Spring Primavera With Arugula Pesto Cream Sauce

This is another recipe that is perfect for springtime. It has an abundance of fresh spring produce and it can’t get much better than fresh seasonal produce. If it’s one of those beautiful picnic days, this is equally as good made as a pasta salad. The choice is yours.
Spring Primavera
Sauce:
4 cups arugula, lightly packed
1/4 cup roasted sunflower seeds, unsalted
1 tablespoon nutritional yeast
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
2 cloves garlic
Large pinch of salt
2 cups unsweetened coconut milk
1 teaspoon+ salt, to taste
1/4 cup dairy free margarine
1/4 cup flour
Pasta:375 grams short pasta of choice

1 cup asparagus, trimmed, cut into inch long pieces
1 small yellow pepper, cut into 1 inch pieces
3/4 cup cherry tomatoes, halved
Arugula leaves for garnish
In a food processor combine nutritional yeast and sunflower seeds and pulse until finely chopped. Add everything else except olive oil and pulse until combined. Pour olive oil in a thin drizzle until incorporated, making sure to scrape sides periodically. Set aside. Cook pasta to box directions. When the pasta only needs 1 minute longer, throw in the asparagus and yellow pepper to blanch.Warm the coconut milk and salt in a saucepan over medium heat or in the microwave. While Pasta is cooking create a roux by melting the margarine over medium heat. Once melted stir in the flour until fully incorporated, cooking for 1 minute. Pour 1/3 of the coconut milk into the pot with the roux, whisking continuously. Once thickened add another 1/3 cup and repeat until all of the milk has been added and thickened by the roux. Add the pesto into the milk and mix well. Toss sauce with the hot pasta, vegetables and cherry tomatoes. Garnish with a few arugula leaves. Enjoy!

Serves 4.

Creamy Mushroom Pasta

So I’d like to say that I’m back on that So Delicious boat, but the truth is I never ever got off. Man this stuff is so good. So here I am, time to throw another recipe at you! This one is a pasta with 3 types of mushrooms and a white wine cream sauce. You can’t go wrong with any of those things. So here it is, bon appetit!

Mushroom Pasta Bake with White Wine Cream Sauce

This recipe was a runner up in a dairy free recipe contest! Click the link above if you wish to see the other great contest recipes from cooks as passionate as me!

 

mushroom pasta bake

 

Ingredients:

2 1/2 cups uncooked short pasta

2 cups unsweetened coconut milk

3 cups chopped mushrooms, different varieties (I used button, portobello and shiitake)

1/3 cup finely diced onion

2 cloves minced garlic

2 tsp olive oil

1/2 cup dry white wine

1 tbsp nutritional yeast

1 tsp soya sauce

1/4-1/2 tsp salt, to taste

1/2 tsp thyme

1/4 tsp red chili flakes

Pepper to taste

Roux- 2 tbsp dairy free margarine, 4 tbsp flour

1/2 cup panko or breadcrumbs

Directions:

Preheat oven to 400*. Cook pasta al dente according to package directions. Strain and set aside. In a saucepan heat olive oil over medium high heat. Add garlic, onion, mushrooms, thyme and chili flakes. Cook for 4 minutes, until onions are softened. De-glaze the pan by adding the wine. Cook for another couple minutes. Add in the milk, soya sauce, nutritional yeast, salt and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.

While simmering prepare the roux in another saucepan. Melt margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes. Remove from heat until mushroom sauce is ready. Once simmered for 10 minutes, pour 1/3 of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened. Add another 1/3 of sauce and repeat the process. DO the same with the rest of the sauce. Continue to cook and thicken for another 5 minutes.

Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish. Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.

Serve with a fresh salad and enjoy the amazing flavour of dairy free!

Mango Coconut and Chickpea Curry

So in the past 2 months or so I’ve been completely and utterly addicted to cooking contests. It gives my cooking a little creative flair and something to work off of. It’s been on the scale of garlic recipes to edible gifts, which is a very big scale indeed. A recent one that I have fallen in love with is put on by So Delicious. First off, they are already an amazing company with a great product so I’m in! I also love love making creamy dairy free recipes and then serving them to friends and family and they are shocked that there’s no dairy in them!

So here I am with my lovely dairy free recipes for you. I hope you love them just as much as I do.

Mango Coconut and Chickpea Curry

IMG_2178

Ingredients:

2 tsp coconut oil

2 cloves garlic, minced

1 inch ginger root, minced (roughly 1 tbsp)

3/4 cup chopped onion

1 large russet potato, cut into 3/4″ cubes (roughly 2 cups)

I can chickpeas (540ml)

2 cups So Delicious unsweetened coconut milk

1 tsp salt

1 tbsp curry powder

1 tsp turmeric

1/2 tsp cumin

1/4-1/2 tsp cayenne, depending on spice preference

1/4 cup chopped cilantro, reserving a few leaves for garnish

1 large mango, peeled and cubed, 3/4″

1/4 c toasted coconut

1 lime

Directions:

In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.

During the cooking hour prepare some white or brown rice to serve the curry on.

Once the hour is up add in the mango and cilantro and cook for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!!