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Farfalle Veggie Salad

This salad is so beautiful and colorful; purple, red, yellow, orange and green. The proverbial colors of the rainbow. I used fresh and frozen veggies, and it has more veggies than pasta. I would say, that is a fresh tasting nutritious pasta salad.

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Need an idea for lunches for school or work? This salad will meet that need. It makes enough for multiple meals and can be served cold or room temperature (preferably).

  • 12 oz. farfalle (bowtie) pasta, gluten-free
  • 1 head, cauliflower, purple, cut into bite size, steamed
  • 2 c tomatoes, cherry, variety of colors, quartered
  • 1 c corn kernels
  • 1 1/2 c edamame, shelled, steamed
  • 1 lime, zested, juiced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp nutritional yeast

In a large pot cook farfalle according to package directions. I used Jovial (my favorite brand) and it cooks for 10 minutes. Drain. Rinse with cold water and set aside.

Meanwhile, steam cauliflower for about 5 minutes. Long enough that the cauliflower was softened but still has a bite. Rinse with cold water and set aside.

In a very large bowl combine all the ingredients and stir thoroughly. Cover and refrigerate for at least an hour.

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Serve. Eat. Enjoy.

Note: I added greens to this salad when it was served.

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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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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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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.

 

 

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Asian Noodle Bowl

I love Asian Noodles, but I can only have them when I make it at home due to gluten issues. This is such an easy recipe. I already had some sauce prepared, and some packages of veggies and baked tofu.

This recipe is under 30 minutes to make. Great for a nutritious weeknight meal. What takes the longest is making the pasta. You could actually make the pasta ahead of time. Then you just have to warm everything up.

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  • 12 oz. brown rice noodles
  • 10 oz. stir fry veggies
  • 8 oz. snow peas
  • 8 oz. water chestnuts, drained
  • 1 package of baked teriyaki tofu, cubed
  • Chinese Brown Sauce, 1 recipe
  • sesame seeds, garnish

Prepare pasta according to package directions.

Add the stir fry veggies and snow peas to the pasta during the last two minutes of cooking time.

Drain pasta and veggies. Return to pot.

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Add water chestnuts, tofu and Chinese Brown Sauce to the pasta mixture. Stir.

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Cook until heated through. Only 2-3 minutes.

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Sprinkle with sesame seeds.

Serve. Eat. Enjoy.

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Baked Macaroni & Cheese – WFPB

Macaroni and Cheese is a favorite comfort food of mine. There is just something about it, that I cannot even put into words – mmmm. This recipe is veggie packed, nutritious and delicious. Waiting for it to come out of the oven is a task in itself.

This recipe does require a blender to blitz the sauce. Be careful when blending, because the ingredients will be hot off the stove when you blend the sauce. Make sure you leave an opening to let out the steam. I would not want you to get burnt.

Serve with your favorite green vegetable and a side salad. Now your set for a fabulous meal.

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Bread Crumb Mixture:

Combine all the crumb mixture ingredients and stir. Set aside.

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Preheat oven to 350 degrees.

Sauce – First Part:

  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 1/2 c yellow potatoes, chopped
  • 4 garlic cloves
  • 1/2 c raw cashews
  • 2 1/2 – 3 c water

Combine ingredients into a large dutch oven. Bring mixture to a boil. Reduce heat to a simmer.

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Pasta:

While veggies are cooking, prepare macaroni according to package directions.

Drain pasta. Transfer to a 9×13 baking dish. Stir in all-purpose seasoning and nutritional yeast.

Sauce – Blending – Part 2:

  • Ingredients from dutch oven, including liquid
  • 2 tbsp dijon mustard
  • 1 tbsp miso paste
  • 1 tbsp lemon juice
  • 1/2 c nutritional yeast
  • 2 tsp Savory Spice Blend

Blend until creamy. Taste for seasoning.

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Mix sauce in with the pasta. Make sure you use plenty of sauce. The macaroni will absorb some of the sauce as it bakes.

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Top pasta mixture with bread crumbs.

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Bake for 30 minutes, until sauce is bubbling.

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Serve. Eat. Enjoy.

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Cheesy Penne with Roasted Vegetables

I had made two sheet pans of roasted vegetables the night before. Used some for the Quinoa bowl with Roasted Veggies. Now I have lots of wonderful roasted veggies to work with. I am thinking penne with a “cheese” sauce, and of course the roasted veggies.

Previously I posted the “Cheese” Sauce. Here is the link for the recipe. Also, for the roasted vegetables (no oil used).

  • 12 oz brown rice penne
  • Roasted Vegetables
  • 1 “Cheese” Sauce recipe

Make penne according to package instructions.

Prepare “Cheese” Sauce recipe.

Add roasted vegetables to the “Cheese” sauce just when it starts to thicken. When sauce is at desired consistency add cooked penne. Stir.

Note: You could bake this in the oven after assembling. The sauce will not be as creamy if you bake this like a casserole, yet it is still as tasty.

Serve. Eat. Enjoy. Let your health start in the kitchen.

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Stir-Fry Noodles & Sesame Broccoli

I have been taking a Whole Foods Plant Based cooking class. One of the lessons involved blanching broccoli. This is how I used the head of broccoli that I blanched. By combining the broccoli with some noodles and my Chinese Brown Sauce I have a quick and satisfying meal.

  • 1 recipe of Chinese Brown Sauce
  • 1 head of broccoli, using the florets, blanched
  • 12 oz GF Brown Rice Spaghetti, broken in half
  • 8 oz Bean Sprouts
  • Sesame Seeds, garnish
  • Cilantro, garnish

Prepare spaghetti according to box directions. Drain. Do not rinse. Set aside.

Note: You can blanch the broccoli with the spaghetti. Just add the broccoli florets the last 60 seconds. I have done this method before and it works if you are using the broccoli right away. Just remember the broccoli will continue to cook if you do not put it into an ice bath.

I like to use my pancake griddle to stir-fry my noodles and veggies. It gives you a large surface, which lends to even cooking.

Spread noodles and broccoli evenly over a preheated griddle pan (350 degrees). Cook for a couple of minutes.

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Turn noodles and broccoli over, just like you would do with hamburgers.

Add Chinese Brown Sauce and sprouts to noodles and broccoli. Stir, and let cook for about 2 minutes.

Garnish with sesame seeds and cilantro.

Serve. Eat. Enjoy.

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Creamy Mushroom Sauce with Meatballs and Pasta

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan.  Stirring frequently until meatballs have warmed through.

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Add cooked pasta back into the dutch oven. Stir.

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Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

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Top with a garnish of fresh parsley.

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Serve. Eat. Enjoy.

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Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.

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Stir Fried Rice Noodles with Veggies and Chinese Brown Sauce

This meal is a great way to use up those odds and ends of veggies leftover. Instead of rice I thought I would use Pad Thai Rice Noodles. I made a batch of the Chinese Brown Sauce that I recently posted for you. I added edamame for protein. Add the veggies and you have a quick and flavorful meal in a flash.

Just like when I made the fried rice I am using a large electric griddle to make the stir-fried noodles and veggies. It is so easy and quick this way.

  • 1 recipe of Chinese Brown Sauce
  • 8 oz Pad Thai Rice Noodles
  • 1  c edamame, shelled
  • 2 c sugar snap peas
  • 1 c carrots, shredded
  • 1 1/2 c, mushrooms, sliced, any kind you like will do
  • 1 c bean sprouts

Make up a recipe of the Chinese Brown Sauce, if you do not already have some in your refrigerator.

Soak noodles in hot water for 8-10 minutes, until tender. Drain noodles and set aside until needed.

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Heat griddle to 350 degrees. Grease griddle with oil of choice. Add vegetables (except bean sprouts) and spread out evenly onto griddle.

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Let the griddle do its work for a (2-3) few minutes.

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Flip over vegetables like you would a hamburger, until all veggies have been turned over. Add bean sprouts. Let the griddle continue to do its job, about 2-3 minutes.

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Add noodles and mix with the veggies.Cook about 2 minutes.

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Pour sauce onto noodle mixture. Stir well.

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Serve. Eat. Enjoy.

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