A fresh twist on the classic Caprese salad, this pasta features tofu for an extra protein boost and is dressed with vibrant tomatoes, basil, and olive oil.
Large pot, Knife, Cutting board, Mixing bowl, Spoon, Measuring cups and spoons
Ingrediënten
1cup180 g diced Roma tomatoes
12ounces336 g extra-firm tofu, drained and pressed
20leavesfresh basiltightly packed, cut into chiffonade
1pound455 g pasta (penne rigate works well)
¼cup60 ml extra-virgin olive oil
2tablespoons30 g minced garlic
Salt and pepperto taste
Instructies
Cook the pasta in salted water according to the package directions.
While the pasta is cooking, chop the tofu into tiny cubes, about ¼ inch (6 mm).
In a mixing bowl, combine the tofu, tomatoes, basil, garlic, olive oil, salt, and pepper.
Drain the pasta and toss with the tofu mixture.
Serve warm or cold.
Notes / Tips / Wine Advice:
Serving Tip:This dish is delicious as is, but you can also serve it on toasted bread or crostini for a light appetizer.Wine Advice:A crisp, refreshing white wine such as Pinot Grigio or a light rosé pairs beautifully with this fresh, herby pasta dish.
This Moroccan-inspired spaghetti combines aromatic spices with whole wheat pasta for a unique twist on a classic. Serve with roasted peanuts for an extra crunch!
Large pot, Knife, Grater, Spoon, Measuring cups, and spoons
Ingrediënten
1teaspoonground cinnamon
2teaspoonsground cumin
2clovesgarlicgrated
2teaspoonspaprika
1teaspoonground ginger
½teaspoonfine sea saltto taste
1red bell pepperdiced
1cup235 ml water
1zucchiniquartered and chopped
1tablespoon15 ml peanut oil
1can15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
1can15 ounces, or 425 g tomato sauce
¼cup40 g raisins
Handfulroasted peanutsfor garnish (optional)
4ounces130 g whole wheat spaghetti, broken into 3 pieces
½cup80 g diced red onion
Instructies
In a large pot, heat the peanut oil over medium heat.
Add the onion, garlic, zucchini, bell pepper, and raisins.
Cook for 4 minutes.
Add the cumin, paprika, ginger, and cinnamon, stirring for 1 minute until fragrant.
Pour in the tomato sauce and beans, then stir in the broken spaghetti.
Add enough water to cover the pasta.
Sprinkle with salt.
Stir well, cover, and simmer over medium-high heat for 10 minutes, stirring occasionally to ensure the pasta doesn’t stick and there’s enough liquid.
Remove the lid and cook for another 5 minutes until the pasta is al dente and the liquid is absorbed.
Add more water or broth if needed.
Serve with a garnish of roasted peanuts, if desired.
Notes / Tips / Wine Advice:
Serving Tip:For added depth, top with fresh cilantro or a drizzle of olive oil. Pair with a light salad on the side.Wine Advice:A light red wine, like a Pinot Noir or a fruity rosé, complements the savory and slightly sweet flavors of this dish.
These whole wheat pumpkin gnocchi are a delightful twist on a classic. Lightly sautéed for crisp edges, they’re perfect with a little salt, pepper, or a creamy sauce.
1½ to 2cups180 to 240 g whole wheat pastry flour, plus more for dusting
1cup122 g solid-pack pure pumpkin purée
Pinchnutmeg
2tablespoons30 g extra-virgin olive oil
Salt and pepperto taste
1pound455 g red potatoes
Instructies
Peel and cut the potatoes into chunks.
Boil until fork-tender, then drain and return to a mixing bowl.
Add olive oil and pumpkin purée, then mash the potatoes until smooth.
Let cool completely.
Stir in flour, sage, nutmeg, salt, and pepper.
Knead until a soft dough forms.
Adjust flour as needed.
Divide dough into 6 pieces and roll each into an 8-inch rope.
Cut each rope into 12 equal pieces.
Optionally, freeze the gnocchi by placing them on a baking sheet and freezing until solid, then transferring to an airtight container.
To cook fresh gnocchi, bring a pot of water to a boil.
Add gnocchi in batches, about 12 at a time, and boil until they float.
Sauté gnocchi in olive oil or nondairy butter until crisped.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:For added flavor, sauté the gnocchi in olive oil or nondairy butter and serve with a creamy garlic and sage sauce.Wine Advice:A crisp white wine, like Sauvignon Blanc, pairs wonderfully with the light and earthy flavors of these pumpkin gnocchi.
1cup125 g all-purpose flour, plus more for dusting
½teaspoondried basilor 1 tablespoon fresh
Salt and pepperto taste
1pound455 g red potatoes
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Prick the potatoes with a fork and bake, uncovered, for 1 hour.
Remove from the oven and let cool completely.
Scoop out the potato flesh and place in a mixing bowl.
Discard the skins.
Add olive oil and mash until as smooth as possible.
Stir in flour, basil, garlic powder, onion powder, salt, and pepper.
Knead until a soft dough forms.
Adjust flour if needed.
Divide dough into 4 pieces and roll each into a rope about 8 inches (20 cm) long.
Cut each rope into 12 equal pieces.
Optionally, freeze the gnocchi by placing in a single layer on a baking sheet, freezing until solid, and transferring to an airtight container.
To cook fresh gnocchi, bring a pot of water to a boil.
Add gnocchi in batches, about 12 at a time.
Boil until they float to the top.
Serve immediately, topped with sauce or sautéed with olive oil, salt, and pepper.
Notes / Tips / Wine Advice:
Serving Tip:For a simple finish, sauté gnocchi in olive oil, sprinkle with fresh herbs or Parmesan, and serve as a side dish to your favorite Italian meal.Wine Advice:A light, crisp white wine like Pinot Grigio or a dry sparkling wine pairs perfectly with the soft texture and herbal flavors of the gnocchi.
These homemade ravioli are filled with a creamy pumpkin and spinach mixture, perfect for autumn or winter meals. Serve with your favorite sauce or a garlic and sage cashew cream for an extra rich touch.
1can15 ounces, or 420 g solid-pack pure pumpkin purée
½cup120 g vegan cream cheese
Pinchsalt
Instructies
To make the dough: In a mixing bowl, combine semolina flour and a pinch of salt.
Add water and knead into a soft, firm dough, about 5 minutes.
Divide dough into 4 equal pieces.
Cover and let rest for 30 minutes.
Roll each piece of dough out thin (1/16 inch or 1.
5 mm) on a floured surface.
Lay out sheets on dish towels.
To make the filling: Mix spinach, pumpkin purée, vegan cream cheese, garlic powder, ground sage, salt, and pepper in a bowl.
Bring salted water to a boil.
Cut circles from the dough using a 3-inch cookie cutter or pint glass.
Spoon 1 tablespoon of filling onto each circle.
Top with another circle and seal edges with a fork.
Drop ravioli into boiling water in batches.
Boil for 3 to 5 minutes, then remove with a slotted spoon.
Repeat until all ravioli are cooked.
Serve warm with your favorite sauce or the Garlic and Sage Cashew Cream Sauce.
Notes / Tips / Wine Advice:
Serving Tip:These ravioli pair wonderfully with white sauces, especially garlic and sage-infused cashew cream, which complements the fall flavors perfectly.Wine Advice:A light, crisp white wine like Pinot Grigio would complement the creamy filling and fresh flavors.
This healthy twist on traditional Spanish rice is full of flavor and makes the perfect accompaniment to your favorite Mexican meals! Enjoy it fresh or let the flavors meld together overnight for even better taste.
1can15 ounces, or 420 g black beans, drained and rinsed
1teaspoondried oreganoor 1 tablespoon fresh
2tablespoons30 ml extra-virgin olive oil
½cup75 g diced bell pepper (optional topping)
1teaspoongarlic powder
1teaspoonred pepper flakes
1teaspoononion powder
1tablespoon15 ml lemon or lime juice
½cup126 g seeded and diced tomatoes (optional topping)
1can4 ounces, or 112 g nacho-style sliced jalapeño peppers, drained
½cup80 g finely diced red onion (optional topping)
2cups336 g dry quinoa
2cups420 g yellow corn kernels
Salt and pepperto taste
Instructies
In a saucepot, bring 4 cups of water to a boil.
Add the quinoa, return to a boil, then reduce the heat and cook, covered, for 10 to 12 minutes, or until all the water is absorbed and the quinoa tails have unfurled.
Remove from heat, fluff with a fork, cover, and let sit for another 10 minutes.
While the quinoa is cooling, combine all the remaining ingredients in a large bowl.
Once the quinoa is ready, mix it into the other ingredients and stir to combine.
Serve with optional toppings like diced bell pepper, red onion, cilantro, or tomatoes.
Notes / Tips / Wine Advice:
Serving Tip:This dish pairs wonderfully with grilled meats, tacos, or as a light main course with your favorite toppings.Wine Advice:A crisp, light white wine such as Sauvignon Blanc or a refreshing sparkling water would complement this dish well.
3cups705 ml water or vegetable broth, or a combination of both
½cup90 g uncooked pearl barley, rinsed
1tablespoon15 ml extra-virgin olive oil
1clovegarlicgrated
1tablespoon10 g chopped shallot
1pound455 g green asparagus, cut diagonally into 1-inch (2.5-cm) pieces
1tablespoon15 ml fresh lemon juice
6dried shiitake mushroomssoaked in warm water for 30 minutes, excess water squeezed out, thinly sliced
¼cup28 g drained and thinly sliced oil-packed sun-dried tomatoes
½teaspoongrated nutmeg
½teaspoonblack pepperto taste
½teaspoonfine sea saltto taste
½teaspoondried thyme
¼cup60 ml soy creamer or unsweetened nondairy milk
Black truffle oil or extra-virgin olive oilfor drizzling
Instructies
Cook the barley:
Bring the water or vegetable broth to a boil in a large saucepan.
Add the barley, cover, and cook for 40 minutes, or until tender.
Drain and set aside.
Sauté the aromatics and vegetables:
In a large saucepan, heat the olive oil over medium-high heat.
Add the garlic and shallot, cooking for 2 minutes while stirring.
Stir in the asparagus and cook for 5 minutes.
Add the lemon juice and cook for another 5 minutes, until the asparagus is tender.
Combine the ingredients:
Stir in the cooked barley, shiitake mushrooms, and sun-dried tomatoes.
Add the nutmeg, black pepper, salt, and thyme, stirring to combine.
Cook for 1 minute, until fragrant.
Add the finishing touches:
Pour in the soy creamer and cook, stirring often, until most of the liquid is absorbed.
Serve:
Serve hot, drizzling black truffle oil or extra-virgin olive oil over the top.
Notes / Tips / Wine Advice:
Serving Tip:Pair with a crisp white wine and a side of arugula salad with lemon vinaigrette.Wine Advice:A light and aromatic Pinot Grigio or Sauvignon Blanc complements the earthy flavors of this dish beautifully.
½cup120 g nondairy sour cream, store-bought or homemade
½cup112 g nondairy butter
½cup60 g nutritional yeast
2tablespoons36 g white or yellow miso
2teaspoonspaprika
2teaspoonsgarlic powder
1teaspoonground mustard
Salt and pepperto taste
Instructies
Cook the pasta:
Prepare the macaroni according to the package directions.
Drain and return it to the pot.
Make the sauce:
Add the sour cream, butter, nutritional yeast, miso, paprika, garlic powder, mustard, salt, and pepper to the pasta.
Mix and serve:
Stir everything together until well combined and creamy.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed broccoli or a side salad for a balanced meal.Wine Advice:Pair with a light Chardonnay or an off-dry Riesling to balance the creamy, umami-rich flavors.
8ounces227 g whole-grain pasta of choice (penne, rotini, macaroni)
For the topping:
1cup80 g whole wheat panko or other bread crumbs
2tablespoons30 ml extra-virgin olive oil
1teaspoonItalian seasoning
½teaspoonfine sea salt
For the sauce:
1cup120 g nutritional yeast
2cups470 ml water or unsweetened soy or other nondairy milk
2tablespoons16 g arrowroot powder or any other flour
2tablespoons28 g nondairy butter
1tablespoon16 g tahini
1teaspoongarlic powder
1teaspoonchili powder
1teaspoonfine sea salt
1teaspoonyellow mustardoptional
Instructies
Preheat the oven:
Set oven to 375°F (190°C, or gas mark 5).
Grease an 8-inch (20-cm) square baking dish.
Cook the pasta:
Prepare the pasta according to package directions.
Drain, reserving ¼ cup (60 ml) of pasta water.
Set aside.
Prepare the topping:
In a medium bowl, combine panko, olive oil, Italian seasoning, and salt.
Stir with a fork until evenly coated.
Set aside.
Make the sauce:
In a medium saucepan, whisk together nutritional yeast, arrowroot, garlic powder, chili powder, salt, water (or nondairy milk), and tahini.
Cook over medium-high heat, whisking constantly, until the sauce thickens.
Stir in the nondairy butter and mustard (if using).
Assemble the dish:
Combine the cooked pasta and sauce in the baking dish, stirring well.
If the sauce is too thick, gradually add the reserved pasta water.
Sprinkle the topping evenly over the pasta.
Bake:
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes, until the topping is golden brown.
Let rest for 10 minutes before serving to allow the dish to set.
Notes / Tips / Wine Advice:
Serving Tip:Pair with a crisp green salad or steamed vegetables for a balanced meal.Wine Advice:A light, citrusy white wine like Sauvignon Blanc or a dry Riesling complements the richness of the sauce.
In a food processor, blend the toasted hazelnuts into a fine meal.
Add the garlic, lemon juice, salt, and parsley, and process for 1 minute.
Drizzle in as much oil as needed to create a smooth paste, scraping the sides occasionally.
Cook the quinoa:
Bring the water to a boil in a medium saucepan.
Stir in the quinoa and cook uncovered over medium heat for 10 minutes.
Drain and transfer to a large bowl.
Mix with the prepared pesto and set aside.
Prepare the sprouts:
In a large saucepan, heat the canola oil over medium heat.
Add the chopped onion and cook until translucent, about 4 minutes.
Stir in the Brussels sprouts, lemon juice, and salt.
Cook until tender, about 6 to 8 minutes.
If the sprouts stick to the pan, deglaze with sherry wine or water.
Assemble and serve:
Add the Brussels sprouts mixture to the quinoa with pesto.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Pair with a side of roasted vegetables or a simple green salad for a complete meal.Wine Advice:A crisp Sauvignon Blanc or a light Pinot Gris complements the nutty and citrusy flavors of the dish.
