This surprising rendition of pesto will have pasta lovers licking their lips.
2 1/2 cups (625 ml) frozen shelled edamame, thawed
1 cup (250 ml) packed coriander
1/3 cup (80 ml) grated Parmesan cheese
Juice of 1/2 lemon
2 garlic cloves, crushed
1/4 tsp (1 ml) sea salt
1/4 tsp (1 ml) freshly ground black pepper
1/4 cup (60 ml) extra-virgin olive oil
450 g wholemeal spaghetti
2 tsp (10 ml) grapeseed or other cooking oil
450 g skinless, boneless chicken breast, cut into 1 in (2.5 cm) cubes
4 cups (1 L) baby spinach or other tender greens
1/4 cup (60 ml) roughly chopped unsalted roasted almonds
Place 1 cup (250 ml) thawed edamame, coriander, Parmesan, lemon juice, garlic, salt and pepper in food processor container and blend until well combined. With machine running, pour in olive oil through feed tube and process until mixture is only slightly chunky. Set aside.
Prepare spaghetti according to package directions. Add remaining edamame to simmering water during the last 3 minutes that pasta is cooking.
Meanwhile, heat oil in frying pan over medium heat. Place chicken in pan and cook until no longer pink, about 6 minutes.
Drain pasta and edamame and place them back in pot along with cooked chicken, pesto and greens. Stir very well to combine and to wilt greens. Place on serving plates and top with almonds and additional Parmesan if desired.
Each serving contains: 2470 kilojoules; 41 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 65 g total carbohydrates (1 g sugars, 4 g fibre); 253 mg sodium
source: "Little Green Giants", alive Australia #19, Autumn 2014
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.