“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!

“Fried” Red Tomatoes! GF, V, SCD!

Tags

almonds, avocado, eggs, gluten free, SCD, Specific Carbohydrate Diet, tomatoes, vegan

Hey Guys!

Wow! It has been an absolute whirlwind since I got back to the city! Every day I’ve had at least 2 auditions, and, oh yeah—The Nor’easter! We got about 3 inches of snow, which is nothing to write home about, really. But it was pretty to look at out the window:)

Soooo, tonight, I had the night off and so I decided to make myself something special. Something super tasty.

“Fried” Red Tomatoes.

You know, like fried green tomatoes, but not fried, and with red, organic tomatoes, and a luxurious avocado topping.

It was absolutely divine.

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

Here’s what you need: (Serves 1-2)

3/4 cup almond flour
1/2 tsp salt
5 cracks of pepper

1 egg white, beaten (Vegan option: plain almond milk)

1 large red tomato, sliced into 1/2 inch thick slices

1 avocado
salt
cilantro, (optional garnish)

Start out by slicing your tomato. Then, set up your “breading station.” You’ll need one bowl with the egg white (or almond milk), and another bowl (or plate) with the almond flour mixture. Take your tomato slice, and then run in through the egg (or almond milk), and then the almond flour, making sure to coat it thoroughly. Then, place the slice onto a large, screamin’ hot non-stick skillet or pan that has 2-3 tsp EVOO in it. Brown each side for about 3 minutes, until golden brown.

Meanwhile, mash your avocado in a bowl with the back of a fork with about 1/4 tsp of sea salt.

To assemble, place your tomato slices on a bed of greens (I used baby spinach) and top with a big dollop of avocado, and garnish with cilantro if desired.

This meal was outrageous!! Can I just tell you…it was rockin. :) The best part about it was by far the breading. It almost had a slightly sweet undertone from the browned, toasted almonds. And it was nice and crpisy, with a tomato that nearly melted in your mouth. And the avocado really took it over the top. It was rich and creamy, and complimented that toasty almond crust just wonderfully.

I’m officially a fan:)

What’s your favorite way to eat a tomato? On a sandwich? Pizza? As salsa? As juice? Ketchup?

Until tomorrow!

Falafel Burgers w/ a Cool Cucumber Salad! GF, V!

Tags

chickpeas, cilantro, cucumber, dill, gluten free, Maker's Diet, tomatoes, vegan

A NYC-inspired meal! I remember having my 1st falafel with my friend T, on the Upper West Side, near Columbia. Falafel is King in NYC, with food trucks all over Manhattan serving up these delectable, deep-fried chickpea balls. Well, needless to say, I baked mine, and made them super yummy and Happy Tummy approved!

And they’re Gluten and Dairy Free, Maker’s Diet friendly, and have a Vegan option!

Here’s what you need:

1 can garbanzo beans (chickpeas), drained and rinsed
3 garlic cloves
1/2 red onion
big handful cilantro
~1 Tbsp fresh parsley (or more if you love parsley, I don’t)
juice of 1 1/2 lemons
1 tsp EVOO
1 tsp cumin
big pinch of salt & pepper
2 Tbsp oat flour
1 egg (Vegan option: 1 flax/chia egg)

Put all those into a food processor and combine. Then, on an olive-oil-sprayed baking sheet, divide the “batter” into 4 patties. (Don’t try to shape them with your hands, it won’t work…I used a 1/3 cup measuring cup.) Place in a 350 degree oven for 20 minutes, flipping half way through.  I finished them off on a frying pan (sprayed with olive oil), and they got a nice crust on them, but 3 of 4 broke when I went to flip. Try this at your own risk! :)

While your patties are baking, make your tahini sauce. Tahini is a middle eastern condiment, that is made of ground up sesame seeds. It’s sesame seed paste, but more “liquidy.” This sauce is AMAZING on the falafel, not so much on its own. Something fabulous happens to it when you pair it with the chickpeas. Trust me.

1 Tbsp Tahini
1 small grated garlic clove
1/2 tsp grated onion
1/2 tsp minced parsley
juice of 1 lemon
water to thin out…about 2 Tbsp
salt

Stir those all together. It won’t taste great on its own, but slathered on the burger, it is spectacular. I promise! PS, this doesn’t make very much– enough for 3-4.

With this burger, I served a fantastic, cool cucumber salad. This salad is actually meant to go in the burger when you eat it! You see, falafel is traditionally served in a pita, so the salad can nestle right inside the pocket. But, since my falafel was in burger form, I served the salad on the side.

1/2 cucumber, peeled and seeded
red pepper, diced
2 Tbsp red onion, minced
handful of cherry tomatoes, halved
juice of 1/2 lemon
salt & pepper
1 1/2 Tbsp fresh dill, chopped

Combine, chill, and enjoy!

I really enjoyed this meal. My dad liked it, but wanted more “meat.” But for my tastes, it was delicious. It had a fresh, middle eastern flare with the cilantro and the parsley. I love the combination of the nutty tahini sauce with the bright, creamy burger, and the cool, refreshing tomatoes and cucumber. Finally, there were great textures going on here. The temperature differences between the burger and the salad, and then the bright, crunchiness of the salad was just superb.

Have you ever eaten from a food truck?!

Until tomorrow!

Weekend Update & GF Spaghetti Frittata!

Tags

brown rice, eggs, gluten free, mushrooms, New York City, pasta, tomatoes

Hey Guys! Happy Monday to you all!

I thought I’d share a little bit about my exciting weekend! Well, as you may know, the NYC Wine and Food Festival was this weekend. And sure enough…I had to go. :)

Giada and Bobby leaving

There was one talk in particular that really struck my fancy: Giada De Laurentiis and Bobby Flay talking about their roles on The Next Food Network Star. Well…I didn’t have a ticket for this powerhouse duo of a talk…so I arrived to The Times Center an hour early and talked to the guy at Will Call. He promised to let me know if there were any last minute cancellations or no shows. Sure enough, there was…and I ended up Second Row, dead Center.

SECOND ROW!!!!!

So if that wasn’t enough, I knew this was my big chance to talk to them about Gluten Free Happy Tummy. So I made up a packet and was ready to strike when the opportunity presented itself.

And did it ever! After the show, I was able to talk to Mr. Flay about GFHT, and gave him the packet! My life is complete:) haha juuuust kidding, but it truly was exciting.

So anyway, that was my excitement of the year:) haha

Tonight I thought I’d share a fabulous recipe for my Spaghetti Frittata! Sadly, it’s not vegan, but it IS Gluten and Dairy Free and 100% delicious.

When I first served this, I got some skeptical looks….spaghetti and eggs? But once they tried a bite they were hooked!

This recipe is a great way to use up leftover spaghetti. But I made spaghetti and marinara just for this fritatta! (shh! don’t tell!)

First: The spaghetti and marinara.

1/4 onion, chopped
2 garlic cloves, minced
1 can organic diced tomatoes
1/2 tsp dried oregano and basil
pinch red pepper flakes

Sautee 1/4 onion and 2 garlic cloves in 2 tsp EVOO with salt, pepper, oregano, a pinch of red pepper flakes, and a tiny bit of fresh minced rosemary. Add in one small can on diced tomatoes and let simmer. This is your chunky marinara to serve with the fritatta as well as the sauce for the spaghetti.

After the sauce is prepared, mix your cooked brown rice noodles with it. Set aside.

Next, get your veggies ready for the frittata:

1/2 onion, diced
6 button mushrooms, sliced
1 garlic clove, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
a dozen or so kalamata olives, sliced

Sautee your onion, mushrooms and garlic in 2 tsp EVOO with salt and pepper. Add in: chopped sun-dried tomatoes and chopped spinach with a drizzle of balsamic vinegar and a splash of water to wilt your spinach.

Take off the heat and stir in: sliced kalamata olives. Set aside.

Assembling your fritatta:

Beat 5 whole farm-fresh, pastured eggs and 3 egg whites with a little salt and pepper.

Spray a square baking dish with olive oil spray. Take out your noodles from the sauce. There should only be a little bit of sauce on the noodles. Try and keep the chunks of tomatoes out of the fritatta (you will serve the marinara on the side). Toss with the eggs and the veggie mixture. Pour this into the prepared baking dish.

Next shred some Old Kentucky Tomme Goat Cheese or use Daiya Cheeze shreds.

Sprinkle the cheese over the spaghetti. Mmmmmm! Are you getting excited yet?!?

Bake in a 375 degree oven for 35-40 minutes.

Serve with the chunky marinara on the side and enjoy!

This fritatta was fantastic. The texture was so enjoyable–each bite had a different hidden “gem.”  There were so many different flavors goings on: tangy goat cheese; salty olives; rich, sweet sun-dried tomatoes, and the zingy marinara. And the spaghetti was marvelous…there were different textures…some got crunchy and golden, while others were chewy and succulent. I loved the chewy, meaty mushrooms too!

A hearty and delicious meal to say the least!

What was the highlight of your weekend?

 

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!

Mexican Sweet Potato Gratin & a Haircut! GF, V, MD!

Tags

avocado, cilantro, gluten free, guacamole, Maker's Diet, New York City, sweet potato, tomatoes, vegan

Well some exciting news today …

I got a haircut!!! My curls are back in action!

And…my business cards came!! The font could have been a little bigger, but ehh – oh well:)

Today was a particularly fun day. Not only did I get pampered at the amazing Devachan Salon – which is an amazing “curls-only” salon, but I got to see one of my best friends who visiting NYC! She and her mom stopped by my place for a little while. It was SO good to see them!! :D

So tonight, I thought I’d share another favorite from the archives. (Why is it that ALL the archive recipes are favorites?) haha

Mexican Sweet Potato Gratin!!

Layers of sweet and spicy sweet potatoes, topped with cool and creamy guacamole!

And it’s Gluten Free, Vegan, and Maker’s Diet friendly! For a Body Ecology Diet substitution, use Red Skinned Potatoes! :D

With this gratin, I served “un-fried” black beans – also incredible:)

Here’s what you need: (Serves 4)

2 Sweet Potatoes (long and thin)
1 tsp EVOO

Spice Mix:
1 Tbsp chili powder
1/2 tsp paprika
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp sea salt
Dash cayenne pepper (only add if you like heat!)

Preheat your oven to 350. Using a mandolin, carefully slice your SPs into about 1/4 inch rounds. Not paper-thin, but thin-ish. I used the 2nd setting on the mandolin.  In a bowl, toss your rounds with the EVOO and about 1 1/2 Tbsp of the spice mix. Then, in a oven-safe, non-stick pan, arrange your rounds overlapping, starting on the rim and spiraling in towards the center. After you have this layer, spray it w/ EVOO and then make another layer. Repeat, spraying after each layer until your potatoes run out — I made 3 layers.

Delight in its beauty, and then, put it on the stove over low heat for about 5-6 minutes.  You’ll hear the bottom layer start to sizzle, but that’s ok! Don’t touch it! It’s forming a beautiful crust. After you hear this sizzle, put it in the oven. After about 10 minutes, turn up the oven to 400 for 5 minutes, and then turn it back down to 350, and allow it to cook for about 5 more minutes. Make sure the potatoes are fork tender.  You will notice that it has sort of, “shrunk” — and that’s great!

flipped out!

Let the pan cool for about 10 minutes, and then flip it onto another plate. Confidence is key here for a clean flip — place the plate upside-down on the pan, and then in one big swoop, flip it! You now have a GORGEOUS sweet potato gratin!

amazing caramelized sweet potatoes!

look at those layers!

Next, the “Un-Fried” Black Beans.

1/2 onion, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/2 cup veg stock
juice and zest of 1/2 lime
1 tsp cumin
1/2 tsp spice mix (see above)
handful chopped cilantro
S&P

Saute the onion and garlic for 5 minutes with the spices. Add in the black beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let that evaporate. Before serving, stir in the lime juice, zest, and cilantro. Yum!

Next: Guacamole

1 avocado
1 Tbsp minced red onion
squeeze of lime
1 small garlic clove, grated
1/2 small tomato, seeded and diced small (BED omit)
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

This meal was a show stopper. First of all, the presentation was beautiful. You eat with your eyes first, so the plate should look appealing. And boy, this one sure did! There were so many beautiful colors! The burnt orange sweet potatoes, lemony green avocado, bright red tomatoes, and black beans. Dramatic -– let me tell ya.

Finally, the flavors just burst in your mouth! The spice mix in the gratin brings such a spicy-heat that is complemented so well by the caramelized sweet potatoes. They have this beautiful crust on both the top and bottom that have a sweet, smokey, sticky, caramelization. The beans are spicy and fresh with the cilantro. Finally, to round it all out, the guacamole is cooling, creamy, and rich!

Do you like getting your haircut, or is it a hassle?

Until tomorrow!

Vegan Mexican Lasagna! GF, V, MD!

Tags

avocado, brown rice, cilantro, gluten free, guacamole, mexican, New York City, red peppers, tomatoes, vegan

After receiving positive feedback that you all are actually enjoying the archive recipes, I thought…why not keep a good thing going? :)

Just a quick update on NYC — I have a big audition tomorrow morning, so keep your fingers crossed for me! I was sick with a fever today…so let’s hope I’m up to par tomorrow.

OK, so tonight’s recipe is another favorite. Last night we had Pesto Lasagna from Italy, so tonight, we’re jumping the pond and enjoying lasagna with a Mexican flare!

It’s again, not Body Ecology Diet or Specific Carb Diet friendly, but it IS Gluten Free, Vegan, and Maker’s Diet friendly! And it’s out of control delicious. We’re talking 10 outta 10!

Mexican Lasagna: sautéed peppers and onions layered between tortillas then topped with guacamole. YUM!!!

So here’s what you need: (serves 4)

1/2 red onion, diced
1 red bell pepper, diced
1/2 yellow bell pepper, diced
2 garlic cloves, minced
can of diced tomatoes, drained
palmful of cumin and chili powder
chopped cilantro (garnish)
green onion, diced (garnish)
kalamata olives, sliced (garnish)
organic salsa
3 brown rice tortilla shells
grated goat cheese (Vegan option: Daiya cheeze)
2 avocados, mashed with lime juice and salt

Take 2 avocados and put the “meat” into a bowl and add lime juice and salt.  Smash with a fork until creamy. Then refrigerate.

Next: saute the onions  — seasoned with s&p and the spices — in 2 tsp EVOO until tender. Then add the garlic and peppers. Cook about 5 or 6 minutes until they’ve softened a bit. Then stir in the drained diced tomatoes. Check seasoning and adjust accordingly. Let cook for another 5 minutes, turn off the heat, and stir in some chopped cilantro. This is now your filling for the lasagna.

Spray a round casserole dish (or dutch oven) with olive oil spray. Put 1/4 c salsa in the bottom and spread around. Place 1 tortilla on top. Cover with 1/2 the veggie mixture. Top with tortilla. Cover with remaining veggie mixture. Top with final tortilla. Spread with 1/4 cup salsa. Sprinkle with grated goat cheese (we used raw Old Kentucky Tomme) or Daiya. Sprinkle that with 1/2 of the chopped green onion.

Put it –covered– in a 350 degree oven for about 10-15 minutes–we’re just heating it through and melting the cheese. Uncover it for the last 5 minutes and then pop it under the broiler for 2 minutes to get it brown and bubbly:) Sprinkle with olives, more green onion, and cilantro. Top each serving with a dollop of mashed avocado and ENJOY!

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!

“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!