Thursday, September 9, 2010

Halushki with Fresh Flax Noodles

Ah, halushki (or haluski). This is a dish my grandma used to make, being of western Pennsylvania steel town stock. It is a cheap dish that is filling and delivers some great flavour. I added more ingredients than my grandma used to, but it still brought back all sorts of memories. I'll admit that I weenied out and made the noodles with my pasta maker. She used to roll them out by hand. Speaking of noodles, these are a great vegan version of egg noodles--tender, yet durable.

Fresh Flax Noodles

Makes 1 lb
- 2 cups all purpose flour
- 1/2 cup warm soy creamer or soy milk
- 2 tbsp finely ground flax
- large pinch of tumeric (optional)
- 1 1/2 tsp salt (I used black salt for an eggy flavour)
- 2 tbsp water (more as needed)

1. Place flour in a bowl and make a well in the centre.
2. Whisk flax into the soy creamer in a separate bowl. Let sit a few mins, then whisk again until thick and goopy. Whisk in tumeric (for colour).
3. Put flax mixture into the well, and sprinkle salt over top. Begin to mix together, adding water as needed to make a stiff but pliable dough.
4. Cut into four equal pieces and pass through a pasta roller up to number 7. Cut into 1/4 inch (or a bit bigger strips) and let dry on a towel for at least 2 hours.
5. When pasta is dry, cut into 4-5 inch lengths.
6. To cook, drop into boiling water, stirring to keep it from sticking together. You only need to cook for about 30 seconds after the water comes back to boiling.

- 2 tbsp margarine
- 1 large sweet onion, halved and sliced
- 1 leek, white and light green part, sliced
- 2 cloves garlic, minced
- 1 large carrot, finely grated
- 1 small head of cabbage, cored and sliced
- 1 tsp smoked paprika
- 2 tsp parsley, plus more for garnish
- salt and pepper to taste
- 2 tbsp margarine
- cooked egg noodles

1. Melt 2 tbsp margarine in a large saucepan over medium to med-hi heat. Saute leeks and onions for 5-7 mins, until soft and translucent. Add garlic, carrot, cabbage, and a few pinches of salt and mix well. Once sizzling, reduce heat to med-lo, cover, and cook for 10-15 mins, stirring regularly. You want the cabbage to be nice and tender, but not soggy. Add paprika and parsley, then season to taste with salt and pepper. Remove from pan.
2. Add another 2 tbsp of margarine to the pan over medium to med-hi heat. Add egg noodles and gently stir to coat. Fry for a few mins, then add cabbage mixture. Stir to mix, adjust seasoning and serve.


Robin said...

I am a little confused- your recipe calls for margarine but in the method section you say melt "butter"? Are there egg noodles that are not actually "egg" noodles and therefore vegan that you would recommend?

Gena said...

Genius pasta recipe!

Patrick B. said...

My mom made a dish by the same name that included egg noodles, bacon, and cottage cheese. Not the healthiest thing around, but damn it was good. It's a dish I sometimes miss as a vegetarian.

Wendy said...

Can't wait to try this recipe. Thanks for sharing!

Gosia said...

Can't wait to try it. I'm always a sucker for vegan versions of my favorite Slavic staples!

Shannon said...

This looks really nice and I think I'll make it for dinner tonight. As for the noodles, though, it seems my Slovak forbears made a potato dumpling halushky instead and they're (usually) vegan anyway.

Helen said...

That looks so good. I have never made "successful" pasta. Something happens every time! But I'm going to keep trying until I figure it out because there is nothing better! Those noodles look super thin and tender. Will have to try them soon. (my lack of a proper pasta maker may be the problem)

Bianca said...

I've never heard of haluski! But I love the idea of regional foods carried over from generation to generation. And I love that you made egg noodles from scratch using flax. You're my super-hero Vegan Dad!

Elaine Shandra said...

This sounds really good. I may just have to cook this weekend!

dreaminitvegan said...

Hmmmm it sounds like something my husbands grandmother would make.

berrylies said...

Uh, is there a vegan version of egg noodles?

Tender Branson said...

I love noodles made in this style. Funny, being from the central side part of PA, I had never heard of Halushki until this post.

Dawne said...

Yum! This looks fantastic - can't wait to try it. Doubly excited to try the "egg" noodle.

Biz said...

Sounds like an absolutely divine Fall meal! Gonna have to make this on the weekend. :) Thank you for sharing.


Vivacious Vegan said...

Hey Vegan Dad!

I absolutely love your blog! Since going vegan (and starting my own vegan blog) I have found VeganDad inspirational and DELISH! Check me out!

Keep up the AWESOMENESS!!

Lady Noocherly said...

This is amazing! You always make remarkable stuff but this post totally surprised me! Go VD!

Basil said...

This was amazing. Absolutely amazing. I am vegetarian, not vegan, so I used real egg noodles. I would make this recipe about a hundred times.... perfect for a really cold person with a cold! No pun intended... but really, this is the perfect, healthy comfort food. Delish!

Katia said...

Yeah. A vegan pasta recipe. Thanks for sharing.

Jaimee said...

Yum! Made this last night, with store-bought vegan "egg" noodles, and no leek because someone forgot to buy one at the store. Fabulous comfort food. It's like the vegan answer to ramen noodles.

keri said...

This is a must try! I love the recipe. Looks good!
dining table

hello said...

woot woot Pittsburgh!

Vegan2Raw said...

This looks fantastic!!! Thanks. :)

Ariel said...

I made this the other night but without the flax noodles, (they failed, I had no pasta roller)and leeks. It was still delicious! I used quinoa pasta and had to add some vegetable oil because it was going to stick but even my non-vegan grandma liked it. I will definitely make this again! Thanks Vegan Dad!