Roasted Fennel & Broccoli Pesto Flatbread! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, broccoli, eggs, gluten free, grain free, pesto, red pepper, SCD, Specific Carbohydrate Diet, vegan, zucchini

Well I’m back in the city! Today was full on errands, odds and ends. You know how when you return from a trip, there’s always little things you have to do? Stock the fridge, sort the mail, do the laundry, unpack, put the Christmas decorations away….

But you didn’t come here to hear about my “to do” list :)…..onto the FOOD!

super yum!!

My very last meal I made for my parents and I before I left was a delicious and unique recipe…

how unique :)

A Roasted Fennel and Zucchini Flatbread!

yummo!

It was sooo good! And had such an interesting flavor!

bright and fresh with a sweet note!

And it’s Gluten Free, Body Ecology Diet and Specific Carb Diet Friendly with a Vegan option!

creamy and luxurious sauce!

Here’s what you need:

1 bulb of fennel, cut into wedges
1 zucchini squash (I used yellow), cut into half moons
1/2 red bell pepper, diced

Sauce:
2 1/4 cups broccoli, steamed
1/4 cup pine nuts, toasted
juice of 1/2 a lemon
1 small clove of garlic, chopped
1/4-1/2 cup fresh basil
salt and pepper

Crust:
3/4 cup almond flour
2 egg whites (vegan option: 2 flax/chia eggs)
1/4 tsp salt

Preheat the oven to 400 degrees. Prep your fennel by removing the outer leaves, cutting off the stalks, and slicing it into wedges by slicing it through the “button” at the end to keep it together. Also prep your zucchini by slicing it in half lengthwise, and then slicing ¼ inch half-moons.

Place them on a tin-foil-lined, olive-oil sprayed baking sheet. Spritz with olive oil and sprinkle with salt and pepper. Bake for 30 minutes, flipping once half way through.

mmm mmm mmm!

Next, mix your almond flour, egg whites (or vegan egg) and salt until well combined. Place it on a parchment-lined-cookie sheet. Place another piece of parchment on top and “smoosh” it out to the edges, creating a flatbread crust. Leave the top paper on and bake for 30 minutes, rotating halfway through.

While those are baking away, steam 2 ¼ cups of broccoli until tender. Take it out when it is bright green and firm, but tender. Also, toast your pine nuts. Place your pine nuts, basil, garlic, salt, broccoli, and lemon juice in the food processor and process until creamy and smooth.

Also, sauté your red pepper in 1 tsp EVOO with salt and pepper. Sauté for about 3-4 minutes.

so pretty:)

To assemble: Spread your broccoli pesto sauce over your crust, and top with your fennel, zucchini, and red peppers. There will be extra veggies and some sauce left over, I just served them on the side, atop a bed of greens.

scrumptious!

This flatbread was delicious! It had such a unique flavor! The bright and fresh pesto, with the anise-flavored fennel and sweet bell peppers was magnificent!

so colorful!

And the crust! Oh the crust! The almonds gave it this wonderfully nutty undertone. And it was sturdy! You could pick it up with your hands! It was fluffy and chewy and everything you want in a crust!!

fluffy and sturdy crust!

Not to mention, its beauty was show-stopping :)

happy cooking!

A fabulous way to end a wonderful trip.

What was the highlight of your holiday season?

“Spaghetti” w/ Pink Sauce! GF, V, & SCD!

Tags

basil, carrots, gluten free, grain free, mushrooms, SCD, spaghetti squash, specific carb diet, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

2013!!!!!

I hope everyone had a wonderful time last night ringing in the new year. I know I did!!

This is going to be a fabulous year, I can just feel it!

super yum!!

Did you make any new year’s resolutions? I know I did…I’ll let in you in on one…to post more exciting recipes! I’m super excited about sharing them with you!

Here’s one to kick off Jan 1…I made this the other night for my parents.

so many yummy veggies!

They LOVED it. I mean, they were raving about it, telling me I need to rethink my career path (acting) and open a restaurant.

What was it?  “Spaghetti” w/ Pink Sauce!

Spaghetti w/ Pink Sauce!

And it’s gluten free, vegan, and Specific Carb Diet friendly!

So how’d I make spaghetti without any grain?….Because it’s SPAGHETTI SQUASH!!

you mean that’s not really spaghetti?!

And it is sooo good!

SO GOOD!

Here’s what you need: (serves 3)

Sauce:
1/2 onion, diced
4 roma tomatoes, diced
1 medium carrot, chopped
2 garlic cloves, chopped
1/4 cup pine nuts, toasted

1 zucchini, diced
10 mushrooms, sliced
1 spaghetti squash, pricked and nuked :)
basil, sliced thin (garnish)

Prick your spaghetti squash with a fork all over…a lot! Then, put it in the microwave for about 9 minutes on a paper towel. Flip it half way through. Carefully (it’s hot!) take it out and let it cool for a few minutes. Meanwhile, toast your pine nuts on a dry pan over low heat. Also, sauté your onions and carrot in 1 tsp EVOO, with salt, pepper, your oregano and basil. Let them soften for about 8 minutes, until the carrots begin to get tender. Then, stir in the garlic for about 2 minutes, and finally stir in your tomatoes. Let them cook for about 2 minutes. Then, transfer this mixture to the food processor and process along with your pine nuts until smooth.

Next, brown your mushrooms in a pan with 1 tsp EVOO. Once they brown, add in the zucchini, salt and pepper and let them cook for about 3 minutes.

Once your spaghetti squash is cool enough to handle, carefully slice it in half lengthwise. With a spoon, scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti strands! Place a mound of spaghetti on the plate, and top with several scoops of the sauce. Then, place a scoop of zucchini and mushrooms. Top with a bit more sauce and basil. DIG IN!!

so delicious!

This meal was SO good…just ask my parents! My mom even posted it on facebook! Haha

The spaghetti squashed has such a wonderful texture…it’s like al dante spaghetti! And that sauce…oh my gosh it absolutely MADE the meal! It was so velvety and creamy! My mom’s words, “I can’t believe there’s not butter or cream in here!” There you have it folks!

gluten free, vegan, and Specific Carb Diet friendly!

Finally, the flavors and textures were wonderful. The slurpy, kinda crunchy spaghetti squash with the creamy sauce and chewy mushrooms were so fabulous. The flavor of the sauce was rich and buttery from the toasted pine nuts. And the basil gave such a fresh and bright flavor to round it out!

what a meal!

This meal’s a definite 10!

What are some of your New Year’s resolutions?

Until tomorrow!

Cauliflower Crust Pizza! GF, V, BED, SCD!

Tags

almonds, basil, Body Ecology Diet, cauliflower, eggs, gluten free, grain free, pizza, SCD, Specific Carbohydrate Diet, tomatoes, vegan, zucchini

Hey Hey Happy Tummies!!

I hope everyone had a wonderful Christmas and Holiday Season! I’ve been enjoying some much needed family time here in Cincinnati. I hope you are too!

Zucchini Cauliflower SCD Pizza!

Did you know that one of the busiest days for pizza deliveries in the United States is New Year’s Eve? Yep! It’s true! In the ranks with Super Bowl Sunday, Halloween, the day before Thanksgiving, and New Year’s Day.

juicy tomatoes!

So with New Year’s Eve only 2 days away, I thought I’d share one of my most popular recipes….my CAULIFLOWER CRUST PIZZA!!

what a dish!

An amazing cauliflower crust pizza with sauteed zucchini and onion, and broiled tomatoes! UH-MAZING!!

a perfect way to celebrate!

And did I mention, that it’s Gluten Free, Vegan, and SCD, with a BED option?!

late evening shadows:)

Here’s what you need: (serves one)

Crust:
1/3 head of cauliflower, riced and wrung dry
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp sea salt
pinch of garlic powder

Toppings:
1/2 yellow onion, sliced
1 zucchini, sliced thin
5 shiitake mushrooms, sliced
3 cloves of garlic, minced
3/4 tsp dried basil and oregano
salt and pepper
1 tomato, sliced in 1/2 inch slices (BED use a roasted red pepper!)

hooray for 2013!

Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 20 minutes.

Meanwhile, saute your onions in 1 tsp EVOO, salt, pepper, and spices for about 3 minutes, until they begin to soften. Then, add your zucchini slices, and let them cook for about 2 minutes. Finally, add you mushrooms and garlic and let them cook for about 2 minutes. Take off the heat when the veggies are still slightly firm — they’ll finish in the oven.

Finally, take your par-baked crust, spray it with EVOO spray, and top with your veggie mixture. Place the tomato slices on top, and bake for 15 more minutes at 350 degrees.

wow…just, wow!

This pizza was UNREAL!! This is seriously one of the best meals I’ve enjoyed in a long time. If you recall, tomatoes are not on Phase 1 of the BED, so this was a truly special treat! I almost cried when I took a bite.

delicious veggies!

The crust was fabulous! It was crunchy on the outside, and wonderfully chewy on the inside! And it didn’t taste like cauliflower AT ALL!

crispy, chewy crust!

And the zucchini, mushrooms and onions were so delicious with the warm basil and oregano. It was soul warming and satisfying. And something beautiful happens to tomatoes when you bake them: they almost melt into a sauce when you bite into them. So, SO unbelievable!

there’s cauliflower in that?!

Finally, the colors were just stunning. It was rustically fabulous:) It looked like an Italian flag with the bright red and cool green.

Check out Jen’s review of this pizza from My Big Fat Grain Free Life!

New Recipe coming tomorrow…for PUMPKIN BREAD!

Spunky Spud Cakes! GF, V, BED!

Tags

basil, Body Ecology Diet, broccoli, gluten free, mushrooms, peas, potatoes, vegan

Ever have one of those days where you just don’t make it to the grocery store? You have every intention, but your day got the best of you – whether it’s because Christmas shopping took longer than expected, or because you had a last minute audition, sometimes, you need to get creative with what’s left in the fridge.

super crunchy outside!

Yep, there I was with a nearly-empty fridge …. hmmmm …. a few sprigs of basil, a bit of broccoli, frozen peas, and red skinned potatoes.

so flavorful!

It sounds like a night for Potato Pancakes with Broccoli and Pea Pesto!

what a meal!

Potato pancakes that are crunchy on the outside, chewy on the inside, and topped with a creamy and luxurious sauce! And they’re gluten-free and Body Ecology Diet friendly with a Vegan Option!

chewy shiitake mushrooms!

But wait — How are Red Skinned Potatoes on the Body Ecology Diet? That’s a ZERO sugar diet; and starchy veggies — ie: potatoes — are strictly prohibited! Welllll, it just so happens that Red Skinned Potatoes are the ONLY potato allowed on the BED because they have less sugar than their white and orange potato cousins, and therefore, don’t feed the yeast! (pg 52) Yippee!

yummmmm!

Here’s what you need: (Serves 4)

6 organic red skinned potatoes,
grated
1/4 onion,
minced
3 egg whites (Vegan option: 2 flax/chia eggs)
1/4 cup almond flour
salt
and pepper

Sauce:
3/4 cup frozen peas, thawed
1 cup broccoli florets, steamed
2 garlic cloves
juice of 1/2 a lemon
1/3 – 1/2 cup pine nuts, toasted
1/2 cup basil
salt
1 tsp EVOO

5 shiitake mushrooms, sliced
green onions, sliced

Toast your pine nuts and steam your broccoli for about 5 minutes until bright green and tender. Rinse under cold water & drain. Add it to your food processor along with the other sauce ingredients. Puree until fabulously thick and creamy, scraping down the sides twice. Meanwhile, quickly saute your mushrooms until tender. Set aside.

Grate your potatoes on a box grater. Then, put them in a clean kitchen towel and wring out all the excess water. Put your potato, onions, eggs, almond flour, salt and pepper into a medium bowl and mix until well combined.

Heat a big frying pan and add 1 tsp EVOO. Place 1/3 cup scoops of the potato mixture in the pan and cook for 4 minutes per side, until golden brown.

mmm mmm mmm!

To assemble, dollop each potato pancake with about 2 Tbsp of the puree, and garnish with some mushroom slices and green onions.

gluten-free, and Body Ecology Diet friendly!

This meal was outrageous! The potato pancakes were crunchy on the outside, and chewy on the inside — just perfect! And the thick and creamy sauce complimented that *crunch* brilliantly! It was fresh and bright from the basil and lemon, and luxuriously rich from the pine nuts!

luxurious broccoli and green pea sauce!

And what made it even more special, is that one of our dear family friends swung by our house when we were having dinner, and there was extra, so she had some with us!

Spunky Spud Pancakes!

That’s the best part about cooking — you get to share it with family and friends:)

How’s your holiday shopping coming along?

Until next time

luxurious broccoli and green pea sauce!

Silky Broccoli Pasta Sauce! GF, V, MD!

Tags

basil, broccoli, brown rice, gluten free, New York City, pasta, vegan

Hey guys!

So tonight, I’m not going out because I have a big audition in the morning. So I get to stay in and be cozy:) I’ll tell you what…it is crazy out there! My apartment faces the street, so when I have my window open, I can pretty much hear everything that’s going on. You hear some pretty wild things on a Friday night, let me tell ya! haha

so healthy and delicious!

Anywho, tonight, I’m going to share with you one of my faaavorite ways to enjoy broccoli.

No, I’m not talking about the broccoli cupcakes that rocked my world…although those were pretty great too:)

Broccoli “Cupcakes” with Carrot “Frosting!” GF, V, SCD!

No…this is as a silky, luxurious PASTA SAUCE!

gorgeous color and texture!

Broccoli has always been my favorite food…even when I was a kid! (Pizza and Ice Cream just couldn’t beat the “Green Trees”)

This is an absolutely fabulous pasta sauce made simply from Broccoli, Onions and Garlic. It was SO fantastic! Now, to be honest, I had planned on pureeing Cannellini Beans with the broccoli. But after opened the can of beans, I discovered that Cannellini Beans are actually WHITE PINTO BEANS!! And with my new food allergies, I can’t HAVE pinto beans because I’m allergic to them! So I had to forgo the beans – but it turned out just as amazing!

gluten free AND vegan deliciousness!

Here’s what you need:

1 bunch of broccoli (3 big stalks) — 1 inch of stems cut off, cut into florets
1 red onion, diced
5 garlic cloves – rough chop
1/4 + 1 Tbsp white wine
1 1/2 cups veg stock
1/4 cup Pine Nuts – toasted
Small bit of fresh parsley — 1-2 Tbsp
Juice of 1/2 lemon
reserved pasta water
dried oregano and basil
salt and pepper

sinLESSly decadent!

Start out by toasting your pine nuts and steaming your broccoli for about 3 or 4 minutes, until bright green. In a large sauce pan, saute your onion until tender in 1 tsp EVOO, salt, pepper, oregano and basil. When tender, stir in garlic for a minute. Then, deglaze with your wine. Let it evaporate, and then add veg stock. Also, (pick out the chopped broccoli stalks from your steamed broccoli) and add them in with the stock. Cover the pan and let it cook for about 10 minutes. After 6 minutes, add in the rest of the steamed broccoli. If the pan seems dry, add more stock. After 10 minutes, take it off the heat and let it cool for a few minutes — add “1 turn of the pan” of veg stock. Then, carefully transfer the veggies into a food processor, along with the parsley, lemon, and pine nuts with about 1/4-1/2 cup reserved pasta water. Blend until smooth. Re-season with salt and pepper. Toss with cooked brown rice pasta and ENJOY!!

a luxurious bite!

This meal was so delicious. My parents could not believe that there was no cream in this sauce because it was SO velvety and smooth! It is incredible how steamed broccoli blends so magnificently into this creamy, luxurious sauce! The flavor was deliciously deep and fresh – with a definite broccoli tone, which I LOVED!

velvety, smooth and creamy broccoli sauce!

Aside from being scrumptious, this meal was PACKED with nutrition. Broccoli is high in Vitamin C and K, as well as cancer-fighting nutrients. It also contains anti-viral and anti-bacterial properties, which is great for your immune system! It is also high in fiber and helps prevent heart disease! But enough about that — it’s just tasty to the core!

silly roxy, pasta’s for humans!

Do you have any fun plans this weekend?!

Until tomorrow!

NYC Update & Hummus Pasta! GF & Vegan!

Tags

basil, chickpeas, gluten free, mushrooms, New York City, pasta, red peppers, vegan, zucchini

Hey Guys! I thought I’d give you all a bit of an update about NYC!

yum-tastic!

Pretty much, same old – just adjusting to the new life, and trying to keep my stress level down for my Ulcerative Colitis. I am very protective of my health – something that I’ve definitely had to learn how to do. I’m making sure to slow down, making time to keep my eating patterns regular, and keep the stress to a minimum. Also – getting enough sleep and not being too much of a party animal:) But in all seriousness, I’m protecting my health and putting it first….important and necessary.

So on the acting front, I got my headshots taken last week by the wonderful Sam Khan, and am just waiting to get the hard copies so I can start submitting them to casting directors. I have a pretty exciting audition coming up next week, but we’ll cross that bridge when we get there:)

So many gorgeous colors! Red Green and Purple! — Eat the rainbow everyday!

So tonight, I thought I’d share another favorite recipe of mine. Hummus Pasta!

what a delicious forkful!

It’s Gluten Free and Vegan and completely delicious!

A scrumptious, creamy and decadent pasta sauce that’s light, yet satisfying. How??

With Hummus.

the basil brings it all together!

Yes, the humble chickpea got the starring role in this yummy pasta sauce. Hummus is packed with protein and delicious creamy flavor, without the heavy aftermath of say, an alfredo or cream sauce.

decadent and creamy, yet guilt free!

Here’s what you need:

Hummus:
1 can of chickpeas (aka garbanzo beans), drained and rinsed
1 clove of garlic, roughly chopped
juice of 1 lemon
2 Tbsp Tahini (sesame seed paste — found at most supermarkets)
salt to taste — probably 1/2 – 3/4 tsp
about 1/4 cup water — to reach desired consistency
dash of paprika
scant 1/4 tsp cumin

Fire up your food processor for this hummus! This first step is totally *optional* — Peel your chickpeas. Chickpeas have an outer shell-membrane that comes off if you pinch the bean. I find that the consistency of the hummus is much smoother and creamy like Sabra Hummus if you take the tedious time to do this. But it is completely optional! OK — Put everything –minus the water– in your food processor and give it a whirl for about 1-2 minutes, scraping down the sides every 30 seconds or so. While it is whirling away, slowly drizzle in your water. Add enough to get to your desired consistency. It will be smooth and luxurious!

Let that hang out while you cook your pasta and prepare your veggies.

the velvety hummus sauce beautifully coats the pasta and veggies

Here’s what you need:

1 zucchini, chopped into bite-sized pieces
1 red pepper, chopped into bite-sized pieces
6 mushrooms, sliced
1/2 red onion, diced
4 garlic cloves, minced
2 big handfuls of spinach, chopped
splash of veg stock
dried basil
fresh basil
reserved pasta water — 1/2 – 3/4 cup

Saute your onion in 1 tsp EVOO with salt, pepper, and dried basil. Let that soften for about 4-5 minutes. Then, add your mushrooms and let them cook down and release their moisture — about 4-5 minutes. Then, add your zucchini and peppers. Allow them to cook for about 6 minutes, until they become slighty tender, but still with a firm bite. Then, add your garlic and stir for a minute. Finally, add your spinach and a splash of veg stock to wilt the spinach. Stir in your cooked pasta and hummus. Thin out the hummus with about 1/2 cup of the reserved pasta and toss everything to coat.  Reseason with salt and pepper. Serve garnished with fresh basil. YUM!

mmmm!

This meal was delicious! It had a wonderful, almost Greek flavor with the garlicy hummus. It was so enjoyable with the bright zucchini, sweet peppers, earthy mushrooms and fresh basil! The sauce was creamy and velvety — simply luxurious if you ask me! The zucchini was wonderful in this because it was almost juicy! When you bit into it, there was a fresh, succulent explosion of sweet zucchini that beautifully complimented the thick, creamy, garlic hummus sauce.

gluten free AND vegan!

What’s your favorite way to enjoy pasta? Spaghetti? Lasagna? Mac and Cheeze?

Until tomorrow!

Lasagna Roll Ups! GF, Vegan, MD!

Tags

basil, brown rice, gluten free, mushrooms, New York City, pasta, spinach, tomatoes, vegan

Happy Wednesday everyone! And a special L’Shana Tovah to everyone observing Yom Kippur today.

Particularly slow day today — but that’s ok. It’s good to have a day like that every now and then. I’m going to be going to bed super early tonight, becaaaause…….

I’m taking my headshots tomorrow!!!! :D

I’m super super excited. I’m going to be packing lots of snacks. Last time I was there for 9 hours! haha (he took me shopping to get just the right look) :)

But anywho, if you follow me on Facebook, you will know that my profile picture is of this recipe…….LASAGNA ROLL UPS!

These were SO unbelievably delicious.

And they’re gluten free and vegan! To make them vegan, just sub Daiya for the goat milk’s cheese!

Comfort food to the max….lasagna! Thinking about it, I thought…how fun would it be to make little individual roll ups!

These were *good.* A bit labor intensive, but sooo worth it. I made 2 sauces: one was a marinara sauce, and the other was the spinach & mushroom filling.

Marinara:

1/4 red onion, diced
2 garlic cloves, minced
1 can organic diced tomatoes
3/4 tsp dried oregano and basil
1/4 c white wine
fresh basil

I sautéed the onion and garlic in 1 tsp EVOO with salt and pepper in a small sauce pan. After a few minutes I added the herbs. After about 6 minutes, I stirred in the wine, let it reduce and then add in the tomatoes.  Let that warm through for about 5-7 minutes, and take off the heat.  Stir in the fresh basil.

Next, the spinach/mushroom filling.

1/2 red onion, fine dice
~10 baby bella mushrooms, chopped to a fine dice — almost minced
2 garlic cloves, minced
1/2 tsp dried oregano and basil
1/2 c white wine
3 big handfuls of spinach, chopped finely

I sautéed the onion and garlic in 1 tsp EVOO for about 5 minutes and added in the dried herbs and mushrooms. I let those cook down until the mushrooms released their water. After about 5 more minutes, I stirred in the white wine and the spinach.  Finally, after the spinach wilted, I stirred in about 1/2 cup of the marinara sauce.

Now that the 2 sauces were finished, I was ready to roll ;) I cooked 8 brown rice lasagna noodles until al dante. I put a piece of tin foil (sprayed with olive oil spray) on the counter, and then laid out my noodles. Next to my “rolling station,” was a small casserole dish, sprayed with olive oil spray.  I put about 1/3 cup of the marinara sauce on the bottom of the casserole dish.

To roll: I put a heaping Tbsp of the spinach/mushroom filling on the lasagna noodle, and rolled it up! I then placed it seam-side-down in the dish. I rolled out the remaining 8 of them, and then combined the remaining filling with the marinara. I then spooned this new mixture over top all the rolls. To really make it special, I sprinkled a bit of grated raw goat cheese (Old Kentucky Tomme) (or Daiya) over top.  I baked it for about 10 minutes in a 350 degree oven until the cheese had melted.

This meal was just yummy.  There’s something about lasagna that is so comforting, and makes you feel all warm inside. The wonderful thing about this lasagna is that it doesn’t weigh you down, and make you feel lethargic like most lasagna do! Since the filling was just veggies, it was light, yet extremely satisfying.  A funny thing happens when you finely chop — almost mince — mushrooms. They take on a flavor and texture that is very similar to ground beef! A perfect filling for our lasagna! When all was said and done, this meal only had 3 tsp EVOO, and a small amount of goat cheese! Wow. Healthy, flavorful, and 100% happy tummy approved:)

What’s your favorite to enjoy Italian food? Spaghetti? Lasagna? Ravioli? Soup?

Until tomorrow!

Vegan Pesto Lasagna! GF, V, MD!

Tags

asparagus, basil, gluten free, italian, mushrooms, olives, pasta, pesto, tomatoes, vegan

First of all, thank you for all the sweet comments on my Cooking Demonstration Video! I so appreciate it:) I’ll make another one this weekend!

Confession: I completely intended to create a new recipe tonight, but I had to stay at work until 8 — by the time I got home, I practically did a face plant into my bowl of soup. haha

But no worries! I have an AMAZING recipe to share from the archives. I remember this dish SO WELL…it was one of the best things I’ve made.

Unfortunately, it’s not Specific Carb Diet or Body Ecology Diet friendly, but it IS gluten free and vegan! It’s also legal on the Maker’s Diet!

It’s my Vegan Pesto Lasagna! Tinkyada makes amazing brown rice lasagna noodles, that made this dish a 10! :)

Here’s what you need:

You can’t make Pesto Lasagna without…pesto! Put these ingredients in the food processor and pulse until smooth. You’ll need to scrape the sides several times.

1 cup fresh basil
1/2 c toasted pine nuts
1 T EVOO
juice of 1/2 lemon
2 garlic cloves
1 T water (more or less until you get desired consistency)
salt

Next, your veggie mixture/sauce….this is the real heart and soul of the dish.

7 button mushrooms, sliced
1 bunch asparagus, ends cut off, and cut into half-inch pieces
1/2 yellow onion, diced
3 garlic cloves, minced
2 handfuls of spinach, chopped
1/4 cup white wine
1 can of diced tomatoes
dried oregano and basil
10 olives, sliced
9 Tinkyada Brown Rice Lasagna Noodles, cooked (place in a single layer to cool to prevent sticking)

Preheat your oven to 350. In a big frying pan, saute your onions in 1 tsp EVOO with salt, pepper, and 1/2 tsp dried basil and oregano. After about 5 minutes, add in your asparagus and let that cook for about 4 minutes. Then, stir in your garlic and mushrooms. Let them cook down until they release their moisture. Then, add your spinach and wilt it with the white wine, while at the same time, deglazing your pan.  Finally, stir in the canned tomatoes and warm through.  Turn off the heat, add your olives and you’re ready to start assembling the lasagna!

Spray a lasagna dish with olive oil spray and spoon a little bit of the sauce mixture on the bottom. (I cherry picked the tomatoes for the bottom). Then, place a layer of noodles. Then, layer on half of your vegetable mixture. Next, another layer of noodles. Next, take your pesto and spread it evenly over the noodles. Then, another layer of noodles. Finally, spread the rest of your veggie mixture on top.  If you’d like, you can sprinkle a light dusting of vegan mozzarella cheese or parmesan (for the non-vegans:) ) on top. Bake in a 350 degree oven for 15-20 minutes.

This dinner was fantastically delicious. The addition of the pesto to the lasagna made it just wonderfully decadent. It gave it a creaminess and freshness that can only be from fresh basil pesto. Then, the fresh medley of vegetables. Oh my Gosh. What a treat! The asparagus gave the dish this lemony, earthiness with a slight crunch! The tomatoes were slightly acidic, which complimented the pesto so nicely. The mushrooms were chewy and earthy, while the olives gave it fantastic salty pop! Overall, a fabulous meal.

OK! Be back with a new recipe tomorrow! See ya then!

Cooking Video & Veggie Curry Pasta! GF, V!

Tags

asparagus, basil, carrots, cilantro, curry, gluten free, pasta, red peppers, vegan

Exciting news!!! Over the weekend, I made a cooking demonstration video! You can check it out here! I’m really excited about it:)

So anywho, I have to be honest – these past few days, I’ve been babysitting until 6:30 and coming home exhausted. So as a result, I’ve been having leftover soup for dinner – hence all the archive recipes.

But I love recipes from way back when – my diet was not so strict (I’m on the Specific Carb Diet now), and it’s fun to see how far GFHT has come!

So tonight, I thought I’d share my Veggie Curry Pasta! Oh my gosh I remember this dish – I still dream about it! haha

And it’s Gluten Free and Vegan!

Unfortunately, it is not suitable for the Body Ecology Diet or Specific Carb Diet.

This was a game-changing meal at my house – it was the first tofu dish my dad ever ate…and he LOVED it!

Here’s what you need:

1/2 red onion, diced
4 garlic cloves, minced
2 tsp ginger, grated
1 bell pepper, diced — yellow in this case
6 mushrooms, sliced
4 carrots, diced
4 green onions, sliced
1 bunch of asparagus, in 1 inch pieces
1/2 cup raisins
1/4 cup cilantro
1/4 cup basil
1 T curry powder
1 tsp turmeric
1 block of Tofu, prepared & diced — see below

Sauce:
1 cup light coconut milk
1 healthy squeeze of agave — about 1 1/2 tsp
2 T tamari (GF soy sauce)
1 1/2 Tbsp ginger, grated
2 big garlic cloves, minced
juice of 1/2 a lime
3 tsp red curry paste

Tofu Marinade:
2 T tamari
2 T water
1 tsp agave
1 tsp apple cider vinegar
1 T fresh ginger, grated
2 big cloves of garlic, minced
1/2 tsp EVOO
1 green onion, sliced

Yes, that is a super long list of ingeredients…but, it is totally worth all the slicing and dicing. Put some good music on, get in your veggie prepping “groove” and get ready for an amazing meal.

So here’s what you do.

1) Tofu needs to be drained. So I take it out of the package and slice it into 8 slabs. I then place those on a paper-towel-lined baking sheet and put a couple more towels on top and then put a big frying pan on top of them and press all the extra water out of the tofu.

2) While its pressing, I make the MARINADE!

3) Then I cut each slab into tiny little cubes and put all the little cubes into a bowl with the marinade and let them sit — coated — for about 15 – 20 minutes.

4) Put all the cubes onto a tin foil-lined baking sheet sprayed with olive oil in a single layer and pour rest of marinade over. Pop in a 400 degree oven for 30-35 minutes, turning each over half way through.

This is a definitely a labor of love for your tofu, but let me tell you, it is delicious and sooo worth it. They caramelize and almost become like candy. My dad actually loved it!

Ok, now onto the rest of the recipe. It is very easy…its just the slicing and dicing!

Saute your onions, carrots, and peppers in a big frying pan with 1 tsp EVOO for about 5 minutes, until they start to get tender. In the meantime, make the sauce in a separate bowl (I used a Pyrex measuring cup) by combining all the ingredients and set aside. Next, add your asparagus and let it cook for about 4-5 minutes, before adding in your mushrooms. Let them release their moisture, and then add in your garlic, ginger, green onions, and spices. Stir those around until every veggie is coated. Then stir in your sauce, raisins, and tofu cubes. Once your (GF) linguine noodles have finished cooking, put them in the pan, along with most of the basil and cilantro, and toss to coat. Garnish with the green parts of the green onions, basil, and cilantro.

This meal was absolutely fantastic. It definitely has a spicy kick to it! But oh boy, there was so much flavor and a delicious array of fresh veggies!! Part of the reason this dish was so wonderful was the contrasting flavors going on: The first thing that hits you is the warm, spice from the curry! It’s a deep heat, that is complimented so beautifully by the sweet, chewy, raisins! The asparagus gives a green, earthiness to the dish, while the peppers and carrots provide a slightly sweet undertone. The tofu also chimes in with a fantastic, caramelized, salty-sweet accent. All this rounded out perfectly with the fresh cilantro and basil. Wow, oh wow.

OK, I hope everyone’s week is off to a great start!

Do you like tofu? What’s your favorite tofu dish?

Until tomorrow!

“Spaghetti” with Creamy Tomato & Cauli Sauce! GF, V, SCD!

Tags

basil, Body Ecology Diet, carrots, gluten free, grain free, italian, New York City, pasta, SCD, Specific Carbohydrate Diet, squash, tomatoes, vegan

WARNING: It IS possible to blow up a spaghetti squash in the microwave.

And that’s exactly what I did tonight. Apparently my NYC microwave is muuuch more powerful than the one at home. :/

Tomato and Cauli Spaghetti!

So as a result, this post is going to be super speedy — I still have to shower and straighten my mane :) before I go out tonight!

mmm mmm mmm!

Tonight for dinner, I thought it was going to be a quick, badda-boom-badda-bang dinner, but it turned into a cleaning fiasco! Ah well, consider my kitchen “christened” :)

Dinner tonight was a delicious spaghetti dish, made from spaghetti squash. The sauce was a luscious tomato sauce, that got its creamy body and smooth silkiness from pureed cauliflower!

look at that rich and creamy sauce!

Delicately flavored, yet completely irresistible!

And it’s Gluten Free, Vegan, and Specific Carb Diet friendly!

Here’s what you need: (Serves 2)

1 spaghetti squashed, pricked all over with a fork or knife

Sauce:
2 tomatoes, chopped
1 cup cauliflower, broken into florets and steamed
1/2 onion, diced
2 garlic cloves, chopped
1 small carrot, or 4 baby carrots, diced
1/2 dried basil
1/2 tsp dried oregano
salt and pepper

5 shiitake mushrooms, sliced

First, steam your cauliflower for about 6 minutes, until fork tender. Transfer them to the food processor.

Meanwhile, saute your onions and carrots in 1 tsp EVOO, salt, pepper, and herbs. Let them cook for about 5 minutes. Then, add in your garlic. Let it cook for about 3 minutes. Finally, stir in your tomatoes with their juice. Let it cook for about 4-5 minutes. Then, carefully transfer your veggies to the food processor, and process until your get a smooth and silky sauce. You’ll need to scrape the sides a couple of times.

While pureeing, saute your mushroom slices for 3 minutes, until they become tender.

Cook your spaghetti squash in the microwave for 6 minutes. Flip it, and then cook for 3 more minutes. Let it cool for several minutes before trying to handle it – (use an oven mitt!)

After your spaghetti squash has cooled, carefully cut it in half, lengthwise, and scoop out the seeds. Then, with a fork, scrape the sides, creating spaghetti!

what a plate!

To assemble, top your “spaghetti” with the sauce and mushrooms, and garnish with fresh basil. Or, mix it all together in the pan, and serve “italian style!”

And for my BED-er’s, use this sauce. It’s a roasted red pepper sauce that’s wonderful!

This meal, despite the mess it caused in the microwave, was absolutely fabulous! Not the most photogenic of meals, but boy was it delicious! I love the texture and flavor of spaghetti squash. It truly mimics real spaghetti! You can wrap it around your fork, and slurp it up! :)

twirly, swirly spaghetti squash!

And the sauce was scrumptious too. The cauliflower gave it such a rich and creamy body. The slight garlic note went wonderfully with the juicy tomato.

It was just bursting with flavor! The carrot added the perfect sweetness to off-set the tomatoes’ acidity. (The carrot makes it so you don’t have to use sugar!) And the fresh basil finished it off just beautifully! Not to mention, adding a bright pop of green!

love the chewy mushrooms!

A truly fabulous feast!

Alright, I’m out the door!

What do you like to do on Saturday night?

See ya tomorrow!