Dom and I Have Been Celebrating NATIONAL PASTA MONTH

Dominic and I have gotten "hooked" on Explore Cuisine pasta.

I whipped up the following recipes in the last 2 weeks.  LOVE, LOVE, LOVE this stuff!

These yummy products are made from organic beans, lentils and peas.  Explore Cuisine products are vegan, gluten-free and loaded with plant-based protein, iron, and fiber.

Dairy-Free Pesto Pasta

INGREDIENTS

Pesto

2 cloves garlic

2 cups tightly packed fresh basil

1 cup cashews (soaked overnight, or at least 4 hours, and drained)*

1/4 tsp pink salt

1/3 cup olive oil (or more, depending on the consistency you want)

1-2 cups of baby spinach or mesclun greens (optional)

Pasta

1 package Explore Cuisine Brown Rice Fusilli

1-2 cups frozen peas

FOR THE PASTA

Bring water to a boil, then add in Explore Cuisine Brown Rice Fusilli. Cook for 8-9 minutes.  About 4-5 minutes before the pasta is done cooking, add in the frozen peas to cook at the same time. Then, drain pasta and peas and put in a bowl.

FOR THE PESTO

Put garlic in Vitamix, blender, or food processor and pulse until chopped. Next add basil, and pulse again until it is broken down into small pieces. Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven't been soaked, you may want to process on a higher level to get a creamier consistency. Finally, with the motor running, drizzle in the olive oil until completely combined. Spoon the pesto over the pasta and peas, and mix well before serving. Add salt and pepper as needed to taste.

Vegetarian Lemon Pasta Primavera

INGREDIENTS:

8 oz. Explore Cuisine Edamame & Mung Bean Fettuccine

2 T oil

1 c diced onion

1 c yellow bell pepper, diced

1 c diced carrots (about 22 baby carrots)

1 c zucchini, diced

2 c mushrooms, diced

½ c fresh lemon juice (about 3 lemons)

1 t lemon zest

1/3 c heavy whipping cream

1/3 c half and half

1/3 c vegetable broth

½ c fresh parmesan cheese

DIRECTIONS:

In a large skillet over medium heat, warm the oil.

Add in onions, bell pepper and carrots. Sauté until almost soft.

Add in zucchini and mushrooms, sauté until soft. Remove from heat and add in lemon zest.

Prepare Explore Cuisine Edamame & Mung Bean Fettuccine per the directions on the box, drain and set aside.

In a pot bring to a boil the lemon juice, whipping cream, half and half and vegetable broth.

Once boiling, let boil for 1 minute. Then remove from heat and stir in cheese.

Gently combine vegetables, pasta and sauce, toss to mix. Garnish with parsley if you wish.

Season with salt and pepper and ENJOY!

Gang...  Both of these dishes were AMAZING.  I'll be making them again.

 

July 29th is National Lasagna Day!

Explore Cuisine should be on your radar as a healthy addition to the classic comfort food. Explore Cuisine's Organic, Non GMO, Gluten Free Green Lentil Lasagna features 11g of protein per serving.

Dom and I LOVE Explore Cuisine.  I'll be making this on the 29th...  looks delicious!

Spinach Mushroom Lasagne

INGREDIENTS:

16 oz cottage cheese

1/2 c fresh basil, sliced into ribbons

1/2 c fresh parsley

1 t garlic salt

1 t Italian Seasoning

1 egg

1 T oil

2 c fresh mushrooms, quartered

2 c fresh spinach

8 oz of uncooked lasagna from Explore Cuisine

32 oz of spaghetti sauce

2 cups (or more) of shredded mozzarella cheese

Garnish: additional basil cut into ribbons

DIRECTIONS:

In a medium bowl combine cottage mix, basil, parsley, garlic salt, Italian Seasoning and egg. Mix together and set aside.

In a skillet over medium heat, warm the oil. Saute the mushrooms until they soften and they are starting to shrink. Add in spinach to wilt.

Combine mushroom and cottage cheese mixture.

Using a 9X13 baking dish pour 1/3 of the sauce into the bottom.

Add half the uncooked noodles, top that with 1/2 the mixture and 2/3 c of cheese. Repeat. You will end with a third layer of sauce.

Cover casserole dish with foil. Bake at 400 degrees F for 45 minutes.

Remove the foil after 35 minutes.

Garnish with remaining/additional cheese and basil.

Let sit and rest for 15 minutes before cutting into squares.

Enjoy!

Explore Cuisine is known for its protein-packed plant pastas that are high in fiber, naturally gluten free, simple to prepare, organic, and delicious.

May is Celiac Awareness Month

Explore Cuisine is known for its protein-packed plant pastas that are high in fiber, naturally gluten free, simple to prepare, organic, and delicious.

Explore Cuisine is a leader in innovative cooking using organic ingredients of the highest quality. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients.

Organic Bean Power: One Ingredient.  ORGANIC BEANS – that's it.  In only seven minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber. Varieties include Black Bean Spaghetti, Edamame and Mung Bean Fettuccini, Soybean Spaghetti and more.

Italian Signature Selection: Made from organic lentils and chickpeas, these pastas are high in protein and a great source of fiber and iron. Vegan, organic, and gluten free- it's a perfect dish for everyone at the table. In just minutes your family will be enjoying fresh pastas made in Italy. Varieties include Red Lentil Penne, Green Lentil Penne, Chickpea Fusilli, Green Lentil Lasagne, and more!

Celebrate Celiac Awareness Month with these nutritious recipes that everyone can enjoy!

Roasted Cauliflower Alfredo Spaghetti

Ingredients:

4 cups of cauliflower florets
2 T olive oil
salt and pepper
8 oz vegan cream cheese
1 t smoked paprika
garlic cloves (optional, see info in post)
2 c vegetable broth
1 box of Explore Cuisine Organic Edamame Spaghetti
Fresh Parsley, for garnish
Order Ingredients

Instructions:

Toss cauliflower with olive oil. Season with salt and pepper. Roast in oven at 375 degrees F for 25 minutes.
In a blender combine roasted cauliflower, vegan cream cheese, smoked paprika, garlic (optional) and vegetable broth. Blend until smooth.
Warm sauce in sauce pan on stove.
Prepare spaghetti per directions on box.
Combine sauce and spaghetti. Gently toss to coat.
When ready to serve, place spaghetti onto plates, top with more smoked paprika and fresh parsley.
ENJOY!

Pesto Spaghetti with Seared Tuna

Ingredients:

8 oz. Explore Cuisine Organic Edamame Spaghetti

Seared Tuna:

1-pound center cut ahi tuna
1-teaspoon ground coriander
1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
Dash of vegetable oil
Salt
Kale-Walnut Pesto:
2 cups baby kale
½ cup basil
¼ cup walnuts
1 garlic clove, minced
1 lemon, juiced
½ cup olive oil
Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
Salt

Garnish:
½ large carrot, peeled
½ hot red pepper, thinly sliced
½ teaspoon lemon zest
10 tiny basil leaves
Flaky sea salt
Mildly spicy red pepper (Aleppo or Marash)
Olive oil

Instructions:

Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.

Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.

Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.

To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.

Fun St. Patrick's Day Ideas

We have become HOOKED on EXPLORE CUISINE.  Although I'm strictly a Corned Beef gal on St. Patrick's Day, I made one of these earlier this week.  Love their products! 

With Dom's cancer returning, I'm trying to focus on HEALTHY.  These products are free of artificial colors. Explore Cuisine integrates beans, peas, lentils, and rice to provide you with nourishing meals which are easy, quick, colorful, and simply delicious!

All Explore Cuisine products are vegan, gluten-free, non-GMO and jam-packed with nutrients.

This was delicious!  I adore Pine Nuts!
Green Lentil Penne with Deconstructed Pesto

INGREDIENTS

1 package Explore Cuisine Green Lentil Penne - cooked, drained
2 T. olive oil
3 garlic cloves, sliced thin
Handful fresh basil leaves, rough torn
salt and red chile flakes to taste
3 T. pine nuts, toasted
Parmesan cheese (optional)

DIRECTIONS

Heat oil in a small sauté pan
Add garlic and cook one minute
Toss penne with garlic oil. Gently fold in torn basil
Season with salt and chili flakes
Garnish with pine nuts
Add cheese if desired

I'm going to whip this up in a couple of days.  (In between doctor appointments).  The pine nuts got me again! 

Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce

INGREDIENTS

7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine - cooked and drained
2 large yellow squashes, peeled into ribbons with a peeler
3.5 oz. pecans - peeled & halved
1/2 cup pomegranate seeds
3 oz. pine nuts

LIGHT PESTO SAUCE

1 large bunch of fresh basil
2 cloves garlic
2 oz. olive oil
2 tbsp pine nuts
1/2 tsp coarse sea salt

COOKING INSTRUCTIONS

Peel skin from garlic cloves, and chop into big chunks.
Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
Add the salt and olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency.
Lightly toast the pecans, pomegranate seeds and pine nuts in skillet.
Mix the fettuccine with the sauce, gently fold in the remaining ingredients.

Serve immediately.

National Spaghetti Day is Jan. 4th!

With delicious spaghettis made from chickpeas, lentils, black beans, edamame and more, EXPLORE CUISINE offers an easy way for everyone to celebrate this foodie holiday while sticking to those healthy New Years resolutions.

EXPLORE CUISINE helps take the guilt out of your favorite pasta meals.  All EXPLORE CUISINE products are vegan, gluten-free, non-GMO and jam-packed with nutrients-  the perfect alternative to other glutinous pastas.

The public relations firm that represents Explore Cuisine sent me samples of these products.

This is on my menu for January 4th. How attractive is this dish??? Cannot wait to make this!)

SOUTHWESTERN BLACK BEAN SPAGHETTI

One Serving-

Ingredients:

1/4  box Explore Cuisine Black Bean Spaghetti
1/2  zucchini spiralized into "noodles"
1/4  Red Bell Pepper
2 handfuls baby spinach
1/4  cucumber
1/4 cup corn (canned in water works great- just rinse them)
1/4  avocado mashed with fresh organic lemon juice
1 tbsp vegan cheese  (I'm using Leaf Cuisine Plain Cream Cheese) pumpkin seeds + dill for garnish

Instructions:

Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes.

Once done, remove from heat, rinse under cool water and set aside.

Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.

Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.

• Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
• Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
• Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
• Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.

Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!

Enjoy!

http://www.explorecuisine.com/blog/en/recipe/southwestern-black-bean-spaghetti/#

(I'll post another recipe or two next week, but wanted to put this one out for National Spaghetti Day!)  I'm excited to try these products.