Mushroom Pea Pasta

Yep, it’s the middle of January, and yep, I’m craving green things. This recipe is quick to put together, can be dressed up in a bunch of different ways, and keeps like a champ for leftovers.

gluten-free, paleo, vegetarian

Mushroom Pea Pasta

4 servings of your favorite pasta (I used a standard penne, but my favorite rice fusilli would be great here and chickpea or paleo pastas would also be great – shiritaki would even work, if you’re keto or low carb)

8-12 ounces portobello mushrooms, chopped into 1/2 inch pieces

Neutral oil

Butter

2 Tbsp. fresh dill, chopped

2 Tbsp. fresh mint, chopped

1/4 c. fresh parsley, chopped

1 Avocado

1/2 c. frozen peas

1 c. frozen spinach

500g. protein of choice

Garlic powder

Onion powder

Nutmeg

Salt & pepper

Nutritional yeast (optional but adds a bit of a cheesy taste)

Set your pasta water (generously salted) to boil. Add the pasta and cook according to directions. Drain and set aside in a large bowl if ready before the rest of your ingredients.

While the pasta is working, brown your protein in a bit of neutral oil – season with salt and pepper and set aside in the large bowl.

To the pan, add your chopped mushrooms, 2 tsp. neutral oil and 2 tsp. butter. Sauté until the mushrooms are cooked through and a bit browned. Season with 1 Tbsp. garlic powder, 1 Tbsp. onion powder, salt & pepper.

While the mushrooms are going, defrost your peas & spinach.

Chop your herbs and avocado – chuck into the big bowl.

When the mushrooms are ready, add to the big bowl.

Add the peas & 1 tsp. neutral oil to the pan. Sauté until just beginning to brown. Add the spinach. Season with 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 1/4 tsp. nutmeg, salt & pepper. Sauté until the spinach is cooked through and the water has evaporated.

Add the green veg to the bowl.

Brown 2 Tbsp. butter in the pan and pour over the top of the pasta and veggies. Toss with 2 Tbsp. nutritional yeast.

Serve topped with more nutritional yeast if desired.

Serves 4

A Nice Herbed Hash Base

Yes, another hash. Don’t @ me; I’ve got a deep and abiding love for hash.

This version takes a “safer” route than I usually take to cook the potatoes to unburnt perfection. I also upped the fat content because I was working with a cast iron skillet, and I have not yet gotten the full hang of using it without stickage.

gluten-free, paleo, vegetarian, vegan, Whole30 (sub the oil for W30 or strict paleo)

A Nice Herbed Hash Base

1 lb. small potatoes (I used a mix of purple, white and red)

1/2 lb. green beans

Sun dried tomato oil (or roasted red pepper oil – or, regular oil with a bit of either mixed in would also be great)

Citrus salt (I made mine and used this recipe as a starting point. Unfortunately, I didn’t post the recipe here. Mine has cracked peppercorns, rosemary and oregano mixed in and I believe the citrus mix is lemon + orange)

2 -3 cloves garlic

4 Tbsp. mixed fresh rosemary and dill – more if you want it even herbier

Some nice finishing salt (I used Maldon flake salt)

Maybe a splash of red wine vinegar at the end to punch up the flavors and cut through the richness (I added a dash upon reheating leftovers and it was fantastic)

Chop your potatoes into 1/2 inch cubes. Parboil in a large pot of salted water about 5 minutes or until tender but not falling apart. Drain.

While the potatoes are working, tip and chop the green beans into bite sized pieces.

Heat enough oil to cover the bottom of a large pan over medium-high until shimmering.

Add the potatoes, sprinkle with your citrus seasoning, and sauté 2-3 minutes or until just beginning to get some color.

Add the green beans & some pepper and sauté an additional 3 – 5 minutes or until nicely browned.

While the hash is working, mince the garlic and chop the herbs.

Add the garlic & herbs to the pan and stir to combine. Let cook a few minutes to meld. Taste and add more seasoning if necessary.

Finish with a sprinkle of good salt and/or a splash of vinegar.

I served with some vegan cashew curry sausages for dinner the first night and with a sausage, a little leftover seared red pepper + a fried egg the second. Both ways were yum.

Serves 2 for dinner & 1 for lunch if your portions are small (at least small to me; if you’ve been following this blog for any length of time, you know I love a healthy portion)

Roasted Squash & Barley Pilaf

This recipe is 100% inspired by one of my good friends & a master of all things philosophical, @Heidi. (It’s a NF forum thing)

I love her no-fuss approach to food and how she seeks meaning in what she uses to fuel her body.

This recipe is an interpretation of the flavor combinations she mentioned in a daily update post (I haven’t mentioned my fitness community lately, but if you’re looking for a great group of people to help give you a nudge going into 2021, check Nerd Fitness out).

I think we all need a little more @Heidi in our lives. For more reasons than that – hellooooo, badass.

Vegetarian, vegan

Roasted Squash & Barley Pilaf

1 cup Pearl barley (buckwheat groats would be a good gluten-free sub)

1 cup good stock

1 cup water

Big pinch salt

Good olive oil

Neutral oil

1 sprig rosemary

1/2 butternut squash

Curry powder

Large shallot

500g baby spinach

Garlic oil

1 tsp. oregano

1/4 tsp. nutmeg

1 Tbsp. red wine vinegar

Big hand full smoked almonds

Cook your barley with the stock, water and a generous pinch salt in a rice cooker or according to package directions.

Preheat your oven to 375F/200C. Prepare a baking sheet with a silicone mat or baking paper.

While the barley is working, peel your butternut, seed, and chop into roughly 1/2 inch cubes. Spread out on the prepared baking sheet, sprinkle liberally with neutral oil, salt, pepper and curry powder. Toss to combine. Bake 30-40 minutes or until nicely browned.

While those are going, set a medium pan over medium/medium-high heat. Spritz a couple of times with garlic oil. Rough chop a large shallot and add to the pan. Sautee until beginning to brown. Add some salt & pepper + the nutmeg and the spinach. Toss and cook until beginning to wilt.

When the barley is done, add the red wine vinegar, a finely chopped sprig of Rosemary (about 1Tbsp.), 1 tsp. oregano, and a couple glugs good olive oil. Stir to combine and gently fold in the squash & spinach.

Rough chop the almonds and use for garnish.

If you’ve got figs or pomegranate seeds (or both!) they would make fantastic additions. Finishing salt would also not go amiss.

Subsequent reheats are great with a fresh splash of vinegar and a touch extra fat to bring everything together. A shake of chili would also work well.

Serves 4 for dinner

Simple Korean-Style Bok Choy

This is a quick to put together and simple recipe with big payoff. So delicious, and just what my body needed mid holiday season.

I served mine with a bit of ground chicken; tofu would also be great here – the sauce would also make a fantastic tofu marinade for some oven-fried crispy tofu like this.

gluten-free, vegetarian, vegan

Simple Korean-Style Bok Choy

3 small bunches bok choy

2 cloves garlic

2 tsp. sugar

3 Tbsp. soy sauce, tamari or coconut aminos

1 Tbsp. rice vinegar

2 Tbsp. sesame oil

1/2 tsp. red pepper flakes

2 tsp. gochujiang

1/4 – 1/3 c. pine nuts

Sesame seeds for garnish

Sushi rice for serving

Thinly slice the bok choy, separating the bottoms from the leafy tops. Chuck the bottoms in a medium/medium-high pan. Mince and then add the garlic.

In a separate small bowl, whisk together the sugar, soy sauce, vinegar, oil, red pepper flakes, and gochujiang.

When the veggie bottoms are beginning to soften, add the pine nuts and sauté, stirring frequently, until the pine nuts are beginning to brown. Chuck the veggie tops in and stir.

Add the sauce and cook until the veggies are done to your liking and the sauce has been well incorporated.

Serve over a bowl of sushi rice and top with sesame seeds for a quick and light meal.

Serves 2 – 3

Peanutty Fancy-Ish Ramen

It seems our Lockdown staple of ramen noodles isn’t going anywhere any time soon. DH and I are both still craving comfort, and I’m still on the war path when it comes to wasting ingredients and clearing the pantry – so we are having some mish-mashed meals as of late.

Which is all fine, provided I can continue to find ways to add at least a little nutritional value to dinner. Some sort of vegetable.

This dish elevates some pantry staples admirably, adding two sources of protein (if you add meat), and a veggie that can also serve as a freezer cleaner.

A note on ramen: I used pot noodles (aka cup o’ noodles) for this recipe. We are loving the Korean brand Budok lately – the base flavoring I went with was chicken cheese, but this would be great with pretty much any base flavor. Mushroom, chicken, chili chicken, shrimp, curry – all would be delicious.

vegetarian and vegan if you don’t add meat, gluten-free with substitutions

Peanutty Fancy-Ish Ramen

1 pot instant ramen per person (any flavor will do, or sub rice noodles for gluten free – a little chicken or veggie bouillon would add some nice flavor if you are not using the flavor packet that comes with the noodles)

2 Tbsp. peanut butter (I used a low sugar variety)

1/4 c. soy sauce, tamari or coconut aminos

1 Tbsp. sambal olek (chili garlic sauce)

2 tsp. sesame oil

1 tsp. honey (sub agave for vegan)

2 small scallions, sliced thinly

Frozen spinach

Optional: leftover ground chicken or beef, soft boiled egg, fish cakes, leftover fried tofu, or other additional protein source

Sesame seeds for garnish

Combine the peanut butter, soy sauce, sambal, sesame oil and honey in a small pot over low heat. Simmer, stirring, until well combined and beginning to thicken. If your heat is too high and this mixture dries out too much like mine did, add a Tablespoon or two of water, stir quickly to combine, and move off the heat for a second or so to cool down a bit.

While the sauce is working, add frozen spinach to the noodle pots and fill with boiling water. Let sit 3 minutes and drain.

Add the noodles to the pot with the sauce, along with scallions, any additional protein sources, and the seasoning packet. Stir well to combine and garnish with sesame seeds.

Serves 2

Pumpkin Hummus With Orzo

Ok, so I’m on a bit of a pumpkin kick. And a grain/harvest/Buddha/nourish/whatever zeitgeisty thing you want to call it bowl kick. Again.

If you’ve been following me for any length of time, you’ll know I love a good bowl. I think I first got started down that track right about when this blog started, and I’ve never really looked back. Bowls FTW. Plates be damned.

This version can either go the Instagram route with an artful swirl of hummus to the side, or is also great all mushed together like a creamy pasta sauce. Either way you slice it: yum. I also love this hummus as a dip and swirled into my breakfast oatmeal.

Note: The addition of date molasses in this recipe was a point of contention in this household. I liked the sweetness and thought it brought good balance, but DH was not a fan.

gluten-free if you swap the orzo, vegetarian, vegan

Pumpkin Hummus Grain Bowl

1 cup orzo, rice, quinoa, barley – whatever grain you fancy – cooked in veggie stock

300g baby spinach

1 – 2 cups pumpkin, chopped

2 tsp. date molasses (optional)

Juice of 1 lemon

1 Tbsp. turmeric

1/4 cup olive oil

2 cloves garlic

1/4 cup parsley, chopped

1/4 cup smoked almonds, chopped

First, drizzle your pumpkin with 1 Tbsp. neutral oil, sprinkle liberally with cumin, salt and pepper and bake at 200C/375F for 20 – 30 minutes, flipping halfway through cooking.

prepare your grain, mixing the spinach in during the last 30 seconds or so. Drain and add to a large bowl.

Add the baked pumpkin to a food processor, along with the date molasses (if using), lemon juice, turmeric, olive oil, and garlic. Whiz to form a hummus. Taste for salt and add as needed.

To serve, either create a bowl topped with the chopped almonds and parsley or combine together

Serves 2 – 4 for dinner with some hummus leftover if you create individual bowls

Fall Pumpkin & Orange Salad

I think I found my Thanksgiving pumpkin-centric side for this year. I made this first round with sushi rice because that was what I had on hand, and it was great. Soft, almost creamy, and filling.

For Thanksgiving, I think I’ll swap the soft rice for something with more chew – either a wild rice mix or maybe pearl barley – and bump the orange and dill up a bit for more of a punch that will stand up to DH’s bourbon honey ham.

EDIT: I did end up making this for Thanksgiving, and it was fantastic. I used a mixture of wild and basmati rices for the grains and went for a curry spiced pumpkin instead of the molasses – both versions were great. I also beefed up the dill a little, which was also welcome.

gluten-free, vegetarian, vegan

Fall Pumpkin & Orange Salad

Take:

2-3 cups chopped pumpkin or other orange squash

And toss with:

1 Tbsp. date molasses

2 Tbsp. neutral oil

1 Tbsp. soy sauce

Salt & pepper

Bake at 220C/400F for 30 – 40 minutes or until deeply browned. Add to a large bowl.

While the pumpkin is working, make some ginger rice by combining the following and cooking however you cook your grains.

1 cup rice or grains

2 cups water

2 coins sliced ginger

1 tsp. salt

1 Tbsp. sesame oil

When the rice is done, toss out the ginger and combine the warm rice & squash with:

1/2 inch ginger, minced

3 Tbsp. good olive oil

2 scallions, minced

1/4 cup pomegranate arils

1/2 tsp. black pepper

3 Tbsp. dill, chopped

2 Tbsp. peanut butter

2 Tbsp. whole grain mustard (Maille is my favorite)

4 clementines, supremed, with the juice squeezed out of the leftover bits

2 tsp. turmeric

1 Tbsp. sesame seeds

Serves 4-6

Creamy Hidden Zucchini Orzo

Y’all know I love to hide some veggies, and this is a great dish to do so. It also, strangely, ends up tasting cheesy and kinda like mac & cheese. Win-win.

Note to future me: DH has requested a repeat showing of this recipe.

vegetarian, vegan

Creamy Hidden Zucchini Orzo

2/3 cup orzo (56g pp)

2 cups veggie or chicken stock

1/2 cup coconut milk

1 Tablespoon butter (Earth Balance is fine)

Zest of half a lemon

1/4 cup parsley, chopped

1/2 cup zucchini, grated finely

Cook the orzo in the stock, stirring continuously so it doesn’t stick for 5-6 minutes or until al dente, adding the zucchini in at the last minute. Add the rest of the ingredients and stir.

Serves 2 for dinner

Pumpkin Grain Bowl

This dish is great warm, room temperature or slightly chilled – making it perfect for your next get-together.

Pumpkin Grain Bowl

1.5 cups chopped pumpkin (or any variety orangey squash)

1 carrot, shredded

1 cucumber, ribboned

1/4 cup cilantro, chopped

2 cups wild rice mix (quinoa would also be good – you want something with a bit of body to it)

Crispy fried chickpeas (mine were pre-seasoned and halved)

2 scallions, chopped

1 Tbsp. turmeric olive oil (substitute with adding a little turmeric to your favorite oil )

2 tsp. cumin

1 Tbsp. curry powder

Dressing

1/4 cup turmeric olive oil

1 tsp. red pepper flakes

Juice of 2 limes

2 Tbsp. dijon or whole grain mustard

1 tsp. mustard seeds

1/2 tsp. cumin

1 tsp. salt

Lay your chopped pumpkin out on a prepared baking sheet. Drizzle the Tablespoon of oil over top and sprinkle with 2 teaspoons cumin, 1 Tablespoon curry powder, salt and pepper. Bake at 200C/375F for 30 minutes or until soft and beginning to brown. Remove.

While the pumpkin is working, cook your rice or other grains however you cook rice. Set aside.

Combine all dressing ingredients and whisk.

To assemble, combine all but the crispy chickpeas in a large bowl, adding the chickpeas as you serve so they don’t get soggy.

Serves 4 for dinner and more as a light lunch

Eggplant Hummus with Dill Pesto

This is a fantastic way to hide some eggplant and use up a big hunk of pesto. I’ve served this on toast, with eggs, as the base of a sandwich, and would absolutely love the pesto swirled into some mashed potatoes. The hummus, too, tbh. Ooh. Would also be nice thinned with a bit of oil or water and tossed with pasta. I need to make a second batch.

gluten-free, paleo, vegetarian, vegan

Eggplant Hummus with Dill Pesto

Hummus

1 smallish eggplant, roasted

1 can chickpeas, drained

2 Tbsp. olive oil

Juice of 1 lemon

2 Tbsp. tahini

1/2 tsp. cumin

1/2 tsp. red pepper

Salt

To make, combine all ingredients in a food processor and whiz. Taste for seasoning and add more salt or acid as necessary.

Dill Pesto

1 huge hand dill (about 1/3 of a cup packed)

About 1/3 of a cup smoked almonds, chopped

1 big clove garlic

3-4 Tbsp. olive oil

1 Tbsp. water

Zest of 1 lemon

Salt

To make, combine all ingredients in a food processor and whiz. Taste for seasoning and add more salt or acid as necessary.

Makes about a cup of hummus and half – 3/4 a cup of pesto