Vegan Baasto Saldaato

This recipe was created by local chef Jamal Hashi for our Greens for Good food donation program. His recipe for Vegan Baasto Saldaato is a simple take on a familiar dish that highlights the fresh seasonal tomatoes, spinach and kale that are currently plentiful in the free Greens for Good market bags this summer and fall.

The recipe uses Chef Jamal’s signature Toasted Gedo Masala, a Somali-style masala that can be used in a variety of dishes. If you make the Gedo Masala in advance, this Vegan Baasto Saldaato makes a great quick and healthy #WeeklyMarketMeal.

Jamal Hashi is a local chef, entrepreneur, nutritional consultant, and food and social justice advocate. He has launched, run and collaborated with a number of restaurants in Minneapolis and New York City, including Safari Restaurant and Event Center and Safari Express in Midtown Global Market. He is founder and owner of Joia Consulting and you can also find him on Facebook and Instagram.

Ingredients

FOR THE SAUCE

½ pound green beans, trimmed and halved
4 Tablespoons extra-virgin olive oil
1 cup yellow onion, sliced
⅓ cup fresh ginger, minced
2 ½ tablespoons fresh garlic, minced
4 Roma or similar tomatoes, diced
4 Tablespoons pasta cooking liquid, plus more as needed
1 teaspoon of Chef Jamal’s Toasted Gedo Masala
4-5 fresh basil leaves
1 sprig fresh rosemary
⅓ pound kale, chopped
¼ pound of leafy green spinach, large stems removed
½ teaspoon sea salt or more to taste

FOR THE PASTA

6 quarts of boiling water
Sea salt
1 pound of dried spaghetti

Instructions

Place green beans in a large bowl, cover with hot water and let soak for at least 10 minutes. Drain and pat dry. In a pan over medium-high heat, add the green beans and cook, stirring until browned, 4 to 6 minutes. Transfer to a bowl.

Next or while the beans are cooking, make the pasta by bringing water to boil in a 7 quart pot. Generously season with sea salt and return to a boil. Add pasta. Begin testing the pasta two minutes before suggested cook time to ensure it doesn’t overcook. Strain when al dente, reserving some of the cooking liquid for the sauce.

Using the same pan on heat to medium, add 2 tablespoons oil, onion, ginger, and garlic and cook, stirring often, until starting to soften, about 2 to 3 minutes. Add diced tomatoes and cook, stirring and adding tablespoons of pasta cooking liquid as needed to prevent sticking, until the onion is tender, 4 to 5 minutes.

Return the green beans to the pan along with the gedo masala, basil, rosemary, spinach, kale, and salt. Cook, stirring often, until the green beans are tender, 3 to 4 minutes. Continue stirring and add more pasta cooking liquid as needed to maintain a sauce consistency. Cover and turn the stove low or simmer for 3 to 4 minutes.

When spinach and kale have softened, add cooked, drained pasta into the pan and use soft kitchen tongs or silicone spatula to toss for 2 minutes. Turn off the stove. Let it sit for another minute before serving.

Chef Jamal making the gedo masala spice blend.