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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.

 

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Mushrooms & Peas Caserecce

Caserecce is my favorite pasta shape. They are made into a “S” shape and trap all the goodness of the sauce into the curves. This recipe is an updated version of my Mushrooms & Peas Pasta. both versions are delicious, but this new updated version has more mushroom flavor due to the porcini powder.

For easy cleanup this dish is made in one pot. Less time cleaning up means more time with the family.

  • 12 oz  GF Caserecce (I like Jovial)
  • 1/2 c onion, diced
  • vegetable broth as needed or sautéing
  • 16 oz baby bella mushrooms, sliced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 6 oz. white wine, or vegetable broth
  • 4 Porcini mushrooms, dried, grind into powder
  • 1 1/2 c Cashew Béchamel- Basic White Sauce
  • 1 1/2 c peas, frozen, thawed

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

In the same pot sauté onions until softened. Add mushrooms, garlic and All-Purpose Seasoning.

Deglaze pot with wine or vegetable broth. Add porcini powder and stir.

Add caserecce back to the pot along with the Cashew Béchamel Basic White Sauce and the peas. Stir until well incorporated and the peas are heated through.

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Serve. Eat. Enjoy.

 

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Mushroom-Miso Ramen

My boys loved to make Ramen. It was so easy for them to make. They would wipe out 3 packets of Ramen noodles in one sitting. Since gluten and the boys are out of the house I have not made it in ages.

I found some Rice Ramen Noodles and made my own seasoning. It smells divine in my kitchen right now.

Note: This recipe made 2 generous portions.

  • 1/4 c onion, minced
  • 1/3 c carrots, cut into matchsticks
  • 1 tsp garlic
  • 8 oz mushroom medley
  • 2 tsp miso paste
  • 3 c vegetable broth, plus more sautéing
  • 3 cakes ofJade Pearl Rice Ramen

In a medium saucepan sauté onions and carrots over medium heat. Sauté until onions and carrots are softened. Add garlic, mushrooms and miso paste; sauté until garlic is fragrant. Use vegetable broth to deglaze the saucepan.

Add vegetable broth and increase heat to bring to a boil. Cook until noodle are tender, about 3 minutes.

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Serve. Eat. Enjoy.

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