Simple Mushroom Pasta + Nut-Free Pesto (GF)

 

Simple Mushroom Penne

SIMPLE MUSHROOM PASTA + NUT-FREE PESTO (GF)

Ingredients

  • 8 oz gluten-free pasta
  • 4 tbsp butter or coconut oil
  • 16 oz mushrooms, sliced
  • 1/4 cup parmesan cheese, grated or shaved
  • 1 1/2 cups basil
  • 1/2 to 3/4 cup shredded parmesan
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 lemon, juiced and zested
  • salt & pepper to taste

Cooking Directions

  1. Cook the gluten-free pasta according to package directions. Drain and set aside.
  2. Meanwhile, combine all the nut-free pesto ingredients (ingredients 5-10) in a food processor and pulse until smooth.
  3. Heat the butter/coconut oil over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the gluten-free pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh thyme or other herbs to taste.
  4. Pour gluten-free pasta into bowls and top with a generous spoonful of the nut-free pesto OR stir the pesto directly into the pasta.
  5. Enjoy with a smile!

Warm Green Goddess Rice Bowl (GF)

warm green goddess bowl

Warm Green Goddess Rice Bowl (GF)
serving size: 1 bowl
1/2 cup cooked brown rice
1 tablespoon coconut oil
1 clove garlic, minced
1 shallot, minced
1 handful kale, stalk removed and leaves chopped
1 small handful baby spinach
3 slices of halloumi, sliced
1 Egg
1/3 lemon
1/2 ripe Avocado

the method:

  1. Cook the rice according to its package. I like to use the microwaveable pouches available at Trader Joe’s to save time. Plus, it yields PERFECTLY cooked rice in 3 minutes.
  2. You will need two frying pans on the go at once. Place some coconut oil in both pans.
  3. In one frying pan, add the garlic, and cook until fragrant. Place the kale and spinach in and saute in the pan till just soft. You want it to just start to pop in green color.  Remove the pan from the heat and arrange on your plate/bowl.
  4. In your other pan, place your halloumi in and turn once it become golden and soft. Keep the halloumi off to one side on the pan, and use the other side to fry your egg.
  5. Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side.

Meatless Monday: Zucchini Pasta

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! 🙂

Meatless Monday: Kitchen Sink Scramble (GF)

scrambleKitchen Sink Scramble (GF)
the ingredients:

  • 4 organic eggs, lightly beaten
  • ½ cup orange bell pepper, chopped
  • ½ cup zucchini, chopped
  • ¼ cup green onions, chooped
  • ¼ cup water (or milk)
  • ½ teaspoon smoked salt
  • ½ teaspoon black pepper
  • 1 small tomato, chopped
  • 2 tablespoon coconut oil

the method:

  1. In a small bowl, combine the eggs, bell pepper, water, onions, zucchini, salt and pepper.
  2. Pour into a skillet lightly greased with coconut oil. Cook and stir over medium heat until eggs are nearly set.
  3. Add the tomato; cook and stir until eggs are completely set.

Meatless Monday: Apple-Dijon-Lentil Burger (GF)

apledijonApple-Dijon-Lentil Burgers (GF)

the ingredients:

  • 1/2 cup uncooked green lentils
  • 2 teaspoons coconut oil
  • 2 heaping cups finely chopped cremini mushrooms
  • 3 large garlic cloves, minced
  • 1 cup finely chopped spinach leaves
  • 1/3 cup green apple, finely chopped
  • 1/3 cup red onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 2 tablespoon dijon mustard
  • 2 tablespoons ground flax + 3 tablespoons water
  • 1/2 cup flaxseed meal
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • Freshly ground black pepper, to taste
  • Fried eggs, grilled onions, lettuce and sliced onion to garnish

 

the method:

  1. Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
  2. In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the spinach, onion, oregano.. Stir until combined and continue cooking for another few minutes until the spinach is wilted. Remove from heat and stir in the mashed lentils when ready.
  3. In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup flax meal. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
  4. Heat some more oil in the same skillet over medium heat. Meanwhile, form mixture into hamburger patties.
  5. Fry each patty for 5-6 minutes on each side. Serve with a fried egg, lettuce, grilled onions and sliced tomatoes.

Sweet Potato Fries (GF)(V)

the ingredients:

  • 3 sweet potatoes, cut in half and then lengthwise to make sticks
  • 2 tablespoons coconut oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon black pepper
  • 1 heaping teaspoon of sea salt
  • 1 teaspoon dried thyme

the method:

  1. Preheat oven to 425F.
  2. Combine sweet potatoes, spices, herbs and olive oil in a bowl. Place on rimmed baking sheet – do not overlap fries, use two sheets if necessary.
  3. Cook in heated oven for about 25-30 minutes – carefully flipping each fry halfway through cooking time.
  4. Once out of the oven, season with salt and a sprinkle of herbs – if you used them.

Meatless Monday: Simple Tempeh Tacos (V)(GF)

tempeh-tacosWho doesn’t LOVE 15-minute meals on a Monday?? You’re welcome in advance.

Tempeh Tacos (V)(GF)
2 tbsp avocado oil (or any high-temp cooking oil)
1 onion, diced
1 package tempeh, sliced into 1/2 inch cubes
1 tbsp tamari
1 tsp cumin
1/4 cup fresh chopped cilantro
other taco fillings such as lettuce, tomatoes, lime juice
corn tortillas or taco shells
lime wedges for serving

The method:

  1. Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
  2. Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
  3. Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.

Meatless Monday: Grilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)

grilled vegGrilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)

The ingredients

2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper

the method:

  1. In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
  2. Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
  3. Use extra sauce for dipping. 🙂

Meatless Monday: Farmer’s Market Fried Rice (GF)

farmerFarmer’s Market Fried Rice (GF)

ingredients:

  • 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
  • 2 large eggs, beaten
  • 2 tablespoons minced garlic
  • 1/2 cup thinly sliced shallots
  • 1 cup 1/4-inch diced, peeled and cored parsnips
  • 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
  • 4 cups cold cooked brown rice
  • 12 cherry tomatoes, halved or quartered
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper

 the method:

  1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  2. Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add parsnips and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.

Meatless Monday: Black Bean Tostadas

beanBlack Bean Tostadas (GF)

the ingredients:

  • Corn tortillas
  • 1 can refried black beans (I make my own, but if you buy canned make sure they are vegetarian)
  • 3/4 tsp. cumin
  • Shredded cheese or vegan cheese
  • Tomatoes, diced
  • Red onion, diced
  • Romaine lettuce, chopped
  • Additional toppings of your choice (I like to put a lot of hot sauce on mine)

 

the method:

  1. Preheat oven to 400. Lightly spray tortillas on both sides and place on baking sheet. Bake for 10 minutes.
  2. Meanwhile, heat refried beans and cumin in a pan over low to med-low heat, stirring occasionally.
  3. Layer tortillas with beans, cheese, and onion.
  4. Return layered tortillas to the oven for a few minutes to melt the cheese.
  5. Add the rest of your desired toppings and serve.

Broccoli Au Gratin (GF)

broccoliBroccoli Au Gratin (GF)

the ingredients

1 pound broccoli
1 small white onion, diced
1 tbsp extra virgin olive oil
2 tbsp Earth Balance butter
2 tbsp gluten-free all-purpose flour
1 cup unsweetened soy milk (unsweetened almond or regular cow’s milk works too!)
⅛ tsp salt and pepper, each
Grating of fresh nutmeg
Pinch of rubbed sage
¾ cup grated combination of sharp Cheddar, Parmesan – divided

the method

  1. Preheat oven to 425 F.
  2. Rinse the broccoli and cut into florets, approximately 1″ cubes. Peel the stalks and cut them into pieces as well. Put broccoli and chopped onion in a casserole dish, toss with olive oil and some salt and pepper. Roast broccoli for 20 minutes.
  3. Meanwhile, melt the butter in a sauce pan and add the flour. Stir and cook 45 seconds until smooth and beginning to smell toasty.
  4. Add half the milk and stir briskly to combine. Add the rest of the milk and seasonings.
  5. Add ½ cup of the cheese and stir to melt.
  6. Remove broccoli form over after cooked, and pour your cheesy sauce over the broccoli. Toss to coat.
  7. Sprinkle some remaining cheese on top and return casserole dish to the oven for another 15-20 minutes.

Enjoy!