This was the last weekend of winter break and I must say I am a bit relieved my son is going back to school tomorrow. I love having him home but with all the neighborhood kids constantly running in and out of the house playing it is hard to, 1. get anything productive done 2. have any alone time 3. listen to my music of choice, lol. Since I have been feeling a little behind I was in need of an easy, yet cozy meal. I get my Imperfect Produce delivery Saturday mornings to help replenish my fridge and pantry for the weekend without having to run to the store, which is such a life saver. Plus, I got most of the items I needed for this cheesy broccoli rice bake.
I’m always on the hunt to find new ways to get the most bang for my buck and produce less waste by utilizing all of my fruits and vegetables. One of my favorite ways to use my broccoli stalks is to make broccoli slaw. But in this recipe we will be incorporating both the broccoli florets and stalks by making broccoli rice. Watch your back cauliflower, broccoli is coming for ya…
Vegan, Gluten free – Serves 6 – Total bake time 1hr 15mins
2 cups short grain brown rice
3 cups vegetable broth
3 cloves garlic minced
1 yellow onion diced
2 broccoli stalks florets cut into small to med pieces & stalks chopped into broccoli rice
1 tsp pink salt
Cheese sauce (makes 3 cups)
2 cups potatoes peeled & chopped
1 cup carrots peeled and chopped
1/3 cup extra virgin olive oil
1/2 cup water
2 tsp pink salt
1 tbsp lemon juice
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
Preheat oven to 350F
Add short grain brown rice, vegetable broth, garlic, onion and salt to a 13 x 9 baking dish or something similar in size.
Cover and bake for 45 minutes.
Boil carrots and potatoes until soft.
Strain carrots and potatoes.
Toss all cheese sauce ingredients into a blender and blend until you come to a smooth and creamy consistency.
Prepare the broccoli by cutting the tops into small-med sized florets.
Cut the stalks in half or in quarters and toss them into a food processor(or blender), pulse until the stalks are chopped into rice-sized pieces.
After your rice has been baking for 45 minutes, take the baking dish out of the oven and fold in 1 1/2 cups of cheese sauce and broccoli rice. Mix well. Then top the rice mixture with the florets.
Cover and bake for another 30 minutes.
Once the rice is done baking, drizzle the top with the desired amount of cheese sauce and enjoy!
The weather is getting cooler and cooler by the day here in Northern California and I absolutely love it! Cool weather calls for warm hearty dishes like soups, stews, casseroles and noodles. I am such a huge fan of soba noodles. Well, any type of noodles really, but who isn’t? The Soba noodles have such unique flavor compared to others noodles. Their distinct nutty flavor makes a great pairing with earthy flavored vegetables like mushrooms and kale, so that is exactly what I will be using in this recipe. Even though I will be enjoying this recipe warm as a stir fry, this dish can also be served as a cold salad the next day. Soba noodles are so versatile, which makes packing lunch easy for the next day if you double the recipe.
Soba Noodles are a great gluten free noodle alternative if you can get your hands on pure 100% buckwheat flour noodles. Although the name suggests otherwise, buckwheat flour is actually a gluten free ancient grain and surprisingly not even related to wheat at all. So what gives with the confusing name? If you have a gluten allergy or sensitivity I always suggest checking the ingredients on the label to make sure your noodles are made with 100% buckwheat flour. I have found that some soba noodles can be made with a blend of flours which would no longer make them gluten free.
This recipe serves 2-3 people:
8 oz of soba noodles
2 teaspoon of avocado or coconut oil
1/2 red onion sliced
1 bunch of tuscan kale cleaned, destemmed and chopped
2 cups of sliced mushrooms
1 tablespoon of toasted sesame oil
1 tablespoon of avocado or olive oil
1 teaspoon of rice vinegar
2 teaspoons of aminos or soy sauce
1/2 teaspoon of minced garlic
1/2 teaspoon of sriracha (1 teaspoon if you like a little kick)
1/2 teaspoon of maple syrup
Juice for 1/4 of a lime
Salt and pepper to taste
Add water to a saucepan to prepare the soba noodles per instructions on package.
In a separate sauté pan add 2 teaspoons of avocado or coconut oil on medium heat.
Once the avocado oil heats up add sliced onions, stir around for about 2 minutes, next add the sliced mushrooms and continue to stir for another 2 minutes followed by the kale. Once kale is almost cooked thoroughly, turn burner to low heat to keep warm.
While soba noodles are cooking, whip the sauce ingredients together in a bowl.
Add cooked and strained soba noodles to the sauté pan with your vegetables but turn the heat off completely so the noodles do not continue to cook
Lastly, add sesame soy sauce to the noodles, toss well and serve.
Sundays are for pasta! If it were up to my boyfriend we would eat penne and marinara every single Sunday. Pasta is his all time favorite comfort food, as it is for many Italian’s. Kyle loves to tell me stories about when he was a child. He and his entire family would go to his grandmothers house every single Sunday and eat dinner together, which always consisted of meatballs, sausage, pasta and bread… the bread for dipping in the sauce, followed by pastries. I agree with him, penne and marinara is so comforting and delicious. I love all variations of pasta! In my opinion, pasta is just too versatile to only limit yourself to penne and its red sauce comfort blanket. So every once in a while I like to throw a curve ball on pasta night. This time making a creamy vegan butternut squash sauce tossed with peas and spirals. This recipe can be gluten free or not, I like to use Trader Joe’s organic brown rice and quinoa blend pasta. This butternut squash sauce recipe makes just a little over 2 cups of sauce and is enough for one pound of pasta.
1 pound of pasta of your choice
2 teaspoon of avocado oil
2-3 garlic cloves, chopped
1 full medium yellow onion or 1/2 a large onion, diced
1/2 a medium sized butternut squash, skinned and cubed. Roughly 2 cups
1 cup of vegetable broth
1/2 teaspoon lemon juice
1/8 cup of nutritional yeast
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of peas
Heat the avocado oil in a medium sized sauce pan with the yellow onion and garlic while stirring around for about 3 minutes or until the onions are translucent.
Toss in the butternut squash, vegetable broth, lemon juice, salt and pepper and bring to a boil. Lower heat to medium and cover your saucepan with a lid. Let cook for about ten minutes.
Once the butternut squash is cooked through, start to boil your water for your pasta in another saucepan and add the butternut squash mixture to a blender and puree for about 45 second.
Add Nutritional yeast to the blender and maybe a some more salt and pepper to taste. Here you may need to blend for another 15-20 seconds
Sauté the cup of peas in the same sauce pan you cooked the butternut squash. By the time you are done with the peas your sauce for the pasta should be cooked.
I accidentally skipped dinner the night of Halloween due to the excitement and festivities, I hope everyone else had a blast too! I really made up for it though the night after when I had TWO bowls of this Thai green curry fried rice. It was so comforting and delicious. I love making different variations of things like fried rice (and frittatas for my boys) when I have a good amount of vegetables in the fridge that need to be used. It is such tasty and Hardy way to clean out the fridge. So here are some of the different veggies I had in my fridge that I needed to use and thank god because this dish turned out so flavorful.
2 cups of rice of your choice, I used brown
2 carrots chopped
2 cups of broccoli florets
1 zucchini chopped
1/2 yellow onion diced
1 bell pepper, color of your choice, I used half green and half red because that is what I had
1 cup of peas
1/4 inch knob of ginger, grated
1 clove of garlic, grated
2 teaspoons of coconut oil
1 tablespoon + 1 teaspoon of green curry paste
1 tablespoon of coconut aminos
1 tablespoon of rice vinegar
1 tablespoon of water
1 wedge of lime
Cilantro, green onions and bean sprouts for topping (optional)
While the brown rice is cooking, sauté your veggies until cooked through, set the vegetables aside in a separate bowl.
In the same pan you cooked the vegetables in add 2 teaspoons of coconut oil on low-med heat, followed by the green curry paste, coconut amigos, rice vinegar, water and lime. Stir well then grate the garlic clove and ginger and continue to stir for another minute.
Once rice is finished cooking fold into the green curry mixture and stir until rice is coated
Toss in your veggies and mix well while adding salt and pepper to taste.
Top with cilantro, green onions and sprouts and serve.
I can’t think of another vegetable as versatile as cauliflower, can you? It’s one of my favorites. One of those veggies I never get sick of because it can be dressed so many different ways and compliments every flavor imaginable. My flavor of the week is sesame!
Cauliflower is a cruciferous vegetable that is high in antioxidants and anti-inflammatory compounds. It’s also a great source for vitamin C and K. Unfortunately, vitamin K deficiency is becoming more and more common these days, so eat up! No, really, you can eat up because cauliflower is known to be low in calories as well. But who is counting anyway?
This recipe is made to be flexible. It can be served over rice, quinoa, or served by itself. Since cauliflower is high in filling fibers I prepared my cauliflower by itself as a main dish using 1/2 of a cauliflower per person.
Preheat your oven to 400 degrees. While your oven is heating up, cut the cauliflower into florets. Dice the garlic and onion and chop up your pepper. Mix the garlic, onion, pepper, and cauliflower together with just a touch of coconut or avocado oil to coat. Sprinkle with salt and pepper and pop in the oven. My favorite way to roast anything is in a cast iron. If you don’t own a cast iron, a sheet pan will do. Bake for about 20 minutes. While your cauliflower is roasting, it’s time to whip up our sesame sauce. Whisk all your wet ingredients together and pour over your cauliflower. Toss lightly and bake for another 7-10 minutes. The timeframe can vary with the size of your florets. The bigger you cut them, the longer they will take to roast. Once your cauliflower is finished roasting, take out of the oven and top with green onions and sesame seeds.
1 head of cauliflower cut into florets
2-3 garlic cloves, chopped
1 yellow onion, diced
2 bell peppers, red, yellow, or orange
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons of liquid or coconut aminos
2 teaspoons maple syrup
1 teaspoon Sriracha
Dash of salt and pepper
** If you want to make your sauce thick, more like a glaze add 2 teaspoons of arrowroot or non gmo cornstarch **
Preheat your oven to 400
Toss your cauliflower, garlic, onion and pepper in a touch of coconut or avocado oil, just enough to coat your veggies
Roast in cast iron or baking sheet for 20 minutes
Drizzle the sauce over your veggies, mix around
Roast for another 7-10 minutes
Remove from the oven and top with green onions and sesame seeds