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Posts Tagged ‘entree’

Spicy Roasted Cauliflower and Chickpeas with Pine Nuts

I know that I always carry on about my love of pasta on here, but you’d be surprised to know that for as much love as I have for those delicious carbs, I have an equal and unrelenting love for vegetables. I honestly cannot think of a vegetable that I don’t love. I love them raw, steamed, grilled, roasted, it doesn’t matter. After traveling and eating at restaurants, where many times the serving of vegetables on your plate, if they even give you one, is so tiny you can’t tell if it is an inedible garnish or a side dish, I come home with a craving for anything green, leafy or with a stem. One of my favorite things is to go to the farmers market and pick out new vegetables that I have never tried before and experiment with ways to cook them. This past Saturday we grabbed some of the usuals at the market, arugula, tomatoes, swiss chard, cauliflower plus this time I also bought a purple cauliflower, butter beets and a large bunch of perpetual spinach. The perpetual spinach and butter beets were both brought home for juicing and I haven’t yet decided what to do with the purple cauliflower, I will probably just make this dish again. After looking at all of those delicious veggies at the market, I wanted to come home and make a delicious vegetable feast for lunch, so I decided on this.

I love roasted cauliflower, even on its own with just olive oil, salt and pepper, it is so delicious. Add in one of my other favorites, chickpeas and you have a winner. Together with the spices, the high heat and a little olive oil, it gets beautifully browned, caramelized and it has a wonderful nutty and sweet flavor. This dish was inspired by all of the delicious spices I have been cooking with on this cleanse and I added in chickpeas for protein and fiber and the pine nuts for a nutty crunch, which I am a big fan of. We served this as a main dish, with nothing else so we ended up with 2 big servings, with a small amount leftover. This would be good just as side dish or for a real hearty meal, you could serve it over some brown rice, quinoa or even with some pasta.

 

Spicy Roasted Cauliflower and Chickpeas with Pine Nuts

 

Spicy Roasted Cauliflower and Chickpeas with Pine Nuts
Serves 2 to 4

1 medium head organic cauliflower (about 2 pounds), cut into large florets
1/4 cup pine nuts
2 cups cooked organic chickpeas, drained and rinsed if canned
2 tablespoons olive oil
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1 teaspoon finely minced, peeled fresh ginger
2 cloves garlic, finely minced
1/2 teaspoon sea salt
1-2 small red chiles, finely chopped, seeds removed for less heat (I used some dried korean heirloom red chiles from my garden)

Preheat the oven to 450º.

Place the cauliflower, chickpeas and pine nuts on a large rimmed baking sheet. Add the spices, fresh ginger and garlic, salt and red chiles. Drizzle olive oil evenly over everything and toss gently to combine. Bake for 20 to 25 minutes tossing occasionally to ensure even cooking, bake until edges are golden brown, and the cauliflower is slightly tender,

Serve on its own, as a side dish or over rice for an entrée.

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Red Quinoa with Spaghetti Squash, Spinach, Fresh Herbs and Toasted Pumpkin Seeds

Today is day 9 of my cleanse and I am feeling incredible. Besides feeling lighter, clearer and more awakened when cleansing, I really love the opportunity to play around with new dishes. I love the challenge of making fun cleanse-friendly, vegan meals that are loaded with whole, fresh ingredients and of course, flavor. I especially enjoy doing so this time of year, when there is so much exciting produce to play around with.

I am not going to sing the praises of quinoa once again, if you read my blog regularly you know what a nutritional powerhouse it is. I will tell you however, if you haven’t yet experimented with spaghetti squash, you must. It is such an amazing vegetable (well technically it’s a fruit, but whatever) and it is so versatile in vegan cooking. Many people like to eat spaghetti squash in replace of traditional pasta in recipes, I personally love pasta too much to do this on a regular basis, but I have before and it’s good. I had some for lunch today with a bit of the leftover vegan alfredo sauce that I made and it was delicious. Spaghetti squash is especially good simply tossed with butter or olive oil, garlic, fresh sage and some salt and pepper. Much like a pumpkin, you can also toast the seeds from a spaghetti squash, one of my favorite fall snacks. You could certainly use those on top of this recipe, just cut the squash in half before baking, scoop out the seeds and rinse them before toasting. I personally didn’t feel like hacking through the raw squash before baking, which is much harder than cutting into it when fully cooked, so I baked the squash whole. Plus I already had toasted pumpkin seeds from earlier in the day, on hand, ready to be used.

This meal is full of flavor and it quite hearty. Beyond the nutty crunch of the quinoa and the fall flavor from the squash, I love the taste and aroma from the fresh herbs, the slight crunch from the spinach, the subtle heat from the chile and the brightness of the lemon juice at the end. The crispy toasted pumpkin seeds on top were the perfect finish to the dish. For a dish that is incredibly healthy and light, this dish filled both Mark and I up perfectly. The leftovers are also just as delicious as a room temperature or cold salad.

Feel free to play around with whatever fresh herbs you happen to have on hand, sage would be nice here as well as rosemary, parsley, basil, oregano or whatever fresh herbs you can easily get your hands on. You could also use arugula instead of spinach which would bring a lovely peppery flavor to the dish.

Red Quinoa with Spaghetti Squash, Spinach, Fresh Herbs and Toasted Pumpkin Seeds

Red Quinoa with Spaghetti Squash, Spinach, Fresh Herbs and Toasted Pumpkin Seeds
serves 4-6

1 cup red quinoa (you could also use regular quinoa here)
1 1/2 cups water
1 large peeled whole garlic clove
1 spaghetti squash
1/4 cup fresh herbs, I used chives and mint
1 spicy hot chile pepper, finely chopped, seeds removed for less heat (I used an heirloom lemon drop pepper, you could also use a jalapeno or dried red pepper flakes)
2 cloves garlic, finely minced
2 cups organic baby spinach, roughly chopped
1/2 lemon
salt and pepper to taste

Preheat oven to 375º.
Place the whole spaghetti squash in a shallow baking pan, pierce with a knife or skewer and place in the center of the oven (this is a must so it doesn’t explode). Baked for 45 minutes to an hour, until you can easily pierce it with a paring knife.

While the squash is cooking, rinse quinoa well and place in a medium saucepan with 1 1/2 cups of water and garlic clove. Bring to a boil, then reduce the heat and simmer for 20 minutes, until all the water is absorbed and it’s fully cooked. Fluff with a fork and place the cover on the pan until the squash is finished baking.

Meanwhile, cut up your fresh herbs, mince the garlic and pepper and add all to a large serving dish.

Once the squash is cooked remove it from the oven and allow to cool slightly, enough so that you can handle it. At this point, if your pumpkin seeds are raw you can increase the oven temperature to 400º and put them in to be toasted.

When cool enough to handle, cut the spaghetti squash in half lengthwise with a serrated knife. Scoop out the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. Add the spaghetti squash to the serving bowl. Remove the whole garlic clove from the cooked quinoa and add the quinoa to the serving dish. Add in the fresh spinach and toss everything together to combine. Your spinach will wilt a bit from the heat of the quinoa and squash. If you want the spinach fully cooked, you can quickly saute it in the pan you cooked your quinoa in. I personally like the crunch from the fresh spinach. Squeeze the juice from half a lemon over the dish. Salt and pepper to taste and serve immediately topped with fresh herbs and a small handful of toasted pumpkin seeds.

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Vegan, Gluten-free Fettucini Alfredo

I have fully admitted to my love-affair with pasta on this blog, many times. It is something I cannot live without and is almost always included in my weekly menu planning. Not only are pasta dishes simple and fun to create but they can easily be made with ingredients you have in the pantry and your refrigerator and many times can easily be made healthy. Even with the healthiest of pasta recipes, to me it is a major comfort food, it always will be. Probably the number 1 comfort food on my list.

Although I am on a cleanse, I wanted to make sure to experiment with at least one cleanse-friendly pasta dish. Of course, as I mentioned in my post about my cleanse, there are many different types of cleanses out there and many different items you can remove from your diet when cleansing. Obviously this recipe may not work on every cleanse. For me already being on a totally gluten-free diet, removing gluten when cleansing is never a major hassle or issue, but it is very important to a cleanse and to detoxify your body. For me one of the biggest things I like to remove from my diet while cleansing is dairy. I am not a milk drinker and I rarely cook with it, but cheese is what gets me. I love cheese. So with that in mind, I wanted to come up with a cleanse-friendly pasta dish that would bring the comfort of any other gluten-free pasta dish I would make, but with cleanse friendly ingredients.

I love gluten-free pastas and find them to be much lighter compared to traditional wheat-based pastas. I personally prefer brown rice pastas and I love Tinkyada brand organic pastas. They have three or less ingredients, organic brown rice, rice bran and water. That’s it. When I cleanse the majority of what I eat is fresh vegetables, legumes and whole grains – I certainly cannot go without pasta. Brown rice pasta falls within the constraints of my cleanse and though I don’t eat a ton of it, a dish like this is a perfect way to forget you are even cleansing at all. If you don’t care much for brown rice pasta, there are also corn and quinoa based gluten-free pastas that are also quite delicious, as well.

I decided when making this alfredo sauce rather than trying to experiment with different nut milks, which I knew wouldn’t give me the thick and creamy affect of an alfredo sauce, I would go the route of a raw nut based sauce. Cashews tend to be great for this. Even without excessive soaking, you can just add boiling hot water to cashews just before pureeing and get a delicious creamy sauce. I took the above photo the next day with the leftovers, since it was too dark to take photos the night we ate it. I honestly don’t think the image fully captures just how creamy the sauce really is, it is incredible. There isn’t an overwhelming nutty flavor to the sauce and by adding garlic, basil and some nutritional yeast, it’s very hard to tell that it is even dairy free. Beyond nutritional yeast’s nutty and cheesy flavor, is a great source of protein and fiber, it is rich in B-complex vitamins including B12 and it contains the glucose tolerance factor that helps in the regulation of blood sugar. If you are a vegetarian or vegan, it is definitely worth exploring adding it into your diet.

The beauty of this sauce is that it doesn’t actually need to be heated up, so if you like to eat raw, you could skip heating it up, use your favorite alternative raw noodle, like thinly sliced raw zucchini (or other raw vegetables), kelp noodles, etc and just pour the raw cashew cream sauce right over for a delicious and healthy raw meal.

I had some beautiful zucchini and yellow squash that we picked up at a farmers stand on our drive home from NYC so I added that and a carrot to the dish for some additional health-benefits as well as the very lovely colors. You could play around with many different vegetables here including fresh spinach, peas, etc.

I had a small amount of sauce leftover that I put in the fridge, I figured it would be delicious on some steamed broccoli or over a baked potato, etc. I have a feeling you will fall in love with this healthy alfredo sauce.

Soaking raw cashews for Vegan, Gluten-free Fettucini Alfredo

Veggies for Vegan, Gluten-free Fettucini Alfredo

Vegan, Gluten-Free Fettucine Alfredo
serves 6

1 1/2 cups raw, unsalted organic cashews
3 cloves garlic
1 cup warm water (you may need more)
3 teaspoons nutritional yeast
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
14 ounces of your favorite gluten-free fettucine or linguini, I use Tinkyada’s organic brown rice pasta
handful of fresh basil, roughly chopped
1 tablespoon olive oil
1 zucchini, julienned
1 yellow squash, julienned
1 carrot, peeled, julienned (or you can wash and peel the outside, then peel the entire carrot instead of julienning it, which is what I did)
kosher salt and freshly ground black pepper to taste

Place the raw cashews in a glass bowl, cover in water. Let soak as little as a few hours or overnight.

In a large saucepan bring your water to a boil and cook your pasta according to package directions.

Drain the soaked cashews and rinse well, place into your food processor with garlic, salt, pepper and 1 cup of water. You may find you need to add more water if the sauce is too thick, but you can always add more. Process until smooth and creamy. Once it is at your desired consistency, add in the nutritional yeast, pulse a few times to combine. Set aside until you are ready to heat it up.

While your pasta is cooking, heat olive oil in a skillet over a medium-high heat, add your julienned vegetables and sauté a few minutes until tender. Remove from heat.

Once the pasta is cooked, reserve 1/2 cup of your cooking liquid, drain and place in a large serving dish. Pour the alfredo sauce into the saucepan you used to cook your pasta and heat over a medium heat, stirring often to keep from sticking. Once warm, pour over the pasta.

Add the vegetables and fresh basil to the pasta and sauce. Toss to combine, adding some of the pasta cooking liquid if the sauce is too thick. Salt and pepper to taste. Serve immediately, topped with freshly chopped basil and a sprinkle of nutritional yeast, if you wish.

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