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Creamy Primavera

This is such a simple, yet satisfying meal. With a little help from the freezer you can have a  delicious and healthy meal on the table in under 30 minutes.

Sauce:

  • 2/3 c sunflower seeds, raw, unsalted
  • 1/4 c nutritional yeast
  • 2 tbsp lemon juice
  • 2 tbsp dijon mustard
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp arrowroot
  • 1 1/2 c plant milk

Combine all of the sauce ingredients into a high-speed blender. Blend for about 50 seconds, until the sauce is smooth and creamy.

Set sauce aside.

Pasta Primavera:

  • 12 oz Caserecce (I like jovial)
  • 1 lb California Blend, frozen
  • 2 c spinach, fresh, chopped
  • 1/2 c peas, frozen

Cooke caserecce according to package directions. Reserve about a cup of the cooking liquid before draining. At the last two minutes of the pasta cooking add the California Blend to the water.

Remember to reserve about 1 c of the pasta water before draining. Drain pasta and the veggies. Return the pasta and veggies to the pot. Add the chopped spinach, peas and the sauce. Stir until everything is well combined. Using the reserved pasta water, thin out the sauce to your desired consistency.

Top with a sprinkling of nutritional yeast.

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Note: This recipe makes 4 generous servings.

Serve. Eat. Enjoy.

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Chickpea Ravioli

I made these Chickpea Ravioli for a client. I used the Macadamia Nut “Ricotta” for the filling. I have made these using a pasta maker attachment and also rolling them out with a rolling pin. The attachment gives you a more consistent thickness in the ravioli, but might take a little bit getting used to working with. You might want to try them first rolling them out with a rolling pin, until you are used to working with the dough.

The dough takes a little bit to get used to, but once you get the feel of it it works beautifully. It is a very stiff dough and does not have the same elasticity as a regular pasta dough. I just want you to know that, so you do not think that you have done something wrong.

You do not have to cut them in circles. You could cut them into squares, which will probably take less time. I just like the way the circles look. This recipe makes about 14-16 individual ravioli.

  • 3 c chickpea flour + some for rolling out
  • 1/2 c water
  • 1/2 tsp Himalayan salt
  • 1 tsp parsley, dried

Add all the ingredients into a food processor. Process until the dough looks like little pebbles.

Transfer dough mixture into a large bowl. Press mixture together forming a dough ball.

Roll the dough out in between to pieces of wax paper that is dusted with some chickpea flour. Roll the dough to about 1/8 – 1/4 inch thick.

I usually roll them out in small batches. It just makes the dough easier to work with.

Cut ravioli into desired shapes. Put a dollop of the Macadamia Nut Ricotta in the center of the ravioli. Place another piece of the ravioli on the top. Press the edges together with your fingers, then using a fork crimp the edges.

Cook these in a gentle boil of water. You do not want them to break apart. They are done when the ravioli float to the top of the water. It takes hardly any time at all.

Note: These can be frozen and then cooked at a later time. To freeze them: lay them out in a single layer on a baking sheet and freeze. When they are frozen you can transfer them to a container and then freeze them for future use.

Note: These would be great served with my Spinach Pesto.

Serve. Eat. Enjoy.

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JB’s Two Bean Pasta Salad

I made this pasta salad for JB (one of my clients) who has limited food choices. It is protein packed with pinto and kidney beans. Also, I used chickpea pasta. It is lightly dressed with lemon, tahini and some fresh herbs.

This pasta salad would be great to bring to a gathering. For a pop more color add some multicolored tomatoes or some corn. You will be taking home an empty bowl.

  • 8 oz. shell pasta (I used Banza)
  • 1/2 c celery, sliced thin
  • 1/2 c peas, frozen
  • 1 cup spinach, chopped
  • 1 1/2 c pinto beans
  • 1 1/2 c kidney beans
  • 1 tbsp, chives, minced
  • 1 tsp thyme, fresh

Blanch the celery in boiling water for about 2 minutes. The celery’s green color will brighten.  That is when you take it out and shock it in ice water. Remove the celery from the ice bath. Set aside.

Cook the shells according to the package directions. I always cook the Banza pasta at its lowest suggested cooking time. This keeps it from falling apart so easily.

Combine pasta, veggies, beans and herbs in a large bowl.

Dressing:

  • 1 lemon zest and juice
  • 1 tsp tahini
  • 1/4 c water
  • 1/2 tsp mustard, ground
  • salt and pepper to taste

Whisk together dressing ingredients into a large measuring cup. Drizzle over pasta mixture and stir to coat pasta.

Serve. Eat. Enjoy.

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Note: This recipe makes a large bowl. It would be great for food prep for your lunch during the week.

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Creamy Farfalle with Jackfruit Peas & Mushrooms

I had some jackfruit and mushrooms leftover from making JB’s Jackfruit Hand Pies and decided to veganize one of my favorite dishes I use to order when we went out for Italian.

The restaurant version would have chicken and Alfredo sauce. I veganized it with jackfruit for the chicken and I used my Cashew Béchamel – Basic White Sauce for the Alfredo. It was a hit.

Cook farfalle according to package directions. Drain and set aside.

In the same pot you cooked the farfalle in, add the Jackfruit and Mushroom mixture, mushrooms, peas and generous amount of All-Purpose Seasoning.

Sauté the veggies until the mushrooms have softened a little, about 5 minutes. Add the farfalle, Cashew Béchamel – Basic White Sauce and vegetable broth to thin the sauce as needed.

Stir all the ingredients together until completely mixed.

This recipe makes 4-6 servings, depending on serving size.

Serve. Eat. Enjoy.

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Spinach Pesto Farfalle with Roasted Cherry Tomatoes and Chickpeas

This is a flavor packed 30 minute meal.  The roasted tomatoes add so much flavor that just bursts in your mouth. The roasted chickpeas add a wonderful texture to the farfalle. The Spinach Pesto not only adds flavor, it adds tons of nutrients. I love when you can make delicious feel good food in 30 minutes.

Preheat oven to 400 degrees. Place the tomatoes on a non-stick or parchment lined baking sheet around the edges and the chickpeas in the center of the baking sheet. Sprinkle All-Purpose Seasoning on top of the tomatoes and chickpeas.

Roast the tomatoes and chickpeas for 25 minutes, stirring halfway through the roasting time.

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While the tomatoes and chickpeas are roasting bring the water for the farfalle to a bowl. Cook farfalle according to package directions. The Jovial brand takes 10 minutes to cook.

Make the Spinach Pesto while the water is coming to a boil, and the tomatoes and chickpeas are roasting.

Drain pasta and return to pot the pasta was cooked in. Add the Spinach Pesto, roasted cherry tomatoes and chickpeas. Stir until all the ingredients are well combined.

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This is great with my Easy “Cheesy” Focaccia Bread.

Serve. Eat. Enjoy.

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Chickpea Pasta with Collards Mushrooms & Creamy Cannellini Sauce

What I like about this recipe is that it uses only one pot to make. It is easy, flavorful and delicious. Cooking for a food restricted client has stretched my imagination and culinary skills. Certain ingredients like garlic and onions that we would normally use to add flavor are off limits.

To pack more nutritional value into the dish I used cannellini beans to make the delicious sauce in the dish. Let me encourage you. It is possible to cook without garlic or onions.

In a large dutch oven, over medium heat sauté the mushrooms, collard greens and seasoning with some vegetable stock. Cook until the greens are wilted and the mushrooms have released most of their moisture. Remove from dutch oven and set aside.

Cook the penne according to the package directions in the dutch oven. Drain and rinse pasta.

Return penne and the green and mushrooms to the dutch oven. Stir in the Creamy Cannellini Sauce until the penne and and veggie mixture is completely coated with the sauce.

Serve. Eat. Enjoy.

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One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

In a large dutch oven cook the pasta according to package directions. Drain, rinse and set aside.

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

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Serve. Eat. Enjoy.

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Baked Spinach-Artichoke & Tomato Caserecce

This recipe came about because I wanted to use some leftovers in a different way. I had some Spinach Artichoke Dip and some Cashew Béchamel – Basic White Sauce. So I combined the two and added a few other ingredients to make this incredible, company worthy pasta dish.

Prepare caserecce according to package directions. Reserve 1-2 cup of the pasta water before draining the pasta. Drain the pasta and return to the pot it was cooked in.

Preheat oven to 350 degrees.

Add the Spinach Artichoke Dip, Cashew Béchamel – Basic White Sauce, cherry tomatoes and the sun-dried tomatoes and the pasta water to the pot. Stir all the ingredients, until they are well incorporated.

Transfer pasta mixture to a baking dish. Bake about 35-40 minutes.

Note: You can use the pot you cooked the pasta in if it is ovenproof. By doing this there is less clean up.

While the pasta is baking mix up the topping.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients and set aside.

Sprinkle topping on to the Baked Spinach-Artichoke & Tomato Caserecce.

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Serve. Eat. Enjoy.

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Manicotti

I made this Manicotti with my Fresh Pasta Dough – Vegan/GF/WFPB. I also used my Tofu Ricotta, Marinara and Cashew Béchamel – Basic White Sauce. It helps when you have your refrigerator filled with basics like the Marinara and the Cashew Béchamel sauces to pull together a meal.

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Roll out sheets of pasta dough. Cut into 5×6 pieces.

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Spoon Ricotta onto pasta sheets. Roll.

Preheat oven to 425 degrees.

Pour some of the Marinara into a 11×7 casserole pan. Layer the manicotti into the Marinara sauce.

Pour the remaining Marinara on top of the manicotti and spoon the Cashew Béchamel on top of the Marinara.

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Bake for 20-30 minutes.

Note: You could use pre-made manicotti noodles. I just have not found any GF/Vegan noodles out there. Let me know if you find any.

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Fresh Pasta Dough – Vegan/GF/ WFPB

There is nothing like fresh pasta. I have made gluten-free pasta before (Homemade Pasta) (Homemade pasta – Nut Free), but they had used eggs. This recipe is gluten-free and vegan. I am pretty excited about this recipe. I hope you enjoy it as much as we do.

Add tofu turmeric and salt to food processor. Process until creamy and smooth. Add flour 1/2 cup at a time and process.

Remove from food processor and form into a ball. Wrap tight in plastic wrap and let rest in the refrigerator for at least 30 minutes. You can even store it in the refrigerator overnight.

Note: If you do store dough in the refrigerator overnight, make sure you take the dough out of the refrigerator at least 30 minutes before you begin to work with the dough.

Cut dough pieces into quarters and use pasta roller according to manufacturer’s directions.