I needed to make something fast, good and comforting. Then I came up with this idea from someone else’s recipe which was to roast everything and drizzle dressing. I decided to go against roasting. I used only 1 pot. Easy to clean.
1 bunch broccoli
1 cup cooked chickpeas
2 cups your choice of uncooked pasta
1/4 bunch parsley (optional)
1/4 cup cashews
1 Tbsp tahini
2 Tbsp nutritious yeast
2 Tbsp lemon juice
1 Tbsp white miso
salt and black pepper to season
1 cup cooking water from cooking pasta/broccoli/cauliflower
- Soak cashew in hot water. Cover. Let it sit.
- Divide cauliflower and broccoli into small florets. Remove large stems and leaves.
- Boil enough water in a large pot. Sprinkle 1 Tbs salt.
- Put pasta in the pot. Set a timer. When 4 minutes left to be done, drop cauliflower and broccoli florets in.
- Keep 1 cup cooking water. Drain.
- Drain cashews. Put all sauce ingredients in a small bowl and pulse with a hand mixer until smooth. Or you can use a blender. Season with salt and black pepper.
- Pour sauce over the cooked pasta/cauliflower/broccoli. Gently mix.
- Mince parsley and sprinkle on top. (optional)
Cashew Pasta Salad
I’ve been eating a lot of pasta this summer. Pasta salad is easy to make, tasty and a quick 1-dish meal. For this pasta salad, I used cashew sauce as a base and added steamed broccoli, fresh heirloom tomatoes, and chickpeas. Since it’s still summer, I used fresh herbs instead of dried herbs.
Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 2-3 tomatoes, 1 cup cooked chickpeas, 2 cloves garlic, 3 Tbsp raw cashew, 1tsp sesame seeds or tahini, 2 tsp nutritious yeast, a handful of fresh basil leaves (chopped), 1 Tbsp sweet white miso, 2 Tbsp water, salt and pepper to taste
- Make cashew sauce: Put cashew, sesame seeds, nutritious yeast, miso, salt , pepper and water in a food processor or a 1-quart container if you are using a hand mixer. Pulse a few seconds or so until smooth.
- Separate broccoli florets. Chop the stem. Roughly chop tomatoes.
- Boil plenty of water in a large pot. Add a few pinches of salt. Cook pasta al dente. 5 minutes before pasta is done, add broccoli. Drain.
- Put everything and sauce in a big bowl. Mix it. Eat it.
Chickpea “Tuna” Open Sandwich
When you thought you had to give up the taste of tuna salad sandwich, here’s a recipe to rescue you. Adapted from The China Study Cook Book, added my twist, this is a winner recipe. Of course, you can make it into a sandwich, so you can take it to go.
Makes 4 open sandwiches
Ingredients: 1 cup cooked chickpeas, 1 celery stalk (chopped), 4 T red onion (minced), 2-3 Tbsp vegan mayonnaise, 1/2 tsp kelp powder ( I used 2″ square nori, and cut it into small strips), 1 tsp dijon mustard, 4 slices tomato, 1 tsp soy sauce, salt and black pepper to taste, 4 slices of bread
- Drain cooked chickpeas. Put it in a food processor or by hand mixer, pulse to roughly chop.
- Add chopped celery, red onion, kelp powder/nori, salt and black pepper. Mix well.
- Toast the bread.
- Spread the chickpea mix over the toasts. Put a slice of tomato on each bread.
Mixed Berry Shake
Breakfast: Coffee, Mixed Berry Shake
Lunch: Curried Kale and Chickpeas, Home Fries, My Cranberry Bread, Peppermint Tea
Dinner: Mushrooms, Beans, and Kale Soup, Toasts, My Cranberry Bread
Curried Kale and Chickpeas, Home Fries
My Cranberry Walnut Bread
Wild Mushrooms, Beans, and Kale Soup
Breakfast: Coffee, Green Goddess Shake
Lunch: Roasted Vegetables, Pita
Dinner: Left-over Broccoli over Sweet Brown Rice, Mustard Leaf Dumplings
Broccoli and Dumplings
Breakfast: Coffee, Green Goddess Shake
Lunch at Health Nut: Seitan with Green Beans, Tofu and Chickpeas in Tomato Sauce, Spinach Quesadilla—pretty good. It just rang up a lot more than what I expected. This weight system of pricing is scary.
Dinner: Penne alla Marinara—simple, but always good.
Health Nut Lunch