Fibre Rich Veggie Pasta

This pasta is so delicious and nutritious! It is loaded with veggies, very versatile & has an abundance of good fibre. Fibre is so important in our diets. It's not often talked about and definitely underrated. People are often confused about where to find fibre, or what it is. To review the basics on fibre (how much, where to get it, how often to eat it), click here!

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INGREDIENTS:

  • 1 package pasta (I used gluten-free quinoa pasta from Costco)
  • 1/2 cauliflower
  • 1 head broccoli
  • 1 can chickpeas
  • 1/4 cup olive oil 
  • 2 cup chopped brussel sprouts
  • 1 onion (of choice) 
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin 
  • 1/4 cup chopped fresh parsley
  • 1/3 tablespoon onion powder
  • 1/3 tablespoon garlic powder
  • 2 cloves chopped garlic

HOW TO:

  1. Preheat oven to 425F
  2. Bring medium size pot of water to a boil. 
  3. Chop all veggies (except for pea sprouts and chickpeas) coarsely, add all (except pea sports) to covered baking sheet. 
  4. Drizzle olive oil & coat veggies in spices.
  5. Bake for 25 minutes, stirring half way through. 
  6. Once water is boiled, add pasta. Cook until desired texture. 
  7. Drain pasta and add 2 table spoons olive oil, cover with lid and leave off the burner.
  8. When veggies are cooked, add to pot with pasta. Stir until blended. 
  9. Taste! Add more spices if desired.
  10. Plate & top with pea sprouts (my favourite are from Patchwork Gardens!)
  11. Enjoy :) 
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Cauliflower Chickpea Tacos

My  f a v o u r i t e  things ever are tacos. In a past life, I definitely lived in Mexico. Mexican food is so flavourful and more than often super spicy, so if you're into that kind of thing, you really can’t go wrong. Mexican food is also easily made gluten-free and vegan!

My favourite thing to cook when people come over is definitely these cauliflower and chickpea tacos. They are great for anyone, including carnivores! #CrowdPleaser

Tacos

INGREDIENTS:

  • 1/2 Head Cauliflower
  • 1 can Chickpeas
  • 3/4 cup vinegar
  • 1/3 small cabbage
  • 3/4 cup water
  • 1 Roma Tomato 
  • 1 Lime
  • Corn tortilla shells
  • Olive oil
  • Spices:
    • salt
    • pepper
    • cayenne pepper
    • cumin 
    • nutritional yeast
    • paprika
    • Parsley 

SAUCE INGREDIENTS:

  • Sriracha  
  • Vegenaise 
  • Cayenne pepper

HOW TO:

  1. Preheat oven to 400F
  2. Chop cabbage into fine pieces to prep the pickled cabbage! (if you're not into pickled cabbage, coleslaw is another delicious option! See recipe here.)
    1. Add cabbage to a sealable jar
    2. Poor in water + vinegar, put lid on and leave in the fridge until ready to plate
  3. Drain & rinse chickpeas.
    1. Pat dry with paper towel. 
    2. Add to covered sheet tray.
  4. Chop cauliflower into thin pieces.
    1. Rinse & pat dry with towel.
    2. Add to same sheet tray as the chickpeas.
  5. Add drizzle of olive oil, so that the chickpeas & cauliflower are covered but not drenched.
  6. Add spices! Season to taste. (here's what I did: 1/2 cup nutritional yeast, 2 tablespoon cumin, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon parsley, 1 teaspoon paprika, 1.5 teaspoon cayenne *** caution: I like it hot! ***)
  7. Mix veggies so that they are coated in the spices + olive oil 
  8. Put in oven for 10 minutes, check on them + stir, add for another 20 minutes. *cooking times vary based on oven. After 20 minutes, check to see if you like the way they are cooked. Chickpeas should be almost crunchy and cauliflower crisp.
  9. While the veggies are cooking make your sauce ! ( see below)
  10. Cut lime in 1/2, then cut into 1/3rds for optimal squeezing.

HOW TO, SAUCE:

  1. Add 1/2 cup vegenaise, 2 tablespoons siracha & 1/2 teaspoon cayenne pepper to bowl 
  2. Whip all ingredients together (add more spice to taste)
  3. Enjoy!
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