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Garden Farfalle

This pasta can be served cold or hot. Usually we start off hot and then round two (leftovers) cold. It is very colorful because it uses many different veggies from the garden. What is nice is that you can use whatever veggies you have on hand and make it your way.

I like to make the veggie ratio higher than what you would normally see in a typical pasta dish. I always say the more veggies the better.

  • 12 oz. brown rice farfalle (I like jovial.)
  • 1 onion, diced
  • 3 c kale, chopped
  • 1 tbsp garlic, minced
  • 12 oz cherry tomatoes, quartered
  • 1 zucchini, diced
  • All-purpose Seasoning
  • 1 15oz. can chick peas, drained, rinsed (Save liquid for baking.)
  • 1 Meyer lemon, zested, juiced
  • 1 c vegetable broth, and more as needed for sautéing
  • 1 tsp arrowroot/cornstarch
  • 1/4 c nutritional yeast

Cook pasta according to package directions. Drain.

In a large pan, over medium heat sauté onions with some veggie broth and all-purpose seasoning, until the onions are translucent.

Add, kale, garlic, tomatoes, zucchini and chick peas. Sauté with veggie broth, to keep ingredients from sticking to the pan.

Add pasta, lemon zest to veggie mixture.

Make slurry with 1 cup of veggie broth and 1 tsp arrowroot/cornstarch. Add to pasta mixture. Stir.

Add nutritional yeast and stir.

Serve. Eat. Enjoy.

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O’Brien Tofu Scramble

I have been meaning to make this breakfast for sometime. Whenever I would get ready to make it I would be missing one of the ingredients. Today is the day. I have all the ingredients.

Right this moment I am pressing the tofu to get the liquid out and so I can impart more flavor into the tofu. Tofu is a blank canvas, which means you can season it however you want to.

I am using a shortcut ingredient in this scramble. Frozen O’Brien breakfast potatoes. They contain some peppers and onions. They are perfect for some additional flavor and bulk.

This meal is not just for breakfast. You can make this anytime. This would make a great brunch item to share. Make the GF Blueberry muffins and a beautiful bowl of mixed fruit  to go along with the scramble and you will have a wonderful Sunday brunch with your family and friends.

  • 14 oz. firm tofu, pressed
  • Savory Spice Blend, to taste
  • Couple of Pinches of black salt
  • 4 c O’Brien Potatoes, frozen
  • Vegetable broth as needed
  • 1 tbsp nutritional yeast
  • 1 avocado, sliced

Press the tofu for at least 30 minutes to get the liquid out.

Season pressed tofu with Savory Spice blend and black salt. (The black salt will help give it that eggy flavor that you come to expect from scramble eggs.) Set aside.

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Over medim-high heat in a large pan cook O’Brien potatoes to a golden brown color. Use vegetable broth as needed to keep the potatoes from sticking. You may also want to turn down the heat to medium if the potatoes are browning too quickly. Transfer potatoes to a plate and set aside.

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Before you add the tofu deglaze the pan with vegetable broth to make sure you get all those bits of flavor.Add tofu to the pan that you cooked the potatoes in.

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Cook tofu until they resemble scrambled eggs. Return potatoes to tofu and stir. Add nutritional yeast . Taste for seasoning. I added more Savory Blend.

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Serve. Eat. Enjoy.

Note: This scramble would be great to be used for breakfast burritos/tacos. Add a little salsa and you have a great filling and nutritious breakfast to grab and go.

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Roasted Baby Golden Beets and Strawberry Salad with Pan Toasted Pecans

This salad is a feast for the taste buds. The flavors are amazing. There are so many wonderful textures – crunchy, creamy and a little crisp. Not only do the textures send this salad over the top, but the flavors are sublime.

I made this for a light summer dinner. Dress this salad with my Strawberry Vinaigrette that can be made in the blender in 60 seconds or less and you have a perfect bite of salad.

Note: This recipe makes 2 servings.

Toss together all the ingredients.

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Serve. Eat. Enjoy.

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Strawberry Baby Greens Quinoa Salad with Strawberry Vinaigrette

This summery salad would be great to take to a picnic or barbecue. It will please all eaters alike. The salad is loaded with all different kinds of textures and flavors. Freshness from the baby greens, sweetness from the strawberries and sweet peas, little pops from the cooked quinoa, creaminess from the cannellini beans. Oh, and do not forget the crunch from the sliced almonds and the extra strawberry flavor in the vinaigrette. The vinaigrette reminds me of strawberry lemonade. It is colorful and inviting whispering seductively to all to come and partake.

Quinoa:

In a large Dutch oven bring quinoa, water and all-purpose seasoning to a boil. Reduce heat and cook until water is absorbed and quinoa looks like it has little rings. Remove from heat and let cool. Fluff quinoa with a fork.
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Strawberry Baby Greens Quinoa Salad:

  • 5oz. Baby Greens
  • 2 (15oz.) cans canellini beans, drained, rinsed
  • 2 c sweet peas, fresh or thawed frozen
  • 1 1/2 c strawberries, sliced
  • 1/2 c almonds, sliced
  • Strawberry Vinaigrette

Assemble all ingredients and gentle toss together in a large bowl.

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Serve. Eat. Enjoy.

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Portabella Fajita Tostadas

This meal is a combination of two different southwestern favorites – tostadas and fajitas. The portabella mushrooms add a “meaty” bite. Then there is the freshness of the tomatoes, avocado, cilantro and the squeeze of lime.

These tostadas make a great light supper or they are perfect for lunch. Top with your favorite garnishes and enjoy.

  • 12 oz. Fajita Mix Veggies
  • 12 oz. Portabella Mushrooms, sliced
  • 3 tsp Smokey Southwestern Seasoning, divided, 1 tsp/2 tsp
  • vegetable broth, as needed
  • Tostada shells
  • 1 Avocado, cubed
  • 1 Tomato, diced
  • 1 lime, cut into wedges
  • Cilantro, garnish, chopped

Preheat oven to 350 degrees.

Place tostada shells onto baking sheet and warm shells in oven. this only takes a few minutes.

Remove shells from oven.

In a large pan over medium-high heat add fajita mix veggies and 1 tsp of Smokey Southwestern Seasoning. Add vegetable broth as needed to loosen veggies from pan.

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Cook veggie mix until they begin to soften.

Add mushrooms, Smokey Southwestern Seasoning, and garlic. Stir.

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Cook mushrooms until tender.

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Top tostado shells with portabella veggie mix, tomato, avocado, cilantro and a squeeze of lime.

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Serve. Eat. Enjoy.

 

 

 

 

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Sweet Potato Toast

Here is a new way to make sweet potatoes, and it takes a lot less time that it usually does when making sweet potatoes. Top with your favorite nut butter and jam, or even some hummus.

  • 1 sweet potato, sliced in 1/2 inch thickness.
  • favorite toppings

Place sweet potato slices into toaster. Toast sweet potato slices 2-3 times at the highest setting.

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Top sweet potato toast with your favorite toppings.

DSC_0042 98Serve. Eat. Enjoy.

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Mexican Fiesta Pasta

This dish is a nice change from the regular pasta dish. A little smokey southwestern seasoning, black beans and few others ingredients give you a completely different flavor profile

I made this all in one pot. That means less dishes to wash and more time doing more pleasurable things.

  • 16 oz. brown rice spaghetti
  • 1 large onion, diced
  • 1 tbsp garlic, minced
  • 1 pint grape tomatoes, quartered
  • 1 15.5 oz. can black beans, rinsed, drained
  • 1 c corn, frozen
  • 1 tbsp Smokey Southwestern Seasoning
  • 1 c vegetable broth, plus more as needed for sautéing
  • 1 tsp cornstarch
  • 1 avocado, cubed
  • cilantro,chopped, garnish
  • lime wedge, garnish

Prepare spaghetti according to package instructions. Drain. Rinse. Set aside.

In same pot that you cooked your pasta in add onions and sauce. Add vegetable broth if needed to keep the onions from sticking to the pan.

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Add garlic to onions and cooks until fragrant.

Add tomatoes, black beans, corn and Smokey Southwestern Seasoning. Cook until heated through.

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Add pasta to veggies and stir.

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Whisk vegetable broth and cornstarch together to make a slurry. Add slurry to pasta and stir until pasta is coated. This is a light flavorful sauce.

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Plate pasta and add avocado cubes. The cubes add so much more flavor and creaminess to the pasta when you smash them. Garnish with a lime wedge and cilantro.

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Serve. Eat. Enjoy.

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Roasted Vegetable Stew over Brown Rice

Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.

  • Roasted Vegetables from the batch cooking, cut into bite size pieces
  • 1c White Beans, leftover from the salad
  • 1 can (14.5 oz.) Tomatoes, diced
  • 1 1/2-2 c Vegetable Broth
  • 2 Bay leaves
  • 1 tsp All-purpose Seasoning
  • 1 tsp Coconut Aminos
  • 1/4 c Nutritional Yeast
  • 1-2 c Short Grain Brown Rice, Cooked

Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.

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Simmer until flavors have melded together and the stew is heated through.

Stir in nutritional yeast and add more broth if needed.

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Ladle the veggies over the brown rice.

Serve. Eat. Enjoy

Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.

Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.

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Batch Cooking – Vegetables

Batch cooking is one of my favorites ways to get a lot of variety into my meals throughout the week. By chopping and dicing one time during the week I can get a lot of my meals half way finished before it is time to eat.

This is just a sampling of what I do. I try to vary the vegetables every week, so it does not get boring.  This is what was in my refrigerator at the time.

  • Green Beans
  • Eggplant
  • Carrots
  • Zucchini
  • Sweet Potatoes

There really is no rhyme or reason to the ingredients, it is just what caught my eye when I went to the grocery, and what I had not yet used.

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I chopped all the veggies. Then I tossed them in some vegetable broth and All-purpose  Seasoning.  Then I roasted them at 425 degrees until the veggies were fork tender.  Each veggie is a little different, depending on its density. The key is the hot oven.

What to do with all of these? Well, Buddha Bowls are always good. Use brown rice, millet or quinoa for a base and go from there. There is also wraps. Use a gluten-free tortilla, some greens, the roasted veggies and your favorite sauce and you have a fabulous meal in minutes.

Soups are great for using up the remnants of the veggies. You could make it chunky or creamy by using a blender. Throw in some type of grain and greens and you have something different.

Quesadillas are a fun way to use the roasted veggies. Maybe, a tofu scramble or breakfast burrito. There are so many possibilities, and you do not have to eat the same thing over and over.

Just by adding a few seasonings or some fresh items you can transform any meal.

I mentioned sauces. Everything tastes better with a sauce. Here a few I like to use.

I hope I gave you some fresh ideas to help your meals come together. There is no need to spend the whole day or evening in the kitchen if you do not want to. Let it not be a chore, but a culinary adventure.

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Mushrooms & Peas Pasta

Luscious, flavorful and delicious is what this pasta is. This meal was a last minute inspiration. I had nothing planned, opened the refrigerator and mushrooms jumped out at me. – use me, use me. The sauce is light and silky. I am looking forward to the leftovers.

  • 1 shallot, minced
  • 16 oz. mushrooms, sliced
  • 1 tbsp garlic, minced
  • 1/2 c frozen peas
  • 1 tsp All-purpose Seasoning
  • 1 tsp miso paste
  • 1/2 c marsala wine
  • 1/2 c nutritional yeast
  • 1/2 c vegetable broth, plus some for sautéing
  • 12 oz brown rice pasta
  • 1 tsp cornstarch

Prepare pasta according to package directions.

In a large dutch oven dry saute shallots. If they begin to stick add a tablespoon to the pan. Saute shallots until translucent.

Add mushrooms, garlic, peas, all-purpose seasoning and miso paste. Stir so that the veggies are all coated with the seasoning.

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Add marsala wine, and stir.

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Cook until mushrooms become tender to the fork.

Add cooked pasta and stir well.

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Mix 1/2 cup of vegetable broth with the cornstarch and make a slurry. Pour slurry over pasta and veggies. Stir pasta and veggies well so that the sauce coats the pasta.

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Serve. Eat. Enjoy.