The Good Dirt

February 5th, 2018

Pressed tofu is marinated with Dijon mustard, strawberries and honey, then breaded with flakey Panko breadcrumbs and cashews before being baked crisp in the oven. Strawberries are reduced with honey and balsamic vinegar to balance the sweet and savory in this playful dinner. This recipe comes to us from Kelly of The Pink Apron.

Serves 4

For the mustard encrusted tofu:

  • 1 14-ounce package extra firm tofu
  • 3 tablespoons Dijon mustard
  • 3 tablespoons strawberries, chopped
  • 1 tablespoon honey
  • 1/2 tablespoon panko bread crumbs*
  • 2 tablespoons cashews, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the balsamic strawberries:

  • 1/2 cup strawberries, chopped
  • 2 teaspoons honey
  • 2/3 cup balsamic vinegar

*Panko breadcrumbs are light, flakey breadcrumbs found in the breadcrumb or Japanese section of most grocery stores.

To make the mustard encrusted tofu:

Wrap the block of tofu in a clean towel, place the tofu in a colander and place the colander in the sink. Place a plate, heavy can or other weight over the towel-covered tofu and leave the weight to press the tofu for 30 minutes.

Remove the tofu from the towel. Cut the tofu crosswise into 4 slices and then cut each slice diagonally so you have 8 triangles. Set aside.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.

Place the Dijon mustard, strawberries and honey into a food processor. Process until smooth. Pour the Dijon strawberry honey mixture into a shallow plate or baking dish.

Place the bread crumbs, cashews, salt and pepper together on a separate plate.

Dip each pressed tofu slice into the mustard mixture, coating well on both sides. Then place the tofu in the bread crumbs, taking care to make sure the tofu is well coated. Place on the baking sheet.

Bake for 10 minutes per side, or until the tofu is crispy and golden on both sides.

To make the balsamic strawberries:

Place the strawberries, honey, cashews and balsamic vinegar together in a saucepan over medium heat. Bring to a boil, reduce heat to low and allow to simmer for about 5 minutes, or until the strawberries are soft.

To complete the Mustard Encrusted Tofu with Strawberries:

Divide the tofu on 4 plates, top with the balsamic strawberries and enjoy.

February 5th, 2018

Although the ingredients are simple, these tacos pack a flavorful punch with potatoes, spinach, onion and garlic. Top them off with queso fresco or feta and you have a satisfying, simple meal! This recipe comes to us from Nancy of Mexican Made Meatless.

Serves 4

  • 800 grams or 1.75 lb. of potatoes (about two large-sized potatoes)
  • 600 grams or 1.3 lb. fresh spinach
  • 1/3 cup or about half a small white onion, finely chopped
  • 4 cloves of garlic, finely minced
  • 2 tablespoons of olive oil
  • fine sea salt, to taste
  • ground black pepper, to taste
  • queso fresco, for topping (you could sub with feta if desired)
  • refried beans, as side dish
  • grilled chiles, as an optional side dish
  • corn tortillas

Prepare any side dish first as the tacos are ready in a short amount of time. Next throughly rinse the spinach to remove any and all dirt that may be trapped on the stems. Also if the stems are really long, cut most of it off. Roughly chop the spinach and set aside. Now throughly clean the potatoes and peel them too. Cut the potato into very small bite-size pieces at roughly the same size — this is important so that the potato doesn’t rip the tortilla.

Heat the oil in a very large pan, once hot add the potatoes and fry for a few minutes, stirring often to prevent burning. Next add onion and sauté until soft and translucent, then add the minced garlic, and a large pinch of sea salt. Continue to cook until the potatoes are soft and cooked through — if needed you can add a couple of tablespoons of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some ground black pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally you may need to add the spinach in a couple of batches as it takes up a large space. Taste and if needed add more salt and/or black pepper.

Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle some crumbled queso fresco over each taco; and if desired top with a couple of pieces of purple onion. Serve from 3 to 4 tacos per person and with side dishes of your choice. Enjoy!

February 5th, 2018

The comfort of porridge gets a summer spin when topped with fresh berries. A dollop of yogurt, a sprinkling of cinnamon and a drizzle of honey completes this refreshing way to start your day. This recipe comes to us from Trudy of veggie.num.num.

Serves 2

For the porridge:

  • 1 cup wholegrain oats
  • 1½ cups rice milk
  • 1 cup water
  • 1 pinch salt
  • 1 tablespoon honey
  • or
  • 1 tablespoon maple syrup

To top the porridge:

  • extra rice milk
  • ½ cup fresh mixed berries
  • 2 tablespoons Greek yogurt
  • or
  • 2 tablespoons dairy free yogurt alternative
  • a sprinkle of cinnamon*


To make the porridge:

Combine the oats, rice milk, water and salt together in a large pot over medium-high heat. Bring to a boil.

Turn heat down to low and add the honey or maple syrup. Cook, stirring, for 3-5 minutes, or until the oats are soft and the porridge is thick and creamy.

To complete the rice milk porridge with berries:

Spoon the porridge into warm bowls, pour over extra rice milk to cover, top with fresh berries and a dollop of yogurt and a little ground cinnamon, if desired.

January 29th, 2018

A “classic” Philly Cheesesteak can often be too much to handle, but this Philly Cheesefake is a true revolutionary hero. Protein-packed wheat gluten, also called seitan, takes the place of the traditional thinly sliced steak. This recipe comes to us from Elizabeth Fiend of

  • 1 pound wheat gluten, sliced very thin
  • 2 green peppers, sliced very thin
  • 1 large onion, sliced very thin
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon garlic powder
  • 1 teaspoon sage
  • 1 dash cayenne pepper
  • Cooking spray
  • 8 hard rolls

Preheat oven to 350. Combine all ingredients in a large bowl and stir gently to coat evenly. Turn out onto a large baking sheet coated with cooking spray. Bake for 15 minutes, stir, then bake for another 15 minutes. Serve on toasted hard rolls topped with soy cheese or American cheese.

January 29th, 2018

Pack some nutrition into your party fare! These quinoa chili fries skip the meat and cheese in favor of nutrient-packed quinoa and beans, which pack in both fiber and protein. Baking the potatoes leaves them crispy and delicious while using less oil than frying. This recipe comes to us from Gin of Eat Healthy Eat Happy.

Serves 6

  • 1 cup dried quinoa, cooked according to package
  • 3 Tbs olive oil (or your favorite cooking oil)
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • pinch red pepper flakes
  • a few twists fresh black pepper
  • 4-5 cloves garlic, chopped
  • 1 bunch (8 or so) green onions, chopped (save tops for garnish)
  • 1 poblano pepper, seeded and chopped
  • 1 red or orange bell pepper, seeded and chopped
  • 1 15 oz. can or 1½ c cooked red or kidney beans, rinsed and drained
  • 1 15 oz. can or 1½ c cooked black beans, rinsed and drained
  • 1 Tbs low sodium soy sauce or tamari
  • 2 15 oz. cans diced no salt added tomatoes
  • 1 6 oz. can no salt added tomato paste
  • 1 Tbs maple syrup (or your favorite sweetener)
  • 2 Tbs red cooking wine
  • 1/2 tsp salt
  • 1 c water
  • 4 russet potatoes

Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.

In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.

Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes.

Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.

To make the fries, heat the oven to 465F. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve.

January 29th, 2018

Let’s face it, half the appeal of buffalo wings is the spicy, vinegary, garlicky sauce. So why not give veggies the same treatment? Here, cauliflower florets are doused in hot sauce and breaded with Panko bread crumbs, which stay crispy and help to deliver the same crunch you’d expect from a chicken wing. This recipe comes to us from The Saucy Southerner.

Serves 6

  • 1 small head cauliflower, separated into bite-sized florets (about 5 cups)
  • 4 tablespoons butter, melted
  • 5 tablespoons hot sauce, such as Frank’s Hot Sauce
  • 1 tablespoon white vinegar
  • ½ teaspoon garlic powder
  • salt and ground black pepper, to taste
  • 2 cups Panko crumbs

Preheat the oven to 375° F.

Prepare a baking sheet lined with parchment paper.

In a small bowl, add the melted butter, hot sauce, white vinegar, garlic powder, salt and pepper.

Stir to combine.

Place the Panko crumbs in a small, shallow bowl.

Make an assembly line with the cauliflower florets, the sauce and the Panko crumbs.

Use one hand to dip the florets into the sauce then drop it into the crumbs.

Using the other hand, coat the floret well with the crumbs and place it on the baking sheet.

Once all of the florets are coated, use a very light spray of cooking oil to coat the tops. This will help hold the crumbs in place, as well as aid in their browning.

Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown.

Remove the baking sheet from the oven.

If you have any remaining sauce, that can be lightly brushed onto the tops of the florets.

Serve hot with Ranch or Blue Cheese dressing, carrot and celery sticks.

January 29th, 2018

These apple cinnamon treats reinvent donuts the healthy way because the batter features nonfat yogurt and agave nectar in place of butter and sugar. Feel free to make them traditionally in a donut pan, or for a rustic approach, craft your own unique donuts on a baking sheet. This recipe comes to us from Cat of The Verdant Life.

Serves 6

  • 1 medium apple, peeled and chopped
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • or
  • 1 flax egg
  • 3/4 cup nonfat your favorite flavor yogurt
  • or
  • 3/4 cup nonfat nondairy yogurt
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 2 tablespoons agave nectar

Preheat oven to 400 degrees. Prepare a donut pan or baking pan with a light coating of nonstick cooking spray.

Toss apples with cinnamon and sugar and set aside.

Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.

Place the egg, yogurt, canola oil, lemon juice and agave nectar together in a small bowl and whisk to combine.

Carefully add the egg yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.

If using a donut pan, divide the cinnamon sugar apples evenly amongst 6 donut cups.  Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 9-10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.

If using a baking sheet, place the cinnamon sugar apples slices in 6 circular shapes on your baking pan. Divide the batter in rustic circles to top the apple slices, molding them with your hands to the donut shape. Bake for 7 minutes, flip, and bake 2-3 minutes more, or until the donuts are golden brown. Allow donuts to cool and enjoy.

January 22nd, 2018

Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex-Mex treat, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network.

Serves 5

  • 1/3 cup and 1 tablespoon olive oil, divided
  • 3 tablespoons fresh squeezed lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • 2 garlic cloves, grated
  • 2 8-ounce packages soy tempeh
  • 1 medium red onion, cut into 1/4-inch slices
  • 1 large red bell pepper, cut into 1/4-inch slices
  • salt and black pepper, to taste
  • 8 6-inch corn tortillas


Cut the tempeh into 1/4 inch by 2 inch strips.

Place 1/3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally.

Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh.

Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant.

Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy.

January 22nd, 2018

If you’ve ever had an Asian-inspired salad featuring chicken as the star ingredient, give this meatless version a try. It’s packed with veggie favorites and a lip-smacking dressing, plus it features protein from nuts, seeds and edamame. This recipe comes to us from Rachel Meltzer Warren, MS RDN, author of The Smart Girl’s Guide to Going Vegetarian.

Serves 2

For the dressing:

  • 2 teaspoons olive oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons honey or agave nectar
  • pinch of salt

For the salad:

  • 3 cups chopped romaine lettuce
  • 1/2 red bell pepper, sliced into strips
  • 1/4 cup chopped snow pea pods
  • 1/2 cup shelled edamame, boiled or microwaved according to package directions
  • 2 tablespoons roasted salted cashew pieces
  • 1/2 small orange, peeled, segmented, and cut into bite-sized pieces
  • 1 tablespoon chopped scallions
  • 2 tablespoons chopped water chestnuts
  • 1 teaspoon sesame seeds
  • 1/4 cup crispy wonton noodles

In a small bowl, whisk together the dressing ingredients.

In a medium bowl, toss together the lettuce, red pepper, pea pods, edamame, cashews, orange slices, scallions, and water chestnuts.

Distribute into serving bowl and drizzle with dressing to taste.

Garnish with sesame seeds and wonton noodles.

January 22nd, 2018

The classic Eggs Benedict brunch gets a healthy makeover as tofu is marinated in cumin, thyme and chipotle chili and served over a whole wheat English muffin. Sliced avocado and arugula are sandwiched between the flavorful tofu and English muffin and a lemon cayenne Hollandaise drizzle completes the dish. This recipe comes to us from Lindsay of Running with Tongs.

Serves 4

For the marinated tofu:

  • 1 cup low sodium vegetable broth
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 tablespoons nutritional yeast*
  • 6 ounces extra firm tofu, sliced into 4 triangles

For the Hollandaise sauce:

  • 1 cup soy, rice or almond milk
  • or
  • 1 cup nonfat milk
  • 1 tablespoon lemon juice
  • 2 tablespoons dairy free margarine substitute
  • or
  • 2 tablespoons margarine
  • 1 tablespoon cornstarch
  • ½ cup low sodium vegetable broth
  • 3 tablespoons nutritional yeast*
  • a pinch salt
  • a pinch black pepper
  • a pinch cayenne pepper

To complete the Avocado Tofu Benedict:

  • a little olive oil or cooking spray, for preparing the skillet
  • 1 avocado, thin sliced
  • 2 cups arugula, divided
  • 4 whole wheat English muffins, toasted
  • hot sauce, to taste**

*optional. Found in health food stores or the health section of most grocery stores.




To marinate the tofu:

In a medium bowl, mix together the vegetable broth and red wine vinegar. Whisk in the chipotle powder, cumin, garlic powder, thyme and nutritional yeast, if using.

Place the tofu slices in the broth vinegar mixture and marinate for about 30 minutes.

To make the Hollandaise sauce:

In a medium bowl mix together the milk, lemon juice, margarine, cornstarch, vegetable broth and nutritional yeast, if using. Season the milk lemon mixture with pinches of salt, black pepper and cayenne pepper. Stir to combine.

Place the milk lemon mixture in a medium saucepan over low heat. Cook over low heat for 3-4 minutes, or until the Hollandaise has thickened to preference, whisking occasionally to ensure a smooth sauce. Remove the Hollandaise sauce from heat until plating the Avocado Tofu Benedict.

To complete the Avocado Tofu Benedict:

Prepare a skillet with a light coating of olive oil or cooking spray. After the tofu triangles are done marinating, place the skillet over medium-high heat.

Add the tofu triangles to the skillet and cook for 5-7 minutes, or until the tofu begins to brown. Flip the tofu triangles with a spatula and cook 5-7 minutes on the other side or until both sides have browned.

Top each side of the toasted English muffins with ½ cup of the arugula and 2 slices of avocado.

Top the avocado with 1 piece of tofu and a drizzle of the Hollandaise sauce*** per side.  Complete the dish with a few drops of hot sauce, if using, and enjoy.

*** If a significant period of time has passed between making the Hollandaise sauce and plating the Avocado Tofu Benedict, warm the sauce on the stove over low heat before serving. You may need to add a bit more milk to thin the sauce during reheating.

January 22nd, 2018

Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout.

Serves 4

  • 1 head cauliflower, cut into 1 inch florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup plain Greek yogurt
  • 1 cup low sodium vegetable broth, divided
  • whole wheat breadcrumbs, for garnish
  • fresh parsley, for garnish

Preheat an oven to 450 degrees.

Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender.

Add the yogurt and 1/2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired.

Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy!

January 15th, 2018

Hoisin is a Cantonese dipping sauce made from sweet potatoes, vinegar, garlic and chili peppers; you can find it in the Asian ingredients section of most supermarkets. Here, it adds immense flavor to tofu, which gets a pre-soak in vegetable broth for even more flavor. This recipe was created by Trudy Slabosz, who writes the blog veggie.num.num.

Serves 4

For the tofu:

  • 1 package (10.5 ounces) firm tofu, cubed
  • 1 1/2 cups vegetable broth
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 teaspoon salt

For the sauce:

  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon hoisin sauce

To complete the Tofu Almond Stir-Fry:

  • 2 tablespoons canola oil, divided
  • 5 shallots, sliced
  • 5 ounces button mushrooms, sliced
  • 1 can (15 ounces) baby corn, drained
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 garlic clove, minced
  • 2 1/2 ounces blanched almonds, toasted

To prepare the tofu:

In a medium bowl, soak the tofu cubes in vegetable broth for 30 minutes. Strain the tofu and reserve the broth. Drain tofu on a bed of paper towels.

In a medium bowl, whisk together the egg white, corn starch, hoisin sauce and salt. Add the drained tofu and gently toss to coat well.

To prepare the sauce:

In a medium saucepot over high heat, bring the reserved broth, cornstarch, hoisin and soy sauce to a boil. Cook, stirring, 4 minutes, or until the sauce darkens and thickens slightly.

To complete the Stir-Fry:

Heat 1 tablespoon oil in a large skillet over medium heat. Add the tofu ; cook 10, turning occasionally, until crisp and golden on all sides. Transfer to a fresh bed of paper towels to drain.

Add the remaining tablespoon oil to the same skillet. Add the shallots, mushrooms, baby corn, bell peppers and garlic. Cook, stirring occasionally, 4 minutes, or until the mushrooms are tender, but the bell peppers are still crisp.

Add the tofu; cook 1 minute more, tossing gently, until the tofu is heated through. Pour the sauce over the stir-fry and toss to combine. Sprinkle with the almonds

January 15th, 2018

The Daikon radish is an underused treasure of the veggie world. The Daikon’s strong, spicy flavor is mellowed as it’s sautéed in coconut oil, then contrasted beautifully against walnuts and agave nectar. This recipe comes to us from Danica of Soundly Vegan.

Serves 8

  • 2 teaspoons coconut oil
  • 4 cups Daikon radish*, cut into bite-sized pieces
  • 1 tablespoon light miso*
  • 1 tablespoon agave nectar**
  • 1/3 cup raw walnuts
  • Daikon radish tops, chopped

*Found in the Asian markets or the Asian or vegetable section of most grocery stores.


**Found in health food stores or the sweetener section of most grocery stores.

Place the coconut oil in a frying pan over medium-high heat. Sauté the radish slices in the pan, stirring occasionally, for 4-6 minutes, or until they are slightly softened.

Place the miso and the agave nectar together in a large bowl and stir until well combined. Add the sautéed radishes and walnuts. Toss well to coat.

Spread the radish tops around the pan evenly and cover. Take the pan off the stove and set aside for 3-5 minutes, or until the Daikon’s greens wilt.

Remove the frying pan’s lid and pour any condescended steam on the lid back into the pan. Pour the radish tops and any liquid that has accumulated into the bowl with the radishes and walnuts. Mix until all ingredients are well combined and the veggies are coated in agave glaze. Divide into servings and enjoy.

January 15th, 2018

Frittatas are an ideal opportunity to enjoy a quiche without the fat from the crust. Broccoli, potato and eggs are seasoned with paprika and blended with the distinct Jarlsberg cheese. This recipe comes to us from Cathy of A Life Less Sweet.

Serves 4

  • 11/2 cups red potato, cubed
  • 1 cup onion, chopped
  • 11/2 cups broccoli florets, chopped and steamed
  • 1/2 cup Jarlsberg cheese
  • 4 eggs
  • 1 cup skim milk
  • 3/4 tsp salt
  • 1/2 tsp paprika

Preheat oven to 400 F.

In an oven-safe skillet over medium heat, sauté the potato and onion for about 10 minutes or until potato is tender, stirring frequently.

Add broccoli florets to the skillet and top with cheese.

In a medium bowl, combine eggs, milk, salt, and paprika. Pour egg mixture into skillet over potato mixture. Shake the pan a bit to distribute the ingredients. Cook over medium heat for 5-10 minutes or until the bottom starts to set up while the top is till a bit liquidy.

Move skillet to oven and cook for another 15-20 minutes or until the frittata has set up. A toothpick inserted about an inch from the center should come out clean.

January 15th, 2018

Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner. This recipe comes to us from Kathy of Healthy. Happy. Life.

Serves 8

For the butternut squash sauce:

  • 2 cups frozen butternut squash cubes, frozen
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 1 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • dash of salt
  • 1/2 teaspoon black pepper
  • 1/4 cup nutritional yeast*

For the chickpeas:

  • 1 tablespoon extra virgin olive oil, to coat the skillet
  • 1/2 small white onion, diced
  • 1 15 ounce can chickpeas, drained
  • 1 large portobello mushroom, diced
  • 1/8 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 cup roasted, unsalted almonds, slivered

To complete the Winter Harvest Citrus Pasta:

  • 1 pound orecchiette pasta, cooked
  • additional nutritional yeast, for tossing the cooked pasta*
  • a little extra olive oil, for tossing the cooked pasta
  • 1 orange, sliced into segments
  • 1 teaspoon orange zest

*optional. Found in health food stores of the health food section of some grocery stores.

To make the Butternut Squash Sauce:

Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture.

Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions.

To make the chickpeas:

Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent.

Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender.

Add the almonds and sauté for just 1 minute more.

To complete the Winter Harvest Citrus Pasta:

Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using.

Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas.

Serve in a bowl with fresh orange slices and a dash of orange zest on top.