[15-MINUTE PASTA ] SWEET & SPICY BEETROOT PASTA WITH DILL LEMON FETA CHEEZE

Holy shit my friends this is freaking spectacular. And if you’re bored of pasta with a jar of sauce, but not bored of how easy it is, then this is for you. Literally took 15 minutes from start to finish and it was time well spent 🤤 so good.

THINGS: 1 lbs Tagliatelle pasta BEETROOT SAUCE 12-14oz pre-cooked beets (store bought) 3-4 cloves garlic 1 Fresno red chili -de-seeded for milder spice 1/2 cup olive oil Salt to taste Maple syrup -optional FETA TOPPING 8 oz vegan feta cheeze 2 tbsp chopped fresh dill 2 tbsp fresh lemon juice WHAT TO DO WITH THINGS Bring a large pot of salted water to a boil, cook pasta according to package instructions.

For the sauce, in a blender combine the beets, garlic, red Fresno chili, olive and salt. Blend until smooth and adjust seasoning to taste. If too spicy, add maple syrup or honey.

In a small bowl, mash up the feta and stir in the dill and lemon juice. Set aside. Drain the pasta and in a large bowl combine it with the sauce. Mix well, portion out into bowls and top with the feta.

Dig in and have your mind blown 🤯. #bowlsbyC #Caraskitchen

Recipe adapted from Netflix show Nadiya’s Time to Eat @nadiyajhussain @netflix

PS. Check out my cookbook Vegan Buddha Bowls

LOADED SWEET POTATO FRIES WITH TANGY MANGO SALAD AND ZIPPY PEANUT BUTTER SAUCE

JUMP TO RECIPE

If you have been around here a while or following along on my Instagram than you should not be surprised by my obsession with fries.

All things fries. I am here for it.

So the other day when I, for some unknown reason, started thinking back to some loaded sweet potato skins I had made with a peanut sauce many eons ago, I got the desire to remake them but with an upgrade.

This time I wanted to add some kind of like crunchy delicious salad on top or ingredients that you might find in a cold noodle salad.

But with fries on the bottom, of course!

Needless to say, they came out awesome. The flavor is zingy, zippy, tangy, popping. Texture on point.

All the things.

I am sure you will love 'em.

And don't let the amount of ingredients scare you off, this comes together very quickly and easily. While the potatoes cook, you can whip up the sauce and mango salad.

Serves 4

INGREDIENTS

Sweet Potatoes

4 large or 10 small sweet potatoes, scrubbed and cut into steak-fries

2-4 tbsp olive or avocado oil

2-3 tsp garlic powder

2 tsp chili powder

1/2 tsp cinnamon

dash of cayenne

salt and pepper

Zippy Peanut Butter Sauce

1/2 cup creamy peanut butter

1/4 + 2 tbsp water

1/2 inch fresh ginger

2 tbsp lime juice, plus more to taste

1 tsp tamari

1 tsp maple syrup

Scant 1/4 tsp garlic powder

Dash of cayenne

Mango Salad

1 ripe mango, peeled and cut into cubes

3/4 cup cooked edamame beans

1 ripe avocado, peeled, seeded and cubed

1 tbsp diced jalapeno, plus more for garnish

1 tbsp diced shallot or red onion

1 tbsp chopped fresh basil or cilantro, more for garnish

1-2 tbsp olive oil

1 tbsp lime juice

salt

Garnish

sliced green onion

crushed red pepper

DIRECTIONS

Pre-heat the oven to 425f.

Potatoes

Line two baking sheets with foil, and add the potatoes to the center, pour on half the oil over each tray of potatoes, divide up the spices over each and then using your hands mix well to evenly coat. Spread out the potatoes in a single layer with room to breathe. Put in the oven and roast for 30-40 minutes, tossing half way through.

Peanut Sauce

in a high speed blender, add the peanut butter, water, ginger, lime juice, tamari, maple syrup, garlic powder and cayenne. Turn on low and increase to high and blend until smooth. Set aside.

Mango Salad

Add the mango, edamame, avocado, jalapeno, shallot, basil, olive oil, lime juice and salt to taste into a bowl. Mix well.

Load the Fries

On a large plate or wide-rimmed bowl, lay out the fries, then add the peanut sauce on top, then scoop on the salad, reserving any excess liquid. Then garnish and serve!

30-MINUTE TOFU TIKKA MASALA

We've been in Sedona, AZ for over four months, now. What was supposed to be a quick weekend trip turned into an almost permanent quarantine home.

While I am absolutely in love with Los Angeles and enjoy living there, Sedona is, in my opinion, an infinitely better place to be cooped up. In Los Angeles, we have a small apartment, with a roommate and no outdoor space. In Sedona, my boyfriend and I have a whole house with a backyard to ourselves.

I find myself outside having a cup of coffee nearly everyday listening to the birds and staring at the trees. Needless to say, we are grateful to be here even though the circumstances are sad.

The one thing though, is there is very little Indian food options and after months without our favorite Indian take-out in LA, the cravings were REAL. So I decided it was time to make some, and this recipe was born.

The curry itself takes around 30 minutes to make which is awesome. I just threw some rice on the stove to cook while I made the rest and it was all done around the same time. I quickly tossed some mixed greens with some fresh pesto I made the day before and it was an ideal Buddha bowl.

It's spiced just right and bursting with flavor!

MAKE IT:

CURRY PASTE 1 medium yellow onion, quartered 1 shallot, halved 5 large cloves fresh garlic 2- 1-inch pieces of fresh ginger 2 tbsp Garam masala 2 tsp ground turmeric 2 tsp salt 1 tsp crushed red pepper 1 lemon zest & juice

TOFU & MUSHROOMS 1 tbsp coconut oil 2 cups sliced cremini mushrooms 1-15ox can of full fat coconut milk or cream 20 oz extra firm tofu, cubed (from two bricks) 1-6oz can tomato paste 1/2 cup vegan plain Greek yogurt 1/4 cup chopped basil, cilantro or green onion 3 cups cooked rice

DIRECTIONS:

To make the curry paste combine the onion, shallot, garlic, ginger, Garam masala, turmeric, salt, red pepper, lemon zest and juice in a blender. Blend until thick paste forms.

To make the tofu & shrooms, in a large wide brim skillet, heat coconut oil over medium-high, once hot, add in the mushrooms. Cook for 3 mins, toss & cook another 3 mins. Next add in 1/4-1/2 cup curry paste, (more if you want stronger flavor), coconut milk, tomato paste & mix well to combine.

Then add in the tofu, bring to a boil, cover & lower to a simmer. Let cook for 15-20 minutes, stirring occasionally. Then remove from the heat and stir in the yogurt. Taste and adjust any seasoning or add more curry paste if desired. Top with basil, cilantro or green onion.

Serve with cooked rice & mixed greens on the side of desired.

For more recipes like this, check out my cookbook Vegan Buddha Bowls where ever books are sold.