Thursday, March 29, 2012

Artichoke Linguini, Arugula Salad and Strawberry Rhubarb Pie with Banana Nice Cream

Last night I had my two girlfriends over for dinner, Maureen and Honieh. It was lovely company and luckily they both enjoyed dinner. I love having them over because they are not picky eaters and open to try just about anything I make, even if it sounds wacky.


I've been pretty busy with work and life that I was very close to telling everyone we're ordering in food for dinner. Just my luck that my friend Tracy demoed this delicious and super easy recipe at work for Linguine with Spinach, Artichokes, and Red Lentil Sauce. I thought it would be perfect for my lack of time and energy. Of course I adapted the recipe slightly, but the first addition I made almost choked Maureen and Myself to death... I thought adding some red chili flakes to the toasted mustard seeds would add a nice kick of spice - but toasting the chili flakes was a bad idea. The oils of the chilies released all over the air of my kitchen and I could not stop coughing. When I went to answer the door to let Maureen in, she started choking once she walked in. We went on just communicating in coughs, and laughed at each other until the oils in the air dissipated. Moral of the story, don't toast your chilies without a face mask.



Before my main course, I served a light Arugula and Baby Heirloom Tomato Salad with Meyer Lemon Tahini Dressing. I love arugula, it's probably my favorite salad green. It's super light with a natural lemony flavor and spicy bite.





 I figured since I was saving some time on the main course, that I could make a dessert. I made Strawberry Rhubarb Pie with Banana Nice Cream.






It was a lovely and delicious night :)


Linguine With Spinach, Artichokes, And Red Lentil Sauce
Recipe at www.wholefoodsmarket.com
I added 1 tsp red chili flakes, 2 tbsp nutritional yeast, and used brown rice linguine noodles.

Arugula and Baby Heirloom Tomato Salad with Meyer Lemon Tahini Dressing 
By Sarah Farsh, March 28 2012
  • 1 bag arugula
  • 2 cups baby heirloom tomatoes or grape tomatoes, sliced in half
  • 2 tbsp sesame tahini
  • juice of 2 meyer lemons
  • 1 tsp miso paste
In a large bowl, whisk together tahini, lemon juice and miso paste. Add in arugula and tomatoes, toss well.

Strawberry Rhubarb Pie
By Sarah Farsh, March 28 2012


Crust (click for video)
  • 2 cups raw almonds
  • 3 tbsp pressed dates
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup unsweetened soy milk (or non dairy milk of choice)
Filling:
  • 1 lb frozen or fresh strawberries
  • 1/2 cup rhubarb, sliced into small pieces
  • 1 tsp corn starch
  • drizzle of honey to taste (or maple syrup)
Preheat oven to 350. In VitaMix or high powered blender, blend crust ingredients until consistency resembles a paste. Spread almond paste out onto tart or pie pan, making sure to cover all sides well. Bake crust for 20min. Add strawberries, rubarb, corn starch and honey into pie crust. Bake for additional 35min on 350.

Banana Nice Cream
By Sarah Farsh, March 28 2012
  • 5 frozen bananas
  • 2 cups soy milk or non dairy milk of choice
  • 3 tbsp honey (more or less to taste, or maple syrup)
  • 1 tsp cinnamon
  • 1 tsp vanilla
In VitaMix, blend all ingredients together using the plunger that comes with the machine. This allows the air to blend in which gives this a whipped consistency very similar to frozen yogurt. I'm not sure that this recipe will work on regular blenders... But if you try let me know how it goes.

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