133. Veggie pasta
“Meaty” Veggie Pasta
(Serves 6)
- 1 (13.25 oz.) box whole wheat spaghetti
- 1 onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 8 cloves garlic, chopped
- 15-20 baby portobello mushrooms, sliced
- 3 cups of spinach, chopped
- 10 oz. grape tomatoes, halved or cut into thirds
- 1 1/2 Tbsp. dried basil or about 4 1/2 Tbsp. chopped fresh basil
- 4 oz. Gimme Lean sausage style
- 8 oz. mozzarella, sliced
- Olive oil
- Salt and pepper, to taste
Cook pasta according to package until al dente.
Meanwhile, heat 2 Tbsp. olive oil in a large saute pan over medium-high. Add onion, bell pepper, garlic, and mushrooms. Season generously with salt and pepper. Saute until peppers begin to soften, but aren’t fully tender, stirring occasionally.
Add tomatoes, spinach and basil. While the veggies cook, make a space on one end of the pan and crumble the soy sausage in that area. Brown the sausage, stirring occasionally. Adjust salt and pepper, to taste.
Once the peppers and onions are tender and sausage is browned, stir all together.
Add the veggie mixture to drained pasta. Toss. Plate the pasta immediately, and top with fresh mozzarella. Serve.
132. Monkey ice cream
- 3 frozen bananas, cut into chunks
- 3 tablespoons almond butter, or any nut butter of choice
- almonds, cut in half
- dark chocolate, either in chips or bars broken into pieces*
In food processor, place frozen banana pieces and almond butter, blend until a fairly smooth consistency stopping every now and then to scrap down the sides and push the mixture to the bottom of the processor. It took mine about five minutes max, it will depend on your food processor how long yours takes. Serve in bowls and top with, or incorporate, the chocolate pieces and almonds, use as much as you like. Should be eaten right away. Makes one generous serving or two small.
Note: Never throw your bananas away. Did you know that bananas are best for you when they are brownish. They are much sweeter too, perfect for smoothies and ice creams. Just unpeel them and put them in the freezer using a container of sorts (I use tupperware), and you'll have frozen banana's whenever you need all year long.
* To make 100% raw use raw cocoa chips...find recipe here.
131. Paprikasallad
1 röd och 1 gul paprika, delad i 4 delar
4 msk olivolja
1 msk balsamico vinäger
1 msk vatten
½ tsk muscovadosocker
2 kvistar timjan, bladen plockade
1 vitlöksklyfta, tunt skivad
10 g bladpersilja, endast bladen (ca två nävar)
15 g basilikablad (ca tre nävar)
30 g manchésallad (1/2 ask)
50 g pecorino, tunt skivad (kan ersättas med manchego)
1 msk kapris, avrunnen
salt och nymalen svartpeppar
Gör så här:
Värm ugnen till 190°. Vänd paprikabitarna i en msk olivolja och salt. Sprid ut dem på en bakplåt och grilla i ugnen i 35 minuter eller tills de har mjuknat och fått lite färg. Lägg i en skål som du täcker med plastfolie. När bitarna har svalnat dra loss skinnet och skär dem i tunna strimlor.
Skaka ihop ingredienserna till marinaden: 2 msk olivolja, balsamico vinäger, vatten, socker, timjan, vitlök, lite salt och peppar. Häll marinaden över paprikastrimlorna och låt stå i minst en timme eller gärna över natten.
Sätt ihop salladen genom att blanda ihop örter, manchésallad, de avrunna paprikastrimlorna, pecorino och kapris. Ringla över en msk olivolja och en msk (eller mer om du önskar) av marinaden. Smaka av med salt och peppar och servera tillsammans med ett rustikt bröd.
130. Pavlova with pomegranate
129. Garlicky white bean & kale stew
Serves 3-4
Ingredients:
Knob of coconut oil or ghee
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika (optional, but really delicious)
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) organic whole tomatoes
Cold-pressed olive oil to garnish
Directions:
1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.
128. Panna cotta
Ingredients for around 40 cups panna cotta (1 cup is 4 cl):
- 1,5 l heavy cream
- 150 g sugar
- 3 teaspoons bio vanilla powder or 3 vanilla beans (cut lengthwise down the middle)
- 5 teaspoons gelatine in powder
- around 1 dl cold water
Method: Put the gelatin together with cold water in a bowl. Let stand for 10 minutes. Meanwhile, put heavy cream in a large bowl, add sugar and vanilla powder (or ‘caviar’ from vanilla beans). When the sugar is dissolved and cream almost boil, remove from heat and add gelatine. Mix so long that the gelatin is dissolved. Don’t worry because the mixture has the same structure as milk. Divide panna cotta into prepare cups, chill and put them in the refrigerator for at least 4 hours. Even better overnight. I decorate panna cotta with fresh mint leaves. You can use whatever you like. Next time I’ll try to make panna cotta with greek yogurt and honey.
127. Banana nut bark
1 1/2 cups coarsely chopped pecans
2 cups white chocolate chips
2 cups butterscotch chips
1/2 cup cinnamon chips
Line a baking sheet with parchment paper.
# Pulse the banana chips several times in a food processor to coarsely chop. Set aside.
# Toast the pecans in a dry nonstick skillet over medium heat, tossing or stirring frequently, just until fragrant. Watch out--they'll go from perfect to burnt pretty quickly. Set aside.
# Stir all but 1/3 cup of the crushed banana chips into the white chocolate. Spread the mixture in a even layer on the prepared parchment-lined baking sheet.
# Melt the butterscotch chips following the same process used for the white chocolate, and stir in all but 1/4 cup of the toasted pecans. Spread the butterscotch mixture evenly on top of the white chocolate mixture.
# Melt the cinnamon chips and drizzle over the top of the butterscotch mixture. Drag a knife through the layers for a marbled effect.
# Sprinkle the remaining banana chips and pecans evenly over the top. Allow to set completely at cool room temperature before breaking into pieces to serve. Store in an airtight container at room temperature for up to two weeks.
126. hallonmouse
