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Quinoa Pasta with Kale and Mushrooms

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Quinoa Pasta with Kale & Mushrooms -- Epicurean VeganThis is a very quick and healthy lunch. It’s also a good idea to munch on if you’re feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it’ll hit the spot!

INGREDIENTS:
8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
2-3 C chopped kale (I used red kale)
2 C diced or quartered mushrooms
1/2 C green onions, sliced
1/2 C pepitas seeds
1 Tbs olive oil or 2 Tbs Earth Balance
2 cloves garlic, minced or crushed
Salt and pepper, to taste

DIRECTIONS:
Cook the pasta according to package instructions. You don’t want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.

Quinoa Pasta

Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.

DSC07293Once the veggies are cooked down a little, stir in the pasta and pepita seeds. Season with salt and pepper and enjoy!

Quinoa Pasta with Kale and Mushrooms
 
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This is a very quick and healthy lunch. It's also a good idea to munch on if you're feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it'll hit the spot!
Author:
Ingredients
  • 8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
  • 2-3 C chopped kale (I used red kale)
  • 2 C diced or quartered mushrooms
  • ½ C green onions, sliced
  • ½ C pepitas seeds
  • 1 Tbs olive oil or 2 Tbs Earth Balance
  • 2 cloves garlic, minced or crushed
  • Salt and pepper, to taste
Directions
  1. Cook the pasta according to package instructions. You don't want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.
  2. Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.
  3. Once the veggies are cooked down a little, stir in the pasta and pepita seeds.
  4. Season with salt and pepper and enjoy!

Gluten-Free Tetrazzini-Stuffed Peppers

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Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean VeganThe Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You’ll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you’d like.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

INGREDIENTS:
8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
1/4 C onion, diced
1/3 C rice flour
2 C almond milk
1/4 C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 C panko
Optional: vegan cheese shreds

DIRECTIONS:
Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

If you’d like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

Bake for 20-25 minutes. Enjoy! 

Gluten-Free Tetrazzini-Stuffed Peppers
 
Print
The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You'll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you'd like.
Author:
Ingredients
  • 8-oz quinoa spaghetti
  • 3 bell peppers, cut in half, stems removed and cleaned out
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 1 med zucchini, diced
  • ¼ C onion, diced
  • ⅓ C rice flour
  • 2 C almond milk
  • ¼ C nutritional yeast
  • 1 Tbs onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ C panko
  • Optional: vegan cheese shreds
Directions
  1. Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.
  2. In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.
  3. I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.
  4. If you'd like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.
  5. Bake for 20-25 minutes. Enjoy!

Gluten-Free & Vegan Mexican Casserole

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Gluten-Free and Vegan Mexican Casserole -- Epicurean VeganI’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole.

INGREDIENTS:
8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes—not too long, or it’ll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15″ baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.

Gluten-Free and Vegan Mexican Casserole -- Epicurean Vegan

Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Gluten-Free & Vegan Mexican Casserole
 
Print
I'm fortunate I don't have a gluten intolerance (even though seitan bothers me). I can't imagine eliminating gluten from my diet as well, but I am starting to realize that it's not that difficult to make something vegan and gluten-free, like this delicious casserole.
Author:
Ingredients
  • 8-oz quinoa pasta, any variety
  • 3 bell peppers, diced (I used one red, one yellow, and one orange)
  • 1 medium red onion, diced
  • 2 C mushrooms, sliced
  • 1 15-oz can diced tomatoes
  • 1 15-oz can black beans, drained
  • 1 6-oz can tomato paste
  • 4-5 green onion, sliced
  • 1-2 Tbs olive oil
  • Daiya cheese, any flavor
  • 2-1/2 C Corn chips or gluten-free crackers
  • Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
  • Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
  • 1 Tbs chili powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sugar
  • ½ tsp salt
Directions
  1. Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes---not too long, or it'll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.
  2. Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.
  3. Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.
  4. Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15" baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.
  5. Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

 

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