better food guru - Roasted Broccoli Pasta Salad

 

From: https://betterfoodguru.com/vegan-caesar-pasta-salad/

INGREDIENTS

  

• 3 cups kale washed, stemmed and chopped small
• 16 oz farfalle pasta
• 4 baby bell peppers
• 2 heads broccoli cut in florets
• 15 oz cannelloni beans canned, drained well
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• 2 cups red cabbage shredded

Dressing Ingredients

• ½ cup raw cashews
• ½ cup water
• 1 tsp dijon mustard
• ½ tsp white miso
• 1 lemon juiced
• 1 clove garlic peeled
• 1 pinch salt
• 2 tbsp hemp hearts
• 3 grinds fresh black pepper

INSTRUCTIONS

 

• Preheat oven to 400 degrees
• On a sheet pan add the broccoli florets, whole peppers and drained beans in separate sections. Spray with olive oil and season with salt. Bake for 20 minutes until broccoli is tender, peppers are roasted and beans are slightly crisp. Let cool.
• Cook the pasta according to the box adding 1 more minute to cook the pasta well. Drain, rinse with cold water and drain well. Reserve until assembly.
• Make the dressing by adding cashews, water, salt, pepper, garlic, lemon juice, hemp seeds and miso to a high speed blender. Blend until smooth and creamy.
• In a large bowl add the cooked pasta, the roasted broccoli, the crisped black beans, the peppers (remove the stems and chop first), red cabbage, and kale. Add the dressing and toss until mixed and well coated.
• Enjoy within 3-4 days for best quality.

soph's kitchen - Carrot Coriander Chickpea Bowl

 From: https://www.instagram.com/p/C_Lh-thKbx4/

Ingredients:

2-3 carrots, unpeeled if organic, sliced into slanted coins

1/2 a red onion, diced
3-4 cloves garlic, grated
2cm piece of fresh ginger, grated
Spices: 1 tsp coriander, 1 tsp ras el hanout (omit if not available), 1 tsp cumin, 1/2 tsp turmeric, 1.5 tsp smoked paprika, 1/3 tsp cinnamon, 1/4 tsp nutmeg
700g cooked chickpeas, (about 2 15 oz cans), drained and rinsed if not organic & BPA free.

Creamy sauce:
290g silken tofu
30g cashew nuts, soaked in boiling water
3 tbsp nutritional yeast
Juice of one lemon
Spoonful of the chickpea mix
1/2 tsp salt

Method:

Preheat your oven to 180c fan - 350 or 375 F.

Cut and roast your carrots in olive oil and sea salt. It should take 15-20 mins, check after 10.

In a large sauté pan, cook down your onions in plenty of extra virgin olive oil, on a low-medium heat. After 10 mins add the garlic and ginger. Cook 3-4 mins more. Add the spices + some more oil, cook 1-2 mins more, until fragrant. Add the chickpeas + their juice or a splash of water if draining them, and stir well to combine.

In a high speed bullet blender, add all the ingredients for the creamy sauce and season to taste.

Add the sauce to the chickpeas, decorate with the roasted carrots, plenty of fresh coriander, and a sprinkle of toasted nuts or seeds