Creamy Red Lentil Rosé with Roasted Red Peppers (Vegan & Nut Free)

This pasta sauce is creamy and comforting while being both nutrient-rich and naturally vegan & gluten-free. Most vegan sauces call for cashews which can be costly. My recipe calls for red lentils which are an excellent source of protein and fibre. The added nutritional yeast delivers a satisfying cheesy taste and is a significant source of the B-complex vitamins.

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Creamy Red Lentil ‘Rosé’ with Roasted Red Peppers (Vegan & Nut Free)

Author: Milk & Marigolds Yields approx. 3 cups of sauce  

Total Time: 30 – 40 minutes Serves: 4 with the pasta

Equipment: A high speed blender, one small cooking pot and one large pot

Note: The sauce yields enough for 2 separate meals (serving 8 in total). I like to make this batch and freeze half of the sauce for later. If you do not wish to do this, then halve the sauce recipe.

Ingredients:

1/2 cup of dried spilt red lentils

1 small yellow onion, chopped

1 heaping tablespoon of finely minced garlic

2 1/2 tbsp of fresh lemon juice

100 g or 3/4 cup cauliflower

1 full cup of roughly chopped roasted red pepper (I used jarred), plus a 1/4 cup for garnish

3 tbsp nutritional yeast 

2 1/2 tbsp of Extra Virgin Olive Oil

1 Gluten Free stock cube

1 400 mL sized can coconut milk (you will need 1/4 cup plus 1 tbsp of the coconut cream only. This is the coconut fat that sits at the top of canned coconut)

salt & pepper to taste

250 g or 8.8oz of pasta

Garnish:

A small bunch of fresh basil, roughly chopped

roasted red peppers, roughly chopped

jarred artichokes and/or olives your choice

extra virgin olive oil

dried chili flakes

Instructions:

1. Gather all the ingredients and equipment required. Begin by rinsing the lentils with cold water and drain. Add the lentils to a small pot along with 1 1/4 cups of water. Cover and bring to a simmer. The spilt lentils should take about 10 – 15 minutes to cook. Stir occasionally and add a bit more water if needed.

2. Meanwhile, chop the onion and mince the garlic. Also, chop and set aside your garnishes for later. Cut the cauliflower into small chunks and place it in a bowl of water to cook quickly in the microwave or stovetop if preferred. I usually steam it in the microwave for 3-4 minutes. 

3. At this time you may want to prepare your large cooking pot for the pasta. Always salt your water prior to adding the pasta to it. A couple generous pinches will do. Cover the pot and bring the water to a boil. Add the pasta to the boiling water when you are ready. Stir occasionally so the GF pasta noodles don’t stick together.

4. Once the lentils have cooked, scrape them into the blender. Reserve the cooking pot to add the oil and warm it on medium heat. Then, add the onions and sauté until tender. Add the garlic and sauté for a couple more minutes. Lower the heat and add the stock cube along with a pinch of salt and pepper. Scrape the contents into the blender. Also, add the cooked cauliflower, the coconut cream, roasted red peppers, lemon juice and the nutritional yeast. Blend until completely smooth.

5. Strain pasta and then add it back to the pot. Then, pour out about 1 cups worth of sauce into the same pot as the pasta and combine it well. Add more sauce if desired. Generously garnish with fresh basil and roasted red peppers, dried chilies and add more salt and pepper to taste. Drizzle with more extra virgin olive oil and serve while warm. Enjoy!

Copyright 2014 – 2021 © Milk & Marigolds

Carrot Noodles with Peanut Chili Sauce & Crispy Tofu

Carrot noodles served with crispy golden brown tofu makes for a perfect summer meal while upping your veggie intake. I recommend investing in a spiralizer if you are looking to make your own vegetable noodles. Pressed for time? Most grocery stores conveniently sell fresh or frozen spiralled noodles.

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Prep Time: 30 minutes            Total Time (including marinade): 1 hour + 15 minutes 
Author: Milk & Marigolds.      Serves: 2 large or 3 small

Noodle Sauce Ingredients:
1 tsp sesame oil
2 tbsp tamari (gluten-free soy sauce)
1/3 cup natural peanut butter
2 tsp chilli garlic sauce (I used the brand: Huy Fong Chili Garlic Sauce)
1 tsp of minced ginger root
(2 limes) 2 tbsp of lime juice, reserve the remainder of the lime for wedges
1/3 cup water

Tofu Marinade Ingredients:
400 g extra firm tofu (vacuum-sealed without water if available), cubed
4 tbsp tamari (g-free soy sauce)
3 1/2 tbsp apple cider vinegar
1/2 cup water

Salad Ingredients:
5-6  (2 lb (900 g) large carrots, thinly spiralized
2 scallions, sliced thinly on a diagonal  
1/3 cup roughly chopped cilantro (stems and leaves)

Garnish Suggestions:
crushed peanuts or cashews
lime zest
cilantro or thai basil
roasted sesame seeds
chillies or red Thai peppers

Equipment:
A spiralizer (or store-bought spiralized noodles)
Whisk
Container to hold tofu marinade
Measuring cup
Zester or microplane 
Large non-stick frying pan
Tongs or two wooden spoons

1.Begin by prepping your tofu and any other protein of choice. The tofu should be marinated for at least an hour. Cut the tofu into about 1 inch or smaller cubes. Whisk the marinade ingredients together and combine with the tofu in a container that allows the tofu to be submerged as much as possible.

2.In the meantime, wash and prep your produce. Sprialize the carrots or buy them spiralized if available. Then, thinly slice the scallions on a diagonal, mince the ginger root, zest half of the lime while reserving the other half for wedges. Juice the zested lime (you need 2 tbsp amount) and prep any desired garnishes. Set prepped ingredients aside.

3.Next, prepare the sauce for the carrot noodles. Combine all of the ingredients listed above under “Noodle Sauce”. Whisk until smooth. This sauce will yield more than enough and can be kept in the fridge for up to a week for any leftovers. Set aside.

4.Once the tofu is ready, remove it from the marinade and prepare a large frying pan by setting it to a medium heat. Place a tablespoon or more of oil (I used canola). Once hot, add the tofu and cook for about 4 – 5 minutes per side or until golden brown and crispy. Once the tofu is cooked, add the spiralled carrots to the pan and sauté for just a couple minutes to just slightly soften the carrot noodles. 

5.Then pour over some (not all) of the noodle sauce and gently combine. Add sliced scallions, freshly chopped herbs and garnishes. Enjoy warm or cold. Add more sauce as needed.  

Copyright 2015 © Milk & Marigolds

Simple Pea Pesto

This simple pea pesto pairs beautifully with pasta, is delicious on sandwiches and is great as a pizza sauce base. Frozen peas are a versatile ingredient and contain about 8 grams of protein per cup.

I served this pesto on pasta as I am a pasta lover. My go to brand for gluten-free pasta is @Catellipasta because it tastes just as delicious and flavourful as the real thing.

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

Prep Time: 10 minutes     Author: Milk & Marigolds.
Serves: 4 with pasta (easily scalable)

Ingredients:
Catelli Gluten-Free Spaghetti
1 cup peas (I used frozen)
1/2 cup (packed) fresh basil
2 tbsp lime or lemon juice (I used lime)
1/2 small garlic clove, finely grated
1/2 tsp table salt
1/4 cup + 2 tbsp extra virgin olive oil
1 tbsp water
A couple turns of black pepper
Optional: 1/2 tsp chili pepper flakes

Suggested Garnish:
Basil leaves
Parmesan cheese (or vegan alternative)

Equipment:
Measuring cup
Food processor
Fine grater or microplane grater
Kitchen scissors or sharp knife
Spatula

Instructions:
1. Cook the peas (I cook them for 3 minutes in the microwave) and then rinse the peas under cold water. Salt a large pot of water if preparing pasta.

2. Meanwhile, get out your food processor and a fine grater or microplane grater. If you have neither, cut up half a small clove of garlic and mince it as finely as you can.

3. Once the peas have cooled, add them to the food processor along with the grated garlic, salt, pepper and pepper flakes. Do not add the basil, lime/lemon juice, water or the oil as of yet. Pulse until the peas are chopped but still have some texture to them. Use a spatula to scrap the sides of the processor to help evenly distribute the ingredients.

4. Then add in the lime/lemon juice and water and pulse a few more times.

5. Set aside a couple of basil leaves for garish. Roll the remaining basil leaves together and use kitchen scissors to cut the basil up into small pieces directly into the food processor. Pulse a few more times and then slowly add in a little of the olive oil at a time in-between pulses. Pulse until you’ve achieved a desired consistency. I personally prefer mine almost smooth.

6. Use your spatula to scrap out the pesto into a jar or container or use it right away. Mix the pea pesto with pasta, spread it on crusty bread, on a sandwich or use it as a pizza base. Garnish, and salt and pepper from a height.

Note: This pesto contains no dairy, so it freezes well.

Milk & Marigolds © Copyright 2015