Pesto Pasta Salad (WFPBNO)

This is my new favorite pasta salad. It has minimal ingredients and is delicious. I make oil free pesto during the summer, freeze it in ice cube trays. Once frozen crack it out into freezer ziplock baggies and keep in the freezer. When you need pesto just pop out how ever many cubes you need and let it thaw. That made this salad super easy to toss together. Feel free to add the veggies and items you and your family love. It's so good and it makes a lot so you may want to cut the recipe in half. 

• 1 16-ounce bowtie pasta, cooked and cooled
• 2 servings tempeh bacon, crumbled
• 1 1/2 cups cherry tomatoes, halved (should be bite-sized)
• 1 smallish red onion, diced
• 1 can artichoke hearts, quartered, I then cut each quart in half 
• 1/2 cup olives, I used halved kalamata olives
• 1/2 cup pepperoncini peppers, sliced
• 3/4 cup pesto, can be homemade or store-bought but shoot for no oil

I made my tempeh bacon a day in advance. Start the water to cook your pasta before you being or earlier in the day. While my pasta cooked I mixed all the vegetables in a large bowl.

Once the pasta is ready drain and rinse with cold water.

Add the cooled pasta and the pesto to the bowl of veggies. Take you time and stir until everything is coated with the pesto. This took a bit but be patient. 

Sorry my pic is so blurry, not sure what happened. But this is so good and would be perfect served at any cookout.

Enjoy!

Chickpea & Artichoke Casserole (WFPBNO)

This casserole has some of my favorite foods in it. Who doesn't love a bite of artichoke and Kalamata olives are one of my favorites. I wanted to be sure the potatoes were done, so I boiled them for about 10 minutes before assembling this casserole. However, they may cook just fine in the casserole without the precook. I just didn't want to take any chances. I also used Yukon gold potatoes since you don't have to peel them. If you use a different type of potato you should probably peel them. 

• 1 can chickpeas, rinsed and drained
• 1 can artichoke hearts, quartered, rinsed and drained
• 2 cups Yukon gold potatoes, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1 cup red bell pepper, diced
• 1/2 cup kalamata olives, halved (I buy already pitted and halved olives)
• 1 tablespoon garlic, minced
• 3 tablespoons water
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• black pepper, freshly ground, to taste

I boiled my potatoes for about 10 minutes. Until a toothpick pierced it easily. Don't over cook them since they will cook more in the casserole. Drain and set aside.

In a large mixing bowl add all the ingredients, except for the vinegar. Toss to combine well.

Pour into a large casserole and cover with foil. Cook for 20 minutes.

Remove casserole from oven, toss and replace foil. Cook another 20 minutes.

Remove from oven, discard the foil. Add the vinegar, stir and bake another 15 minutes.

Serve hot with a side salad or over some pasta.

Enjoy!!!

Spinach Artichoke Dip

 This creamy dip is wonderful served with crackers or veggies. I also like to fill phyllo cups and bake them in the oven for a lovely appetizer. This dip is whole food plant based with no oil. Make it for your next get together.

• 1 12-ounce package extra-firm silken tofu, drained
• 1/2 cup nutritional yeast
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• a few grinds of black pepper
• pinch cayenne pepper
• 1 12-ounce box frozen chopped spinach, thawed and squeezed dry
• 1 14-ounce can quartered artichoke hearts

Preheat toaster oven to 375F. In a food processor add tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, black pepper and cayenne and process until smooth.

Add drained artichoke hearts and spinach, pulse until thoroughly mixed.

Pour the mixture into a small dish and bake for 15 minutes.

I also like to fill Phyllo shells with this dip and bake them for 8 minutes. 

Serve while warm with crackers, veggies, etc.

Enjoy!!

Artichoke Crab Cakes with Cajun Remoulade Sauce

 Okay, y'all these are amazing. Yes they are a little messy to put together, but so worth it. I actually looked at several recipes online came up with this dish. It isn't WFPBNO since I used vegan mayo. But, I have made a tofu mayo that was yummy from Dr. McDougal's website. 

Cajun Remoulade Sauce

• 1/2 cup vegan mayo
• 2 tablespoons sriracha
• 2 teaspoon spicy brown mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon vegan Worcestershire sauce
• 1/2 large jalapeno, seeded and minced
• 1/2 small sweet onion, minced
• 3 cloves garlic, grated
• 1 tablespoon lemon juice
• 1 teaspoon Creole seasoning

Combine all ingredients in a small bowl. Whisk together well. Refrigerate for at least an hour to let the flavors marry.

Artichoke Crab Cakes

• 1 cup oat flour (directions below)
• 2 cans quartered artichoke hearts, rinsed and drained
• 3 scallions, finely chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup corn kernels, if frozen thaw first
• 2 teaspoons Old Bay seasoning
• 1/2 teaspoon kelp granules
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 cup vegan mayo

Put the oats in your food processor and pulse until you have oat flour.

Put the flour in a small bowl.

Put the artichoke hearts in the food processor and pulse 6-7 times. You want it broken up but still some chunks. 

Add artichoke hearts to a large bowl.

 Add scallions, bell pepper, corn, Old Bay, kelp, garlic powder, parsley and mayo.

Stir in oat flour. Mix well.

I added about 1/2 a cup of panko and 1/2 cup cornmeal to a sauce to dip the cakes in before placing on the baking sheet. Preheat oven to 400F.

Use a 1/4 measuring cup to scoop out the artichoke mixture. Shape into a patty and then place in the cornmeal/panko mixture. Gently flip so both sides are coated. Then place on a baking sheet covered with parchment paper.

Cook crab cakes for 20-25 minutes until golden. Carefully flip them half way through cooking. I served these with baby Yukon Gold baked potatoes and roasted fresh asparagus.

Enjoy!!!