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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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One Pot Mac-n-“Cheese”

 

This “Cheese” sauce is so good. It is good enough to serve all by itself in this Mac-n”Cheese” dish. One thing I like about this dish is that it is made all in one pot. From stovetop to oven.

It is also very easy to make. Easy to make and easy to clean up. That is a win-win.

Preheat oven to 350 degrees

Fill large dutch oven with water and cook pasta according to brand directions.

Drain and set aside.

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Make “Cheese” Sauce.

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Add pasta to cheese sauce. Stir so all the noodles are covered with the sauce. Sprinkle bread crumbs on top of pasta mixture.

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Bake for 30 minutes.

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Let cool about 5 minutes.

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Serve. Eat. Enjoy.

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Mushroom-Pepper Ragout Lasagna

I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.

Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.

Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.

For the base spread some Marinara on the bottom of the pan.

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Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.

Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.

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Layer pasta sheets on top of the ragout and nutritional yeast layer.

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Add another layer of mushroom ragout.

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Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.

Pour marinara on top of Alfredo and swirl the two sauces.

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Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.

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Bake for about 55 minutes.

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Serve. Eat. Enjoy.

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Spinach-Artichoke Zucchini Lasagna

I consider it a challenge to transform one dish into multiple different types of meals. I initially started with Warm Spinach-Artichoke dip served with bread and/or chips. Great for a large crowd or something very casual. Then I elevated the appetizer to Roasted Baby Potatoes with Spinach-Artichoke Dip Bites. This is perfect for a more intimate gathering, or if you want to serve something that is definitely going to get recipe questions. Mmm, so good.

Since I do not like to waste food I turned the dip into a filling for a Veggie Lasagna. One batch of the Spinach-Artichoke Dip made three different things. That makes me do a happy dance.

This dish is mostly assembly work because the filling is already made. One tool that would be tremendously helpful is a mandolin. I had bought one a few months back and this is the first time that I have got to use it. The mandolin is such a time saver when it comes to slicing the zucchini thin and evenly.

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  • Spinach-Artichoke Dip
  • GF No Cook Lasagna Noodles
  • Marinara Sauce (or you favorite Pasta Sauce)
  • 1 Zucchini, medium, thinly sliced
  • Nutritional Yeast Flakes ( I like Bob’s Red Mill)
  • Fresh Parsley, garnish

Preheat oven to 350 degrees.

Using a 8×8 baking dish begin layering ingredients. ( You could use a large baking dish if needed for more servings, just adjust quantity of ingredients.

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Repeat layers : Sauce, Lasagna Sheets, Spinach-Artichoke Dip, and Zucchini.

If you have more room add an additional layer. Then top zucchini with marinara sauce and Nutritional Yeast.DSC_0054

Bake in oven for 40-45 minutes. Let rest at least 15 minutes. The rest time is important to keep the lasagna together when you dish it out.

Sprinkle some chopped fresh parsley.

Note: You can bake this ahead of time. To serve: slice and plate and then warm it up in the microwave.

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Peanut Noodles with Vegetables

What is nice about this recipe is that you probably have all the ingredients in your refrigerator or pantry. This recipe is vegan, however you could add some chicken to it for your carnivores and it would be just as good.

I am actually eating this while I type this post, because it is that good and I could not wait. There are a few advantages to this dish. 1) I used the leftover vegetables that I had roasted for the Forbidden Rice and roasted Vegetables Bowl. 2) This dish only takes 20 minutes to make.  3) You can serve it hot or cold. Either way it is delicious.

  • 8 oz pasta of choice
  • 1 c pasta water, reserved before draining pasta
  • 2 tbsp fresh ginger, minced
  • 2 tbsp, garlic, minced
  • 1/4 c peanut butter
  • 2 tbsp pure maple syrup or Date Paste
  • 3 tbsp coconut aminos (low sodium soy sauce can be substituted)
  • 3-4 c chopped vegetables
  • Sprinkle of red pepper flakes
  • Cilantro, fresh, garnish

Pasta:

Cook the noodles according to the package instructions. Reserve 1c of pasta water, then drain well in a colander.

Sauce:

Combine Pasta water, ginger, garlic, peanut butter, maple syrup and coconut aminos in a medium size saucepan over medium-high heat.

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Stir sauce continuously until well combined.

Pulling it together:

Return pasta to pot that they were cooked in. Add vegetables and sauce.

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Stir. The sauce will thicken and stick to the pasta. Sprinkle red pepper flakes and cilantro. Stir.

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Serve. Eat. Enjoy.

Note: This recipe serves 4. However, you could double it and have leftovers for lunches the next day. Also, use whatever veggies you have on hand. I did and it turned out great.

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Gluten-Free Veggie & Herb Pasta

This is my first Meatless Monday Recipe, of hopefully many more to come. I enjoy coming up with all kinds of Clean Eating recipes: Vegan, Vegetarian, Gluten-Free and Paleo. This recipe I have made for a long time. Depending what I have in my refrigerator it may vary a little bit.

One of my favorite types of meatless dishes is pasta. I can’t help it. It is so good, and a perfect blank canvas. This particular recipe has garbanzo (chick peas) beans. They still have a bite to them and it gives you the chew factor that you are looking for. My favorite dried pasta is Andean Dream Quinoa Pasta. There are two ingredients: white rice flower and quinoa flour. It holds up well. I have found a lot of the gluten-free pastas break apart and the flavor is off-putting. You do not feel like you are eating gluten-free or flavor-free pasta.

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  • 1 tbsp avocado oil
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 8 oz. button mushrooms, sliced
  • all-purpose seasoning (see website)
  • 2 oz. baby kale, chopped
  • 10 oz. grape tomatoes, quartered
  • 15 oz. garbanzo beans, drained, rinsed
  • 1/2 lemon, juiced
  • Alouette Garlic & Herb Spreadable Cheese
  • 1 c pasta water
  • 8 oz. Andean Dream Quinoa Pasta
  • 1/4 c parsley, chopped, garnish
  • parmesan. garnish

Bring a large pot of water to a full boil. Meanwhile, in a large dutch oven over medium heat warm avocado oil. Add onion, garlic and mushrooms. Stirring occasionally, add all-purpose seasoning to your taste. Cook mushroom mixture until there is some color on the onions and mushrooms.

Add kale, tomatoes, garbanzo beans. Stir well. Deglaze pan with lemon juice. Stir well.

Add pasta to boiling water, stir occasionally and cook for 15 minutes.

Add cheese, stir until well combined. Add pasta water and stir occasionally. Reduce heat if necessary.

Drain pasta, do not rinse. Transfer to veggie sauce . Stir until well combined. Plate and garnish with parsley and parmesan. Serve. Eat. Enjoy.