Summer Squash Lasagna with Fried Basil #glutenfree

Summer Squash Lasagna with Fried Basil #glutenfree

Summer Squash Lasagna with Fried Basil
Made with Gluten-Free Green Lentil Lasagna Noodles
Crookneck Squash, Zucchini
Ricotta, Mozzarella, Parmesan

Marinara Sauce, Italian Sausage, Basil

My friends at Explore Cuisine make an extraordinary noodle for lasagna recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture. They are full of plant-based pea protein, a lovely olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagna noodles.

I bake these unique noodles with roasted summer squash for a delightful seasonal dish, then top the lasagna with fried basil for snazzy garnish with an herbal crunch.

Summer Squash Lasagna with Fried Basil Recipe

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Refreshing Rice Noodle Salad, Ginger Lime Dressing

Refreshing Rice Noodle Salad, Lime Ginger Dressing

Refreshing Rice Noodle Salad

Thai Brown Rice Vermicelli, Butter Lettuce
Carrot, Cucumber, Red Bell Pepper, Serrano Chile, Fresh Herbs, Peanuts
Ginger Lime Dressing

Warmer weather is on its way and this salad is the perfect antidote for those sweltering days to come. It’s light, cool, fresh, refreshing, and zingy. The rice noodles come from my friends at Explore Cuisine – made in Thailand, organic, whole grain, gluten-free. Crisp strips of colorful vegetables, a fiery chile, and lots of rough chopped basil, cilantro, and mint are combined with roasted peanuts and a lively ginger lime dressing. This rice noodle salad is lightweight yet satisfying and it’s a wholesome recipe to help beat that heat.

Refreshing Rice Noodle Salad Recipe

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Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto

Chickpea Spaghetti with Roasted Carrots
Cilantro Dill Pesto

My health-minded friends at Explore Cuisine have just released a new line of Pulse Pastas.  Certified vegan, organic, and gluten-free – their Pulse Pastas are made in Italy into spaghetti, penne, fusilli, and lasagne shapes.

Pulses are part of the legume family, the term “pulse” referring to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fiber, and low in fat.

Made of chickpeas, red lentils, or green lentils these noodles are much more than a gluten-free pasta substitute, they are smart choice for the chef to savvy home cook, and they make a perfect dish for everyone at the table. Packed with protein, high in potassium, with lower net carbs, and a good source of fiber – beyond the health benefits, these noodles have an impressive taste, texture, and color.

Here, chickpea spaghetti is paired with carrots that have been roasted and slightly caramelized for depth of flavor. The carrots were spiralized for a nifty presentation. Fresh and herby, with bright lemon and zippy garlic flavor – the cilantro dill pesto complements the roasted carrots. It is a simple but very tasty and healthful dish.

Chickpea Spaghetti with Roasted Carrots Recipe

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Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}

mac n cheese, ham, carrot, celery, onion {gluten-free}

Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}

The inspiration for this out-of-the-ordinary mac and cheese comes from an unlikely source – split pea soup! To make mac and cheese more of a meal than a side dish, I added the same ingredients and spices I use in my soup – cubed ham plus plenty of carrot, celery, and onion. Garlic, thyme, parsley, and red pepper flakes add extra flavor. The smooth white sauce was made with Parmesan and cheddar, flavored with nutmeg and dry mustard. Paired with a green salad and a glass of ripe and juicy Grenache, it makes a most satisfying winter’s night dinner.

Cooking for someone with gluten intolerance – I made this dish with gluten-free organic red rice elbows from my friends at Explore Cuisine and use Bob’s Red Mill gluten-free flour. You can use traditional macaroni and regular wheat flour if gluten is not an issue.

Gluten-Free Mac and Cheese with Ham Recipe

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Red Lentil Spaghetti (gluten-free) with Cauliflower Rosa Sauce (vegan)

Red Lentil Spaghetti (gluten-free) with Cauliflower Rosa Sauce (vegan)

Red Lentil Spaghetti with Cauliflower Rosa Sauce
Blistered Tomatoes, Arugula
#GlutenFreeVegan

This is THE pasta dish for everyone. Not only is it wholesome and delicious – it is gluten-free, vegan, high protein, high fiber, lower carb, clean, fresh and fabulous. My friends at Explore Cuisine are introducing a spaghetti made of red lentils. This spaghetti has a texture similar to traditional spaghetti. And it pairs wonderfully with my vegan Cauliflower Rosa sauce. Parma Rosa is a pasta sauce typically made with tomatoes, cream, and Parmesan. Here, I substitute cauliflower and olive oil for the cream and cheese, and roast the tomatoes in the oven with garlic for a deeper flavor. The result is a lower-cholesterol sauce that is full of vegetable nutrition and is super-satisfying. For everyone.

Red Lentil Spaghetti with Cauliflower Rosa Sauce and Arugula Recipe

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A Unique Pasta Made of Black Beans – Gluten-Free, Lower-Carb

Pasta Made of Black Beans Only - Gluten-Free, Lower-Carb

Black Bean Spaghetti
with
Butternut Squash, Mushrooms, Kale, Cabbage
Parmesan and Chives
in a
Savory Garlic Sauce

This spaghetti is made from 92% black beans and 8% water and has 25 grams of protein and 12 grams of fiber in every serving. I discovered it at my local Whole Foods Market in 2013 and have been a fan ever since.

The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way. It turns out that this gluten-free pasta substitute is actually good. Really good. I love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving, so, not only is this black bean spaghetti quite tasty, it is more nutritious as well. Where beans replace flour, it is naturally lower in carbohydrates, with 17 grams of carbs per serving.

I pair this black pasta with bright colorful vegetables – butternut squash, mushrooms, kale, and cabbage – and a super savory garlic sauce. Finished with freshly grated parmesan and a sprinkling of chives – this dish has broad appeal – even if one is not looking for a gluten-free and low-carb pasta substitute.

 Black Bean Spaghetti Recipe

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