Nutty, wholesome, and full of protein, this gluten-free pasta makes a great plate of comfort food. Gf and vegan 

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Here, take my hand. Let me take you into the woods with me. I’ll show you the way the sunbeams filter down through the branches in rays that illuminate golden mushrooms that smell vaguely of apricots and spring breezes. We’ll watch a snail move slowly through the moss, leaving a trail of moonlight behind. Come in further, dear, and I’ll show you the embrace of a grandmother Ponderosa and wait for you to breathe in her sun-warmed vanilla perfume. She’ll recognize you, I promise.  Over there is the creek tumbling down the rocks, taking the fallen leaf boats it carries on a wild ride ever downwards. Look,  here is the softest moss, where we will curl up later to gaze at the stars, a splash of sparkles across a clear sky. In the morning we will taste the dew ever-so-delicately, curving our tongues below dripping fir branches, delighting at the strange burst of energy the tree seems to gift us with every precious drop. 

We’ll gather acorns and crack them with river rocks, just like the raccoon across the pond does as he watches us. I’ll giggle at the face you make when you taste a raw acorn, full of sharp tannins. We’ll wade into the mellow stream and tie a net of acorns to a snag, trusting that those clear waters will wash away the bitterness and leave those acorns as sweet as the spring water itself. As the temperatures drop, I’ll show you how to make a warm fire to bake feral apples over as we slowly carve raw chunks of wood into bowls, one chip at a time, while the stories roll on. 

One day, I’ll spot a late-blooming wild rose and tuck it behind your ear so you can smell its soothing fragrance. In-between our delightfully aimless wanders, we’ll lay out our stream-cleaned acorns in the sun to dry, keeping close watch for hungry squirrels eager to steal our hard-earned bounty. Once the sun has dried them completely, we’ll grind them into flour, the rhythms of our breathing synching up as we lose ourselves in the meditative action. We’ll stay warm with rose hip tea and mushroom broths, full on other nuts and berries. A warm late autumn breeze cloaks our bare skin, softer than even the lightest silk. 

Finally, we’ll wake up to an enchanted world, sparkling with frost. That’s our signal; it is time to return to the world outside these magical woods, but not without one last celebratory feast. I’ll guide your hands in kneading pasta dough from our precious acorn flour, rolling and cutting noodles that are rich and filling and taste ever-so -slightly of the essence of maple. We’ll grind a green sauce from wild herbs and fir needles to cloak them in, a vibrant green flavor to match the earthy sweetness. Swirls of pasta in little wooden bowls, warming our stomachs and reminding us of the magic we’ve been living as goblins or elves or woodland beings. One last sunset through the treetops as we snuggle together for warmth in a den full of soft rushes. You hesitate to close your eyes at the end of that last magical day, knowing that your bed of moss will be replaced by a mattress with soft sheets; those dewdrops with tap water. But you cannot help it, soon a peaceful velvety softness overtakes you. 

This time, you do not awaken to the birds singing or the dewdrops or the mossy pillows. You’re back in your bed, a familiar blanket keeping you warm and the sun streaming through window panes rather than tree branches. Perhaps you’ll drift back into that foggy softness for one last glance at mossy logs and that freckle constellation you love so much, but the next time you wake it will really be over. Perhaps you’ll sigh, rub your eyes, lift your heavy body from its soft pillow. You’ll make your way to the bathroom to brush your teeth and then, bleary-eyed, you see it: one slightly tattered rose, still tucked behind your ear. 

Who is to say what is real and what isn’t? Is a dream still just a dream if it feels as complex and detailed as real life (or perhaps even moreso?) The woodland magic lives on in you dear, no matter where you lay your head at night. Trust that. 

You can still dine on that magical woodland food, with nutty acorn pasta swirled in a fir needle pesto. But this time around, you’ll have your stovetop, your blender, and your electric grinder to make the process that much faster. Don’t let your place in this more familiar world fool you: the woods will always live on in your bones. Now go eat, and remember. Perhaps tonight you’ll visit me again. In that dusky softness between awake and asleep, here and there, I will always love you. 

“Between every two pines there is a doorway to a new world.” -John Muir

Wood Spirit Pasta: 

Hearty gluten-free noodles made from acorn flour are the perfect base to a vibrant pesto with just a hint of tart fir needles. Keep it plant-based, or add a sprinkling of finely-grated parmesan on top for an extra hint of umami. 

Acorn Pasta: 

Making gluten-free pasta can be tricky, but the secret ingredient here is psyllium husk powder, which becomes gelatinous and works as both a binder and a dough conditioner for noodles that are smooth and flavorful! You can substitute buckwheat flour for the acorn flour if you must, but the flavor of acorns is worth the work. I promise. (You can also find acorn flour at many Asian import stores.) These gluten-free noodles have a nice al-dente texture and are pleasantly chewy but not gummy. 

Acorn Pasta: 

3 Tbs. psyllium husk powder

2 ⅓  c. hot water

2 tsp. Maple extract, optional (helps enhance the acorn flavor)

1 c. tapioca starch/ powder 

1 1/4 c. acorn starch or fine flour

1 ½  c. buckwheat flour (plus extra, to dust) 

Pinch sea salt

2 Tbs. olive oil 

Directions: 

1. Pour the hot water and maple extract into a heat safe bowl. Sprinkle the psyllium husk powder over the top and immediately whisk to form a smooth paste. Let sit for five minutes to hydrate. Put a large pot on to boil and salt it like the sea. 

2. In another bowl, whisk together the tapioca starch, acorn flour, buckwheat flour, and sea salt. Make a well in the center and add the psyllium husk mixture and the olive oil. Mix well until the dough comes together, adding a little more water or flour as needed to get a dough that is soft but not sticky. Knead until it comes together into a smooth ball. It should not be crumbly at all; if it is, it’s too dry.  

3. Divide the dough into 3 sections and roll into a ball. Keeping the other two covered, roll one out thinly, dusting with buckwheat flour to keep from sticking. Fold the dough over and run it through the pasta machine 5 or 6 times until it is strong and elastic. 

4. Hand-cut your pasta or use the pasta machine to cut it into strips. Repeat with the remaining two dough lumps. 

5. Add the pasta to the boling pot and boil until the noodles start to float and have an al-dante texture, which will just take a couple of minutes. Strain the noodles and immediately pour them into the bowl with pesto. Toss to cover the noodles evenly, then top with a sprinkling of toasted sesame seeds to serve. Optional: add a little parmesan or pecorino romano for flavor. 

Miso Greens Sauce: 

This bright green sauce has a rich, creamy texture. Done in a high-speed blender, it emulsifies to become extra creamy and smooth without the need for any eggs or dairy at all! It has a fresh green flavor with Asian influences, a light balance to the hearty pasta above. 

Ingredients: 

3 Tbs. Rice vinegar

2 cloves minced garlic 

1 tsp. Minced fresh ginger 

1 Tbs. finely-chopped soft fir needles (I recommend mild Douglas Fir.) 

2 tsp. Maple syrup 

4 Tbs. water

3 Tbs. mellow white miso 

2 c. chopped kale 

1 c. cilantro

1 c. parsley 

1 Tbs. sesame oil 

½ c. olive oil 

Salt and pepper, to taste

Sesame seeds, to top. 

Directions: 

1. Add the rice vinegar to a high-powered blender but don’t turn it on yet. Add the fir needles, ginger, and minced garlic to mellow in the acid for a few minutes. 

2. Add the maple syrup and water and blend until the mixture is completely smooth. Pass through a sieve to remove any needle parts. 

3. Add the mixture back to the blender, along with the miso and sesame oil. Blend until smooth. 

4. Add the kale, cilantro, and parsley. Drizzle in the sesame oil and olive oil. Blend until you have a smooth puree with a little bit of texture. (Add more water and/or oil as needed until it blends well.) 

5. Taste and adjust the flavoring as needed, adding salt and pepper to flavor. Pour into a large bowl so the pasta can be mixed in right after being strained. 

6. Toast the sesame seeds over medium heat in a dry skillet until just browned and fragrant. Immediately pour on a plate to cool. 

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