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Recipes with Whole Wheat Pasta

Five easy recipes for dinner parties or for yourself

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’ve seen a few articles now about the awkward social transition many of us face as more people are vaccinated, and our emergence into a world where we will once again wear shoes and interact with strangers and maybe even attend a party (maybe). My own version of this arrived when friends came over to eat, and I had no clue what to make for them. I hadn’t really cooked anything for anyone who wasn’t my immediate family in almost a year and a half.

What did I used to cook for other people? Chicken? Rice? Salad? I’m struggling to remember. I have amazing memories of sitting around with friends in our apartment, several bottles of wine and big family-style platters of food decimated. But what did I make on a Wednesday when someone came by?

The recipes below could just be for you, your immediates or whoever drops by.

Coconut fish and tomato bake

Make sure you get some bread or rice to mop up this sauce at the end

(Getty/iStock)

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A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this one-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the grill and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavour. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the fish counter. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

By: Yewande Komolafe

Makes: 4 servings

Total time: 20 minutes, plus 15 minutes’ marinating

Ingredients

60ml unsweetened coconut milk

1 2.5cm piece fresh ginger, scrubbed and finely grated

1 garlic clove, finely grated

½ tsp ground turmeric

½ tsp red-pepper flakes

1 tbsp honey

Salt

2 limes

8g chopped coriander

4 170g fish fillets, such as snapper, haddock, bass, flounder, cod or salmon, skin on or off

300g cherry or plum tomatoes

3 tbsp olive oil

Method

1. In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.

2. Zest and juice 1 lime directly into the coconut milk mixture. Stir in half the chopped coriander. Add the fish fillets and turn to coat. Marinate in the fridge for 15 to 30 minutes.

3. Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the grill heat source. Heat oven to 220C.

4. Place the tomatoes on a large baking tray. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the centre is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.

5. Move the pan to the grill and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.

6. Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining coriander and serve with lime wedges for squeezing.

One-pan chicken and potatoes with feta, lemon and dill

Lemon, dill and feta turn this weeknight meat and two veg classic into dinner party fare

(Getty/iStock)

In this simple but elegant one-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

By: Lidey Heuck

Makes: 4 servings

Total time: 45 minutes, plus at least 30 minutes’ marinating

Ingredients

3 tbsp olive oil

2 tbsp lemon juice (from about half a lemon)

1 garlic clove, minced

½ tsp dried oregano

Salt and black pepper

680-900g small bone-in, skin-on chicken thighs (4 to 6 thighs)

4 small Yukon Gold (or alternative) potatoes (about 450g), cut into 2cm pieces

60g feta cheese, crumbled

2 tbsp chopped fresh dill

Method

1. In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken thighs, toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the fridge.

2. Heat the oven to 220C. On a baking tray, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.

3. Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.

4. Place the chicken and potatoes on a serving platter, and sprinkle them with 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

Baked alfredo pasta with broccoli rabe and lemon

Baked pasta is a great way to bring in multiple textures

(Getty/iStock)

One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta alfredo that’s prepared in a frying pan: it’s delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that alfredo pasta, pile it into a dish, top it with melty cheese and crunchy breadcrumbs, then bake it, and you get a vegetarian dinner that’s got it all. If rapini (also known as broccoli raab) isn’t your thing, you can substitute cut asparagus or broccoli florets.

By: Ali Slagle

Makes: 4 to 6 servings

Total time: 35 minutes

Ingredients

Salt

8 tbsp unsalted butter, cut into 2.5cm pieces

60g panko breadcrumbs

180g finely grated parmesan

1 tsp fresh lemon zest (from 1 lemon)

Black pepper

450g small tubed or curly pasta

1 bunch rapini, trimmed, then cut into 1.5cm pieces

240ml double cream

1 small garlic clove, grated

170g fresh mozzarella, cut into 1.5cm pieces

Method

1. Heat the oven to 260C. Bring a large pot of generously salted water to a boil. Place the butter in a 22-by-33cm/2.8L pan or baking tray and transfer it to the oven to melt while the oven heats; remove it from the oven once it’s melted.

2. In a small bowl, stir together the panko, 22g parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.

3. When the water’s boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the rapini. Reserve ½ cup pasta water, then drain the pasta and rapini.

4. Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, rapini and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.

i5. Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

Spring vegetable japchae (Korean glass noodles)

Once cooked, sweet potato (AKA glass) noodles turn translucent, light and chewy

(Getty/iStock)

Japchae is a savoury Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy (they are also wheat-free, so they are a great option for those avoiding gluten). The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavours like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for picnics.

By: Kay Chun

Makes: 4 servings

Total time: 30 minutes

Ingredients

60ml low-sodium soy sauce

1 tbsp minced garlic

1 tbsp demerara sugar (or brown sugar)

1 tbsp toasted sesame oil

Salt and black pepper

340g dried sweet potato noodles (glass noodles)

3 tbsp sunflower or rapeseed oil

½ small yellow onion, thinly sliced

113g carrots, peeled and cut into matchsticks

113g fresh shiitake mushrooms, stemmed and thinly sliced

1 medium yellow bell pepper, cored, seeded and sliced into ⅓cm-thick strips

113g sugar snap peas, thinly sliced lengthwise

170g asparagus, trimmed and thinly sliced on a bias, tips kept whole

113g baby spinach

Toasted sesame seeds, for garnish

Method

1. Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and ½ teaspoon pepper.

2. In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.

3. In a large frying pan, heat 2 tablespoons sunflower/rapeseed oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.

4. Add mushrooms and half the remaining sauce (about 1½ tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.

5. Add the remaining 1 tablespoon sunflower/rapeseed oil and the bell pepper to the pan and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.

6. Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.

Grilled salmon salad with lime, chillies and herbs

This light salad is tangy and full of flavour

(Getty/iStock)

Made of soft, supple salmon; crisp lettuces and vegetables; and a very savoury dressing run through with chillies and lime, this light salad is tangy and full of flavour. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don’t have a grill, you can roast the fish in the oven.

By: Melissa Clark

Makes: 4 servings

Total time: 30 minutes

Ingredients

2 limes

2 small fresh red or green chillies or 1 large one, thinly sliced, seeds removed if you like

1 shallot (or 2 spring onions, or 2 tbsp red onion), thinly sliced

2 tbsp fish sauce

Salt

Pinch of sugar

60ml extra-virgin olive oil or grapeseed oil, plus more for brushing

560g salmon fillet, preferably 1 large centre-cut piece

600g salad greens, such as little gem, bibb or boston lettuce

12g mixed soft herbs (such as coriander, mint and basil), leaves and tender stems

116g thinly sliced radishes, cucumbers or both (optional)

Method

1. Light the grill for indirect heat, or heat the oven to220C.

2. As the grill or oven heats up, make the dressing: halve 1 lime, and squeeze its juice into a small bowl. Add the chilli slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won’t emulsify, so mix again before using.

3. Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often (alternatively, roast the salmon on a baking tray in the oven, until just cooked to taste, 7 to 12 minutes; you don’t have to flip it).

4. As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won’t char, but they will cook and mellow in flavour, which is the aim.

5. When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.

6. Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.

7. Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

© The New York Times

Recipes with Whole Wheat Pasta

The hunt for New Zealand’s best meal kit delivery service

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Jihee Junn analyzes the numbers from a recent study comparing the greatest players in the Meal Pack game.

As a single parent, childless person who doesn’t mind eating five bowls of oatmeal a day, I can’t say I’ve ever fully embraced the movement of meal sets. But I know that for many families, having the same meals cooked or taken away every week is not a viable option. For example, my eternally exhausted sister and her busy husband have three young children who don’t eat anything all the time, except chocolate, french fries, and pizza. Eating out – even at McDonald’s – somehow always costs a small fortune.

It is no coincidence that parceled meals have found a lucrative niche in families like hers. When the concept first hit the market in Sweden in the late 2000s, they were exactly with the modern family in mind – one where both parents worked full-time. Created to combine our desire for fresh, healthy home-cooked meals with our increasingly busy, comfortable lives, it wasn’t long before the concept gained momentum and spread across the continent to central Europe and the United States by 2012 .

Around the same time that food parcels were on the rise in the USA, the idea with the introduction of My Food Bag 2013, which was co-founded by star chef Nadia Lim, had also found its way to Aotearoa. A few years later came the slightly more gourmet Woop service (which stands for “world on our plate” in case you’re wondering), followed by the Bargain Box, a cheaper option launched by the My Food Bag team. Then, in 2018, HelloFresh came on the market – the German meal kit juggernaut that managed to capture a large part of the local market in less than three years.

The Hello Fresh empire arrived in New Zealand in 2018. Photo: Hello Fresh

As the Covid-19 lockdowns accelerate the growth in meal set deliveries, My Food Bag, Woop, Bargain Box and HelloFresh have had a lot to celebrate over the past two years. More people than ever are trying these “essential services” instead of the supermarket chaos, and while they all share the same business model, there are important differences, a recent study by consumer-centric research website MoneyHub points out.

Over the course of six months, the team subscribed to the four largest and most popular meal set delivery services in New Zealand and consumed over 100 different meals to directly compare almost every detail you could ask for, including cost, cooking time, and packaging waste ( Unfortunately, taste was deliberately left out because it was perceived as “too subjective”). We have summarized their key insights into which company did well in which areas. To read full details and see photos of each meal, go to MoneyHub website.

Prices and plans

Aside from the Bargain Box, which only offers two types of plans (classic and vegetarian), the remaining three offer meals tailored to a gluten-free or health-conscious diet, as well as a plant-based plan from My Food Bag that is completely vegan in ingredients . All three also have options that instead let you choose from a selection of recipes from different plans, with HelloFresh having the largest selection of recipes (20+) that you can combine and customize each week.

However, if you only want to get the most bang for your buck, the Bargain Box is your best bet, especially if you want to feed a large family or have multiple servings on hand. Designed to accommodate the largest number of people from all four services, a regular five meal plan can only cost $ 6.30 per plate for six people ($ 190 per week), $ 7.30 per plate for four people (140 USD per week). and $ 11.50 per plate for two ($ 115).

Remember: meal sets are designed so that the bigger your order (more servings, more meals), the cheaper it will be per plate.

Bargain box from a bird’s eye view (Photo: MoneyHub)

HelloFresh (including the $ 10 delivery fee) ranks second in the price per platter. But with more than 20 recipes to choose from compared to Bargain Box’s eight recipes, HelloFresh has a far wider choice for just a few more dollars, especially if you have dietary requirements. However, it’s worth noting that there is an additional $ 5 delivery fee in the South Island.

Packaging and ingredients

Woop may be the most expensive of the four, but the comparison found that not only does it contain the highest quality local ingredients, but it also produces the least amount of waste. Its pre-made sauces and precisely portioned ingredients were found to leave the least amount of food waste and unused ingredients, while its recipes also required the fewest and simplest “pantry items” (ingredients not included).

Most of woops The packaging is made from materials that are suitable for roadside recycling, but Woop also gives you the option to return all of your packaging directly to the company (provided it is completely clean, dry, and food-free) that it at yours next order and properly recycled. This includes things like soft plastics as well as gel cold packs that are disinfected, frozen and reused for other woop deliveries.

A typical woop box contains less waste than its competitors. Photo: MoneyHub

Cooking and preparation

With regard to the actual preparation of the meals, the comparison showed that the preparation and cooking (carried out by one person) took significantly longer than all estimates of all four providers. Based on the recipes used during the comparison, the actual time taken to prepare meals averaged between 20 and 30 minutes longer than the average estimated times. Of course, this all depends on the speed and skills of whoever does the job, but if you’re your average home cook, it’s safe to say that it will likely take a little longer than any of these companies think.

However, among the four companies, the recipes were the fastest to prepare thanks to Woop’s pre-made sauces and sometimes pre-cooked vegetables, with an estimated time averaging 23 minutes, or around 40 minutes in reality. My Food Bag and HelloFresh (excluding the “fresh and quick” recipes that only take 15 minutes) were the second and third fastest with an estimated average time of 37 and 40 minutes, in reality around 55 and 60 minutes. The Bargain Box meals lasted the longest, with the 35-minute meals running closer to 65.

Two bargain box meals prepared during the study that, on average, lasted much longer than promised (Photo: MoneyHub)

In the meantime, if you’re the cook who needs all the help you can get, comparing HelloFresh’s recipe cards proved to be the best of the group. Her detailed instructions included pictures of all the ingredients and each step of the cooking process, as well as a list of the utensils you need and suggestions as to whether you should prepare a particular dish earlier than another. The ingredients for each dish are also packaged in individually color-coded paper bags, so you can easily sort what you need each time you cook.

Which one is right for me?

No company does the best at everything, and all have their individual weaknesses. For example, Woop only delivers to certain cities, HelloFresh charges extra for the South Island, Bargain Box has little for those with dietary requirements, while My Food Bag often requires more unusual supplies such as whole grain mustard, rice vinegar and corn starch. It’s up to you to decide what is important and what is not, but here is which service, in MoneyHub’s opinion, is best.

Woop

“Best for people in large cities (because of their delivery areas) and plans for one person. Their estimated prep times are consistently shorter than those of the other companies, and while we didn’t necessarily finish the meals in the estimated time, they were faster than the other food companies we tried. All of their plans use high quality ingredients, but we especially liked their ‘Foodie’ plan as it is the only gourmet option on the market that is available for one, two or four people. “

Hello Fresh

“Best for people without much cooking experience, because the recipe cards are very detailed and the app helps too. [It also has the] largest selection of recipes to choose from and you get access to the HelloFresh cookbook with thousands of recipes. They offer a particularly good price-performance ratio for low-calorie and vegetarian recipes. “

My grocery bag

“Best for weight loss plans and herbal recipes, but there are many plans. Wide availability across New Zealand (according to their website, they serve 86% of New Zealanders). We have found that they use more adventurous spices than HelloFresh and Bargain Box, but also require more supplies for their preparation. “

Bargain box

“Best for the budget-conscious, families with more than four members or picky eaters, as the recipes are usually kiwi classics.”

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Recipes with Whole Wheat Pasta

10 Kale Pasta Dishes, from Spaghetti to Lasagne!

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Kale is a plant in the cabbage family, which also includes favorites like cabbage, broccoli, kohlrabi, arugula, and Brussels sprouts. Kale was nicknamed King Kale for its excellent nutritional profile and health benefits. It’s also tasty and easy to incorporate into many meals.

Kale is rich in vitamins A, K, C, B6, manganese, calcium, copper, potassium, magnesium. It’s high in chlorophyll and contains 3 grams of protein per cup. In fact, a cup of raw kale contains more vitamin C, an important antioxidant, than an orange and is also one of the most well-known sources of vitamin K. Plus, kale is a good source of fiber and is low in fat and calories. This makes kale one of the most nutritious foods out there.

There are obviously many ways to include kale in your meals, from side dishes to smoothies to desserts. Here we have a list of the best ways to incorporate kale into your favorite pasta dishes.

1. Garden picnic noodle salad with vegetables, herbs and orange-miso-tahini dressing

Garden picnic noodle salad with vegetables, herbs and orange-miso-tahini dressing

Source: Garden picnic noodle salad with vegetables, herbs and orange-miso-tahini dressing / One Green Planet

Kale plays an important role in this garden picnic noodle salad with vegetables, herbs, and orange miso tahini dressing from The Whole Foods Diet. Pasta is tossed along with a rainbow of vegetables and topped with a creamy orange-miso-tahini dressing that adds a lemony touch. Here, kale is eaten raw. This is a quick toss-up meal and works wonderfully as leftovers.

2. Creamy kale and zucchini pasta

Creamy kale and zucchini pasta

Source: Creamy kale and zucchini pasta/ A green planet

This is a great recipe for anyone looking for an alternative to wheat noodles. It is also ideal for this time of year when zucchini are in season. In this recipe for Creamy kale and zucchini pasta from Rouxbe, the kale is cooked with caramelized onions and stirred into the zucchini noodles. A creamy tahini sauce brings it all together.

3. A pot of creamy Tuscan kale pasta

https://i0.wp.com/www.wholegrainpasta.ca/wp-content/uploads/2021/09/1632087400_966_10-Kale-Pasta-Dishes-from-Spaghetti-to-Lasagne.jpg

Source: One Pot Creamy Tuscan Kale Pasta / One Green Planet

You can put this meal together in under 30 minutes. The creamy sauce of this One Pot Creamy Tuscan Kale Pasta by Shanika Graham-White is made from cashew nuts, which gives you a velvety texture and a protein boost. The kale is sautéed with garlic and tomatoes for a rich hearty taste.

4. Pasta Primavera

Pasta with vegetables

Source: Pasta Primavera / One Green Planet

This is a really simple dish that requires you to add some veggies and, of course, some kale to a jar of tomato sauce. This could be one you had in your pantry waiting for the perfect recipe. This Pasta Primavera recipe from Wholesome LLC is a perfect weekday meal.

5. Vegetable protein pasta salad bowl

Pasta salad with vegetable protein

Source: Plant Protein Pasta Salad Bowl / One Green Planet

This vegetable protein pasta salad bowl from Nikki and Zuzana call for red lentil noodles that add protein power, but you can use any pasta of your choice. You’re still getting plenty of protein from the black lentils and hemp heart-based dressing. Here kale is accompanied by its green friends spinach, rocket and many fresh herbs.

6. Kale Walnut Pesto Noodles

Vegan kale walnut pesto pasta

Source: Kale-Walnut-Pesto-Pasta / One Green Planet

This Mitra Shirmohammadi Kale Walnut Pesto Noodle Recipe couldn’t be easier. Aside from making a pot of pasta, all you need to do is put all of the ingredients in a blender to make a batch of this kale pesto. Kale is added to the pesto along with the traditional basil flavor. Walnuts are used in place of pine nuts and a healthy dose of nutritional yeast gives it that “cheesy” note.

7. Spaghetti a la Caesar

Spaghetti a la Caesar

Source: Spaghetti a la Caesar / One Green Planet

This recipe for Spaghetti a la Caesar by Kim Sujovolsky is also easy to make. Kale is sautéed with garlic and mixed with the spaghetti. Then the dish is served with a serving of almond parmesan, lemon and chilli flakes.

8. Sweet potato noodles with garlic and cashew cream

Vegan sweet potato noodles with garlic cashew cream

Source: Sweet Potato Noodles with Garlic Cashew Cream / One Green Planet

Here’s another great gluten-free pasta option. This Garlic Cashew Cream Sweet Potato Noodle Recipe by Christine Zulkosky takes a creamy cashew sauce and serves it with sweet potato noodles, a generous helping of kale, and chunky mushrooms to give it a bite.

9. Soothing kale pesto pasta casserole

Kale pesto pasta casserole [Vegan, Gluten-Free]

Source: Soothing Kale Pesto Pasta Casserole / One Green Planet

This soothing kale pesto pasta casserole from Florian Nouh is full of texture and flavor. The crust is made from gluten-free breadcrumbs and the noodles are tossed in a kale-based pesto. The whole dish is then baked for about 15-20 minutes. It’s a nice vegan version of a classic comfort food.

10. Kale lasagna

Vegan gluten-free kale lasagna with bechamel sauce

Source: Kale Lasagne / One Green Planet

We can hardly make a list of pasta favorites and leave out the lovely lasagna. This kale lasagna from Peffe Stahl is vegan and gluten-free. This is a really simple recipe that requires a soy or oat milk based bechamel sauce layered between sheets of vegan lasagna. The kale is then sautéed with onions before joining the bechamel.

Make your pasta dishes particularly tasty and nutritious with a generous helping of kale.

Learn How To Make Plant-Based Meals At Home!

Vegan creamy ginger-coconut-kale-zucchini-spaghetti [Gluten-Free]

It is known to help reduce meat consumption and eat more plant-based foods chronic inflammation, Heart health, mental wellbeing, Fitness goals, Nutritional needs, Allergies, good health, and more! Milk consumption has also been linked to many health problems, including acne, hormonal imbalance, cancer, Prostate cancer and has many Side effects.

For those of you interested in eating more plant-based foods, we highly recommend downloading the Food Monster App – With over 15,000 delicious recipes, it is the largest herbal recipe source to reduce your ecological footprint, save animals and get healthy! And while you’re at it, we encourage you to find out about the environment and health benefits from a vegetable diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please note support us through donations!

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Recipes with Whole Wheat Pasta

Types of Chocolate, Explained:

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You’ve seen these numbers on fancy candy bar packaging, but what do chocolate percentages mean and which one should you choose? We’ll break it down so you can make the best chocolate choice possible.

When it comes to chocolate, I used to be part of the high cocoa cult. My favorite was 70 percent, with an 82.5 percent shot every now and then. However, the more I learned about chocolate, the more I realized that the percentage had nothing to do with quality: I had greasy 85 percent bars and fantastic 40 percent bars.

That’s because the cocoa percentage is the percentage of the bar that comes straight from cocoa beans. Take my beloved 70 percent bar as an example: 70 percent of this bar is made from refined cocoa beans, and 30 percent is made from all the other ingredients like sugar, vanilla, sea salt, pop rocks, whatever.

Just because you’ve tried a 70 percent bar doesn’t mean you’ve tried them all. Everyone has a unique mouthfeel and taste. (A genius came up with the fancy sounding “mouthfeel” to describe how things feel in the mouth. In practical terms, this means whether the chocolate is grainy or smooth, melts quickly or slowly, etc.) One reason is that one chocolate bar contains significantly more cocoa butter than another. Both cocoa solids and cocoa butter are included in this 70 percent.

As I write in my book, “Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution ”,“ A 70 percent bar could contain 50 percent cocoa mass and 20 percent cocoa butter; another could have 30 percent cocoa mass and 40 percent cocoa butter (that would make a very smooth, buttery bar!). To make it even more complicated, different types of beans naturally contain different amounts of cocoa butter. Some are leaner, others fatter. The natural “butteriness” of a bean changes the consistency of the resulting chocolate. “

Milk chocolate generally has a fairly low percentage, usually around 40 percent or less (Hershey’s is 11 percent). I’m in love with Zotter’s 40 percent bar diluted with “Bio Tiroler Bergmilch” and Frans smoked salt.

Dark chocolate has no legal definition in the United States (it comes under the umbrella term semi-sweet or bittersweet chocolate). It’s usually at least 55 percent, but most dark chocolate lovers enjoy 70 percent or more. I’m obsessed with a new variety called dark milk chocolate, a high-proof milk chocolate that combines the best of both worlds: you get the intense flavors of dark chocolate with the creaminess of milk chocolate. My favorite right now? Chocolate Naive’s 62 percent dark milk with porcini mushrooms. (Yes, you read that right: mushrooms!)

Then there are some dark candy bars that stamp in at 100 percent. That said, they only contain ground and refined cocoa beans, and the trick for the chocolate makers is to bring out the natural flavors of these beans to make them not only edible but also enjoyable. The best – like those from Fruition and Pralus – are far from making chocolate. I urge you to try a 100 percent bar for Valentine’s Day: you might find your true love.

But don’t forget the white chocolate either.

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