show. Iím Heather and tonight
weíre gonna make a ginger miso pasta salad.
And what Iím gonna use today is some brown
rice fusilli it looks just like regular fusilli
but itís made from brown rice flour instead
of wheat flour so it is gluten free for those
of you who needs to be off of gluten and it
is also wheat free for those who canít eat
wheat. Also its just plain yummy!
I find it a nice alternative to wheat pasta
for some of the lighter kinds of sauces that
you wanna do because it doesnít taste as
heavy if you ever notice when you have whole
wheat pasta it really feels heavy and it has
a fairly heavy kind of taste.
For a rice pasta on the other hand, very light,
not heavy feeling in your digestive system.
Brown rice is one of the most easily digested
grains so most people should be fine with
it and for those of you who are worried about
what they say on the ingredients, trace of
egg from the manufacturing facility. This
for whatever reason is one of the brands of
pasta I noticed does not say that at all.
It says ìmanufactured in a gluten free and
nut free factory premiseî and itís actually
a Canadian product with quality US grown brown
rice. Anyway, this is called Riceopia, kind
of like the utopia of rice. So gets some water
heating up here with a little bit of (I havenít
put it in yet) a little bit of salts in the
water to help the cooking process of the pasta.
And with brown rice pasta it cooks a little
bit differently, it doesnít cook very well
out of full boil, if you ever cook it before,
this or the corn pasta if you cooked them
in full boil theyíre gonna get really sticky
and gooey and fall apart and theyíre not
Reason being they donít cook properly out
of full boil. What you wanna do is put this
is in just before it gets to boil. It will
bring the boil down a little bit and then
let it come back up. Add some water to break
the boil then let it come back into a boil
add a bit more cold water, break the boil,
bring it back down.
And just keep doing that until the pasta is
actually cooked and youíll notice that it
wonít be as sticky, it will be a little bit
firmer, like a wheat pasta.
So while we get our pasta cooking weíre gonna
get our dressing first and then weíll chopped
up the vegetables and what Iím starting with
is some ginger that I grated on my ginger
grater you can see that it has teeth but the
teeth donít go through the grater.
If I flip it over you can see its solid. Reason
being this is the best way to get the juice
out of the ginger because you have this pulp
and if watch while I squeeze it the juice
comes running out.
This is the best way to use ginger raw and
it brings really intense ginger flavor without
a lot of the heat that you normally get with
So squeeze that all out there then weíre
going to add some miso, oh! and this grater
I pick this one up for probably ten bucks
really affordable and a great investment because
I love the juice from the ginger.
So miso looks like this, it is a fermented
soy bean paste which really does not sound
like appetizing but it tastes really nice.
It brings a nice saltiness and a bit of a
thicker texture to your sauce because it is
Now I usually donít use soy products but
the fermented one such as miso, they break
down the part of the soy bean that we cannot
digest so I do like to use miso.
So I got some brown rice vinegar, some untoasted
sesame oil, you can see itís not the dark
brown color, a little more secrecy. Itís
not the dark brown color of the toasted sesame
oil which Iím gonna put in next.
If you donít have untoasted sesame oil, you
can use just olive oil. So thereís the toasted
sesame oil and I donít use very much of that
one because itís quite strong.
Last thing Iím going to add are a little
bit of chile, to bring a little bit of heat
to this pasta salad. And we donít need any
salt because the miso has salt in it. (Let
me get the bowl on screen) so the dark color
youíre seeing in there is the toasted sesame
So get this mix up and then weíre gonna chopped
up our vegetables and Iím gonna do snow peas,
red peppers, beans, sprouts and I would normally
do green onions but because I have some really
beautiful fresh chives from the garden thatís
what Iím gonna put in here.
So put your veggies into the bowl with the
dressing while your pasta cooks.
So all of the miso chunks have now been broken
up and you can Iíve got a nice thick beautiful
slightly brown dressing.
So Iíve got all these nice veggies into the
bowl now hanging out with the dressing. I
always give the vegetables first crack at
a dressing before adding the grain or the
potato or whatever is going in there because
the starch type vegetables really absorbs
the sauce and same thing with the grain or
pasta if you put it in first its gonna take
over all that beautiful dressing and not leaving
any for the vegetables.
But vegetables, theyíre kinda generous like
that, they take some for themselves but when
you add the grain, theyíre gonna coat the
grain as well.
So as this comes up to a boil, I just wanted
to show you what happens, its boiling, it
really doesnít take much water to break it
just a little bit. Give a little bit more
and brown rice pasta does tend to stick so
you wanna give it a stir every so often and
it also will leach some of its starches out
into the water so youíll notice that the
water gonna get kinda creamy looking out of
Thatís fine, just keep doing this until itís
cooked and youíll know itís cooked by taking
one out and giving it a taste. Not quite but
Once your pasta is cooked, drain it and I
like to rinse mine off a little bit especially
when Iím doing a pasta salad, use a little
bit of cool water so it doesnít heat up the
vegetables and it also get the extra starch
Ok! Dumped it in the bowl and I like to use
the fusilli shape for pasta salad, thatís
the spirals, number one because it reminds
me of Kramer making a pasta sculpture for
Gerry that he called fusulli Gerry. Why fusulli?
Coz his silly!
Anyway, also because especially for pasta
salad those spirals trapped the dressing and
really just suck it right in there. Get all
the deliciousness right around it. So toss
it through, like I said those vegetables are
gonna be generous with the sauce that they
have one them and get it all over those noodles,
Last, finishing touch Iím gonna add some
toasted sesame seeds to go with our sesame
oils, toss that through because Iím taking
this on a picnic otherwise you could top it
as a garnish and there we are a gorgeous ginger
miso pasta salad but different flavor for
a pasta salad.
You can find the recipe at HealthyVeganRecipes.net.
Iím Heather and this is Freshly Served.
All credits go to Heather Nicholds