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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.

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Recipes with Whole Wheat Pasta

Use your noodle to make tasty, quick dishes

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Pasta, pasta pasta!

When it comes time to indulge in some carbohydrates, many avenues and recipes lead to pasta.

Instead of heating regular frozen lasagna, enjoy the ease of no-bake noodles, head over to Alfredo and add the veggies.

You may need to look carefully for Fideo – Spanish for noodle – a short, thin spaghetti that gets even better before cooking if it’s lightly browned.

Chicken Fideo Soup

Buckle up and try whole grain egg noodles. Even if they take a little longer to cook gently, the hearty taste is worth it. Any leftover pasta – if available – make a great kid-style snack with butter and salt.

The easiest way to thoroughly drain frozen spinach is to squeeze it between two cake plates.

ALFREDO LASAGNA FLORENTINE WITH MUSHROOMS

9 lasagna noodles without baking

1 15-ounce mug of full-fat ricotta

1 16-ounce bottle of Alfredo sauce

1½ cups of whole milk

1 teaspoon of oregano

1 teaspoon of basil

2 tablespoons of olive oil

1 16-ounce packet of fresh mushrooms, rinsed and chopped

2 teaspoons of chopped garlic in oil

1 10-ounce packet of frozen spinach, thawed and drained thoroughly

2 cups of grated mozzarella cheese

2/3 cup of grated parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Lubricate a 9×13 inch baking dish with nonstick spray.

2. In a large bowl, whisk together the ricotta, alfredo sauce, milk, oregano and basil; Mixture should be pourable. Put aside.

3. Heat olive oil in a large pan. Fry the mushrooms and garlic over medium heat until the mushrooms are tender. Set aside to cool.

4. Fold the spinach and mushrooms into the alfredo mixture. Spread 1/3 cup in the prepared bowl and shake it to coat the bottom. Add three rows of lasagna pasta lengthways,

5. Cover with half of the alfredo-spinach mixture; Sprinkle with 1 cup of mozzarella cheese, 1/3 cup of parmesan. Repeat. Cover with greased foil.

6. Bake for 45 minutes; uncover and bake for another 15 minutes or until pasta is tender. Cool 20 minutes before cutting. Makes 12 servings.

CHICKEN FIDEO SOUP

1 8-ounce packet of Fideo noodles

3 tablespoons of olive oil

2 plum tomatoes peeled, halved, pitted and diced

½ white onion, diced

1 clove of garlic, peeled

8 cups of chicken broth

1 cup shredded chicken

Salt to taste

Lime wedges

Directions

1. Puree tomatoes, onions and garlic in a blender or food processor.

2. In a Dutch oven, heat olive oil over medium to high heat. Add the noodles and stir until the noodles are evenly golden brown.

3. Add tomato mixture and chicken broth to the pasta. Bring to a boil and cook for 10 minutes until the pasta is tender.

4. Season with salt and stir in the chicken to warm up. Serve with lime wedges. Makes 8 servings.

BEEF BOUGNION ON NOODLES

2 pound chuck roast, trimmed and diced

3 tablespoons of all-purpose flour

½ teaspoon dry rosemary

½ teaspoon dry thyme

3 tablespoons of olive oil

4 cloves of garlic, chopped

2 medium-sized yellow onions, finely chopped

1 tablespoon of tomato paste

1 bay leaf

3 cups of beef stock or broth

3 cups of red wine

Salt and pepper to taste

1 16-ounce package of whole grain egg noodles

Directions

1. Preheat the oven to 350 degrees. Pat the stewed meat dry with kitchen paper. Mix the flour, rosemary and thyme in a large bowl. Fold in stew meat until coated.

2. Heat the olive oil in a Dutch oven over medium to high heat. Add stew meat in batches and brown evenly; put aside.

3. Add onion and garlic to pan, reduce heat and cook until onion is translucent. Add beef; Stir in tomato paste, bay leaves, broth and wine until the meat is just covered. Bring to a simmer, then cover and place in the oven.

4. Cook 3 hours checking at 2 hours; Add more broth when the pan gets dry. If the meat is tender and easily shredded, keep it warm until ready to serve.

5. Prepare pasta al dente according to the instructions on the packet; drain. Serve beef and sauce over hot noodles. Makes 6 servings.

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Recipes with Whole Wheat Pasta

How to Bake Vegan: The Ultimate Guide to Egg, Milk, and Butter Substitutes

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It’s always the right time to make cookies, cakes and anything sweet. To solve the mystery of buttery, fluffy confections, we went straight to one of the cutest candy experts out there. Fran Costigan, a virtual queen of vegan baking, reminds us to use high quality, healthy ingredients that are of course free from any animal products. “Without butter, eggs and white sugar,” says Costigan, “I know the ingredients taste fresher.”

An important part of substituting vegan ingredients in baking is understanding the properties of certain ingredients and getting a feel for how it all works together. They do this through testing, as Costigan says. Try cutting a recipe in half and giving it a try, and then make the changes afterward. Whether you spend hours in the kitchen or just want to quickly prepare something, VegNews has the baking replacement guide for you. Have fun baking!

Prohibit butter

What it does: When baked, butter adds flavor and a rich and sometimes spongy texture. It also helps baked goods rise evenly and increases both density and sweetness.
How to replace: Butter is extremely easy to replace in vegan baking when plant-based butter is nowhere to be found. If you’re baking a recipe with natural spices or flavors, like seasoned cookies or gingerbread cookies, olive oil or unroasted sesame oil will work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness of butter, and canola oil works in recipes with liquid sugar (think agave) or solid fats, like peanuts or chocolate in cakes. Vegan shortening works well with cookies and pies. And of course there is margarine, which creates the buttery flavor that so many cookies need.
The delicious butter recipes include:
Chewy vegan chocolate brownies
Vegan Chocolate Chip Peanut Butter Cookie Pizza
Cake crust

Go over there, milk

What it does: Milk gives flavor and body and creates texture when baking.
How to replace: Milk is definitely the easiest to replace in vegan baking, as there is already a lot of dairy-free milk available. Whole-fat soy milk will help create the richness of whole milk, while rice milk is lighter. Almond milk can sometimes add a subtle almond flavor, as can coconut milk, and both add to the richness of a recipe. For extra vanilla pop, try vanilla-flavored dairy-free milk.
For rich recipes without milk, try:
Vegan and gluten-free banana cream cupcakes
Vegan cinnamon crumble muffins
Mini Pumpkin Chocolate Bread

Displacing eggs

What it does: Eggs donate moisture and act as a binding agent during baking. They are also a leavening agent and help rise foods in baking.
How to replace: Milk is perhaps the easiest ingredient to replace, but egg substitutes come close to second. Ground flaxseed is a popular substitute that is also nutritious – three tablespoons of water to one tablespoon of ground flaxseed is the same as one egg. Banana puree and applesauce are other healthy alternatives that completely eliminate the cholesterol that eggs add in baking. “Baking soda, baking soda, and vinegar are aces,” says Costigan. And soy yogurt is a creative way to substitute for eggs and can add rich texture to your baking, as can pureed black beans.
Delicious recipes that omit the eggs include:
Vegan Marizpan Challah
Chocolate vegan coffee scones
Vegan zucchini snack cake

Get on your way, honey

What it does: Honey acts as a natural sweetener. It also helps brown your baked goods, adds color, and retains moisture.
How to replace: Just use other viscous liquids like maple syrup, rice syrup or agave nectar. They give the same natural sweetness and add to the tanning effects. Costigan recommends boiling them a little to simmer out some of the water for a thicker syrup.
Recipes that use these natural sweeteners include:
Vegan Boozy Holiday Profiteroles
Vegan chickpea and banana bread
Vegan blueberry-banana French toast casserole

It can, cream

What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds fullness and can make for a satin-like quality.
How to replace: The rich coconut milk can be a good substitute for cream. For a homemade substitute, mix one part cashew nuts and one part water until smooth. There are also a variety of non-dairy creams and creamer on the market.
For creamy treats, try:
Vegan chocolate eclairs
Vegan almond butter pudding cake
Vegan soft-batch sugar cookies

Would you like to get to know some of VegNews’ favorite vegan baking substitute products? Continue reading!
agave
Egg substitute
Maple syrup
Raw cashew nuts
Rice syrup
Unrefined coconut oil
Vegan shortening

Do you love the plant-based lifestyle as much as we do? Find out why VegNews is the world’s leading plant magazine by subscribing to it today!

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Recipes with Whole Wheat Pasta

Milkshakes vs. Malts: Differences, Origins, and Recipes

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What is the difference between a milkshake and a malt? is a question you could ask your waiter in any 1950s style diner or retro soda fountain and you could get all sorts of answers, but the only significant difference is the addition of malted milk powder to the one drink. But how does it taste and where does each one come from? We also have these answers.

A milkshake – as we know it – is a glass of mixed ice cream, milk, and other mixes or flavors. (A malt or malt milkshake is simply a special type of milkshake that involves adding malt milk powder.)

The term “milkshake” was first used in 1885 when it was described as a robust, healthy eggnog drink made with eggs, whiskey, and more that served as both a tonic and a treat. Around 1900 people thought of milkshakes as healthy drinks made with chocolate, strawberry, or vanilla syrup.

The milkshake made it mainstream in 1922 when a Walgreens employee in Chicago, Ivar “Pop” Coulson, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream. This blend quickly caught on and became part of pop culture in the 1930s (ha!) Eventually, malts got an old-fashioned, retro glitz, but milkshakes stayed up to date (although Kelis really released “Milkshake” in 2003?).

Malt, the stuff in Whoppers – you know, those chocolate balls that you buy in cinemas (or that you crave and don’t buy) – is a sweet, toasted syrup or powder made from barley or other grains that have been soaked, sprouted , and dried. Barley malt is used to make beer. (So ​​if you eat something that has malt in it, it’s like eating beer. Cheers!)

Malt milk is malted barley, wheat flour and whole milk evaporated into a powder. Some Ovomaltine flavors contain malt. Carnation also makes a malt mix in chocolate and simple flavors. All of this can be added to ice cream or baked goods for the grainy-sweet malty taste. You can also buy pure dry malt and malt syrup online.

Check your local grocery store for malted milk powder, the main ingredient in malted milk shakes, alongside powdered chocolate milk and other drink mixes. (Or when you have all the other ingredients just make a milkshake. We don’t want to let you down. It’s still drinkable ice cream. And ice cream is good.)

If you have malt milk powder on hand, add it after you’ve mixed your shake, according to CTL Foods, a Colfax, Wisconsin-based company that sells malt powder, syrups, and slushes. Malt milk powder enhances the taste of the other ingredients and gives you a sweetish, richer malt with the characteristic buttery-toasty note. One rounded teaspoon per shake is sufficient. You can add it to any flavor of milkshake to enhance the experience.

Try some of our milkshakes and malts and turn your own kitchen into a lemonade shop.

1. Chocolate malt milkshake

Look for Hershey’s Whoppers who should look familiar if you’ve ever ordered food from an American cinema concession. Or try other brands. They are crucial to adding to the awesomeness of this shake. Get our Chocolate Malt Milkshake Recipe.

2. Locust milkshake

It’s minty-fresh, but with a chocolate infusion with a little alcohol to smooth things over. This is not a shake for kids, but it can make you feel playful. Get our Grasshopper Milkshake Recipe.

3. Strong chocolate malt

Grab your favorite stout or porter beer for an adult milkshake with rich and malty hints. To do this, buy some malt milk powder. Get our stout chocolate malt recipe.

4. Oatmeal biscuit milkshake

Have you ever looked at your oat biscuit and thought, “That’s good, but it would be even better if I could drink it …”? No? Well it’s a good idea as this recipe proves. Vanilla ice cream, crispy biscuits, cinnamon and caramel – clearly a great idea. We’d bet a dash of malt would only improve the experience. Get our Oatmeal Biscuit Milkshake Recipe.

5. Drumstick milkshake

Milkshakes have more flexibility than we think they can. If you miss the lovely, honey-sweet, crackling crunch of the sugar cone, you can have that and drink your shake too. Roasted, salted peanuts contrast the sweetness of the fudge so it isn’t too sweet. Get our drumstick milkshake recipe.

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