Use up leftover potatoes and vegetables to make this fall bubble and squeak with garlicky mushrooms an a fried egg! Gluten free and vegetarian!Read More
Enjoy produce in cold weather months with this make-ahead fall freekeh salad! Toss nutty whole grain freekeh with roasted grapes and brussels sprouts, protein-rich edamame, and goat cheese, and toss with a white balsamic vinaigrette.Read More
Roasted fall vegetable pesto pasta is an easy and comforting weeknight dinner. Use any seasonal vegetable you like, but this combination of carrots, delicata squash and brussels sprouts is especially tasty!
Happy Monday! About the time this gets posted, my flight is set to land in the US after an incredible trip to Vietnam. I hope you've been keeping up with our adventures on instagram. If so, you know we've been doing our fair share of eating, especially street food. Planning to do a couple recaps of our trip so I can self-indulgently share pictures and all the delicious food we ate, but until then, I'm trying to focus on spitting out this post before we hop on our plane. Unfortunately, my brain feels somewhat like the rice noodles we've been living off the last week and a half!
Trying so hard to muster up some enthusiasm for this post, because truly, this is one of my favorite go to dishes for fall. Almost every other week when I don't feel like spending a lot of time in the kitchen, I roast up a big batch of seasonal vegetables and toss it with cooked whole grain pasta and pesto sauce. It's so tasty and I never get bored of it! But right now, after 2 weeks of indulgence (and so, so many rice noodles), all my body wants is a big green smoothie and a massaged kale salad. Basically anything fresh!
So, let's skip the gushing and go straight to the recipe. Use any type of seasonal vegetable you like - mushrooms, cauliflower, turnips and broccoli all work well, but I love the sweet and bitter combination of winter squash and carrots with slightly bitter Brussels sprouts. Plus, there's that whole carb on carb thing. Any type of winter squash will work, but if you see delicata squash, snatch it up! It's thin skin is edible, saving you time and fingers.
I whipped up this quick vegan pesto since we had a ton of basil in our garden (the only thing still living), but feel free to use any store bought pesto. To add more protein, toss in a can of white beans.
Roasted Fall Vegetable Pesto Pasta
Serves: About 4ish but depends on how hungry you are
- 1 delicata squash, halved, seeds scooped out and cut into 1/2 inch cubes
- 3 carrots, in 1/2 inch cubes
- 12 ounce brussels sprouts, halved
- 2 tablespoons extra virgin olive oil
- 8 ounce 100% whole grain penne or fusilli
- [b]Vegan Pesto:[/b]
- 2 cups basil, packed
- 1 tablespoon lemon juice
- 1/2 cup walnuts, toasted
- 2 tablespoons nutrition yeast
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- Preheat oven to 400 degrees.
- Toss squash and carrots with 1 tablespoon olive oil. Season with salt and pepper and spread evenly on a large baking dish. Place in the oven and roast for 35 minutes until browned and tender.
- Toss brussels sprouts with 1 tablespoon olive oil and season with salt and pepper. Spread evenly on a large baking sheet, place in the oven and roast 25 minutes.
- While vegetables are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
- While pasta and vegetables are cooking, place basil, lemon juice, walnuts, nutritional yeast, and garlic in a food processor. Blend until finely chopped, then stream in olive oil and continue to blend until pureed. Season with salt and pepper.
- Drain pasta and return to pot. Add roasted vegetables and pesto. Toss to combine and serve.
More easy pasta dishes:
A recipe for crunchy Asian edamame slaw that's perfect for batch cooking! It's packed with tons of vegetables like radish, cilantro, cabbage, edamame and carrots. Top with baked tofu steaks, seared salmon or marinated tempeh for protein. Perfect with a soy-lime dressing tossed in! Vegan!Read More
This mashed bean bowl with roasted fall vegetables is one of my favorite cold weather weeknight meals! It's perfect for batch cooking - just whip up a batch of mashed beans and roasted vegetables and you've got lunch all week. It's easy to change with the seasons by swapping different vegetables. Add a fried egg for extra protein!Read More
Disclosure: I was asked to participate in the #iloveambrosia campaign as a member of Healthy Aperture Blogger Network. I was compensated for my time and gifted a dozen Ambrosia apples. Thanks for supporting Avocado A Day!
If there was anyone more excited than me when I was asked to participate in the #iloveambrosia apple campaign, it was my pup, Savannah. Adorbs, isn't she?
Being the good dietitian's dog that she is, her favorite treat isn't rubbery pupperoni or even her all natural, smoked salmon treats. It's apples. Y'all, that dog will do anything for apples. She'll pull out tricks we've never even taught her just to get the core leftover from our snack. She can even hear the sound of us biting into an apple from the other side of the house! Because we're suckers for that precious little face, she generally gets a decent portion of every apple we eat, plus the ones that get mealy or brown.
When a package of twelve GORGEOUS Ambrosia apples arrived at our doorstep, I thought her eyes would pop out of her head with excitement. I actually tried to get her picture with the apples, but it basically turned into that scene from There's Something About Mary when Matt Dillon's character gives Fluffy the dog speed. True story.
I totally get her excitement. These were some pretty darn gorgeous apples. No hint of blemish, even after a week in the heavily trafficked fruit crisper. A deep pink blush over a creamy yellow background. Shiny skin. Huge.
I was even more excited when I took a bite.
I know I overuse superlatives, but this was the best apple I've ever tasted.
Aptly named after the food of the gods, Ambrosia apples mysteriously appeared as a seedling in a orchard full of Jonagolds. After the pickers stripped the tree clean of it's perfect fruit, the farmer decided to produce more. Ambrosias are one of the sweetest apple varieties with a flavor reminiscent of honey. I generally prefer tart apples, but the complex flavor, crisp flavor and juiciness won me over!
After tasting the apple, I knew I wanted to keep it in it's raw form and preserve it's perfection. I also wanted to do a savory recipe rather than sweet. Dare to be different, I say.
The sweet Ambrosia apple perfectly pairs with bitter Brussels sprouts leaves. The smoky tempeh bacon, nutty pecans and acidic lemon dressing balance out the flavors. I should note, this salad was made for batch cooking. The apples, which oxidize slower than other varieties, didn't brown and the sprouts stayed crisp for the three days I kept it in the fridge. All it needs is a dash more lemon before serving and you're good to go!
Like all apples, Ambrosia's are a good source of fiber with 4 grams in each medium apple. It's especially rich in soluble fiber, known for it's cholesterol lowering benefits. It's also a good source of the antioxidant vitamin C. Much of the research on apples has focused on their polyphenol content, a type of phytonutrient which makes apples especially good for blood sugar regulation. The polyphenols found in apples slow down carbohydrate digestion, stimulate the pancreas to release more insulin, and reduce glucose absorption. Make sure to eat the skin where many of the nutrients concentrate!
Now, I know you all are on the edge of your seat waiting to find out what Savannah thought of these apples. I'm sorry to report that she's just not a fan. Not because they aren't delicious, but because her mommy and daddy ate all of them, leaving her with just a few, almost completely stripped down cores. Her puppy dog eyes are cute, but no match for the allure of these apples.
Brussels Sprouts Salad with Ambrosia Apples and Tempeh Bacon
Although this salad, full of healthy carbs, fat and protein, is perfectly satisfying, if you want to bulk it up a bit more, add chickpeas. And although it would not longer be vegan, blue cheese would be a welcome addition as well.
- 8 ounce organic tempeh
- 1/4 cup soy sauce or tamari
- 2 tablespoons apple cider vinegar
- 1 teaspoon molasses
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1-2 teaspoons extra virgin olive oil
- 1 lb Brussels sprouts
- 2 large Ambrosia apples
- 1/3 cup pecans, chopped and toasted
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons honey
- 1 teaspoon dijon mustard
- First, make the tempeh bacon. Cut the tempeh in half lengthwise, then cut each half into 12 thin slices, for a total of 24. Place in a zip top bag or plastic container with lid. In a small bowl, whisk together soy sauce, vinegar, molasses, and spices. Pour over tempeh and let marinade at least 2 hours or overnight.
- When ready to cook, preheat the oven to 300 degrees and brush a baking sheet with olive oil. Line the tempeh up on the baking sheet and brush the tops with more olive oil. Bake for 12-14 minutes, flip, then bake an additional 8 minutes until browned and slightly crisp.
- Cut the Brussels sprouts in half lengthwise through the core. Using a paring knife, cut away the core so the leaves fall apart and separate. Add to a large salad bowl. Dice the apple and add to the sprouts along with the pecans. Toss in the pecans.
- Whisk together the salad dressing ingredients and season with salt and pepper. Toss with the salad and serve.
This baked egg and sweet potato hash recipe is such a versatile dish that can be eaten for breakfast or for dinner! Who doesn’t love a recipe that only requires a little chopping then throwing all the ingredients into one pan? Sweet potatoes, eggs, brussel sprouts, blue cheese, and onions are all you need. Five ingredients, very little prep time, and a delicious dish that everyone will enjoy!Read More