Tag Archives: side dish

Mac & Cheese with Cauliflower

12 Apr

Cauliflower-Mac-n-Cheese-Fork

Michael loves comfort food and loves pasta so I figured mac n’ cheese would make the perfect homecoming meal. I had previously made a modified version of the Mac-n-Cheese Style Cauliflower from Vegetarian Times and I loved it. The cauliflower made such a great change from traditional mac-n-cheese. I felt like it kept it much lighter but Michael felt like it was more of a side dish. This time around I decided to add pasta for Michael, while I ate most of the cauliflower.

Cauliflower-Mac-n-Chese-Close

This time around, I omitted the cayenne, eggs and didn’t bake the dish. I also used heavy cream because I needed to use it up and added about 1/4 package of pasta.

You can find the recipe on Vegetarian Times

Cauliflower-Mac-n-Chese-Close

As always, enjoy!

Creamy Farro with Mushrooms and Broccolette

4 Apr

Creamy-Farro-top

My first thought when I read this recipe in Whole Living was oh, this is gonna be good! And, it did not disappoint.

I changed it up a little and added broccolette instead of spinach. I’ve made it with the spinach before and it’s great, I just had a big bag of broccolette that I needed to use. I roasted the broccolette along with the mushrooms, but I recommend lowering the temperature to 350o. I also substituted vegetable broth for chicken broth and added some cubed tempeh.

You can find the original recipe on Whole Living

Creamy-Farro-Side

As always,enjoy!

Tagliarelle with Pesto Sauce and Roasted Green Vegetables

2 Apr

Pesto-Vegetables-Side

This was my first attempt at making pesto and I totally lucked out that it worked! I haven’t had pesto in years and I had forgotten how much I like it. I made this dish two ways but forgot to take pictures of the first version which had cauliflower instead of pasta. The cauliflower version would also work well as a side dish.

Pesto

Ingredients:
2 cups basil leaves
2-3 cloves garlic
1/2 cup parmesan
1/4 cup pine nuts
1/2 cup olive oil
1 package pasta or 1 head cauliflower
salt and pepper to taste

Directions:

  1. Combine the first five ingredients, salt and pepper in a blender.
  2. Blend until well combined.

For the Pasta Version:

  1. Cook the pasta according to package.
  2. Drain the cooked pasta and transfer the pasta to a bowl. Add the pesto and toss well.
  3. Sprinkle with parmesan and pine nuts and serve.

For the Cauliflower Version:

  1. Cut the cauliflower in florets.
  2. Bring a pot of water to boil and add the florets and cook until tender.
  3. Drain the cauliflower and toss with the pesto.
  4. Sprinkle with parmesan and pine nuts.

Pesto-Vegetables-Top

As always, enjoy!