Pasta with Ricotta and Brussels Sprouts
Vegan; 30 minutes
Bruce loved the balance between the earthy taste of the Brussels sprouts and the pasta. I loved the way this dish came together, putting leftovers and ingredients that needed to be used, while not tasting like that. The boys liked the pasta, but weren't fans of the Brussels sprouts.
1 pound pasta of your choice
1 tablespoon olive oil
1 large clove garlic, minced
1 1/2 pounds Brussels sprouts, halved
1/2 cup vegan parmesan
1/2 cup pine nuts
1/4 cup mix of rosemary, basil, and oregano
1 cup macadamia ricotta (recipe to follow)
3 tablespoons balsamic vinegar
Freshly ground salt and pepper
1/2 cup of hemp milk
1. Marinade the Brussels Sprouts with garlic, salt and black pepper for 10 minutes.
2. Cook the pasta in a large pot of rapidly boiling salted water until al dente. Reserve ½ cup pasta water, drain and set aside. Meanwhile, heat olive oil in a large sauté pan. Add the Brussels sprouts and cook over high heat until lightly browned, about 8 minutes and add the pine nuts until toasted.
3. Over medium heat, add the vegan parmesan, macadamia ricotta and rosemary mix. Toss to thoroughly combine, adding hemp milk. Season with crushed red pepper, and serve with additional parmesan.
RecipesUS
Showing posts with label Pine Nuts. Show all posts
Showing posts with label Pine Nuts. Show all posts
Wednesday, February 27, 2013
Monday, December 3, 2012
Ravioli Fillings~ Just To Name A Few
Ravioli Fillings~ Just To Name A Few
The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....
Triple Nut Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste
For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....
"Ricotta" and Spinach:
1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted
1. Mash the tofu with a fork and add the garlic. Set aside.
2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.
Wild for Mushrooms:
1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)
1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.
The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....
Triple Nut Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste
For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....
"Ricotta" and Spinach:
1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted
1. Mash the tofu with a fork and add the garlic. Set aside.
2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.
Wild for Mushrooms:
1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)
1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.
Monday, September 24, 2012
A Nutty Kind of Pesto
A Nutty Kind of Pesto
Vegan
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!
Vegan
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!
Tuesday, July 31, 2012
Spinach Phyllo Spanakopita
Spinach Phyllo Spanakopita
Vegan; Serves 4
With all of the steps I took to make this, it truly is a labor of love. The tofu feta recipe and the cashew cream was used with this. Bruce loved it and the boys really liked it. So, the next time I make this; I will have to triple the recipe. I adapted this recipe from Martha Stewart's Spinach Phyllo Pie....
Ingredients
2 tablespoons olive oil, plus more for brushing
1/4 medium onion, finely chopped
1 large garlic cloves, minced
1 pound baby spinach, sliced in 1 inch slices
1 cup crumbled vegan tofu feta (4 ounces)
1/4 cup pine nuts
2 teaspoons roasted garlic and bell pepper seasoning
Coarse salt and ground pepper
10 sheets frozen phyllo dough, thawed
1. Preheat oven to 350 degrees.
2. In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Cook spinach, adding 1-2 Tablespoons of water, tossing, until wilted. Stir in pine nuts and add roasted garlic and bell pepper seasoning. (To store, refrigerate, up to 2 days.)
3. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread spinach mixture and tofu feta lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top.
Serve with Cashew Cream
Wednesday, July 18, 2012
Italian Stuffed Mushrooms
Italian Stuffed Mushrooms
Vegan; Serves 2; 45 minutes
So, I made these 2 nights ago, and they came out fabulous. However, the one complaint from Bruce is "You don't make enough food!" I only had 8 mushrooms, so a girl works with what shes got.... To turn this into a main dish, use more little mushrooms or the large portabella mushroom caps.
8 open-cap mushrooms (I used button)
4 Tablespoons olive oil, divided
1/3 cup dry white wine, divided
1/3 cup onion, diced
1 large clove of garlic, minced-divided (or 2 small cloves)
1 zucchini, chopped (I used 1/2 a yellow and 1/2 a green)
1/2 cup Italian bread crumbs
1 Tablespoon tomato paste
2 Tablespoons chopped fresh basil
2 Tablespoons pine nuts
1/4 cup Daiya Mozzarella cheese
parsley and crushed red pepper to taste
black pepper to taste
1. Preheat oven to 425 degrees. Remove the stalks from the mushrooms and chop finely. Reserve the caps.
2. Heat 1 Tablespoon oil and 1/2 white wine in a cast iron skillet. Add the onion and half the garlic and onion, sauté till the onion becomes translucent (about 2-3 minutes). Add mushroom stalks and zucchini, cook for about 3-4 minutes stirring occasionally.
3. Stir in bread crumbs, basil, tomato paste, and pine nuts. Spoon mixture into mushroom caps. Sprinkle parsley, crushed red pepper, black pepper and cheese.
4. Place mushrooms in oven-proof dish and pour the rest of the oil and wine around them. Bake for about 20 minutes, or until stuffing is cooked trough and cheese is melted (if you have extra stuffing, sprinkle around the mushrooms in the baking dish). **NOTE: IF the mushrooms are drying out drizzle some olive oil half way through the baking time.**
Saturday, June 30, 2012
Broccoli and Lavender Pasta
Broccoli and Lavender Pasta
Vegan, Serves 8
This is a great sauce for lavender pasta. I made this for my mom on mother's day a few years ago, and she ended up loving it! I was talking to a local vendor out at the farmers market today, and they have lavender pasta.... So, for those in SA, Shayne Sauce sells it and for those in COS Pappardelle's sells it...
1 lb. dry lavender pasta
2 cups broccoli florets
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
Juice and zest of 1 lemon
2 tsp. salt
1 tsp. pepper
1/4 cup toasted pine nuts
1. Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.
2. In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.
3. Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.
4. In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.
Vegan, Serves 8
This is a great sauce for lavender pasta. I made this for my mom on mother's day a few years ago, and she ended up loving it! I was talking to a local vendor out at the farmers market today, and they have lavender pasta.... So, for those in SA, Shayne Sauce sells it and for those in COS Pappardelle's sells it...
1 lb. dry lavender pasta
2 cups broccoli florets
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
Juice and zest of 1 lemon
2 tsp. salt
1 tsp. pepper
1/4 cup toasted pine nuts
1. Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.
2. In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.
3. Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.
4. In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.
Wednesday, May 23, 2012
Macaroni with Broccoli and Cauliflower
Macaroni with Broccoli and Cauliflower
Serves four; 30 minutes prep time
6 oz cauliflower florets, cut into small sprigs
6 oz broccoli florets, cut into small sprigs
3 cups short-cut macaroni
4 tsp extra virgin olive oil
1 onion, finely chopped
3 Tbsp pine nuts
1 sachet of saffron powder, or a good pinch of saffron threads dissolved in 1 Tbsp water (I think this is more for the color. Whole Foods actual has saffron for a good price.)
2 Tbsp raisins (optional)
2 Tbsp sun-dried tomato paste (I used regular)
Salt and pepper to taste
1. Cook the cauliflower sprigs in a large pan of salted boiling water for 3 minutes. Add the broccoli and boil for a further 2 minutes. Remove the vegetables from the pan using a large slotted spoon and set aside.
2. Add the pasta to the vegetable cooking water and bring the water back to a boil. Cook the pasta according to the instructions on the packet until it is al dente.
3. Meanwhile, heat the olive oil in a large non-skillet or pan, add the onion and cook over a low to medium heat for 2-3 minutes or golden, stirring frequently. Add the pine nuts, the cooked broccoli and cauliflower, and the saffron water. Add the raisins, sun-dried tomato paste and a couple of ladlefuls of the pasta cooking water until the vegetable mixture has the consistency of a sauce. Finally, add plenty of black pepper.
4. Stir well then cook for a further 1-2 minutes. Drain the pasta and transfer it to the vegetable mixture. Toss to mix well, then taste for seasoning and add salt, if necessary. Serve the pasta immediately in four warmed bowls, sprinkled with grated Pecorino cheese.
Variation: Use any kind of pasta shapes such as penne, conchiglie or fusilli in place of macaroni.
Found in Fat-Free Vegetarian by Anne Sheasby
Serves four; 30 minutes prep time
6 oz cauliflower florets, cut into small sprigs
6 oz broccoli florets, cut into small sprigs
3 cups short-cut macaroni
4 tsp extra virgin olive oil
1 onion, finely chopped
3 Tbsp pine nuts
1 sachet of saffron powder, or a good pinch of saffron threads dissolved in 1 Tbsp water (I think this is more for the color. Whole Foods actual has saffron for a good price.)
2 Tbsp raisins (optional)
2 Tbsp sun-dried tomato paste (I used regular)
Salt and pepper to taste
1. Cook the cauliflower sprigs in a large pan of salted boiling water for 3 minutes. Add the broccoli and boil for a further 2 minutes. Remove the vegetables from the pan using a large slotted spoon and set aside.
2. Add the pasta to the vegetable cooking water and bring the water back to a boil. Cook the pasta according to the instructions on the packet until it is al dente.
3. Meanwhile, heat the olive oil in a large non-skillet or pan, add the onion and cook over a low to medium heat for 2-3 minutes or golden, stirring frequently. Add the pine nuts, the cooked broccoli and cauliflower, and the saffron water. Add the raisins, sun-dried tomato paste and a couple of ladlefuls of the pasta cooking water until the vegetable mixture has the consistency of a sauce. Finally, add plenty of black pepper.
4. Stir well then cook for a further 1-2 minutes. Drain the pasta and transfer it to the vegetable mixture. Toss to mix well, then taste for seasoning and add salt, if necessary. Serve the pasta immediately in four warmed bowls, sprinkled with grated Pecorino cheese.
Variation: Use any kind of pasta shapes such as penne, conchiglie or fusilli in place of macaroni.
Found in Fat-Free Vegetarian by Anne Sheasby
Tuesday, May 22, 2012
Quick Pesto with Broiled Tomatoes
Quick Pesto with Broiled Tomatoes
Serves 8; Vegan; 30 minutes or fewer
So, I did this recipe and it was SUPER easy and VERY yummy, however, I had a problem with my broiler burning the bread crumbs (even at 3 minutes). I set my oven to 325 degrees and "baked" them for a little longer. Since I'm seeing tomatoes everywhere, I figured this was the best post. If you serve with some garlic bread it turns into a light meal-perfect for summer!
Quick Pesto
3 cups basil leaves
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste (I had to use both)
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
To make pesto: Place basil and garlic in food processor , and process until finely chopped. Add pine nuts and nutritional yeast, and process for 1 minute, or until pine nuts are finely chopped and mixture is paste-like. (I put all of above into the food processor at one time, and added the oil as directed.) With motor running, add olive oil in a steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
To make tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Per Serving (1/2 tomato with topping): 84 cal.; 2 g. prot.; 6 g. total fat (<1 g. sat. fat); 6 g. carb.; 0 mg. chol.; 12 mg. sod.; 1 g. fiber; 2 g. sugars
Serves 8; Vegan; 30 minutes or fewer
So, I did this recipe and it was SUPER easy and VERY yummy, however, I had a problem with my broiler burning the bread crumbs (even at 3 minutes). I set my oven to 325 degrees and "baked" them for a little longer. Since I'm seeing tomatoes everywhere, I figured this was the best post. If you serve with some garlic bread it turns into a light meal-perfect for summer!
Quick Pesto
3 cups basil leaves
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste (I had to use both)
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
To make pesto: Place basil and garlic in food processor , and process until finely chopped. Add pine nuts and nutritional yeast, and process for 1 minute, or until pine nuts are finely chopped and mixture is paste-like. (I put all of above into the food processor at one time, and added the oil as directed.) With motor running, add olive oil in a steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
To make tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Per Serving (1/2 tomato with topping): 84 cal.; 2 g. prot.; 6 g. total fat (<1 g. sat. fat); 6 g. carb.; 0 mg. chol.; 12 mg. sod.; 1 g. fiber; 2 g. sugars
Friday, May 18, 2012
Spinach & Pine Nut Pasta
Spinach & Pine Nut Pasta
Serves 4; Prep time: 20 min.; Cook time: 20 min.
Use fresh spinach for best results. Sprinkle with nutmeg for extra flavor.
8 oz. pasta shapes or spaghetti
1/2 cup olive oil
2 garlic cloves, crushed
1 onion, quartered and sliced
3 large flat mushrooms, sliced
8 oz. spinach
2 tablespoons pine nuts
6 tablespoons dry white wine
salt & pepper
Parmesan shavings, to garnish (optional)
1.) Cook the pasta in a saucepan of boiling water for 8-10 minutes, or until "al détente". Drain well.
2.) Meanwhile, heat the olive oil in a large saucepan and sauté the garlic and onion for 1 min.
3.) Add the sliced mushrooms and cook for 2 minutes, stirring occasionally.
4.) Add the spinach and cook for 4-5 minutes, or until the spinach is wilted.
5.) Stir in the pine nuts and wine, season well with salt and pepper, and cook for 1 minute.
6.) Transfer the pasta to a warm serving bowl and toss the sauce into it, mixing well. Garnish with shavings of Parmesan cheese and serve at once.
Found in: What's Cooking Vegetarian by: Jenny Stacey
Serves 4; Prep time: 20 min.; Cook time: 20 min.
Use fresh spinach for best results. Sprinkle with nutmeg for extra flavor.
8 oz. pasta shapes or spaghetti
1/2 cup olive oil
2 garlic cloves, crushed
1 onion, quartered and sliced
3 large flat mushrooms, sliced
8 oz. spinach
2 tablespoons pine nuts
6 tablespoons dry white wine
salt & pepper
Parmesan shavings, to garnish (optional)
1.) Cook the pasta in a saucepan of boiling water for 8-10 minutes, or until "al détente". Drain well.
2.) Meanwhile, heat the olive oil in a large saucepan and sauté the garlic and onion for 1 min.
3.) Add the sliced mushrooms and cook for 2 minutes, stirring occasionally.
4.) Add the spinach and cook for 4-5 minutes, or until the spinach is wilted.
5.) Stir in the pine nuts and wine, season well with salt and pepper, and cook for 1 minute.
6.) Transfer the pasta to a warm serving bowl and toss the sauce into it, mixing well. Garnish with shavings of Parmesan cheese and serve at once.
Found in: What's Cooking Vegetarian by: Jenny Stacey
Thursday, May 17, 2012
Spinach-Artichoke Pesto
Spinach-Artichoke Pesto
Vegan
So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....
1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)
1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.
2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.
Vegan
So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....
1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)
1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.
2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.
Dairy-free Pesto with Spirali
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Vegan; 30-45 minutes; Serves 4
11 oz new potatoes, cubed
5 oz/1 cup fine green beans, cut into thirds
8oz broccoli florets
13 oz/3 cups dried spirali pasta
2 tomatoes, seeded and diced
1 oz/ 1/4 cup pine nuts, toasted
salt and freshly ground pepper
For the pesto
(This is my go to recipe when I need a great lighter version of a pesto recipe!)
1 oz/ 1/4 cup fresh basil leaves, torn
1/4 oz fresh mint leaves, torn
2 large garlic cloves, crushed
1 Tbsp Dijon mustard
1/4 cup pine nuts
4 Tbsp extra virgin olive oil
juice of 1/2 a lemon
1.) To make the pesto, puree the basil and mint, garlic mustard, pine nuts, oil and lemon juice in a food processor or blender. Season and set aside.
2.) Cook the new potatoes in a large pan of salted boiling water for 5-7 minutes, until tender. Steam the green beans and broccoli for 3 minutes until they are tender.
3.) Cook the spirali in a large pan of salted boiling water for 10-12 minutes until al dente. Drain, reserving 2/3 cup of the cooking water. Return the pasta and reserved water to the pan. Add the precooked potatoes, beans, broccoli, pesto and seasoning, then stir until combined. Heat over a gentle heat for 1-2 minutes, then stir in the tomatoes and toasted pine nuts.
Per Serving: prot. 18.5 grams; fat 22.7 grams; sat. fat 2.78 grams; carb. 88.4 grams; fiber 6.7 grams; iron 4.8 mg; calcium 101 mg.
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