The Husband’s Pasta Dish

 

Husband-Tested  in Alice’s Kitchen

Makes 2 generous servings

The hubster’s cooking repertoire consists of his steel cut oats breakfast, his lunchtime peanut butter sandwich, popcorn, Instant Pot cashew yogurt and blueberry snack and this pasta dish.  When I’m too tired to cook or I’ve had a unusually busy day, he’ll make this for our dinner. It’s quite tasty and full of healthful ingredients.  If I wasn’t around, he’d eat all of the above every single day.  I like more variety in my diet (Ha!) He’s very proud of his pasta dish and so he should be. This is how he makes it…

Ingredients: (per serving)

Whole wheat pasta

Kosher salt or sea salt for the pasta water

½ cup Rao’s Marinara Sauce or Arrabiata Sauce or your favorite spaghetti sauce

1-2 Tablespoons Trader Joe’s Kale Pesto or your favorite pesto

1-2 canned sardines (This would add not only protein and Omega 3, but also calcium, however, it is totally optional and would not be vegan.)

½ cup Edamame (frozen is fine, no need to thaw)

1 cup Kale or spinach (fresh or frozen, no need to thaw) 

¼ of a Bell Pepper (any color but green)

1 cup Broccoli (fresh or frozen, no need to thaw)

1 cup of any other favorite vegetables you may have: mushrooms, Brussels sprouts, carrots, green beans, peas, asparagus, zucchini, sugar snap peas, yellow squash, are all good options, just mix and match, pick and choose one or two  

1 Tablespoon Vegan Parmesan Cheese, grated (optional)

Instructions:  

1. Fill a large pot with water.  Bring to a boil. 

2. Put a large sieve in the sink for draining the pasta.

3. While the water is heating up, prepare the vegetables you plan to include in your meal and have them ready near the pot of water.  (Chop the bell peppers, cut broccoli into bite-sized pieces, slice mushrooms, cut Brussels sprouts into quarters, chop the carrots, cut the green beans into bite-sized pieces, cut the asparagus into bite-sized pieces, slice the zucchini and/or yellow squash, cut sugar snap peas into bite-sized pieces)

4. When the water comes to a boil, add some salt.  Add the pasta and cook according to the package directions.  

5. Set a timer for 3 minutes before the pasta should be done.

6. When the time beeps, add the vegetables to the pasta pot.

7. During the 3 minutes that the vegetables and pasta are cooking, add about ½ cup of sauce in a bowl for each serving. 

8. Add about 2 Tablespoons to the sauce.

9. If using sardines, add them to the sauce/pesto mixture and use a fork to mash the sardines really well.  

10. When the 3-minute timer beeps, carefully take the pot to the sink and pour the pasta and vegetables into the sieve to drain.  

11. Using tongs, grab some of the pasta and vegetables and put them in the bowl(s) with the sauce, pesto and sardines, if using.

12. Toss until the pasta and vegetables are coated with the sauce/pesto.  

13. Sprinkle over some grated Parmesan cheese, if desired.

Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Green Goddess Soup (vegan)

Recipe from Calum Harris The 20-Minute Vegan
Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

I thought this was delish!  If you are fortunate enough to have access to an herb garden, you must make this soup.  The herbs, along with fresh spinach and frozen peas, make this soup a vibrant green.  Potatoes make the soup creamy and hearty.  Nice enough for company!

Ingredients:

2 large Yukon Gold potatoes, peeled and chopped into small cubes
6 scallions, thickly sliced
4 large garlic cloves, peeled and sliced
Olive oil, avocado oil or sun-dried tomato oil (enough for sautéing the veggies)
6 cups vegetable broth (I used water and No-Chicken Better-Than-Bouillon.)
Large bunch of fresh mint, remove the leaves from the stems
2 cups frozen peas
Large bunch of baby spinach
Large bunch of fresh basil, remove the leaves from the stems
Large bunch of fresh parsley, trim off any tough stems (I didn’t have parsley and so I used chives instead.  If using chives, give them a rough chop.)
Kosher salt, to taste
Freshly ground black pepper, to taste

To Serve: (optional)
½ lemon, wedges
Drizzle of chili oil
Sourdough Toast
Vegan Parmesan Cheese, grated

Here are the ingredients all ready to go. 
This soup takes about 30 minutes, start to finish.

Instructions:

Heat a soup pot to medium-high.  Add enough oil to coat the bottom of the pot.  Add the potatoes, scallions and garlic slices to the pot and sprinkle them with salt and pepper.  Saute them for a few minutes, just until the scallions soften.  
Pour in 5 cups of the broth.  Bring to a boil.  Turn down the heat and simmer for about 10 minutes or until the potatoes are tender.  
Add the frozen peas and spinach.  Cook just until the peas are tender and the spinach is wilted and bright green.  
Add the fresh herbs.
Using a stick blender (or high speed blender) blend the soup until it is smooth or of a texture you prefer.  Add the extra 1 cup broth to loosen if the soup is too thick for your liking.  
When serving, top off the soup with a final seasoning of salt and pepper and a squeeze of lemon juice.  You can also spice it up a bit with a little drizzle of chili oil.  Vegan Parmesan cheese is a nice touch as well.  Serve with toasted sourdough, if desired.

Basic Delicious Tofu Scramble

Recipe from Alice’s Kitchen
Makes about 3 servings (335 g  or 11 oz. each) 

There are loads of scrambled tofu recipes out there, but when I want to make a simple, quick, and tasty version on food prep day, this is the one I go with. It’s quite nutritious and filling.  Serve it just like you might with scrambled eggs.  I like mine on toast or a tortilla spread with hummus, greens and topped with a fresh tomato.  

1 Tablespoon olive oil or vegan butter
16 oz. super firm tofu, patted dry and crumbled 
1 teaspoon onion powder 
1 teaspoon garlic powder
1 Tablespoon nutritional yeast
Kosher salt, to taste 
Freshly ground pepper, to taste 
½ cup unsweetened soy milk or more (other unsweetened plant based milk will do too)
2-3 cups or a large handful of baby kale or baby spinach (optional)

Heat a non-stick skillet to medium high.  Add the olive oil.  Add the crumbled tofu.  Sprinkle with the onion powder, garlic powder, nutritional yeast, salt and pepper. Stir to coat the tofu with the spices.  Allow the tofu to sit a minute so that it begins to get a tiny touch browned.  Stir it around to cook for a few minutes more.  Add the milk, stir and allow to cook for a few more minutes until the milk is absorbed.  Add the greens and stir just until they wilt and turn bright green.  Serve.

*Tofu scramble is a good dish to make on food prep day.  Just make a batch or two and store in an airtight container in the fridge.  Then, just scoop out what you need and zap it in the microwave to reheat.

Nutritional Information: (1 of 3 servings) 139 calories; 7 g fat (1 g saturated fat); 6 g carbohydrates; 15 g protein; 25 mg sodium; 0 mg cholesterol; 1 g sugars; 2 g fiber; 7 mg vitamin C; 234 mg calcium; 2 mg iron; 135 mg potassium; 87% DV vitamin A; 23% DV vitamin K; 19% DV vitamin B12

Bean and Zucchini Salad with Fresh Mint and Toasted Pecans (vegan/vegetarian)

Recipe adapted from Martha Stewart Living Everyday Food 
Husband-Tested in Alice’s Kitchen
Serves 4

This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody.  It is fabulous and it takes less than 20 minutes to make!  The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle. 

1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very 
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped

In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper.  Add the zucchini slices, onion, and beans and toss to coat.  Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet.  On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture.  Toss well and then top with the toasted pecans.  Serve.

Creamy Harissa Butter Beans

As you can see, the hubster loved it
and licked his plate clean.

Recipe from Sweet Greens Vegan

Makes 2 generous servings 

(I highly recommend doubling the recipe because it's just terrific.)

Husband-Tested in Alice's Kitchen

Beans and greens may sound a bit boring, but THIS beans and greens dish is out of this world delicious.  This is quick and easy enough to make on a weeknight.  I was sorry I didn't double the recipe because we ate it in one take and now I don't have leftovers for lunch.  Live and learn.  Well, you and yours will absolutely love this dinner.  

Ingredients:
1 (16 oz.) butter beans*, rinsed and drained 
1 Tablespoon olive oil
1 shallot, diced (I used ¼ of a red onion.)
1 teaspoon minced garlic
2 Tablespoon sun-dried tomatoes in oil, chopped
1-2 Tablespoon harissa**
1 cup full fat coconut milk
1/3 cup vegetable broth (or more)
2 teaspoon garlic powder
¼ to ½ teaspoon red pepper flakes
¼ cup nutritional yeast
Handful of shredded kale or spinach
Kosher or sea salt, to taste (I used ½ teaspoon.)
Freshly ground black pepper, to taste (I used ¼ teaspoon.)

Instructions:
Be sure to have all the ingredients prepared and at the ready.  This dish comes together quickly.  Heat olive oil in a large skillet over medium heat. Add diced shallots and cook for just 1-2 minutes. Next, add minced garlic and chopped sundried tomatoes. Sauté for about 2-3 minutes.
Add the drained butter beans and harissa paste, followed by the coconut milk and veggie broth.
Stir in the salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast. 
Bring to a simmer for 2-3 minutes so that it begins to thicken.
Add the shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally.
Once the kale is wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread.

Notes: 
*If you can’t find butter beans you can use chickpeas, cannellini beans or navy beans instead. (I buy butter beans, Bush brand, by the case on Amazon.)
**Harissa is a condiment paste made of peppers, garlic, spices, etc. It can be pretty hot and spicy, however, I buy a brand called Mina Harissa Mild, and my husband, who is a panty-waist when it comes to spice, can handle it just fine as you can see in the picture. 

One Pot Creamy Hummus Pasta (vegan)

Recipe from This Savory Vegan
Husband-Tested in Alice’s Kitchen
Servings 2-4

This One Pot Creamy Hummus Pasta is ready in 20 minutes! This vegan pasta dish is kept light by using hummus in place of typical cream sauce.  Add whatever vegetables and greens that you like. I added peas to bump up the protein.

Ingredients
8 oz dry linguine
1 cup sun dried tomatoes packed in oil drained
1 Tablespoon sun dried tomato in oil
3 cloves garlic diced
¾ cup hummus + more for leftovers (No-Oil Hummus or a flavored hummus would be great too)
1 cup pasta water
2 cups baby spinach or thaw 4 oz of frozen spinach, squeeze out the water
Salt and pepper to taste
Red pepper flakes optional

Instructions
Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes, or until tender. Drain pasta, reserving 1 cup of pasta water.
Place the empty pot back on the stove over medium heat. Add sun dried tomatoes, oil and garlic to the pan. Sauté for 2 minutes. Add hummus and pasta to the pan and stir to combine. Slowly pour in pasta water ¼ cup at a time until sauce reaches desired consistency. Add spinach and sauté until wilted (approx. 1 minute). Add salt and pepper to taste.
Serve immediately* and enjoy!

Notes
*If you have leftovers, place in an airtight container in the fridge. When reheating add 1-2 Tablespoons hummus to pasta before reheating.
Nutritional Information: (1 of 4 servings, about 10 ounces) 317 Calories; 12g Protein; 6g Total Fat (1 g sat. fat); 53g Carbs; 2 g Sugars; 0 g Cholesterol; 439 mg Sodium

Notes from reviewers of original recipe:
• Add some Cajun spice and nutritional yeast and sauté with some green olives.
• Add about 1/2 cup of vegan kale pesto from Trader Joe’s. Add some peas & asparagus.
• Add some roasted red bell peppers and mushrooms.
• Add some steamed broccoli and cauliflower.
• Top with some vegan parmesan.
• If you don’t have sun dried tomatoes on hand, pour in a tiny bit of marinara and some nutritional yeast.
• Use ravioli instead of linguini.

Instant Pot Bean Soup (vegan and gluten free)

Recipe from Evergreen Kitchen 

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This healthy Instant Pot Bean Soup is made with navy beans, fresh veggies, Italian seasoning, and lemon. The flavors are bright and delicious. You won’t even need to soak the beans. Serve this delicious soup with some garlic toast and fresh seasonal fruit for a perfect meal.

Ingredients

¼ cup extra-virgin olive oil (Use less oil or water sauté if you wish.)

1 large yellow onion, diced (2 cups)

6 cloves garlic, minced

2 Tablespoons Italian seasoning

¼ teaspoon red pepper flakes

1 teaspoon fine sea salt

2 carrots, diced

2 ribs celery, diced

1 medium yellow potato, diced (1½ cups)

1 cup dried navy beans* (not soaked)

⅔ cup chopped roasted red peppers (2 peppers, from a jar)

6 cups vegetable broth

4 cups fresh baby spinach

1 Tablespoon fresh lemon juice

Sauté onions: Add olive oil and onions to an Instant Pot. Turn on the sauté setting for 10 minutes, and cook, stirring only occasionally, to allow the onions to brown around the edges.

Add aromatics: Add the garlic, Italian seasoning, red pepper flakes, and salt. Sauté for 1 more minute, or until garlic is fragrant.

Pressure cook: Add carrots, celery, potato, beans, roasted red peppers, and vegetable stock. Stir well to mix. Pressure cook on high for 30 minutes. Allow the Instant Pot to natural release for 15 minutes, then release all pressure.

Finish seasoning: Stir in spinach and lemon juice. Taste and adjust seasonings (more salt and/or lemon juice, if needed). Ladle into bowls.

*Bean Option: Use dried, unsoaked navy beans for this recipe. You could instead substitute an equal amount of dried cannellini beans. If using dried cannellini beans, increase the cook time in step 3 to 35 minutes (high pressure), and continue with the same 15 minute natural pressure release afterwards.

A note on bean cooking time:  The original recipe stated 25 minutes with a 15 minute Natural Pressure Release, however, when I pressure cooked the soup for that length of time, the beans were still too hard.  So, I added 5 more minutes.  

Storage tips: This soup can be stored in the fridge for 3 to 4 days, or transfer cooled soup to a freezer-safe container and freeze for longer storage.

**Garlic Toast: Lay slices of whole-grain bread on a cookie sheet.  Drizzle with a bit of olive oil.  Place the cookie sheet under the broiler.  Broil the bread until it’s toasty brown. Take the cookie sheet out of the oven and rub the raw garlic over the surface of the toast. Sprinkle with kosher salt (or sea salt) and freshly ground black pepper.  Flip the toast over to the other side and repeat the process.

Nutritional Information: (1 of 6 servings) 269 calories; 37 g carbohydrates; 11 g protein; 10 g fat (1 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat) 1138 mg sodium; 804 mg potassium; 13 g fiber; 5 g sugars; 5409 IU vitamin A; 23 mg vitamin C; 126 mg calcium; 4 mg iron

Vegan Sausage & Fennel Pasta with Crushed Tomato Sauce

Servings: 5
Recipe from Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This was a treat.  I had bought some Beyond Meat Spicy Italian Sausage (4 links to a pack) on sale.  I used 2 of the links for this delicious pasta and the other 2 links for Sausage Kale and Bean Soup and we have leftovers of both dishes, so this was a win-win. 

1 large fennel bulb
3 Tablespoons extra virgin olive oil
4 garlic cloves, grated or minced
½ teaspoon red pepper flakes (optional)
2 links of vegan sausage (7 to 8 oz or 200g, ideally spicy or Italian-flavored)
Kosher salt and freshly cracked black pepper
¼ cup nutritional yeast
12 ounces bucatini (or spaghetti or linguine)
1 28-ounce can best-quality whole peeled tomatoes 
4 cups baby spinach or kale, chopped 
2 large handfuls fresh basil, sliced (I used ¼ cup pesto.)
For serving: Fresh toasted garlic breadcrumbs (optional, but very nice)

Bring a large saucepan of water to a boil for the pasta.
Slice off the fennel stalks and reserve any fronds for an optional garnish (roughly chop them).
With the fennel bulb, if the outer layer is very thick, remove it. Slice the bulb in half, lengthwise. Use a mandolin or sharp knife to thinly slice the fennel crosswise, as thinly as you can.
Meanwhile, heat the 3 TBSP olive oil over medium-high heat in a deep sauté pan. Once hot, add the fennel with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until some edges start to brown.
While the fennel cooks, pour the canned tomatoes with their juices into a bowl. Crush them with your hands. Set aside. Also, crumble the sausage with your hands if you have time (if it doesn't crumble, slice it). Add the garlic to the fennel and cook for 1 minute, stirring frequently. Now add the red pepper flakes and cook, stirring frequently, for 30 seconds. Add the crumbled or sliced sausage into the pan. Break it up with a wooden spatula as it cooks, and cook for 4 to 6 minutes, or until browned and a bit crisp (the exact cook time will depend on the brand of sausage used). Add in the crushed tomatoes with juices, a generous amount of black pepper, and the nutritional yeast. Stir to coat and reduce the heat to maintain a simmer for 15 minutes, stirring occasionally, until the sauce thickens. If desired, smash some of the tomatoes with the back of a wooden spoon from time to time. After you add the tomatoes and the pasta water is boiling, salt the water generously (about 1 ½ tablespoons kosher salt or 2 ½ to 3 teaspoons sea salt). Add the pasta and cook for the minimum amount of time for al dente pasta according to the package instructions. Before draining, reserve 1 cup of pasta water. Drain the pasta but do not rinse it. Add the baby spinach to the tomato sauce and cook briefly until it just starts to wilt. Add in the hot cooked pasta plus ¾ cup to 1 cup of the pasta water. Turn the heat to medium-high and toss the pasta vigorously with tongs until it’s well coated in the sauce and is al dente, 1 to 2 minutes. Add more pasta water as needed. Season to taste with salt and pepper. Off the heat, garnish with basil or parsley or pesto.  Top with breadcrumbs, if using.

Notes
I love this recipe with Beyond Meat Hot Italian Sausage. Field Roast Italian sausage also works great.
My favorite canned tomatoes are from Bianco Dinapoli. I also like San Merican, Cento, Mutti, and Bello Organic.
Feel free to use a bit more spinach if you want, as it wilts down a lot. You can also use baby kale, just cook it a minute or so longer.

Nutritional Information: Calories (1 of 5 servings): 505 calories; Carbohydrates: 69g; Protein: 27g; Fat: 15g; Saturated Fat: 3g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Sodium: 358mg; Potassium: 1777mg; Fiber: 11g; Sugar: 4g; Vitamin A: 17891IU; Vitamin C: 60mg; Calcium: 250mg; Iron: 9mg

Instant Pot Mushroom Risotto (Vegan Option)

Instant Pot Mushroom Risotto (vegan option)
served with nectarine slices, sourdough toast
and Sumac Onion Salad.

Recipe from Damn Delicious 

Husband-Tested in Alice’s Kitchen
Yield: 6 Servings

Well, this company-worthy risotto was the easiest I’ve ever made. It’s perfect for meal prep because you can use the Instant Pot and once you press the button, it’ll cook to perfection while you do other things. This is definitely comfort food at its best. I served this with fresh nectarines, sourdough toast and Sumac Onion Salad.  YUM!

4 Tablespoons unsalted butter, divided (Substitute vegan butter to make this dish vegan.)

3 cloves garlic, minced

1 onion, diced

8 ounces cremini mushrooms, thinly sliced (I used a mixture of mushrooms types.)

Kosher salt and freshly ground black pepper, to taste

2 cups chicken broth (I used Better Than Bouillon No-Chicken Broth to make this dish vegan.)

1 cup arborio rice

1/4 teaspoon dried thyme

2 cups baby spinach or baby kale

3/4 cup frozen peas, thawed

1/4 cup freshly grated Parmesan (Use vegan Parmesan to make this a vegan dish.)

Set a 6-qt Instant Pot to the sauté setting. Melt 2 Tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Stir in the broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Stir in spinach and remaining 2 Tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. 

This dish tastes best fresh, but it did reheat nicely for lunch the next day.

Strawberry Salad with Candied Hazelnuts (Vegan)

Here we have Strawberry Salad with Candied Hazelnuts
served along side bbq tofu.

Recipe from Minimalist Baker
Husband-Tested in Alice’s Kitchen 
Servings: 4 (2-cup servings)

It’s strawberry season where we live, therefore, we must eat ‘em any way we can.  Minimalist Baker has consistently posted great recipes and so I was pretty confident this one would be great too.  I confess to making a double batch of the hazelnuts to toss in other salads for the week, but they are absolutely the perfect nut to pair with the strawberries.  I buy vegan feta cheese from Trader Joes.  The strawberries were locally grown and so they were extra tasty.  All in all, this salad is summer in a bowl.  Yum!

Hazelnuts
1 heaping cup raw hazelnuts, roughly chopped
2 tsp olive oil or melted coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup (or agave nectar)
1 pinch sea salt
1 pinch ground cinnamon

Dressing
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp maple syrup
1-2 Tbsp minced shallot
1 pinch each sea salt and black pepper

Salad
1 (5-oz.) package baby spinach OR mixed baby greens
1 ½ cups thinly sliced strawberries
1/4 cup vegan feta cheese crumbles 

Preheat oven to 350 degrees F (176 C) and add raw hazelnuts to a parchment-lined baking sheet.  Once oven is preheated, toast hazelnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to thoroughly toss/combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, maple syrup for sweetness, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.

To serve, add spinach or baby lettuces/greens, half of the strawberries, and half of the roasted hazelnuts to a large mixing/serving bowl. Drizzle with half of the dressing and toss to combine.
Plate and garnish with the vegan feta and remaining strawberries and hazelnuts, and serve with remaining dressing (if you like a more heavily dressed salad).
Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store hazelnuts well sealed at room temperature.

Nutritional Info: (1 of 4 servings) Calories: 368; Carbohydrates: 19.1 g; Protein: 7 g; Fat: 31.9 g; Saturated Fat: 2.9 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 23.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 68 mg Potassium: 557 mg; Fiber: 5.6 g; Sugar: 11.2 g; Vitamin A: 3337 IU; Vitamin C: 43 mg; Calcium: 94 mg; Iron: 3 mg

Green Spring Balance Bowl (Vegan + Gluten Free)

I tested this lovely salad out for a Spring birthday dinner party.  Not only was it very beautiful, but it was absolutely scrumptious.  This is a keeper for sure.

Serves 4
Recipe from Good Eatings 
Husband-Tested in Alice’s Kitchen

Herby Quinoa:

¾ cup quinoa

1 ½ cup water

Packed ½ cup fresh coriander

Packed ½ cup fresh flat leaf parsley

1 lemon

1 Tablespoon extra-virgin olive oil

½ teaspoon herbal salt

Black pepper, to taste

Roasted Asparagus:

1 bunch asparagus

1 Tablespoon olive oil

Salt and black pepper, to taste

Bean Salad:

1 can of chickpeas, rinsed and drained

1 cup shelled edamame beans

1 Tablespoon chili oil with “bits”

Basil Dressing:

1 ½ cup fresh basil leaves

1 cup baby spinach

1 lemon, juice only

1 shallot

1 garlic cloves

¼ cup nutritional yeast

2 Tablespoons extra-virgin olive oil

2 Tablespoons tahini

3 Tablespoons water

1 teaspoon maple syrup

Salt, to taste

To Serve:

4 large handfuls mixed baby greens

2-3 cups sugar snap peas, sliced in half

A handful of microgreens, optional

Method:

Preheat the oven to 400F. Rinse the quinoa if you wish and then transfer it into a sauce pan along with the water. Season with salt and cover with a lid. Bring it to a boil and then reduce to a simmer until all the water has been absorbed by the quinoa. This usually takes about 20 minutes.

While the quinoa is cooking trim the woody ends off on the asparagus and place it in an oven safe dish or on an oven tray. Drizzle with oil and season with salt and black pepper. Toss to coat. Roast in the oven for 12-15 minutes or until tender. Then prepare the bean salad simply by draining and rinsing the chickpeas and mixing them with the edamame beans and chili oil until well coated. Set aside.

Also make the dressing while the other components are cooking. Combine all the ingredients in a high speed blender and blend until smooth. Refrigerate until you are ready to use it.

To finish off the quinoa, once it is cooked, finely chop the fresh parsley and coriander and add to a bowl along with the quinoa. Use a Microplane or box grater to zest 1 lemon into the bowl and then squeeze in the juice of half of it. Drizzle over the oil and season with herbal salt and black pepper. Mix well to combine. To assemble the bowls start with a bed of mixed baby greens followed by the sliced sugar snaps. Then layer the herby quinoa and bean salad on top. Drizzle the dressing over it all and finish with the roasted asparagus.

 

10-Spice Vegetable Soup with Cashew Cream (Vegan)

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Serves 6 generously

This is comfort food for sure.  It would taste especially good when you are feeling a bit puny.  The “cashew cream” makes the soup especially rich tasting.  This soup is loaded with colorful vegetables and that’s a good thing.  As you cut up the vegetables, be sure to set aside the veggie scraps to make Homemade Vegetable Broth.  Serve this soup with your favorite bread or crunchy crackers.

¾ cup raw cashews, soaked*

6 cups vegetable broth, divided

2 teaspoons extra-virgin olive oil

4 cloves garlic, minced

1 sweet onion, diced

3 medium carrots, chopped

1 red bell pepper, chopped

1½ sweet potato or regular potato or butternut squash, peeled and chopped

2 stalks celery, chopped

1 (28 oz.) can diced tomatoes, with their juices

1 Tablespoon 10-Spice Blend** OR Cajun or Creole seasoning mix

Sea salt, to taste

Freshly ground pepper, to taste

2 bay leaves

1-2 cups (handfuls) baby spinach or destemmed torn kale leaves

1 (15 oz.) can chickpeas or other beans, drained and rinsed

In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.

In a large soup pot, heat the oil over medium heat.  Add the onion and garlic and sauté for 3-5 minutes, or until the onion is translucent.

Add the carrots, bell pepper, potato, celery, tomatoes with their juices, remaining 5 cups vegetable broth, the cashew cream and the 10-Spice Blend.  Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and pepper and add the bay leaves.

Simmer the soup, uncovered, for at least 20 minutes or until the vegetables are tender.  During the last 5 minutes of cooking, stir in the spinach and beans.  Remove the bay leaves and discard.  Serve.

*Note: To soak the cashews, place them in a Mason jar or bowl.  Cover with water.  Cover the jar or bowl and place it in the fridge overnight.  Drain and rinse the cashews before using them.  If you are in a rush, you can cover the cashews with boiling water and allow them to soak for 30 minutes or so.  Soaking the cashews softens them up which will make them creamier after blending.

**10-Spice Blend: (makes ½ cup) Mix together the following spices in a small bowl and then store in an airtight container: 2 Tablespoons smoked paprika; 1 Tablespoon garlic powder; 1 Tablespoon dried oregano; 1 Tablespoon onion powder; 1 Tablespoon dried basil; 2 teaspoons dried thyme; 1½ teaspoons freshly ground pepper; 1½ teaspoons sea salt; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper

Nutritional Information via RecipeIQ app: (1 of 6 servings) 304 calories; 15 g fat (3 g sat. fat); 39 g carbohydrates; 6 g fiber; 9 g protein; 53% vitamin A; 97% vitamin C; 7% calcium; 26% iron