![]() ![]() With just one-pot, 10 ingredients and 30 minutes, you can whip up a healthy meal any day of the week. ![]() Of course if you want something a little more hearty you are welcome to add whatever you like. This boosts the amino acid profile while also adding in some healthy fats and a rich, satisfying texture to please your tastebuds. The only thing I did add was the cashew ‘ricotta’ that I used for my One-Pot Summer Vegetable Skillet Lasagna. I chose to keep it simple because quinoa is a complete protein meaning you don’t have to combine it with beans or tofu to get all of the amino acids you need. The tomatoes and herbs dominate making for the perfect light and easy stovetop meal. Now I know not everyone enjoys the bitter flavor of quinoa but this recipe masks it pretty well. For instance, the 'pasta' course is actually a salad of cashew-macadamia. For a quick method of soaking, let cashews sit in hot water for 5 minutes, drain, rinse and continue with recipe. Hence the amazing baby-tomato tart lined with goat cheese and fresh herbs and. There are 2 ways to soak: Soak cashew in cool water for 2 3 hours, drain and rinse (this method is best for digestion). Start by soaking your cashews either overnight, by boiling them in water for 10-20 minutes, or by microwaving them in a bowl with water for 5 minutes. Regardless of how big your quinoa is, it’s sure to get the job done. Step 1: It’s best to soak your cashews in water before starting. It almost looks uncooked but it’s not…weird. Uncover and bake an additional 10 minutes. Drizzle the rest of the tomato sauce on top, then sprinkle with ¼ cup Parmesan. Stuff each shell with 1 ½ - 2 tablespoons of filling and place side by side in the baking dish. One peculiar thing I have noticed is that the quinoa is much smaller here. Put 1 cup of the tomato sauce in the bottom of a 9 x 12 baking dish. It’s been a pleasant surprise to see how strong the plant-based movement is here! I have a long list of places to try and all of them have been incredible so far. Next, add a layer of thinly sliced zucchini over the cashew ricotta, followed by another layer of tomato sauce (be generous with the sauce, to help the pasta cook evenly) Step 5. Our time in Dublin is more for work than pleasure since we are here for Brandon’s semiannual conference but we were able to take the first two days to get out and explore. Top with half of the cashew ricotta and use a spatula to evenly spread it across the noodles. This vegan cashew tofu ricotta is blended with fresh basil and has a mild savory flavor perfect for lasagna, toast, or your favorite pasta dish. Hello from Ireland! I made sure to prep several posts in advance for my time without a kitchen but this is the first one I’ve actually written since we left last week. One-Pot Tomato Basil Quinoa with Cashew ‘Ricotta’- less than 10 ingredients and 30 minutes for a healthy meal that’s packed full of plant-based protein! Dairy-free, Gluten-free, Soy-free, Sugar-Free, Vegan 17 ![]()
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