I started to make my Slow Cooker Vegetable Soup. Then I decided I wanted make it a little heartier by adding some orzo. Because I added a full package of orzo it soaked up the liquid and turned my Slow Cooker Vegetable Soup into Slow Cooker Vegetable Orzo. So easy to make and very tasty.
5 oz fresh baby spinach
2 medium carrots, peeled, diced
2 ribs celery, diced
1 onion, large, diced
1 tsp garlic, minced
4 c vegetable broth
28 oz diced tomatoes, canned
2 bay leaves
1 tbsp basil, dried
1 tsp oregano, dried
12 oz orzo (gluten-free)
Place ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. After 3-4 hours add the orzo. Stir orzo thoroughly. Stir all of the ingredients occasionally.
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.
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.
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.
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.
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.
Note: This recipe makes a large bowl. It would be great for food prep for your lunch during the week.
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.
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.
This is great with my Easy “Cheesy” Focaccia Bread.
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.
2 c baby bella mushrooms, sliced
2 c collard greens, stems and thick veins removed, chopped
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.