ROASTED BUTTERNUT ALFREDO SAUCE  1/2 c cashews, soaked for at least 2 hours  1 1/2 c vegetable broth  1 1/2 c roasted butternut squash  2 tbsp mellow white miso  2 tbsp nutritional yeast (option)  1 tbsp fresh lemon juice  FOR REST  1 tbsp olive oil  1 medium yellow onion  3 cloves garlic  1 tsp dry rubbed sage  3/4 c dry white wine  Several dashes fresh black pepper  1/2 tsp salt or to taste  GARNISH  Extra roasted squash  Pepitas, or chopped pecans, walnuts or hazelnuts

ROASTED BUTTERNUT ALFREDO SAUCE 1/2 c cashews, soaked for at least 2 hours 1 1/2 c vegetable broth 1 1/2 c roasted butternut squash 2 tbsp mellow white miso 2 tbsp nutritional yeast (option) 1 tbsp fresh lemon juice FOR REST 1 tbsp olive oil 1 medium yellow onion 3 cloves garlic 1 tsp dry rubbed sage 3/4 c dry white wine Several dashes fresh black pepper 1/2 tsp salt or to taste GARNISH Extra roasted squash Pepitas, or chopped pecans, walnuts or hazelnuts

PASTA WITH KALE This elegant main dish is delicious, and elegant enough to serve for company! 1 pound lacinato kale (2 bunches), large center ribs/stems removed, cut crosswise into 1/2-inch slices. We prefer Lacinato kale to other varietes..  3 T. vegetable stock for sautéing the onion and garlic  2 large onions – finely chopped  8 large garlic cloves, thinly sliced  1/2 pound spaghetti  2 teaspoons lemon juice  Finely grated Parmesan cheese (nutritional yeast)

PASTA WITH KALE This elegant main dish is delicious, and elegant enough to serve for company! 1 pound lacinato kale (2 bunches), large center ribs/stems removed, cut crosswise into 1/2-inch slices. We prefer Lacinato kale to other varietes.. 3 T. vegetable stock for sautéing the onion and garlic 2 large onions – finely chopped 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons lemon juice Finely grated Parmesan cheese (nutritional yeast)

TANGLED THAI SALAD (Part 3) 2 tbsp sliced almonds  2 tbsp chopped hazelnuts  2 tbsp chopped pistachios  1/4 tsp sea salt

TANGLED THAI SALAD (Part 3) 2 tbsp sliced almonds 2 tbsp chopped hazelnuts 2 tbsp chopped pistachios 1/4 tsp sea salt

TANGLED THAI SALAD (Part 2) PEANUT LIME DRESSING 3 cloves garlic, minced (about 1 tbsp)  2 tbsp tightly packed cilantro  2 tbsp natural peanut butter  2 tbsp + 2 tsp lime juice  1 tbsp + 1/2 tsp tamari  1 tbsp rice vinegar  1 tbsp peeled and chopped ginger  2 tsp coconut milk  1 1/2 tsp organic sugar  3/4 tsp sesame oil  3/4 tsp sambal oelek  1/2 cup sunflower oil SALAD TOPPER 1 cup puffed quinoa  1/4 cup goji berries  1/4 cup currants

TANGLED THAI SALAD (Part 2) PEANUT LIME DRESSING 3 cloves garlic, minced (about 1 tbsp) 2 tbsp tightly packed cilantro 2 tbsp natural peanut butter 2 tbsp + 2 tsp lime juice 1 tbsp + 1/2 tsp tamari 1 tbsp rice vinegar 1 tbsp peeled and chopped ginger 2 tsp coconut milk 1 1/2 tsp organic sugar 3/4 tsp sesame oil 3/4 tsp sambal oelek 1/2 cup sunflower oil SALAD TOPPER 1 cup puffed quinoa 1/4 cup goji berries 1/4 cup currants

TANGLED THAI SALAD (Part 1) To tantalize your taste buds, I’ve got the recipe here for Fresh’s famous Tangled Thai Salad – one of their MOST requested recipes. 1 c chopped napa cabbage  1/3 c sliced jicama (small sticks)  2/3 c shredded or spiralized carrot  2/3 c shredded or spiralized yellow beet  4 tbsp Peanut Lime Dressing  (recipe)  3 slices cucumber, halved  2 tsp chopped raw peanuts  2 tbsp Fresh Salad Topper (recipe)  1 lime wedge  2 to 3 tbsp chopped cilantro

TANGLED THAI SALAD (Part 1) To tantalize your taste buds, I’ve got the recipe here for Fresh’s famous Tangled Thai Salad – one of their MOST requested recipes. 1 c chopped napa cabbage 1/3 c sliced jicama (small sticks) 2/3 c shredded or spiralized carrot 2/3 c shredded or spiralized yellow beet 4 tbsp Peanut Lime Dressing (recipe) 3 slices cucumber, halved 2 tsp chopped raw peanuts 2 tbsp Fresh Salad Topper (recipe) 1 lime wedge 2 to 3 tbsp chopped cilantro

THREE GRAIN-FREE PASTA ALTERNATIVES Spaghettie Squash: Spaghetti squash is in season at the same time as other winter squashes – early fall. I have seen them all over farmer’s markets, near the other squashes and potatoes at the grocery store.. Kelp Noodles:  I have heard from others on the West coast that kelp noodles are stocked at some health food stores. I was not able to find it here in the mid-west, but you can order them online. Vegetable Ribbons: Peel make them yourself.

THREE GRAIN-FREE PASTA ALTERNATIVES Spaghettie Squash: Spaghetti squash is in season at the same time as other winter squashes – early fall. I have seen them all over farmer’s markets, near the other squashes and potatoes at the grocery store.. Kelp Noodles: I have heard from others on the West coast that kelp noodles are stocked at some health food stores. I was not able to find it here in the mid-west, but you can order them online. Vegetable Ribbons: Peel make them yourself.

FAKE FETTUCCINE Bottle Gourd. Cooking Method:  Use a cheese slicer to ‘slice’ the skin off and discard. Using the cheese slicer again, slice the gourds into long flat ‘noodles’ and place in a bowl with salt and pepper.    Heat a small amount of olive oil in a Wok and stir fry the ‘noodles’ straining any excess water off as you go.    Serve with the sauce of your choice. Featured here with our Puttenesca recipe. Recipe is vegan and does use wine.

FAKE FETTUCCINE Bottle Gourd. Cooking Method: Use a cheese slicer to ‘slice’ the skin off and discard. Using the cheese slicer again, slice the gourds into long flat ‘noodles’ and place in a bowl with salt and pepper. Heat a small amount of olive oil in a Wok and stir fry the ‘noodles’ straining any excess water off as you go. Serve with the sauce of your choice. Featured here with our Puttenesca recipe. Recipe is vegan and does use wine.

PISTACHIO LEMON SPAGHETTI SQUASH 1 large spaghetti squash  3 tablespoons olive oil, divided  1 shallot, minced  1 clove garlic, minced  2 tablespoons minced parsley  1 teaspoon lemon zest  1 tablespoon lemon juice  Salt and pepper, to taste  1/4 cup diced pistachios

PISTACHIO LEMON SPAGHETTI SQUASH 1 large spaghetti squash 3 tablespoons olive oil, divided 1 shallot, minced 1 clove garlic, minced 2 tablespoons minced parsley 1 teaspoon lemon zest 1 tablespoon lemon juice Salt and pepper, to taste 1/4 cup diced pistachios

SWEET POTATO MAC & CHEESE 1 cup of cooked noodles 1/2 baked sweet potato  1/4 tsp mustard  Juice of half a lemon  1 tbsp nutritional yeast  1 tbsp extra virgin olive oil  1/4 tsp garlic powder  Dash of salt  Dash of freshly ground pepper  1 tbsp of nutritional yeast and 1/2 tbsp of olive oil for crust

SWEET POTATO MAC & CHEESE 1 cup of cooked noodles 1/2 baked sweet potato 1/4 tsp mustard Juice of half a lemon 1 tbsp nutritional yeast 1 tbsp extra virgin olive oil 1/4 tsp garlic powder Dash of salt Dash of freshly ground pepper 1 tbsp of nutritional yeast and 1/2 tbsp of olive oil for crust

"MY SWEETHEART'S FAVORITE" ALFREDO 1 cup raw cashews  2 tablespoons raw pine nuts  1 1/2 cups water  4 teaspoons fresh lemon juice  1 teaspoon minced garlic  1/16 teaspoon ground nutmeg  1 1/2 teaspoons salt  1/2 teaspoon freshly ground black pepper, plus more to taste  4 cups cooked fettuccine (or other pasta of your choice)  3 tablespoons freshly minced parsley

"MY SWEETHEART'S FAVORITE" ALFREDO 1 cup raw cashews 2 tablespoons raw pine nuts 1 1/2 cups water 4 teaspoons fresh lemon juice 1 teaspoon minced garlic 1/16 teaspoon ground nutmeg 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper, plus more to taste 4 cups cooked fettuccine (or other pasta of your choice) 3 tablespoons freshly minced parsley

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