Creamy Pepper Pasta

standard September 18, 2014 Leave a response

This dish is the best way to end a week of hot and cold transition meals. Warm, creamy sauce combined with raw squash noodles make for a well-balanced, filling meal, that is light enough for a warm day, yet comforting enough for a fall dinner. And cashews never cease to amaze me with how versatile they are. This sauce is super simple and only has a handful of ingredients, but it makes this dish so rich, you’d think it had twice the calories that it actually does.

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Creamy Pepper Pasta

Serves 2.

Print-Friendly Recipe

Ingredients:

  • 1/2 c cashews
  • 1 T coconut oil
  • 1 c sweet peppers, thinly sliced
  • 1 c mushrooms, sliced
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 1 c water
  • 1 clove garlic
  • 1 T nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3-4 summer squash

Steps:

  1. Soak cashews in cold water for 1-2 hours.
  2. Heat a skillet over medium-high heat until it is hot. Add coconut oil. Immediately add peppers and let them cook until they start to blacken.
  3. Reduce heat to medium-low. Add mushrooms, basil, and oregano. Gently stir in with the peppers and cook until softened, about 5 minutes.
  4. While veggies cook, drain water from cashews. Add cashews, 1 c fresh water, garlic, nutritional yeast, salt and pepper to a high-speed blender. Blend until smooth. Sauce should be runny.
  5. Julienne, peel, or spiralize your squash into spaghetti ribbons and divide among two plates.
  6. When mushrooms are cooked, reduce heat to low. Add sauce and quickly fold into veggies. Sauce will thicken very quickly, so make sure heat is low and you stir quickly. Continue stirring gently for a few minutes so flavors can meld together.
  7. Portion mixture evenly over squash plates and enjoy!

Nutrition:

Per serving: 327 kcal, 30 g carbs, 20 g fat, 13 g protein, 480 mg sodium, 14 g sugar

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The Eyes of Texas

standard September 16, 2012 Leave a response

This week included another fun CSA delivery. Peppers, squash, mushrooms, butter lettuce, and fresh purple hull peas.

Black-eyed peas are a Texas staple. So are their less known (at least to me!) relative, purple hull peas. A great source of fiber, vitamins, and minerals, black-eyed peas have recently become a staple in my diet. So I was super excited to get a whole pound of fresh peas this week, instead of having to buy and soak the dried ones.

What to do with a pound of fresh peas, sweet peppers, and cherry tomatoes? That was a no-brainer.

Texas Caviar

Serves 4-6.

Print-Friendly Recipe

Ingredients:

  • 2 c purple hull peas
  • 1 c cherry tomatoes
  • 1/2 red onion
  • 1 jalapeno
  • 2-3 small sweet peppers
  • 1/4 c cilantro
  • 1 lime, juiced
  • 1 T olive oil
  • 1 tsp agave nectar
  • 1 T apple cider vinegar
  • 1 tsp cumin
  • mashed avocado, shredded lettuce, and chips for serving

Steps:

  1. Place peas in a large saucepan and cover with water (2 inches above peas). Simmer over medium-low heat for 1 hour, scooping off the foam that collects at the surface. I usually cook dried legumes with a small piece of kombu to absorb the gas and foamy scum layer that forms, but these fresh peas still produced a good amount to scoop off.
  2. Meanwhile, quarter the cherry tomatoes. Finely dice the onion, jalapeno, peppers, and cilantro. Mix together in a serving bowl.
  3. In a separate bowl, whisk together the lime juice,olive oil, agave, cider vinegar, and  cumin. Add to veggie mixture and stir to combine.
  4. Once peas are done cooking, drain and rinse with cool water. Add to veggie mixture and toss well to combine all flavors. Add salt or more cumin, depending on taste.
  5. Serve immediately or store in fridge to allow flavors to meld together.

This makes a great appetizer, party food, or meal accompaniment. I piled some onto a plate of tortilla chips and lettuce and topped with mashed avocado. Served with squash and onion fajitas, it can become a fresh and filling dinner.

Colorful

standard August 19, 2012 Leave a response

This past week’s CSA share was full of vibrant peppers, tomatoes, and squash. Perfect for a week of tacos, enchiladas, and taco salads! I could probably plan a menu with more variety, but in the middle of this hot hot summer, all we crave for dinner is spicy veggies mixed with cool guacamole.

I am in love with the color and variety of sweet peppers we received this week. Excited about a simple  Sunday supper with friends. Fajita pepper and black-eyed pea nachos on the menu!

(Notice what’s finally missing in our delivery?? my *favorite* Southern vegetable :))