Plan smartly and make pesto ahead of time so that when it comes time to cook, it’s really just about assembly. Add smoky flavour by tossing in a few grilled mushrooms. Use half the pesto to toss with noodles for dinner, then use up leftovers as a condiment with other meals.
2 large bunches kale
1 cup (250 mL) chopped sun-dried tomatoes (rehydrated if using dried)
4 garlic cloves, minced
1 cup (250 mL) extra-virgin olive oil
1/3 cup (80 mL) grated Parmesan
1/3 cup (80 mL) toasted walnuts (optional)
3 large portobello mushrooms
1 tsp (5 mL) extra-virgin olive oil
1 lb (450 g) whole wheat penne, or your favourite pasta
For pesto, trim thick centre ribs from kale. Blanch leaves in large pot of boiling water. Drain, then rinse with cold water. Using hands, squeeze excess water from leaves, then coarsely chop. You should have about 4 cups (1 L) packed.
Place kale in food processor along with sun-dried tomatoes and garlic. Whirl to mix. With motor running, slowly and steadily whirl in oil to form a coarse purée. Stir in Parmesan and walnuts, if using. Mixture will be very thick. Pesto will keep well, refrigerated for up to 1 week or frozen for up to 3 months. Makes about 3 cups (750 mL).
When ready to cook, brush mushrooms with oil. Grill over medium-high heat or pan-fry over medium, turning often, until tender. Thinly slice into small pieces.
Bring large pot of water to a boil. Add noodles and cook, according to package directions, until al dente. Drain, reserving 1/4 cup (60 mL) pasta cooking water.
Return noodles to pot, then stir in mushrooms and 1 1/2 cups (350 mL) pesto. Stir to coat. To make it saucier, stir in some of the pasta water, a little at a time, to loosen up pesto. Finish with extra grated Parmesan, if you wish.
Double duty: Spoon leftover Sun-Dried Tomato and Kale Pesto over scrambled eggs on toast for breakfast. Or stir into Tri-coloured Quinoa Chowder.
Serves 6 for dinner (with leftover sauce).
Each serving contains: 313 calories; 7 g protein; 3 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (4 g sugars, 4 g fibre); 111 mg sodium
source: "Clever Camping Recipes", alive #380, June 2014
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.
Wait, isn’t mousse all about egg whites? Turns out, aquafaba––the viscous liquid left over after cooking chickpeas––fluffs up pretty well, too. And no, it doesn’t make the mousse taste like chickpeas. Plus, you don’t need to worry about using unpasteurized eggs, and it’s vegan-friendly. To reduce the sugar content, skip the praline and simply toast the pecans. Aquafaba FAQ Why is my aquafaba only whipping to soft peaks? Depending on your chickpeas, the aquafaba could whip to stiff peaks or quit at soft peaks with liquid below. If it doesn’t fully whip, scoop off the fluffiest foam on top and leave any liquid. The result will just be a more coconut-forward mousse. What do I do if my whipped coconut cream coagulates and bubbles when I add the aquafaba? Don’t worry! It’s not a bad thing. The cream will just be heavier and more textured (again, not bad), so make sure you use it as the base layer of the mousse so as not to weigh down the ethereal pear mixture on top. If you just want the light-as-air pear mousse layer, you can skip the coconut milk entirely and fold all the aquafaba into the pear purée.