Citrus-Cilantro Pesto

In case I have not already expressed this, I have the best job ever. Not only because I love what I do, but because I have an office full of people who love to eat and share recipes!

My boss recently gave me this recipe for citrus-cilantro pesto over pasta and vegetables and it is as delicious as it is quick and easy to make! I have absolutely no idea where this recipe came from, so I can't site any source....although I should find out because I bet whichever cookbook it came from is pretty fantastic.

My favorite thing about this recipe is that the sauce and veggies all come together in the time it takes your pasta to cook, so the whole thing is ready and on the table in under 15 minutes.

You will need:
1 lb pasta, like whole wheat spaghetti
2 small zucchini
1 bag of shredded carrots
2 seedless oranges
2 cups cilantro (leaves only!)
2-3 cloves of garlic
2 tsp dry mustard
2 tsp red pepper flakes
1/2 tsp salt
1/2 cup olive oil
1/2 cup pasta water from cooking your pasta
(I actually use about 1/4 cup because I like a thicker pesto, but you can do whatever you like)
salt and pepper to taste

To start, cook the pasta according to the package directions.

While your pasta is cooking, wash your zucchini and cut into lengthwise strips, as thin as you can get them and as long or short as you like. I like mine really thin and really long so they mimic the pasta.

when the pasta has just two minutes left to cook, toss in the zucchini and carrots. This will help to cook your veggies just enough so that they're not rock solid but not total mush, either.

Once your pasta is done, turn off the heat and remove 1/2 cup of water before straining the pasta and veggies. 

As your pasta is cooking, prep your pesto!

Cut the peels off of the two seedless oranges. Try not to lose too much of the orange flesh, just trim off the peel and the white pith. Cut them into quarters and place in your blender. Add the garlic, spices and salt, and the cilantro. Next add the pasta water and oil and blend until smooth. You'll see little flecks of green from the cilantro that just won't get any smaller or incorporate into the sauce like you want. This is totally normal. 

Return the cooked pasta and veggies to the hot pot. Pour the pesto over the pasta and veggies and mix to coat the pasta evenly.

I like to serve in white bowls, sprinkled with a little freshly ground black pepper and cilantro for garnish.

I have added pea pods, asparagus, and peppers to this and they're all wonderful. I hope you'll play with the recipe a bit and make it your own.

Lasagna with Roasted Cauliflower Ricotta & Spinach

Right after deciding to try the vegan lifestyle, Betsy, a friend of mine from work, turned me on to Isa Chandra Moskowitz.

She's the chef behind Veganomicon and Appetite for Reduction.

The thing about her recipes is that they are the kinds of recipes that make you feel like you're totally not eating vegetables - they both fool and satisfy!

I've made her recipe for lasagna several times and, at this point, I now use only her recipe as a guide for the roasted cauliflower ricotta. Her recipe calls for you to layer the noodles and ricotta with black olives and spinach. I usually take out the olives and add other roasted veggies - whatever I have on hand, really.

 For this lasagna, I used roasted eggplant in place of spinach, because that's what I had on hand.

For the roasted cauliflower ricotta, you will need:

1 medium-size head cauliflower chopped into half-inch pieces

2 tsp olive oil

1/2 tsp salt

1 lb extra-firm tofu

1/4 cup nutritional yeast

2 TBSP freshly squeezed lemon juice

freshly ground black pepper

1/4 cup roasted garlic

Preheat the oven to 400 degrees. First, chop the cauliflower into bite-sized pieces. Spread evenly on a cookie sheet and lightly drizzle with olive oil. Bake for about 45 minutes (I like to sprinkle it with Italian spices first, but you can leave them out if you prefer). With about 10 to 15 minutes left, add the garlic to your cookie sheet. When done, the cauliflower will be soft and mushy and a beautiful golden color.

Let the cauliflower cool until you can handle it. The original recipe tell you to mix the tofu and cauliflower with your hands, but if you put them into the blender with the garlic, salt, pepper, nutritional yeast, and lemon juice, you'll get a consistency more like ricotta.

You'll also need some of my Super Easy Marinara sauce or the tomato sauce of your choice.

To assemble, cover the bottom of a 9x13" baking dish with a thin layer of marinara. On top of that, place a layer of lasagna noodles. I prefer to use the whole wheat variety that you have to pre-cook, but I'm sure you could also use the kind that cook while they bake. Next, add a layer of ricotta, followed by whatever roasted veggies you like OR layer on fresh, uncooked spinach. Repeat with sauce, noodles, ricotta and veggies until you fill the pan. Top off with noodles and sauce and be sure to save a little ricotta for the very top.

Bake in a preheated 350 degree oven for about 40 minutes or until the top is browned. You'll want to let it cool for at least 10 minutes before serving, if you'd like to keep the roof of your mouth in tact.

Enjoy!

Spicy Pasta with Broccoli

 
By far one of the best vegan dishes I've made, this recipe comes together very quickly.

It also calls for the most garlic of any recipe I've ever seen.

You can add more or less red pepper flakes depending on how spicy you like things. If you don't like spicy food, you may want to add just a sprinkle of the red pepper flakes.

For this quick, easy dinner you will need:

1/2 lb of organic whole wheat pasta 

(like linguine, fettuccine or spaghetti)

2 tsp olive oil

1/4 cup thinly sliced garlic

3 colves of garlic, minced

1/2 tsp red pepper flakes

1 tsp dried thyme

1 cup vegetable broth

1/2 cup of dry white wine

1/2 tsp salt

4 cups broccoli florets, cut into bite sized pieces

2 tsp balsamic vinegar

(I actually leave this ingredient out sometimes and I think it's just as good both ways)

plenty of freshly ground black pepper for serving

Bring a large pot of salted water to a boil. 

While your water heats, prep your ingredients....it takes a while to slice all that garlic!

Once the water boils, add the pasta and cook according to package directions.

Preheat a large nonstick skillet over medium heat. Saute the garlic , red pepper flakes, and thyme in the oil for about a minute. Be careful not to burn it.

Stir in the vegetable broth, wine, and salt. Add the broccoli, turn up the heat to bring to a simmer, and cover the pan. Cook for 8 to 13 minutes, depending on how soft or firm you like your broccoli. Stir occasionally. 

When your pasta is done cooking, drain and add to the broccoli mixture. Stir with a pasta spoon until thoroughly mixed, about 3 minutes.

I serve it with a healthy dose of freshly ground black pepper. When you portion it out, be sure to get all of the garlic out of the skillet because it likes to get left behind.

Happy eating!

Recipe adapted from Appetite for Reduction

Holi, Part 2

You may remember my last post where we talked about Holi, the Hindu celebration of spring. In honor of Holi, I have one more Indian recipe for you all.

I had this Saturday night for dinner with a wonderful group of friends and I have to say, it is definitely a make again!

Fair warning 

which I should have given for you all before the last recipe 

I like my food spicy! 

In fact, if I'm not crying or sweating or both, then it's not spicy enough. 

I want my lips to burn and my eyes to water. 

I want to feel my body heat rise and my heart race. 

I realize, of course, that you may not all feel that way but that's the fun of cooking - you can make any recipe your own!

As I've only eaten the following recipe once, there is no modification for you this time. If you try it and you come up with any of your own modifications, send them to me! 

You can reach me at rn6productions@gmail.com.

Without further ado...

Minted Rice with Garbanzo* Curry

Rice:

1 cinnamon stick (3 inches)

2 whole cloves

1/8 tsp. cumin seeds

2 tsp. canola oil

1 cup uncooked long grain rice

2 cups water

1/2 cup minced fresh mint

Garbanzo Curry:

1 medium onion, chopped

1 cinnamon stick (3 inches)

1 TBSP canola oil

1 tsp curry powder

1 garlic clove, minced

1/4 tsp minced fresh ginger root

1 can (15 oz) garbanzo beans*, rinsed and drained

1 cup water

1 can (8 oz) tomato sauce

2 TBSP lemon juice

1/2 tsp salt

1/2 cup minced fresh cilantro

In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes.  Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender.  Add the curry, garlic and ginger; cook 1 minute longer.  Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil.  Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened.  Discard cinnamon; stir in cilantro.

Fluff rice with a fork.  Discard cinnamon and cloves.  Serve with garbanzo curry.

This recipe takes about 20 minutes to prep and 20 minutes to cook. It says it only makes 3 servings but we stretched 6 out of it.

*Garbanzo beans are chick peas. You may have already known that but just in case you didn't, I thought I should tell you so you're not combing the grocery store looking for them for hours.

Happy eating!