And it’s gluten-free pasta, people!
I’m starting to work with a few new people here in Boulder (finally) and also cooking for my new roommate. And if you know anything about Boulder, you know that practically everyone is gluten-free. Which I could never do, but I always like messing around with gluten replacements and don’t mind subbing in brown rice pasta every once in awhile.
I especially loved Trader Joe’s brown rice penne in this dish, and it held up super well as leftovers. My new roomie requested a pesto dish, so I decided to up the health factor a bit, and added in some kale that was about to go bad.
The tofu isn’t even necessary here, I just made the crispest and most delicious version ever, and also wanted to add that in and share that recipe!
KALE PESTO
1/2 cup raw walnuts
4 cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
1/4 cup nutritional yeast (I actually used a cashew/nut yeast blend from Pop Zest, that’s so delicious)
2 cups packed fresh basil leaves
1 cup packed fresh kale, stems removed
1/2-2/3 cup organic olive oil, blended to desired consistency
- In a food processor, pulse walnuts, garlic, lemon, salt and pepper, until crumbled
- Add in kale and basil and pulse until well combined
- Slowly pour in in olive oil, while pulsing until pesto has reached desired consistency
CRISPY TOFU
1 block extra firm tofu, cubed (I’ve been using an organic one from Trader Joe’s that’s sprouted and so firm, it doesn’t even need pressing!)
2 tbsp nutritional yeast
1 tbsp tamari
- Preheat oven to 425
- Toss yeast and tamari into tofu until well coated
- Pour into parchment paper lined baking sheet and roast at 425 degrees for 30 minutes, turning halfway through
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