Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

Radish Chili.

Yet ANOTHER random food creation that is so good it deserves a whole blog post! Enjoy my dinner, guys 😂👌

                     Radish Chili. 

Radish Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 c vegetable broth

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 cup tvp

4. Onion and garlic powders

5. Scant 1/2 cup water

6. 1/2 cup jarred salsa, heat of choice

7. About 4 large radishes, thinly sliced

Method

1. Mix tvp with spices, water, and a dash of braggs liquid aminos. Microwave 1 1/2 minutes. 

2. Combine all ingredients in a small soup pot and bring to a boil. Reduce, simmer 10, and serve. Enjoy! 

Spicy Pinto Pizza with Almond Cheeze

Who doesn't love pizza?! And this pizza is the bomb dot com. Seriously. I went WAY out on a limb for the crust--a total experiment. I honestly didn't think it would work, but it turned out fabulous! Probably my favorite pizza crust recipe I've made. And this cheeze! Woah! So yummy. Enough rambling, Anna. Let's get to the good stuff.

Spicy Pinto Pizza with Almond Cheeze. Topped with the most delicious tomato I have ever eaten. Seriously.

Spicy Pinto Pizza with Almond Cheeze; Vegan, Gluten Free. Makes one pizza.

Ingredients

Crust

1. 1 Cup canned, no-salt added pinto beans, drained and rinsed
2. 2 T flaxseeds
3. Spices of choice (I used garlic powder, onion powder, chipotle powder, and oregano)

Cheeze

1. 1/3 cup sliced almonds, soaked for at least 3 hours
2. 1 T nutritional yeast 
3. 1 1/2 T lemon juice
4. 1-2 T water
5. garlic and onion powders

Method

1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside. 
2. Place pintos in food processor with a splash of water and process until past-like. Transfer to bowl and stir in spices and flaxseeds. 
3. Roll into ball and flatten onto parchment. Crust should be no more than 3/4-1 inch thick. 
4. Bake uncovered for 15 minutes. While baking, prepare your cheeze.
5. Place all cheeze ingredients in food processor and blend (scraping sides often and adding water as needed) until smooth. Note: this will take some time. It will take almost the flu 15 minutes the crust is cooking, but shouldn't take any longer.
6. Remove crust from oven and spread cheeze over the top. Return to oven and bake 15 more minutes. Add desired toppings (I used a roma tomato and hot sauce which was AWESOME) and return to oven once more, baking for 10 more minutes. 
7. Remove from oven and let cool 5 minutes before serving.

Baked Crust, Pre-Topping.

Baked Crust + Cheeze.