Category: Main Dishes

Spring Pea and Arugula Pasta

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Spring peas add a touch of sweetness to this quick pasta salad. The red pepper flakes add a bit of a kick, which complements the fresh mint.

pea pasta salad mint arugula

Spring Pea and Arugula Pasta

1/2 pound (227g/8oz) gluten-free elbow pasta (I prefer Tinkyada)
2 tablespoons extra-virgin olive oil
3 shallots, halved and sliced
1 cup fresh or frozen spring peas
1/4 teaspoon red pepper flakes, or to taste
2 cups lightly packed arugula
1/2 cup lightly packed fresh mint, finely chopped
Fine sea or Himalayan salt and freshly ground pepper to taste
Lemon to taste, optional

Cook the pasta according to the package directions. Drain and set aside to cool.

Heat the oil in a medium skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Stir in the peas and red pepper flakes. Cook until the peas are soft, about 2 minutes. Remove from heat, scrape the mixture into a bowl, and add the pasta. Mix well. Cool completely.

Once the mixture is cool, add the arugula and mint. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Serve with freshly squeezed lemon juice, if desired.

Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce

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By using beans as the main ingredient in the sauce, you get a hint of hummus taste, extra fibre and protein, and a hearty, satisfying taste. The filling is infinitely adaptable — and amazing with mashed butternut squash and spinach, too.

pasta 1

Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce

For the pasta:
1 8oz (226 g) box whole grain jumbo shells (I recommend Tinkyada)
Salted water, for boiling

For the filling:
1 (350 g) package extra-firm tofu, squeezed of excess moisture
Zest of 1 lemon
2 tablespoon large-flaked nutritional yeast
1/2 cup packed sundried tomatoes, chopped (I use no-salt added, sulphite-free ones)
Boiling water for the tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cups finely chopped kale, packed
1 cup crimini mushrooms, chopped
2 1/2 teaspoons Italian seasoning
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

For the sauce:
1 bulb roasted garlic (this is listed first in the instructions)
1 can (398 ml) organic, no-salt added navy beans (about 1 1/2 cups) (I like Eden’s)
1 lemon, juiced (use the same lemon you used for the zest)
Freshly ground black pepper
2 tablespoons roasted cashew butter
2 tablespoons roasted tahini
1 tablespoon large-flaked nutritional yeast
1 tablespoon extra-virgin olive oil
Fine sea or Himalayan salt to taste
Water from the soaked sundried tomatoes (see instructions)

To roast the garlic, preheat the oven to 425 degrees F (230 degrees C). Thinly slice the top of the whole garlic bulb, exposing the cloves. Wrap in foil. Bake until soft, about 45 minutes.

Bring a large saucepan of salted water to a boil. Prepare pasta according to package directions.

While the noodles are cooking, prepare the filling. Crumble the tofu in a large bowl. Stir in the zest and nutritional yeast. Heat the oil in a large skillet. Add the onions, cook until softened. Add the kale, mushrooms and Italian seasoning. Drain the tomatoes, reserving the liquid. Add the mixture to the tofu, along with the sundried tomatoes. Mix to combine. Season with salt and pepper.

Meanwhile, put all of the sauce ingredients in a food processor. Use only half of the garlic and half of the lemon. Whizz until smooth. Add additional garlic, lemon, salt, pepper and nutritional yeast to taste. Set aside. (I use the whole bulb and whole lemon, although different sizes may be according to taste). Use the sundried tomato water to thin to a sauce consistency.

Once the noodles are cooked al dente, drain well. Assemble them in a 9×13 glass baking dish. Divide the mixture in the noodles. Top with the sauce. Cover with foil and bake at 350°F (180°C) for 30 minutes. Let stand 10 minutes before serving.

Late Summer Oven Ratatouille

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Though the actual assemblage of this dish is more akin to a tian, it delivers a pretty presentation and tastes great, too. Like most amazing things, it is excellent the next day, too. I’ve included photographs inside the recipe for putting it together. If this makes it difficult to print, let me know, and I’ll adjust it.

rataouille close

Late Summer Oven Ratatouille

For the sauce:
2 cloves garlic
7 Roma tomatoes, seeds removed
1/2 cup loosely packed basil leaves
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon freshly ground pepper (or to taste)
1 teaspoon extra virgin olive oil

For the rest:
1 medium eggplant, sliced 1/16 to 1/8-inch thick (try to find one with a smaller diameter)
1 yellow zucchini/summer squash, sliced 1/16 to 1/8-inch thick
1 green zucchini, sliced 1/16 to 1/8-inch thick
1 red onion, sliced 1/16 to 1/8-inch thick
1 to 2 red peppers, cored and sliced in rings 1/16 to 1/8-inch thick
1 tablespoon extra-virgin olive oil
Additional sea salt and freshly ground pepper

Preheat the oven to 375 degrees F. Lightly oil an 9-inch square baking dish.

Put the garlic in the food processor. Pulse until finely chopped. Add the Roma tomatoes, basil, salt, pepper, and olive oil. Pulse until combined and almost pureed. Pour the mixture into a fine mesh sieve and drain the excess water.

Pour the tomato mixture in the bottom of the dish. Line the eggplant, yellow and green, zucchini, onion, and red pepper upright in a pattern, starting around the perimeter of the dish and working your way to the centre.

rataouille first step

Brush with remaining olive oil. Sprinkle with salt and pepper.

rataouille second step

Cover the vegetables, loosely tucking into the inside of the dish with foil or parchment paper. Bake for 45 to 60 minutes, until vegetables are softened but not mushy. Uncover and let cool at least 30 minutes before serving.

rataouille baked