Tag Archives: savory

Veggie pasta with a crazy good green sauce

You have been served!

You have been served!

We had such a great dinner last night, I couldn’t wait publish this post to tell you all about it!

I found this recipe online a couple of days ago.  A versatile, raw, dairy free, gluten free sauce–using just a few ingredients–the star of the sauce being raw cashews.  Cashews are sweet, tender, and one of my very favorite nuts, EVER.  I knew I had to make this one ASAP…and I did!  The next day (yesterday), I got busy and whipped it together.  It was so easy, I had it ready in no time.

We haven’t had pasta in quite a while, so I went with gluten free noodles, like we always do, to debut this sauce.

Initially, I was going to make a simple sauteed mushroom topper for the pasta and sauce, but after sampling the sauce, I noticed that it tasted a lot like a creamy, super rich pesto sauce. I decided I better go with sauteed veggies instead–heavy on sweet corn.  That was a great decision.  Check out the picture to see how beautiful this pasta was with all of the brightly colored veggies and the cool green sauce.  Isn’t that fun?!

This should engage your senses!

This should engage your senses!

I hope this picture also makes you yearn for the smell and flavor of this dish.  Both are HUGE in this lively pasta!  You can adjust the seasoning for the veggies to suit your taste, I am sure just about anything would work here!

I don’t usually indulge in second helpings when it comes to pasta, but last night was an exception.  I filled her up twice and had to contain myself from licking the bowl clean!  I am not kidding!

Cashew, garlic, and kale make up this creamy and delicious sauce.

Cashew, garlic, and kale make up this creamy and delicious sauce.

 

I think this sauce would work great as a replacement for just about any cream or cheese sauce.  I might try it on a veggie lasagna next.  Doesn’t that sound good?

Until next time.  Remember, you are what you eat, so make it GOOD!

XO

 

 

 Cashew, garlic, and kale sauce

  • 2 c sprouted cashews (2 c raw cashews soaked in about 2 cups water for about 2 hours, then drain)
  • 4 + cloves garlic
  • 2 c organic baby kale mix (baby kale, spinach, beet greens, carrots)
  • 1 t chipotle pepper flakes or more, to taste
  • dash of freshly ground salt and pepper, to taste
  • splash of lemon juice (optional)
  • 1-2 c water, depending upon the consistency you need.  Check out the picture.  I used about 1 c of water.

Throw this all in a good blender or food processor and spin it until smooth.  Adjust the seasonings as needed.  Eat and enjoy or stick it in the fridge until you need it.  It should last 5-7 days easily in the fridge.

Sauteed Veg Mix

  • 1-2 T EVOO 
  • 1 t chipotle pepper flakes
  • 2 red bell peppers, seeded and chopped
  • 1 small bag of organic, non-gmo frozen corn
  • 4 cloves garlic, crushed
  • 6 oz portobello mushrooms, sliced
  • 1/4 c sun-dried tomatoes, diced

In a small sauteed pan, add the EVOO and chipotle pepper flakes and warm over a med-low flame.  Add the bell peppers and corn and cook until they start to soften–1-2 minutes.  Add the corn and crushed garlic and cook for another 2-3 minutes.  Add the mushrooms and cook for 2-3 minutes.   Mix in the sun-dried tomatoes and cook for another couple of minutes.  

Gluten Free Veggie Pasta with cashew sauce

  • 1 package of gluten free brown rice noodles, cooked according to package directions (al dente)

Mix about 1-1 1/2 c of the sauce with the drained noodles.  Add the veggies and combine carefully so you do not tear up the noodles.  Serve and enjoy!! XO

 

 

Sweet potato souffle

Sweet potato souffle--just out of the oven!  YUM!  I wish you could smell it right now!

Sweet potato souffle–just out of the oven! YUM! I wish you could smell it right now!

I planted a LOT of sweet potatoes in the garden this year and am hoping for a big harvest very soon!

In preparation for the digging, I decided I better find/create a few good recipes to help us use up all of those beautiful orange tubers (notice how optimistic I am this morning!).  This one is a Yoga Belly original, vegetarian, very filling, great for breakfast, lunch or dinner, and is super simple to make.  I have made this dish many times and each time it seems to get better!

I am going to start by talking about the crust. There is a very short ingredient list on this one, but the flavor is HUGE!  Plus, the gluten-free crust adds a nice bit of protein, monounsaturated fat, iron, calcium, magnesium, and fiber to your diet.  This crust is so good, it can and SHOULD be used with all of your favorite savory pies and quiches.

A few of my favorite oils!

A few of my favorite oils!

Now let me tell you about the filling.  Eggs and sweet potatoes are the main two ingredients, so that should give you a pretty good idea for how soft the mouth feel is on this souffle.  A high quality oil adds a LOT to the dish, so make sure you use a good, super flavorful oil.  If you know me at all, you won’t be a bit surprised by this comment, but I source most of these oils from TJMAXX or Marshalls, so I can have a nice variety here without breaking the bank.

Helpful hint–store your opened oil in the fridge to keep it from going rancid!

I LOVE truffle oil (not pictured) with just about anything, and it works beautifully here.  I have also used toasted walnut oil and loved every bite!  The rosemary, however, is the star of the dish–so be sure to use fresh, and lots of it.

Take some time to do something special like this for your family–if not this weekend, then very soon!  I promise, you will be so very happy that you did!

Served with heirloom tomatoes fresh from the garden!

Served with heirloom tomatoes fresh from the garden!

Sweet potato souffle

Servings ~6

Crust

  • 1 1/2 c almond flour or meal
  • 1/4 c EVOO
  • 1 T water
  • 1/2 t salt
  • 1/2 t baking soda
  • very light dusting of stevia (optional)

Filling

  • 4-5 smaller sweet potatoes, peeled and cut into 1/4″ pieces
  • kosher salt
  • a couple of long springs of fresh rosemary — 1/4 cup?
  • 1/2 c good quality Parmesan cheese or nutritional yeast
  • 2 t truffle oil or use your fav oil (I have used both toasted walnut and truffle–both awesome!)
  • 3 cloves garlic
  • 2-3 shallots
  • 2 c baby spinach (chopped into bite-sized pieces)
  • salt and pepper
  • chipotle pepper flakes
  • ground nutmeg
  • 6 eggs

Crust:

Preheat oven to 350 degress F.  

Mix the dry ingredients and then add the wet.  Press into a greased pie pan.  Bake for 15-20 minutes.  Set aside to cool.

Turn up the oven temp to 400 degrees F.

Souffle:

Boil the sweet potatoes in a salted boil for about 25-30 minutes, depending upon their size–until nice and soft.  Drain the water and let cool.

Place the Parmesan  rosemary, truffle oil, garlic, sprinkle of salt, pepper, chipotle pepper flakes, and shallots in the food processor and blend until the garlic and shallots are chopped up into nice small pieces–a minute or two should be just fine.

Once the sweet potatoes are cool, add them to the food processor and mix until pretty smooth.  Add the eggs and mix until well incorporated.

Add 1/2 of the filling to the cake or pie pan.  Add a layer of spinach and sprinkle just a little bit of lemon juice on top of the spinach.  Add the other 1/2 of the filling on top.  Sprinkle the top with a dash of ground nutmeg.

Bake for 45-60 minutes, or until the souffle is cooked through.  Let cool before you serve.

ENJOY!