Tofu Caprese Pasta

Tofu Caprese Pasta on a rustic ceramic plate, featuring al dente pasta with cherry tomatoes, fresh basil, and cubed tofu, drizzled with balsamic glaze and olive oil. Garnished with black pepper and sea salt, set on a wooden table with a bowl of balsamic glaze and a glass of white wine in the softly blurred background.

Tofu Caprese Pasta

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.
Portions:8
Preparation Time: 10 minuten
Cooking Time:15 minuten
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Equipment

  • Large pot, Knife, Cutting board, Mixing bowl, Spoon, Measuring cups and spoons

Ingrediënten

  • 1 cup 180 g diced Roma tomatoes
  • 12 ounces 336 g extra-firm tofu, drained and pressed
  • 20 leaves fresh basil tightly packed, cut into chiffonade
  • 1 pound 455 g pasta (penne rigate works well)
  • ¼ cup 60 ml extra-virgin olive oil
  • 2 tablespoons 30 g minced garlic
  • Salt and pepper to 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.

Nutritional Information

Calories: 330 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 14 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.4 g
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Recipe Category Main Dish / Pasta
Country Italian
Holliday: Father’s Day / Mothersday / Picnic
Season: Spring / Summer

Moroccan Spaghetti

Moroccan Spaghetti on a rustic ceramic plate, featuring al dente spaghetti in a spiced tomato sauce with cumin, cinnamon, paprika, and garlic. Mixed with spiced ground lamb and chickpeas, garnished with cilantro and toasted almonds, set on a wooden table with harissa sauce and a glass of mint tea in the softly blurred background.

Moroccan Spaghetti

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!
Portions:4
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

  • Large pot, Knife, Grater, Spoon, Measuring cups, and spoons

Ingrediënten

  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 2 cloves garlic grated
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • ½ teaspoon fine sea salt to taste
  • 1 red bell pepper diced
  • 1 cup 235 ml water
  • 1 zucchini quartered and chopped
  • 1 tablespoon 15 ml peanut oil
  • 1 can 15 ounces, or 425 g cooked garbanzo beans, drained and rinsed
  • 1 can 15 ounces, or 425 g tomato sauce
  • ¼ cup 40 g raisins
  • Handful roasted peanuts for garnish (optional)
  • 4 ounces 130 g whole wheat spaghetti, broken into 3 pieces
  • ½ cup 80 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.

Nutritional Information

Calories: 370 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 8 g | Fiber: 8 g | Sugar: 10 g | Salt: 0.6 g
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Recipe Category Main Dish / Pasta
Country Moroccan
Season: Fall / Winter

Whole Wheat Pumpkin Gnocchi

A plate of homemade whole wheat pumpkin gnocchi on a rustic wooden table, golden-brown with a rustic texture, coated in a sage butter sauce. Garnished with freshly grated Parmesan, toasted pumpkin seeds, and black pepper, with a fork resting on the plate and fresh sage leaves scattered around. Soft natural lighting enhances the warm, autumnal tones.

Whole Wheat Pumpkin Gnocchi

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.
Portions:6
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

  • Mixing bowl, Fork, Knife, Pot, Slotted spoon, Rolling pin, Baking sheet

Ingrediënten

  • 1 teaspoon ground sage
  • 1½ to 2 cups 180 to 240 g whole wheat pastry flour, plus more for dusting
  • 1 cup 122 g solid-pack pure pumpkin purée
  • Pinch nutmeg
  • 2 tablespoons 30 g extra-virgin olive oil
  • Salt and pepper to taste
  • 1 pound 455 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.

Nutritional Information

Calories: 35 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.05 g
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Recipe Category Pasta / Side Dish
Country Italian
Season: Fall / Winter

Garlic and Herb Gnocchi

A plate of homemade garlic and herb gnocchi on a rustic wooden table, golden and lightly pan-seared, coated in a garlic butter sauce with fresh herbs. Garnished with grated Parmesan and black pepper, with a fork resting on the plate and fresh herb sprigs scattered around. Soft natural lighting enhances the textures and rich flavors.

Garlic and Herb Gnocchi

them fresh or freeze for later.
Portions:4
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Equipment

  • Mixing bowl, Fork, Baking sheet, Knife, Pot, Slotted spoon, Rolling pin

Ingrediënten

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1 cup 125 g all-purpose flour, plus more for dusting
  • ½ teaspoon dried basil or 1 tablespoon fresh
  • Salt and pepper to taste
  • 1 pound 455 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.

Nutritional Information

Calories: 35 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.05 g
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Recipe Category Pasta / Side Dish
Country Italian
Season: Fall / Winter

Pumpkin Spinach Ravioli

A plate of homemade pumpkin spinach ravioli on a rustic wooden table, drizzled with butter sage sauce and garnished with parmesan shavings and toasted pine nuts. A fork rests on the plate, with fresh sage leaves scattered around. Soft natural lighting enhances the warm, autumnal tones of the dish.

Pumpkin Spinach Ravioli

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.
Portions:30
Preparation Time: 45 minuten
Cooking Time:15 minuten
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Equipment

  • Mixing bowl, Rolling pin, Pot, Slotted spoon, Cookie cutter (or pint glass), Dish towels

Ingrediënten

  • ½ teaspoon garlic powder
  • 1 can 15 ounces, or 420 g spinach, drained
  • 2 cups 334 g semolina flour, plus more for dusting
  • ½ teaspoon ground sage
  • 1 cup 235 ml water
  • Salt and pepper to taste
  • 1 can 15 ounces, or 420 g solid-pack pure pumpkin purée
  • ½ cup 120 g vegan cream cheese
  • Pinch salt

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.

Nutritional Information

Calories: 60 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 1 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.1 g
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Recipe Category Main Dish / Pasta
Country Italian
Season: Fall / Winter

MexiQuinoa

MexiQuinoa

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.
Portions:12
Preparation Time: 10 minuten
Cooking Time:20 minuten
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Equipment

  • Large bowl, Saucepot, Fork

Ingrediënten

  • ¼ teaspoon ground cumin
  • 1 cup 235 ml chunky salsa
  • 1 can 15 ounces, or 420 g black beans, drained and rinsed
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ cup 75 g diced bell pepper (optional topping)
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1 tablespoon 15 ml lemon or lime juice
  • ½ cup 126 g seeded and diced tomatoes (optional topping)
  • 1 can 4 ounces, or 112 g nacho-style sliced jalapeño peppers, drained
  • ½ cup 80 g finely diced red onion (optional topping)
  • 2 cups 336 g dry quinoa
  • 2 cups 420 g yellow corn kernels
  • Salt and pepper to 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.

Nutritional Information

Calories: 190 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 5 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.2 g
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Recipe Category Side Dish
Country Mexican
Holliday: Cinco de Mayo
Season: All seasons

Creamy Barley-sotto

Creamy Barley-sotto

A creamy and earthy barley-based risotto featuring asparagus, shiitake mushrooms, and sun-dried tomatoes, finished with a touch of black truffle oil.
Portions:2
Preparation Time: 10 minuten
Cooking Time:50 minuten
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Equipment

Ingrediënten

  • 3 cups 705 ml water or vegetable broth, or a combination of both
  • ½ cup 90 g uncooked pearl barley, rinsed
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 clove garlic grated
  • 1 tablespoon 10 g chopped shallot
  • 1 pound 455 g green asparagus, cut diagonally into 1-inch (2.5-cm) pieces
  • 1 tablespoon 15 ml fresh lemon juice
  • 6 dried shiitake mushrooms soaked in warm water for 30 minutes, excess water squeezed out, thinly sliced
  • ¼ cup 28 g drained and thinly sliced oil-packed sun-dried tomatoes
  • ½ teaspoon grated nutmeg
  • ½ teaspoon black pepper to taste
  • ½ teaspoon fine sea salt to taste
  • ½ teaspoon dried thyme
  • ¼ cup 60 ml soy creamer or unsweetened nondairy milk
  • Black truffle oil or extra-virgin olive oil for 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.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 14 g | Protein: 65 g | Fat: 10 g | Fiber: 10 g
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Recipe Category Rice
Country Italian
Holliday: Easter
Season: Spring
Diets Vegan / Vegetarian

Cheater Mac and Cheese

Cheater Mac and Cheese

A quick and easy plant-based mac and cheese recipe that’s creamy, flavorful, and kid-friendly—ready in minutes!
Portions:6
Preparation Time: 5 minuten
Cooking Time:10 minuten
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Equipment

Ingrediënten

  • 1 pound 455 g elbow macaroni
  • ½ cup 120 g nondairy sour cream, store-bought or homemade
  • ½ cup 112 g nondairy butter
  • ½ cup 60 g nutritional yeast
  • 2 tablespoons 36 g white or yellow miso
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon ground mustard
  • Salt and pepper to 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.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 14 g | Protein: 55 g | Fat: 18 g | Fiber: 6 g
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Recipe Category Noodels / Pasta
Country American
Season: All seasons
Diets Vegan / Vegetarian

Mac and Sleaze

Mac and Sleaze

A rich and creamy plant-based mac and cheese alternative with a crunchy, flavorful topping. Comfort food at its best—without the dairy!
Portions:4
Preparation Time: 10 minuten
Cooking Time:30 minuten
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Equipment

Ingrediënten

For the pasta:

  • 8 ounces 227 g whole-grain pasta of choice (penne, rotini, macaroni)

For the topping:

  • 1 cup 80 g whole wheat panko or other bread crumbs
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon fine sea salt

For the sauce:

  • 1 cup 120 g nutritional yeast
  • 2 cups 470 ml water or unsweetened soy or other nondairy milk
  • 2 tablespoons 16 g arrowroot powder or any other flour
  • 2 tablespoons 28 g nondairy butter
  • 1 tablespoon 16 g tahini
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon yellow mustard optional

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.

Nutritional Information

Calories: 420 kcal | Carbohydrates: 18 g | Protein: 55 g | Fat: 15 g | Fiber: 8 g
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Recipe Category Noodels / Pasta
Country American
Season: All seasons
Diets Vegan / Vegetarian

Quinoa with Hazelnut Parsley Pesto

Quinoa with Hazelnut Parsley Pesto

A nutritious and flavorful quinoa dish with a vibrant hazelnut parsley pesto and tender Brussels sprouts. Easily adaptable with your favorite greens!
Portions:2
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

Ingrediënten

For the pesto:

  • 2 cloves garlic grated
  • ¼ cup 34 g hazelnuts, toasted (see note)
  • cups 90 g fresh curly parsley
  • 1 teaspoon coarse sea salt
  • 2 tablespoons 30 ml fresh lemon juice
  • ¼ cup 60 ml extra-virgin olive oil

For the quinoa:

  • 4 cups 940 ml water
  • 1 cup 168 g uncooked quinoa, rinsed and drained

For the sprouts:

  • 10 Brussels sprouts trimmed, cleaned, and quartered
  • ¼ cup 40 g chopped white onion
  • 1 tablespoon 15 ml canola oil
  • 1 tablespoon 15 ml fresh lemon juice
  • ½ teaspoon coarse sea salt
  • 1 tablespoon 15 ml sherry wine or water, if needed

Instructies

Make the pesto:

  • 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.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 14 g | Protein: 50 g | Fat: 23 g | Fiber: 8 g
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Recipe Category Nuts / Sauce / Vegetables
Holliday: Thanksgiving
Season: Fall
Diets Vegan / Vegetarian
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