Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Fennel & Apple Salad

Fennel & Apple Salad

Cook and Prep Time: 15 minutes

Serves: 4

You Need

  • 2 bulbs Fennels, fronds and bulbs separated, bulbs chopped
  • 2-3 Apples, chopped
  • 1 cup Watercress
  • ½ cup Cilantro, chopped

For the Dressing

  • Fronds from 2 Fennel Bulbs
  • 2-3 cloves Garlic
  • 1 Lemon, juiced
  • 1 T Tahini
  • Water, as needed
  • Salt & Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the dressing.  Combine all dressing ingredients in a high-speed blender, and pulse until smooth.  Add water as needed.
  3. Combine all salad ingredients in a bowl.  Add in your dressing, and toss to combine.  Enjoy!

Pan Seared Tempeh with Warm Broccoli Rabe & Fennel Salad and Brown Rice

Cook and Prep Time: 35 minutes

Serves: 2

You Need:

  • 1 package Tempeh, chopped
  • 1 bunch Broccoli Rabe, chopped
  • 1 head Fennel, chopped
  • ½ cup Brown Rice
  • 1 Lime, juiced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Tamari
  • 1 tbsp. Coconut Nectar

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Combine rice and 1 cup of water and bring it to a boil.  Once boiling, cover and reduce to a simmer until water has evaporated, about 20 minutes.
  2. In a pan set to medium-high heat, add 1 tbsp. of olive oil.  Once hot, add broccoli rabe, and cook until wilted, about 5 minutes.  Season with salt and pepper lightly.  Remove and add to a large bowl with the chopped fennel.
  3. In a small bowl, combine tamari and coconut nectar.  Stir to combine.  In another small bowl, add lime juice, 2 tbsp. olive oil, salt, and pepper.  Stir to combine.
  4. Once the broccoli rabe has finished, wipe the pan and add 1 tbsp. olive oil and set to medium-high heat.  Once hot, add tempeh.  Cook for 2 minutes per side, until slightly browned.  Then, add the tamari-coconut nectar mix and toss to combine.  Toss to coat, for about 1 minute more.
  5. Add rice, broccoli rabe & fennel salad, and tempeh to serving plates.  Enjoy!