Tuesday, June 23, 2015

Gluten-Free Fettuccine with Lemon Kale Pesto, Caramelized Shiitake Mushrooms and Grilled Asparagus

I wanted to cook up a bright summery dish for dinner, so I combined a few of my favorite flavors to create this light and healthy summertime dish. The lemon zest really helps the kale pesto pop! And I caramelized the shrooms in a sweet glaze to balance out the tart in the lemony pesto. Enjoy!




Fettuccine with Lemon Kale Pesto, Caramelized
Shiitake Mushrooms and Grilled Asparagus 
by Sarah Farsh - June 21, 2015
  • Kale/Pesto: 
    • 1 pack Tinkyada - Gluten Free Brown Rice Fettucini (14oz)
    • 2 cups lacinato kale, chopped - stem removed
    • 1 cup fresh basil
    • 2 sun dried tomatoes 
    • 4 - 5 cloves fresh garlic (depending how garlicy you want it)
    • Juice of 1 lemon
    • Zest of 1 lemon
    • Salt/pepper to taste
    • Splash of water
  • Caramelized Shiitake's:
    • 2 tbsp balsamic glaze (sweet, balsamic vinegar reduction)
    • 1 tsp soy sauce or tamari
    • 1 tsp garlic powder
    • pinch salt
    • 1 pack shiitake mushrooms, stems removed (1 pack)
    • 1 tsp olive oil (optional, you can also use water)
  • Grilled Asparagus
    • As much asparagus as you like, ends chopped off, grilled
In a VitaMix or high powered blender, combine kale, basil, garlic, lemon juice, lemon zest, sun dried tomatoes, salt, pepper and splash of water together and blend together to form kale pesto. Set aside. Bring a large pot of water to a boil for your pasta. Meanwhile, combine balsamic glaze, tamari or soy sauce, garlic powder and pinch of salt together. Warm up a non stick pan add 1 tsp of oil or 1 tbsp of water and add your shiitake mushrooms. Poor balsamic glaze mixture over mushrooms and cook on medium/low heat for 7 minutes on each side. Cook up your pasta noodles in the boiling water, and cook until al dente. Drain water from pasta, but leave the noodles a little wet, and poor pasta back into pot. Poor kale pesto on top of pasta, and lightly combine together. Top pasta with caramelized mushrooms and grilled asparagus or veg of choice. 

Sunday, June 21, 2015

Gluten-Free, Vegan Key Lime Tart

If you decide to keep the crust raw (like I did), I'll warn you that scooping the slices out of the pan can be a little tricky... I like the consistency of the no-bake crust, it tastes kind of like cookie dough! You just won't have that perfect looking slice since the crust mashes when you're scooping a slice out of the pan - but it still tastes delish! Lastly, you'll have to plan ahead before making this tart since it requires overnight freezing. Enjoy!




Gluten-Free, Vegan Key Lime Tart
by Sarah Farsh - June 21, 2015
  • Crust:
  • Filling:
    • 1 hass avocado
    • 1 block, extra firm tofu
    • 1/2 cup Truvia, brown sugar blend 
    • Juice of 4 limes
    • Zest of 2 limes
    • 1 tsp vanilla 
  • Optional:
In a food processor, combine almond flour, oats, cinnamon, truvia, maple syrup and splash of water together. This should be a REALLY sticky "dough". Scoop out the dough into a tart pan, and spread out using your fingers. It helps if you keep your hands wet with water. You can either bake this crust in the oven for 25 minutes on 350, or keep it raw and skip the baking part. In a VitaMix or high powered blender, blend together avocado, tofu, truvia, lime juice, lime zest and vanilla until it becomes a cream. Poor lime cream into tart and place in freezer overnight. If you baked your tart crust, you should let your pie cool in the refrigerator 1 hour before serving. If you did not bake your tart, you'll need to slice out your servings while it's still very frozen - and don't expect perfect pie slices :) Top with So Delicious Coco Whip and enjoy!

Vegan Cilantro Coconut Curry with Beyond Chicken Strips

This is an easy and light coconut curry that is super yummy on top of quinoa or brown rice. I used Beyond Meat, Chicken Strips to add some additional protein. I like Beyond Meat's Chicken because their ingredients are pretty clean, opposed to other vegan alternative meats. It also REALLY tastes like chicken strips... Texture and all. I served the curry with roasted Kalettes, a new veg that's a combo of kale and brussels sprouts, and topped with freshly diced jalapeño peppers. If you're a baby, you can leave out the peppers. Enjoy!





Vegan Cilantro Coconut Curry with Beyond Meat Chicken Strips
by Sarah Farsh June 15, 2015
  • 1 can light coconut milk - organic, 365 Everyday Value™ (13.5 oz)
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes (leave out if you're a baby)
  • 2 tbsp fresh chopped cilantro
  • Juice of 1 lemon 
  • 1/2 tsp lemon zest
  • Salt/pepper to taste
  • Jalapeño's and cilantro - to top
  • Beyond Meat Chicken Strips - as much as you like, chopped
  • Roasted Kalettes (or any roasted veg of choice)
In a soup pot, combine coconut milk, all spices, cilantro, lemon, and lemon zest together, and bring to a boil. Lower flame to let sauce simmer and add in beyond meat chicken strips. Let stew for at least 15 minutes. Meanwhile, cook up your quinoa or rice following directions on the package, and roast your vegetable of choice. To assemble your bowl, scoop 1 - 2 cups quinoa or rice and top with coconut curry. Finish with your roasted vegetable and fresh jalapeño's and cilantro.