Tag Archives: Garlic

Luxurious Tomato Basil Pasta

Today I did my very first Facebook Live! I was a bit nervous, but when you’re talking about a subject that you’re passionate about, it just comes easy!

The FB Live was me preparing a recipe … Luxurious Tomato Basil Pasta from the Oh She Glows Cookbook by Angela Liddon!

Here is the recipe:

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened, unflavored almond milk (I used cashew milk)
  • 9 oz uncooked pasta (I used Fusilli)
  • 1 tsp EVOO
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups diced tomatoes, drained
  • 3 handfuls spinach
  • 3 tbsp nutritional yeast
  • 1 cup fresh basil, finely chopped
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

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Directions:

  1. Soak cashews for minimum 2 hours, then drain and rinse. Add cashews and milk to blender and blend until smooth
  2. Cook pasta, according to instructions, to al dente
  3. In large skillet, heat oil over medium heat. Add onion and garlic and saute until translucent.
  4. Add tomatoes and spinach and cook until spinach is wilted
  5. Stir in cashew cream through pepper and cook until heated through
  6. Add pasta to skillet and mix
  7. Enjoy!

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Tip: if at any point the sauce or pasta dries out, stir in a splash of almond/cashew milk (I anticipate this for the leftovers).

After a quick taste, I have to say … this is one delicious dish! I can’t wait for lunch tomorrow and Tuesday! Will absolutely be adding this recipe to my collection of go-to’s!

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Cashew No-Cheese Sauce

I have a co-worker who, many times, said how she isn’t a good cook. She doesn’t feel confident in the kitchen and most recipes intimidate her.

She is Celiac, and also has allergies to soy and almonds (?) … plus her husband is a “meat and potatoes” kind of dinner eater! LOL

I often think of her when I find easy DELICIOUS recipes … and I’ve started to pass them on to her. The first was the Takeaway Taco Salad recipe from The Un-Diet Cookbook by Meghan Telpner.

I wasn’t surprised when she came to work and told me that she made it, how easy it was, how DELICIOUS it was, and that her husband liked it (it has no meat)! He has even stopped by my desk (yes, also a co-worker) to thank me for passing along recipes to them.

However, when she made the Takeaway Taco Salad, they didn’t make the Cashew Cream Cheese sub-recipe … but since, she has made a recipe she found on her nutritional yeast package.

And she asked me to make it so that I could let her know how it compares to Meghan Telpner’s Cashew Cream Cheese. So today that was my weekly test recipe …

The recipe is found on the package of Bob’s Red Mill‘s Nutritional Yeast (I bought my bag from Safeway for around $11.50 CAD).

Ingredients:

  • 1 1/2 cups raw cashew pieces
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 3/4 cup water
  • 3 tbsp lemon juice

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Directions:

  1. In a food processor or blender, process into a fine powder
  2. Add nutritional yeast, salt & garlic powder – blend until combined
  3. Add water and lemon juice – blend until smooth

Makes 2 cups

This Cashew No-Cheese Sauce recipe is absolutely like cheese sauce – it’s creamy and cheesy! It would be divine over some steamed veggies or even as a nacho dip!

It differs greatly from the Cashew Cream Cheese by Meghan Telpner as that recipe is much more like cream cheese … it’s smooth and thick.

I like the fact that these are vastly different as they can have their own time and place!

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Roasted Garlic Quinoa & Chia Bean Patties

I had originally planned on making a raw Pad Thai dish for Week 2, but after looking at the recipe in detail, it had upwards of 35 ingredients. That did not sound appealing!

Now, today is still technically in Week 1, but I am going to be out of the house for the majority of the day tomorrow, so I took the day today to make my Week 2 recipe.

I had a quick look through the Whole Foods to Thrive book and came upon 2 recipes that I thought might compliment each other. I made a list of the ingredients I didn’t already have and headed out to pick them up. I am happy to say that with just the few ingredients shown below, I am able to make both recipes!

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Now, I’m sure you can imagine that I won’t need ALL the contents of some items (i.e. massive tub of coconut oil!) but how exciting that I can make 2 recipes with such few ingredients!

I made a couple of small changes to the recipes … such as using a sprouted rice & quinoa blend instead of just quinoa. I also substituted the brown rice in the patties for this blend.

So I roasted the head of garlic, which made my apartment smell SO GOOD!!! I wonder if there is a roasted garlic or fried onion candle … LOL

I also made the rice/quinoa in my rice maker. I needed 5 1/2 cups cooked, in total, so I needed to make 2 batches as my rice maker is a nice small appliance.

When I usually make the rice/quinoa, I melt in some butter/margarine after it’s cooked, and then toss in salt, pepper and garlic powder. It’s my absolute favorite flavor for this blend.

The Roasted Garlic Quinoa recipe has such great flavor because of the roasted garlic and holy smokes – this may just be my new favorite flavor for this blend! Something so satisfying about the taste of roasted garlic *nom nom nom!

For the patties, as noted above, I subbed in rice/quinoa instead of brown rice. I also didn’t have quinoa flakes, so I used quick oats. And I omitted the miso as I didn’t have any. The recipe calls for “minced” celery, carrot, and onion … but I was too impatient, so I threw them in my Vitamix and blended them up! I think this actually turned out better because it created much smaller pieces that I could have chopped by using a knife. It also allowed much of the moisture/water come out of the vegetables, which was perfect given the omission of miso.

While these patties are good, they could use something more. Perhaps some more potent herbs and spices. They have sufficient salt, so I know that’s not missing. I will likely HAVE to make them again so that I can experiment with seasonings.

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Recipe Taste Off – Sweet Potato Dishes

The other night I made the 1st of 3 sweet potato dishes (“Dressed to the Nines Sweet Potatoes” from The UnDiet Cookbook). I had the second serving for lunch the next day and it was almost better than fresh the night before!

Tonight I’m on to the next recipe by Angela Liddon and her Oh She Glows Every Day cookbook …

Contestant Number 2: Loaded Sweet Potatoes (picture as shown in the cookbook)

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This one looks great … let’s see how the recipe turns out!

This recipe was easy to follow. It called for EVOO to saute the garlic & onions, but I was low on it, so I used coconut oil (as I have a huge “tub” of it from Costco!).

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Inside the recipe is a sub-recipe for “Avocado Cilantro Crema“. This was easy as well, but I had to use 3 TBSP more water than the 1 TBSP it called for as it was just a little thick, but light, for my Vitamix and wouldn’t stay down with the blades to become creamy.

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I cooked the sweet potatoes for a full hour and they were perfect this time. Now to assemble this dish!

The amount of crema that was made seemed like a lot, but the recipe didn’t indicate that you only use a portion of it, so I used half per serving. Same went for the black bean mixture … the recipe called for a whole can, whereas the other recipes call for 1/2 can.

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Ok … so there was a LOT of toppings on this spud, and it was a bit over-powered by the crema. But it was tasty.

It’s got a different taste than “Dressed to the Nines Sweet Potatoes” (Contestant Number 1) but it’s also got a completely different dressing being avocado instead of tahini/tamari.

I would recommend this recipe, but suggest making or only using half the crema and beans. Also – the cookbook picture has the sweet potato topped with a white substance, but it was not mentioned in the recipe.

At this point, I’m a bigger fan of “Dressed to the Nines Sweet Potatoes“.

Friday I’ll likely make up the last of the 3 recipes in this Recipe Taste Off and provide my comments and suggestions!

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Recipe Taste Off – Sweet Potato Dishes

Last week I attended the Vancouver Sun’s annual book sale and snagged Meghan Telpner‘s “The UnDiet Cookbook” for a whopping $2.00!!!

Then after work on Friday, I stopped by Indigo on Granville Street to view a couple other cookbooks. I ended up spending a few tens of dollars and picked up Dana Shultz‘s “Minimalist Baker’s Everyday Cooking” and Angela Liddon‘s “Oh She Glows Every Day“.

I spent a great deal of time on Saturday morning looking through each of these cookbooks and found that on a couple, possibly a few occasions, they had similar recipes. So what else is one to do but a Recipe Taste Off!

The first match up features the following 3 recipes:

  • Dressed to the Nines Sweet Potatoes ~ The UnDiet Cookbook
  • Loaded Sweet Potatoes ~ Oh She Glows Every Day
  • Thai Bakes Sweet Potatoes ~ Minimalist Baker’s Everyday Cooking

So I make a list of the ingredients for all 3 recipes, determine what I already have on hand, and reduce my list to the few items I have to pick up. Turns out, 6 medium sweet potatoes can run a person upwards of $10 LOL

One of the recipes is already set to serve 2 and since there is only one of me, I decided to make all three recipes to serve 2 …

Contestant Number 1: Dressed to the Nines Sweet Potatoes (picture as shown in the cookbook)

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Damn, right!? Ok let’s get this show on the road!!

The recipe was very easy to follow. The amount of coconut oil that is called for to cook the onion and garlic seemed like a bit much, but it worked out perfectly.

I also had to make the “Tahini Dressing” in this cookbook as it was called for as the drizzle on the sweet potato. And this also super easy recipe is absolutely DELICIOUS!!! Holy Hannah it’s got flavour!!!

The sweet potatoes could have cooked for another 10 – 15 minutes longer, but I’d already cooked them the “maximum” 60 minutes as outlined in the book … and I was starving! Plus it all smelled so good, I couldn’t wait any longer.

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Once assembled, and photographed – of course!, I dug right in. I’m really glad I started out with this recipe as it lived up to its typed hype!

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I would absolutely recommend this recipe (& cookbook) and cannot wait to try some of the other recipes!

Just a couple of nights from now I’ll dig into the next Recipe Taste Off contestant! Stay tuned …

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