Stick To Your New Years Resolutions with Explore Cuisine!
With delicious spaghetti's made from chickpeas, lentils, black beans, edamame and more, Explore Cuisine offers an easy way for everyone to celebrate this foodie holiday while still sticking to those healthy New Year's resolutions.
Explore Cuisine helps take the guilt out of your favorite pasta meals. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam-packed with nutrients –the perfect alternative to other glutinous pastas.
Having lurked these delicious noodles for a while, I was stoked when Explore Cuisine reached out and asked if I'd like to try some of their products. Clearly, I screamed YES in their faces.
For my dinner, I decided to go with the Black Bean Spaghetti because it had the most protein. I've given up sugar for the month of January (I KNOW) so I skipped normal pasta sauce on the noodles and went with a more healthy version.
This pasta recipe is SUPER easy and even someone who isn't the best cook could do it. Literally, all you need are: tomatoes, garlic, and basil. I add mushrooms because they are yum but you don't have to.
All you do is chop up however many tomatoes you think you'd need (I use 3-4 Roma tomatoes if I am cooking just for myself), add a chopped garlic clove, then throw in all the basil your heart desires. I sautee this in olive oil for a few minutes, or usually until my noodles are done boiling.
Once you've reached the desired consistency of your tomatoes (I like mine a little mushy), add the noodles to the pan, mix it all around a few times and BAM. Super healthy pasta!! I also like to add chicken sausage to this and sometimes a little kale!
My friends over at Explore Cuisine were kind enough to send over some of their favorite recipes as well. I can't wait to try these!
Simple Vegan Chickpea Spaghetti
1/4 cup nutritional yeast (optional)
1 cup organic pasta sauce
Cook the spaghetti until soft according to the packet directions. Drain the water from the pasta, and stir in the pasta sauce. Add more if you like more sauce. Serve in bowls and then sprinkle the nutritional yeast on each one. Season with salt and extra nutritional yeast if desired.
Roasted Vegetables with Pasta
Recipe by Cindy Gordon of Vegetarian Mama
1 c of yellow squash, diced into ½ inch pieces
1 c of zucchini squash, diced into ½ inch pieces
1 c of red onion, diced into ½ inch pieces
1 c of red bell pepper, deseeded, diced into ½ inch pieces
1 c of cherry tomatoes, halved
1 t garlic salt OR salt and pepper as needed
1 T olive oil
1 c of fresh parsley
Preheat your oven to 400 degrees F.
Toss your veggies (excluding parsley) with olive oil and your choice of either garlic salt or salt/pepper.
Put your veggies into an oven safe roasting pan. Bake at 400 degrees F for 15 minutes.
While your veggies are cooking, prepare your pasta per the directions on the box.
When pasta is cooked, drain and set aside.
When veggies are cooked, toss with pasta. Top mixture with the juice from one lemon half.
Top with parsley and serve!
Serves 1 person
Preparation 30 minutes + 10 minutes cooking
1/2 zucchini spiralized into "noodles"
1/4 Red Bell Pepper
2 handfuls Baby Spinach
1/4 cup corn (canned in water works great- just rinse them)
1/4 avocado mashed with fresh organic lemon juice
1 tbsp. vegan cheese (I used Leaf Cuisine Plain Cream Cheese) pumpkin seeds + dill for garnish
Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes.
Once done, remove from heat, rinse under cool water and set aside.
Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.
Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles. Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes. Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything's getting puréed. Don't be tempted to add liquid—you want the final sauce to be thick. Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It'll keep in the fridge for up to 5 days, or in the freezer for 3 months.
Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!
4 cups of cauliflower florets
2 T olive oil
Salt and pepper
8 oz vegan cream cheese
1 t smoked paprika
Garlic cloves (optional, see info in post)
2 c vegetable broth
Fresh Parsley, for garnish
Toss cauliflower with olive oil. Season with salt and pepper. Roast in oven at 375 degrees F for 25 minutes.
In a blender combine roasted cauliflower, vegan cream cheese, smoked paprika, garlic (optional) and vegetable broth. Blend until smooth.
Warm sauce in sauce pan on stove.
Prepare spaghetti per directions on box.
Combine sauce and spaghetti. Gently toss to coat.
When ready to serve, place spaghetti onto plates, top with more smoked paprika and fresh parsley.
Pesto Spaghetti with Seared Tuna
Recipe by Svitlana Flom of Art de Fete
1-pound center cut ahi tuna
1-teaspoon ground coriander
1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
Dash of vegetable oil
2 cups baby kale
½ cup basil
¼ cup walnuts
1 garlic clove, minced
1 lemon, juiced
½ cup olive oil
Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
½ large carrot, peeled
½ hot red pepper, thinly sliced
½ teaspoon lemon zest
10 tiny basil leaves
Flaky sea salt
Mildly spicy red pepper (Aleppo or Marash)
Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.
Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.
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