I’ve been having a bit of a wrap obsession lately and this Asian Chick’n Wrap with Spicy Tahini Sauce is definitely my new favorite.
Faux chicken strips are sautéed with teriyaki sauce until they have a nice caramelized and crispy crust and then they are wrapped up with spring salad mix, sweet peppers, jalapeño and a spicy tahini sauce.
These Turkey Meatballs in Spicy Marinara are simple to make and require no frying OR baking. Simply roll up your meatballs and simmer them in the marinara sauce of your choice until cooked through.
They taste amazing!
The key to a good meatball is to not overwork the meat while mixing in all of your ingredients. You want meatballs…not “mush” balls. <— you like what I did there? I crack myself up 😉
You can also vary up what you put in your meatballs. This recipe is the perfect starter recipe. Make as is, and you will have an amazingly tasty meatball. But…if you feel a little more creative, you can change up.
This ooey-gooey Loaded Grilled Cheese is going to be your new favorite sandwich.
Combine sautéed peppers, onions, garlic and jalapeños with 2 different cheeses and put it all between some buttered sourdough.
Tell me that doesn’t sound A-MA-ZING?
When it comes to picking cheese, I know a lot of people will tell you to buy the most expensive + organic cheese you can find. And for another recipe, I might tell you the same thing.
But in my opinion – when it comes to grilled cheese, good ‘ol kraft american slices are where it’s at. I know they are probably the worst thing for you, but they just melt so perfectly in a sandwich.
Plus it kind of takes you back to childhood, ya know?
And I do have to say that normally I am not a big fan of extra things in my grilled cheese – unless it’s bacon…that is always welcome.
But I never thought I would be one to like peppers and onions – I swear the 5 year old in me is disgusted at this.
But current me is loving it.
Lots of flavor, lots of cheesy goodness and lots of crispy, buttery bread.
LOADED GRILLED CHEESE
1 tsp. olive oil
1/2 bell pepper, diced – yellow, orange or red
1/4 white onion, diced
1 jalapeno, diced
1-2 garlic cloves, minced
2 tbsp. salted butter
4 slices sourdough bread
3 slices american cheese
1/4 cup shredded (or 1 slice) mozzarella cheese
Bring a pan to medium heat and add olive oil, bell pepper, onion, jalapeno and garlic. Stir consistently until all veggies are softened – approx. 8-10 minutes. If the pan begins to dry out at any time, add 1 tbsp. of water.* Remove from heat and set aside.
Bring another pan to medium heat. Spread butter evenly between the 4 slices of bread (only adding butter to one side of each).
Place 2 slices (butter side down) in the pan. Split cheese slices evenly between each slice of bread and top each with 1/2 of the sauteed veggies. Place remaining bread slices on top (butter side up).
Cook until bottom piece of bread begins to brown (approx. 3-5 minutes). Flip sandwiches and cook an additional 3-5 minutes, or until bread has browned and cheese has melted.
Remove from pan, slice and enjoy!
*I ended up adding 2 tbsp. of water over the cooking time of my veggies.
It is spaghetti that is literally made out of edamame and water. Genius, right? In one serving there is 24g of protein, 11g of fiber and 21g of carbs (compared to traditional spaghetti that has 8g of protein, 2.5g of fiber and 43g of carbs).
When I heard about it I had to find it and try it. I found mine at Costco, but you can also find it online here.
The flavor is really mild and the texture is very similar to spaghetti – a little chewier, but still good.
While I don’t think I would put marinara sauce on this, it is perfect for pesto or in something like today’s recipe – Marinated Tofu and Edamame Spaghetti Salad.
This recipe combines two things I love – pan fried marinated tofu and asian flavored salad. The edamame spaghetti is what brings these things together to make a complete meal.
First thing you need to do is make your marinade/dressing. This is a simple dressing that can be used for lots of different recipes.
Once you have your marinade you will want to drain your tofu.
My favorite way to do this is to drain it and remove it from the package, then place it on a plate and put another plate on top of it. This squeezes the liquid out of the tofu without crushing it. Once it has sat like that for around 30 minutes you will notice a pool of liquid on the bottom plate. Drain this and slice your tofu into 5 equal slices. To get rid of any remaining liquid, use paper towels to dry off the slices.
Put some marinade in the bottom of a dish and place your tofu slices on top of it. Then top with a little more marinade. Cover a refrigerate for up to 24 hours (but no less than 1 hour). I try to do this the day before I plan on cooking the tofu – the flavor really increases the longer you let it sit.
Once you are ready to cook your tofu, you will just heat some sesame oil in a pan over medium-high heat and cook for 3-5 minutes (or until tofu begins to brown). Flip and cook for another 3 minutes.
Remove from the pan and allow to cool.
Add the coleslaw, spinach, cooked edamame spaghetti and cilantro to a large bowl and mix together.
At this point you can either add the remaining dressing and serve OR if you plan on eating this over a couple meals, serve what you plan on eating and only use dressing on that serving. Top each serving with a slice of tofu.
I love meal prepping this for my lunch during the week. I put the salad in separate containers and bring the dressing in another container – easy!
Let me know what you think of edamame spaghetti. I know it comes in other shapes than spaghetti – I’m interested to try these out and see what other recipes they will work for.
MARINATED TOFU + EDAMAME SPAGHETTI SALAD
1 package firm tofu
16 oz. package coleslaw
2 large handfuls baby spinach
1 1/2 cups prepared edamame spaghetti (approx. 6 oz dry)
1/2 bunch cilantro, roughly chopped
1 tbsp. sesame oil
1/2 cup low sodium soy sauce
1/2 cup olive oil
1 tbsp. sesame oil
2 tbsp. cilantro, chopped
2 garlic cloves, minced
sriracha, to taste
Combine marinade ingredients together in a bowl and set aside.
Remove tofu from package, draining liquid. Place tofu on a plate and place another plate on top of it for 30-60 minutes.* Slice tofu into 5 equal pieces and dry off excess liquid between slices with paper towels.
Put 1/8 cup marinade in the bottom of a shallow dish. Place tofu slices on top of the marinade. Top tofu with another 1/8 cup marinade. Cover and place in the fridge for 1-24 hours.**
Heat a large pan over medium high heat and add sesame oil. Add tofu slices and cook for 3-5 minutes (or until they start to brown). Flip and cook for an additional 3 minutes. Remove from pan and set aside to cool.
Bring a pot of water to a boil and add edamame spaghetti. Cook for 3-5 minutes, or until pasta is cooked through. Drain and run under cold water.
Add coleslaw mix, spinach, edamame spaghetti and cilantro to a large bowl. Toss to combine.
Add dressing and mix. Top with tofu.***
*This helps push the liquid out of the tofu.[br]**The longer it sits the more flavor the tofu absorbs. [br]***If you plan on eating this all at once, add dressing directly to the salad. If you are going to separate this out over a few days then add the dressing as you eat it.
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And we’re back to our week of spicy pepper recipes.
The first recipe we looked at was Ultimate California Toast, which had serrano pepper cream cheese. Today we’re stepping it up a few notches and working with THREE peppers in this 3 Pepper Vegan Mac and Cheese.
This isn’t your everyday mac and cheese…and for a couple reasons.
There isn’t any cheese in this “mac and cheese” hmmmm….
There is more spice than you’d typically find in mac and cheese.
If you’ve never tried vegan mac and cheese and love a little spice, then this recipe is for you.
So how do we get cheese without the cheese?
Well, from cashew sauce of course.
You are going to soak cashews and combine them with veggies, spices and nutritional yeast to get this creamy sauce.
Weird concept, but it totally works.
I do have to warn any cashew sauce first timers…this sauce is awesome. It tastes really good. But it isn’t going to taste exactly like real cheese sauce. It is pretty darn close, but not 100%.
And in my book…that’s ok. I don’t think that vegan recipes have to taste exactly like their dairy counterpart. But if they taste good, that’s all that matters.
The peppers we are going to use are the serrano (which we talked about here), the jalapeño and canned green chilies (which are usually anaheim chilies). A good mixture of flavors and spice levels.
The first thing you need to do is soak your cashews. This helps them blend better later on.
After they have soaked for at least 4 hours, you will combine your cashews, onion, garlic, peppers, spices, nutritional yeast and broth in a blender. Blend up until you have a creamy sauce.
Add the sauce to your pasta and top with additional peppers, cilantro and some caramelized onions.
And there you have it. Three pepper vegan mac and cheese.
Have you ever had vegan mac and cheese? What is your favorite way to make it?
3 PEPPER VEGAN MAC AND CHEESE
1 cup unsalted cashews
12 oz. dry pasta shells
1 tbsp. olive oil, separated
3/4 large white onion, separated, diced
5 garlic cloves
1 jalapeño, diced
2 serrano peppers, diced
1 4 oz. can green chilies, separated
2-3 tbsp. nutritional yeast flakes
1/4 tsp. cayenne pepper
3/4 tsp. chili powder
1/2 tsp. cumin powder
1 1/2 cups vegetable broth
1 tbsp. corn starch
salt and pepper, to taste
additional jalapeños + serranos (optional)
Soak cashews in water for 4+ hours. Drain and set aside.
Bring a pot of water to a boil and cook pasta according to package instructions.
While pasta is cooking, put a pan on the stove over medium low heat. Add 1/2 tbsp. olive oil to the pan. Once heated, add 1/2 of the onion and the garlic. Add salt and pepper, and cook until soft – about 10 minutes. Set aside.
Add remaining 1/2 tbsp. olive oil to the pan and add serrano and jalapeño peppers. Sauté for 5 minutes (or until peppers soften). Set aside.
Place pan back on the stove and add remaining uncooked onions. Cook on medium low for 5-10 minutes* Set aside.
Add cashews, cooked onion (excluding the 1/4 onion you just caramelized), garlic, jalapeños, serranos, 1/2 can green chilies, nutritional yeast, cayenne pepper, chili powder, cumin, vegetable broth and corn starch to a blender. Blend on high for 60 seconds (or until sauce is creamy and smooth).
Drain pasta and set aside.
Add sauce back to the pasta pan and cook on low until it begins to thicken – about 5 minutes. Add salt and pepper to taste and remaining 1/2 can of green chilies. Add pasta back to the pan and stir to combine.
Serve immediately with cilantro, additional peppers and caramelized onions on top.
*Since you aren’t adding any oil, you will want to add water to the pan when the onions dry out – 1 tbsp. at a time until the onions are soft and brown.
Just when you thought I couldn’t share any more pesto recipes with you…I’m back at it again.
This Simple and Creamy Pesto Pasta comes together in about 15 minutes and only requires 4 ingredients. Doesn’t get easier than that.
You may be surprised to hear where the cream comes from in this recipe. And once I tell you, I don’t want it to deter you from making this, because I swear it is so good.
I know it sounds weird, but just go with me on this one. I am NOT a big mayo fan, so believe me when I say it only adds great flavor.
This is also a perfect recipe for when you have leftover pesto. Make it yourself or use your favorite store bought brand. If you’re looking for a new recipe to try you can check out my Arugula Basil Pesto or Walnut Basil Pesto.
Happy pesto everyone 🙂
SIMPLE AND CREAMY PESTO PASTA
8 oz. dry farfalle pasta
1/4 cup prepared pesto
3 tbsp. mayo
1/4 cup pecorino romano
Bring a pot of water to a boil and cook pasta according to package instructions.
Drain pasta and add pesto and cooked pasta back to the pot. Stir to combine.
Earlier this week I introduced you to one of my favorite pesto recipes – Arugula Basil Pesto. Now I’m going to show you a super easy and delicious way to use that pesto.
This Pesto Burrata Pizza is such a simple and delish meal.
If you’ve never experienced burrata…now is the time.
Burrata is a mozzarella pouch filled with cream and curd – basically everything you love about mozzarella combined with creamy goodness. You can find it next to the fresh mozzarella in your grocery store – it will be in a container and will be sitting in a liquid brine.
While I made this pizza vegetarian you could also add some meat to this. Some things I am already considering for the next time I make this are spicy salami, grilled chicken or shrimp. All of which would make an amazing addition.
If you want step by step instructions of how I roll out and use store bought dough, check out my Potato Bacon Jalapeño Pizza recipe. The only thing I did differently this time around was instead of placing my rolled dough on the backside of a greased cookie sheet, I just put it on parchment paper – this allowed me to get it in a perfect circle since I don’t own a round pizza pan.
Cooking on parchment paper does give you some temperature restrictions. The package for mine said not to go over 420 degrees. I ended up cooking it at 400 degrees, which worked perfectly fine, but I did have to cook it for longer (about 16-20 minutes). So if you are short on time, stick to a metal baking sheet and a higher temperature (475 degrees for 10-12 minutes). The amount of time you cook the pizza also depends on how thin you make your dough – so regardless, you will want to keep an eye on your pizza after the 10 minute mark.
I also used almond meal to roll out my dough, but you can use flour or corn meal as well. It all comes down to what kind of texture you want your pizza to have, so choose based on your preference (or what you have on hand).
PESTO BURRATA PIZZA
1/2 package pre-made pizza dough (8oz.)
1/2 cup almond meal – flour or corn meal can be used as well
1/4 cup prepared pesto
1 tomato, sliced into rounds
4 oz. burrata cheese, sliced
fresh basil, for topping
arugula, for topping
red pepper flakes (optional)
pecorino romano (optional)
Spread almond meal on a clean surface and place pizza dough on top of it. Let the pizza dough come to room temperature (this takes about an hour).
Preheat oven to 400 degrees.
When pizza dough is ready to be rolled out* place it on top of parchment paper** and roll it into a circle (about 8 inches across), making sure to leave the outer half inch a little fuller to make the crust.
Spread pesto evenly, making sure not to cover the crust.
Place tomato slices evenly across pizza, followed by slices of burrata.***
Place in the oven (on the parchment paper) for 10 minutes. After this check pizza every 2 minutes until the crust is crisp and the cheese is melted and begins to brown.
Remove from oven and top with fresh basil, arugula, red pepper flakes and pecorino romano.
Slice and enjoy!
*It should be easy to work with and shouldn’t snap to the center when you try to form it.[br]**If you use parchment paper, be sure to check the package for temperature restrictions. If you’d rather use a metal pan, then heat your oven to 475 degrees and cook pizza for 10-12 minutes.[br]***Since burrata has a creamy center you won’t have perfect slices – they may end up looking more like dollops. Don’t worry, as the cheese melts in the oven it will spread out evenly.