Spaghetti Squash with Baked Basmati Salad

Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
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-Bake cut side down for 45 minutes.
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-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
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-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy
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Spaghetti

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

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Curried Chickpeas with Potatoes & Carrots

Curried Chickpeas with Potatoes/Carrots (Serves 4-6)

Vegan/Gluten-Free

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This curry chickpea recipe is truly simple and fragrant; I served it over basmati rice. The addition of potatoes, sweet potatoes and carrots make this a hearty and flavorful dish. You can swap or add ingredients; this really is a versatile dish, throw in some kale or spinach for example. Monday was one of those days coming in from work I needed to make something quick; this is roughly a 30-minute meal. Enjoy and fill your kitchen with the aroma of curry.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 Sweet Potato, diced
1 Quart (32oz) Vegetable Broth, divided
2 (15.5 oz can) Chickpeas (Garbanzo Beans), drained/rinsed
5 small Gold Potatoes, chopped/quartered-smaller ones
2 Carrots, diced
½ Tbsp Curry powder
1 Tsp Garlic Powder
Salt/Pepper to taste (Abt 1 ½ Tsp Salt and ½ Tsp Pepper)

Directions:
-Heat olive oil over medium heat and sauté shallots for 2-3 minutes until softened.

-Add Sweet Potatoes and continue sautéing for another 2-3 minutes. Then add ½ of the vegetable broth. Bring broth to simmer – low boil, cook sweet potatoes for about 5 minutes.

-Add remaining ingredients: Chickpeas, Potatoes, Carrots, Seasonings and remaining broth. Heat to boil – then reduce heat and simmer for about 20 minutes – potatoes and carrots should be fork tender.

-Serve over Basmati Rice – click here for recipe. Enjoy!

Basmati Rice with Herb Broth and Root Vegetables

Rooted Basmati Rice with Herb Infused Broth (serves 4)
(Roots: Beets, Parsnips, Carrots) – Vegan and Gluten-Free

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The layers of flavors in this dish are paramount for the complexity of tastes and textures. I realize that there are several steps going on in this recipe, however, this was a special dish. This was our Valentine’s Day dinner this year 2015! We love to get fancy schmancy and sophisticated sometimes too especially at home. Why not revel and delight your palate 5 star style in the comforts of your own dining room. Our children certainly enjoyed, my husband was delighted and I loved every minute of it. Beginning with the first dice of the shallot to sitting down, blessing our food and enjoying the love of family and food, that is what it’s all about. This is truly an elegant dish. Basmati rice is fragrant and aromatic rice, the broth is complex and complements the seasonal veggies well.

Ingredients:

Broth:
1 Shallot, chopped
1 Tbsp Extra Virgin Olive Oil
20 whole Black Peppercorn
20 fresh Basil leaves, chopped
1 Lemon grass, cut in half
5 sprigs fresh Thyme
5 sprigs fresh Tarragon
20 blades of Chives (about 2 tsp), chopped
Handful of fresh Parsley (about 15 sprigs), chopped
Zest of 1 Lemon
1 Cup Vermouth
1 Quart (32oz) Vegetable Broth
Rice:

2 Cups Basmati Rice
3 Cups Water
2 Tbsp vegan butter (Earth Balance)

Vegetables:

2 red Beets
2lbs Brussels sprouts (1 stalk)
1lb Parsnips (about 4), peeled/chopped
4 Carrots, peeled/chopped
1 Tbsp + 2 Tsp Sea Salt, divided
6 Tbsp Extra Virgin Olive Oil
1 Cup Balsamic Vinegar

Directions:

Broth:
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-Heat 1 Tbsp Olive oil in sauté pan over medium heat. Sauté Shallots for 1 minute then add whole black Peppercorns. Rough chop the herbs leaving the Tarragon and Thyme whole, then add to the pan with lemon zest. Continue to sauté for 1-2 minutes stirring occasionally.
-Slowly add Vermouth then increase heat to medium-high. Heat for about 3-5 minutes.
-Add vegetable Broth bring mixture to boil, reduce heat and continue to simmer for 30-45 minutes over medium-low.
-Strain and set aside until ready to plate/serve.

Rice:

-Heat Rice, Water and Earth balance to a boil. Cover and reduce heat to low, cook for 15 minutes.
-Remove from heat – Do not remove lid – let the rice stand for 10 minutes, it will continue to steam. When ready to serve remove lid and fluff with fork.

Veggies:

-Heat oven to 425 degrees.

Beets:
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-Remove stems from beets but keep about an inch, then scrub the beets to remove excess dirt. Grab a piece of aluminum foil – big enough to wrap the beets making bed or pouch. Add 1 Tbsp Sea Salt to foil and place Beets on top of salt. Bring up the sides of the foil to close place on baking sheet to avoid beet juice seeping out into your oven. – Roast for about 1 Hour at 425 degrees. Today I roasted for 1 hour 10 mins. –Remove from foil and set-aside until cool to the touch, then peel and dice.

Parsnips and Carrots:
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-Peel and chop both carrots and parsnips, be sure not to dice or chop these too small, they will shrink alittle during roasting. -Toss Carrots and Parsnips in 1 Tbsp Olive Oil and 1 tsp Sea Salt. –Roast for 20 minutes then toss/stir and continue roasting for another 10 minutes at 425 degrees also.

Brussels Sprouts:
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-Gently rock the sprout back/forth until they pop off the stalk. –Trim the ends and remove the outer leaves of each sprout. -Place the Brussels sprouts in warm water and let them soak for a few minutes – I just keep adding them to the water as I go, so they end up soaking for 10-15 minutes by the time each sprout is prepped. –This recipe is for shaved Brussels sprouts and the easiest and quickest way to accomplish this is by using a food processor. –Working in batches use the slice-blade attachment for your processor to shave. –Add Brussels sprouts to baking sheet (2) and toss with 1 Tsp Sea Salt and 5 Tbsp Extra Virgin Olive Oil. – Once other veggies are finished, reduce heat to 400 degrees. Roast Brussels sprouts for 30 minutes until sprouts are tender and golden/browned. Toss halfway through for even roasting.
Note: I love a good Balsamic Vinegar reduction with Brussels sprouts. I did make a quick reduction with this recipe and drizzled over the veggies. –Simply heat 1 cup of Balsamic vinegar in saucepan over medium heat, bring to boil then reduce until vinegar has reduced to about half – 10-15 minutes.

Bringing it all together:

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-Add about a cup of rice to plate, then add ½ cup of broth. Top with veggies. I garnished with toasted Pine Nuts also.

Enjoy!