Tomato, Basil, and Roasted Pine Nut Penne

Know any people with bad attitudes about vegan food? This dish will totally mess with their heads. Put some “Green Bread," “Spinach Strawberry Salad," and “Chocolate Bliss Pie" on the table as well and you may even score yourself some stalkers. Also, because this sauce isn’t cooked, you can throw this entrée together in about twenty minutes!


This recipe is from Radiant Health, Inner Wealth.


Photo by Michelle McCluggage









16 oz. penne pasta (or gluten-free pasta if you are gluten intolerant)

2½ cups grape or cherry tomatoes
½ cup kalamata olives, pitted and chopped (or other high quality Greek olives)
5 large cloves garlic, pressed or minced
¼ cup olive oil (regular or extra-virgin)
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons sea salt (or less if you prefer)
Lots of freshly ground black pepper (to taste)
¼ cup pine nuts
½ cup (packed) fresh basil, cut into thin ribbons or chopped

1. Cook the pasta according to the directions on its former home.
2. While the penne is cooking, you can toss the sauce together. First, wash the tomatoes and cut them in half. Place them in the largest bowl you have. No bowl is too big.
3. Add the chopped kalamatas, garlic, oil, lemon juice, balsamic vinegar, salt, and pepper to the giant bowl. Gently toss well to combine.
4. Toast the pine nuts in a dry pan over medium-low heat until they are aromatic and lightly browned, shaking the pan often so that they cook evenly. Watch them closely, as this process will take well under 5 minutes. As soon as they are done, remove them from heat and set aside.
5. When the pasta is al dente, drain it well in a colander or strainer. Add it to the big bowl and toss it with the sauce. Mix well to combine. Add the pine nuts and basil. Toss lightly and serve immediately. Gloat.

Serves 6-8
30 minutes or under! GF (with substitution)/SF/Purple

Buddhaful Blue Skillet Cornbread

Oh yum. This is some friggin' good bread--a little sweet, a little rich, but oh-so-satisfying. This cornbread contains the ultra-healthy blue corn, which is higher in protein than yellow corn. Blue corn is also energy-building, supportive to the liver, and is more tri-doshic (an Ayurvedic term meaning "good for all body types") than yellow corn. Besides, nothing like a good soup and some homemade bread to satisfy your soul!




Flegg:
2 tablespoons flax meal (ground flaxseed)
1/4 cup boiling water

Wet:
1 tablespoon apple cider vinegar
1-1/3 cups nondairy milk
1/3 cup oil (non-virgin olive, melted coconut, or sunflower)

Dry:
1 cup each: blue cornmeal and whole wheat pastry flour
2/3 cup organic sugar (optional for sweet cornbread)
1 tablespoon baking powder
1/2 teaspoon each: sea salt and baking soda

1. Preheat the oven to 400F. Place a large iron skillet in the oven to warm it while you're making the cornbread.
2. Flegg out. How, you ask? Simply combine the flaxseed meal with the boiling water in a small bowl and stir. Set aside for at least 5 minutes, or until gooey.
3. In another small bowl, combine the vinegar and milk (this will become your "buttermilk"). The vinegar/milk bowl will also need to be in time out for five minutes - same as the flegg. They can talk amongst themselves if they get bored.
4. In the meantime, combine the dry ingredients in a medium bowl. Whisk or stir well, until thoroughly combined. Set aside.
5. Combine the flegg with the vinegar/milk mixture. Stir well, then whisk in the oil. Once the wet ingredients (and flegg) are very well combined, stir into the dry mixture. Combine well, but do not over-mix.
6. Remove the skillet from the oven (using good hot pads) and spray or coat lightly it with oil. Pour the batter into the skillet and smooth out the top. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Enjoy!

Makes 10 servings/SF/Blue (but of course)
("Blue" is a health guideline that is used in Radiant Health, Inner Wealth)

Oven Roasted Cauliflower with Rosemary and Garlic

Here's a favorite dish from my book Radiant Health, Inner Wealth. The perfect solution for when you have the munchies, but want to give your body something healthy!

Incidentally, this is a great side dish for Thanksgiving (or any special occasion) and can be prepared in advance. Simply toss all of the ingredients together and marinate overnight. Pop it into the oven half an hour before dinner, and there go you! Simple elegance.


2 teaspoons fresh rosemary leaf, stems removed and chopped
4 teaspoons olive oil, extra-virgin or regular
6 medium cloves garlic, minced or pressed
½ teaspoon sea salt (plus up to ⅛ teaspoon more if you like)
¼ teaspoon each: organic sugar (or sucanat) and ground black pepper
½ teaspoon balsamic vinegar
3½ cups chopped cauliflower (cut into bite sized pieces)

1. Preheat the oven to 400° F. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. At this point you can allow the mixture to marinate for up to 24 hours (refrigerated in an airtight container) if you like.

2. Spread the mixture onto a large ungreased cookie sheet, using the rubber spatula to scrape all of the herbs and spices onto the cauliflower. Bake for about 15 minutes.

3. Turn the cauliflower over with a heat proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve. Feel impressed with yourself for as long as you like.

Serves 2; 30 minutes or under! GF/SF/Green (according to the color-coded system in my cookbooks and Be Radiant program)