Tag Archives: pasta

Chard Pesto

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The chard in our garden is extremely plentiful now.  It is so full and no joke, chest high.  I’m no shorty either, standing 5’7.  While I love seeing greens grow abundantly, chard is one where I sometimes am at a loss for how to use it.  It has a very distinct flavor, and can often be very bitter.  I have tossed it into green juices and chopped it up for veggie bowls, but I wanted to make something where chard was the star.

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I’ve seen a lot of pestos using a variation of nuts, greens, and other ingredients, so why not try one with chard?

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The basil helps balance the bitterness of the chard while the walnuts add a mild nutty flavor.  I mixed mine into my favorite brown rice pasta, but it would be so tasty spread on sandwich bread or mixed into a vegetable bowl.

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Chard Pesto:

  • 2 cups chopped chard – mine was 2 large leaves
  • 2 garlic cloves – minced
  • 4-5 basil leaves- ripped up
  • 1/2 tsp red chili flakes
  • 1/2 cup walnuts
  • salt & pepper – I used a few dashes
  • 1/4 cup parmesean ( I used a vegan mix of walnuts and nutritional yeast) or 2-3 tbsp nutritional yeast – can use regular fresh parmesean if you eat diary
  • juice from 1 small/med lemon
  • olive oil – enough to get things moving

Pack everything into a food processor.  Feed olive oil in, slowly, to get things moving.  blend until smooth.  Smother on your favorite pasta, sandwich, veggies, whatever you can think of.  Enjoy!

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Benefits of chard?  This beautiful green is packed with antioxidants and helps regulate blood sugar (helps pancreas too!).  It is a great source of vitamins C, E, calcium (strong bones!!), beta-caretine, and rich in phytonutrients –>  anti-inflammatory.  Eat up!!

{ source whfoods.com }

 

Vegan Meatlessballs

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One of the fun parts of cooking vegan, vegetarian, or just healthier meals is the challenge of transforming classic meals.  It’s a lot of trial and error, but nailing a new recipe makes it worth it, at least to me.  I’m a total nerd that way though ;-)

Anyway, spaghetti and meatballs.  Pretty standard right?  Totally, but the trick here was to make a meatless version, and to not use and of that fake soy meat CRAPola.  As I have mentioned before, I really try to limit imitation foods and soy.  Soybeans often times contain A LOT of GMO’s and the fake meats, cheeses, etc, are often times heavily soy and or processed —> no bueno!!!

K enough with that rant, onto the Meatless meatball, actually more like beanballs?

You will need:

  • 1 can (15oz) organic cannellini beans, drained and rinsed
  • 1 flax egg – 1 tablespoon ground flax +2 tablespoons warm water, set aside for a few minutes to gel
  • 1/2 medium onion – chopped
  • 1 tablespoon tomato paste – mix with a little water to thin before adding to mixture
  • 2-3 garlic cloves, minced
  • a large handful of parsley – chopped
  • 1/2 cup bread crumbs
  • 1 heaping tablespoon dried oregano
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Enough of your favorite red pasta sauce to cover and serve with pasta, i used about 2 cups

Now for the easy part…

  1. Pre-heat over to 350.
  2. In a food processor, pulse beans a few times.  You want them chopped, but not pureed.  Keep it choppy.
  3. In a large bowl, transfer beans and mix in tomato paste.  After combined, toss in the rest of the ingredients and mix together.
  4. Roll mixture out into balls, place on baking sheet, then toss them in the oven.
  5. Bake for 20-25 minutes.
  6. In a large saucepan, heat sauce.  Place meatballs in sauce.  Spoon sauce over meatballs, make sure to coat them all.
  7. When meatballs are all coated and sauce is heated, top the meatless balls over some pasta and Enjoy!!