Vegan Pasta with Butternut Squash “Cheese”

Vegan Pasta with Butternut Squash “Cheese”

butternut squash pasta

So this delicious recipe was actually a mistake. I wanted to make cubed butternut squash, roasted in the oven but it was way too hot in my apartment to turn the oven on. So in skillet, I added the butternut squash with vegan butter. The butternut squash did not hold its shape but instead it started to become mushy. I went with it and added in some frozen broccoli. After tossing it in the pasta, it had a very similar texture to macaroni and cheese. So it felt like I was eating mac n cheese but really was eating butternut squash. This recipe is a must try!

 

What You Need:

Cubed, Butternut Squash

1/2 stick of Vegan Butter

Salt

Pepper

1 Tablespoon Dried, Crushed Garlic (can use less but I really enjoy it)

1 Teaspoon Dried Ginger

1/2 cup of Soy Milk

Lentil Pasta (you can use any kind you like)

What To Do:

In a skillet pan, add 1/2 the amount of vegan butter in to melt. Place in butternut squash and season with salt and pepper. Place a cover on top and stir every so often. Add in other seasonings. When the squash gets soft, it will start to fall apart. Continue to mash it until it is completely cooked. Add in 1/2 bag of frozen broccoli and cook until soft. Toss with pasta and serve warm.

butternut squash pasta

Enjoy xoxo!

Advertisements

Buffalo Cauliflower

Buffalo Cauliflower

IMG_2518

I love anything that is made with buffalo sauce, especially chicken wings. I’ve heard that people have used cauliflower instead of chicken to lighten up the recipe. This recipe is simple to make and equally as delicious!

What You Need:

1 Head of Cauliflower, chopped

Olive Oil

Salt and Pepper to taste

Gluten Free Bread Crumbs

Buffalo Sauce

What To Do:

Preheat the oven to 400 degrees and drizzle a little bit of olive oil on a cookie sheet. Toss the cauliflower in the oil with salt and pepper. Top with a sprinkle of bread crumbs, (I used about 1/4 of a cup). Cook for about 40-50 minutes, flipping once, until the cauliflower is soft.

In a sauce pan, heat up the buffalo sauce and add the cauliflower in. Mix until all the cauliflower is covered in sauce. I love hot sauce so I used more but start with 1/4 cup and add more until you get the desired taste you want. If the buffalo sauce is too spicy for you, add in some local honey before you add get cauliflower. Enjoy!!

IMG_2518

Creamy Vegan Avocado Basil Gluten Free Pasta

Creamy Vegan Avocado Basil Gluten Free Pasta

IMG_9876

What a mouthful haha but this creamy vegan pasta is amazing! You have just the right amount of healthy fats without all the bad junk. With a hint of lemon and a kick of crushed red pepper, you can’t go wrong.

What You Need: 

2 Ripe Avocados

1/2 cup Fresh Basil Leaves

2 Whole Garlic Cloves, peeled

1/2 lemon, squeezed

1/3 cup Olive Oil

1/3-1/2 cup Unsweetened Coconut Milk

Salt and Pepper to taste

Pinch of Crushed Red Pepper Flakes

Broccoli, florets (2 small heads)

10 Cherry Tomatoes, sliced in half

Gluten Free Pasta

What To Do:

In a pasta pot, boil water and cook gluten free pasta.

In a skillet, add a drizzle of olive oil with the broccoli and season with salt and pepper. Cook until it is soft but still a little crunchy.

In a food processor (or blender), add the avocados, basil, garlic, lemon juice, olive oil, coconut milk, and spices. Blend until all the ingredients are smooth and silky.

In the skillet pan, add the broccoli, pasta, and sauce. Heat until all the ingredients are warm and incorporated together. Top with the sliced cherry tomatoes.

IMG_9876

Enjoy xoxo

Whole Roasted Chicken

Whole Roasted Chicken

roasted chicken 2

Not going to lie… I have had this recipe sitting in my blog for weeks now.  This was the last meal that I made with my mom before she passed.  My mom used to joke when we would cook together that I was the cook and she was the cleaner.  She would walk around the kitchen following me as I cooked, cleaning. I think that this recipe holds a lot of sentimental feelings and it was hard for me to post it.  It was like reliving the last few weeks with her before we found out she had cancer and was in a coma. All the good memories that now are mixed with the bad.  Sometimes those bad memories out weigh the good ones. It takes on a darker meaning to the point of wanting it just to stop. So, I have to just put one foot in front of the other. Find joy in the memories of my beautiful mother and the time we spent together. To let the bad memories have a space but not consume my life.

Here is the original post… hope you enjoy xo

I love roasting chicken!!! It is easier than you think and it is one of those meals that you can just put in the oven and leave for a couple hours. I like to pair mine with veggies that roast with the chicken in the oven. It is a great meal for a group of people or a Sunday dinner.

 

What You Need:

Whole Chicken (antibiotic free, no hormone chicken)

Whole Onion

Two Lemons (cut in quarters)

Mushrooms (cut in half and save for later)

6 Large Carrots, sliced long way

Butter

Fresh Herb Mix for Poultry

Salt and Pepper

roasted chicken 1

What To Do:

Preheat your oven to 350 degrees. Place your chicken in a roasting pan. Run your fingers under the chicken skin to loosen it from the meat. Under the skin, rub a generous amount of butter on the meat.

Take the onion and place inside the cavity as well as one half of the lemon. Squeeze the rest of the lemons on top of the chicken and sprinkle salt and pepper all over. Place the carrots around the chicken.

Take half the fresh poultry seasoning and place all over the top of the chicken. Divide the other half and put one part into the cavity of the chicken and the other part around the carrots. Take the squeezed lemons and place with carrots.

Cook for an hour and then add the mushrooms around the chicken. Total cooking time is typically about 20 minutes per pound. The internal temperature of the chicken should be at least 185 degrees F.

roasted chicken 2

“Takeout” Style Teriyaki Chicken and Broccoli

“Takeout” Style Teriyaki Chicken and Broccoli

teriyaki chicken 3

Sometimes I have cravings for Chinese takeout but being a Celiac and having many food allergies, Chinese really isn’t an option. This is my version of Teriyaki Chicken and Broccoli. I paired it with white rice but using brown rice is just as good.

 

What You Need:

1 Chicken Breast, cut into cubes (sprinkled with pepper)

Sesame Oil

1/4 cup Brown Sugar

1/4 cup Braggs Liquid Aminos

1/8 cup Water

2 tablespoons Rice Wine Vinegar

2 Garlic Cloves, chopped

1 teaspoon Fresh Ginger, chopped

1/2-1 tablespoon Cornstarch

2 Heads of Broccoli, chopped

Rice

What To Do:

In a bowl, prep your sauce. Mix together brown sugar, Liquid Aminos, water, rice wine vinegar, garlic, ginger and cornstarch.

Cook the rice according to the directions. While the rice is cooking, in a sauté pan, drizzle a light coating of sesame oil. Be careful! This oil is powerful! Add in chicken pieces and cook.

teriyaki chicken

In a separate pan, drizzle a little bit of sesame oil and add in broccoli. Mix around occasionally and when the broccoli starts to get soft, take it off of the heat. Add the broccoli to the chicken. Pour in the sauce and let the flavors incorporate.

Teriyaki Chicken 2

The sauce will start to thicken up. Once the sauce is your desired consistency, pair it with the rice and enjoy!

teriyaki chicken 3

Tofu Stir Fry

Tofu Stir Fry

stir-fry

Today’s recipe is all about the wonderful health benefits of Tofu! Tofu is such a versatile ingredient because it takes on the flavors of what it is seasoned with. In the past, I have shared how to make Tofu Croutons (go under Meatless Monday or Vegetables).

 

I love tofu! It is a great source of protein and it contains all eight amino acids. Amino acids are important because 20 percent of our bodies are made of protein. Amino acids carry out important functions in your body. They play a huge part in carrying the transport and storing of nutrients, help repair tissues and muscles, and helps remove excess waste from our metabolism.

 

stir-fry-1

What You Need:

Brown Rice (I used Rice in a Bag that I cooked)

Firm Tofu (1/2 package)

Mushrooms (chopped)

Frozen Stir Fry Vegetables (1/2 bag)

1/3 Cup Liquid Aminos

1/4 Cup Rice Vinegar

1/4 Cup + some for cooking Sesame Seed Oil

1 Teaspoon Chopped Dry Garlic

1 Teaspoon Garlic Powder

1/2 Teaspoon Dry Ginger

1/2 Teaspoon Crushed Red Pepper (less if you would like)

Salt and Pepper

Tofu Spice Rub:

1/8 Teaspoon of Garlic Powder, Dry Ginger, Crushed Red Pepper, Salt, and Pepper

What To Do:

After chopping the mushrooms, add them to a sauté pan with a drizzle of sesame seed oil. Add some salt and pepper.

stir-fry-2

While the mushrooms are cooking, drain the tofu and wrap in a bunch of paper towels. You want to try to get out as much moisture as possible. Let it sit for at least 10 minutes.

stir-fry-3

Unwrap the tofu and carefully slice in chucks. Rub the Tofu with the Spice Rub and let it sit until it is time to add it to the stir-fry.

stir-fry-5

When the mushrooms are done cooking, put them in a bowl, and cook the stir-fry vegetables (since they are frozen, you won’t need to add any oil). When they are cooked, transfer them to the plate with the mushrooms.

stir-fry-6

Let your sauté pan heat up and add your cooked rice. IT WILL STEAM! Don’t worry. You want the rice to “fry”. Add some salt and pepper to the rice. In the middle of your pan, push the rice to the sides, and add the tofu. Let the tofu start to brown and mix with the rice.

stir-fry-7

Add the rest of your vegetables and mix. In a bowl, stir all the liquids and spices together and add to the stir-fry. Let the flavors cook together for a few minutes. Taste the stir-fry and add spices/liquids accordingly to your taste.

stir-fry-8

Enjoy xoxo

Italian Style Pasta Salad

Italian Style Pasta Salad

pasta salad 2

Happy Labor Day! Hope everyone is having a relaxing and fun weekend!

When you have food allergies or Celiac Disease, going to parties or cookouts can be a scary thing. You’re not sure who made what, if food was cross-contaminated, or if it contains secret allergy additives. Typically when I go to a cookout, I will bring a dish I know that I can eat and I will ask what is being served. If you have a question about something, don’t eat it! It is not worth it! This quick and easy Italian Style Pasta Salad is a great dish to bring anywhere.

What You Need:

Gluten Free Pasta

Orange Pepper, chopped (you can use any color)

Grape Tomatoes, diced

Can of Gluten Free, BPA Olives, sliced

Mozzarella Mini Balls

Fresh Basil, chopped

Italian Seasoning (I used Trader Joes 21 Mix and an Italian Season Grinder)

Olive Oil

Apple Cider Vinegar (I ran out of red wine vinegar)

Liquid Amino Acids

What To Do:

Cook the pasta according to the directions. I slightly over cook the pasta (not so it is a gooey mess) but so that the pasta stays soft. Sometimes with gluten free pasta, the noodles when cold do not stay soft like regular pasta does.

When the pasta is done cooking and cooled, put the pasta in a bowl. Add all veggies and olives. Drizzle the olive oil on top and mix until the pasta is coated. Mix in about 1/8 cup of apple cider vinegar. Remember that this vinegar has a sweeter taste so add 2 teaspoons of liquid amino acids to balance the sweetness. Depending on how seasoned you like your pasta salad; add in seasoning and taste as you go! Add the mozzarella balls and fresh basil. Let the pasta salad sit for about an hour to let all the flavors incorporate.

Don’t be afraid to experiment. I was going to use red wine vinegar but I ran out. I also had run out of balsamic so I used apple cider (clearly I need to go shopping).  Knowing that it is a sweeter vinegar, I had to balance the flavors with something a bit saltier. You can use any mixture of vegetables in your pasta salad and try different combos of spices.  Cooking is fun so don’t be scared to try different things.  If it doesn’t come out the way you wanted it, then you know for next time! Enjoy! xoxo

pasta salad 1