This is a recipes you serve and NO ONE KNOWS the difference ie: your best friend for mealtime!
Plus you get the added super bonus of stuffing your family/friends and dinner guests with some healing food that is good for their whole bodies! Sounds like a good host to me!
I was recently chatting with a podcast host about an episode she wanted to feature me on and we got into how families struggle with bringing healthy food to the table because "ain't nobody got time for changing their recipes."
Yeah, well I hear THAT! It can be a lot of effort to find foods that your family will accept after a long time of having things be a certain way. Everyone has their favorite meal/dish and ideas of what they like and don't like.
So, how do we bring change (and therefore health) to the table without getting into a food fight? Well, you give 'em food they love by subbing out ingredients that are not-so-healthy for those that are.
Do you know that only 5% of Americans are getting roughly 50% of the recommended amount of daily fiber? Dr. Neal Barnard was talking about this recently and it blew MY MIND!
We NEED fiber to regulate our estrogen (yes, all of us, even you-- fellas!)
So, in fact, instead of it being "manly" to have a steak or big piece of meat (which has NO FIBER by the way), it's a lot better for your reproductive organs (males and females) as well as overall health to get some plant based whole foods filled with fiber in your diet to prevent (and heal) diseases in the body including many cancers (including breast, ovarian, prostate), autoimmune diseases. and regulate your hormones!
How's that for a reason to give this dish a go?
Your body will thank you for the sponge (fiber) that soaks up toxins and delivers them out the window! PLUS, this is DELICIOUS you guys!
What You Need:
1 package chickpea fusilli (or other GF noodle)
1 head of cauliflower
1 cup lentils (soaked overnight and cooked)
1 ½ cups mushrooms (I used shitake)
½ red bell pepper
2+ jalapenos
3 shallots
2-3 garlic cloves
3 spring onions
1 tsp paprika
½ tsp black pepper
½ tsp pink Himalayan sea salt
½ tsp Dijon mustard
1 tsp olive oil
1 package firm tofu
1 tbsp coconut aminos
½ tsp paprika
½ tsp liquid smoke
1 tbsp veggie broth
Sauce:
- ¾ cup sun dried tomatoes
- 1 tbsp ACV
- 2 tbsp avocado oil
- ½ tsp pink Himalayan sea salt
- 1 tsp stevia (or other natural sweetener-- please avoid processed sugars as they are truly unhealthy!!!)
Add-ins:
1 cup cherry tomatoes (diced)
1 cup vegan cream cheese
- 1 spring onions for decoration
What To Do:
- Boil the pasta according to the instructions on the package and preheat the oven to 350'F
- Cut up the cauliflower finely, chop up the jalapenos, spring onion, mushrooms and bell pepper and mince the garlic and shallots then add them to a skillet with a little bit of olive oil. Stir in the mustard, lentils and spices then cook on medium heat for about 10 minutes
- Cut up the tofu and put it into a seal-able container with the coconut aminos, salt, liquid smoke and paprika and shake it. When everything has covered the tofu, pour it into a skillet with a bit of coconut oil and fry the pieces (add the veggie broth after a minute) until they are cooked most of the way but not too crispy (because we'll bake it a bit)
- Blend the sauce ingredients in a high speed blender adding water as needed (I used about 1/2 a cup). Set aside.
- In a big bowl, mix together the veggies, the sauce, the noodles and the cherry tomatoes and pour them all into an oven dish that's been oiled
- Top with the tofu and vegan cream cheeze then place in the oven to bake together.
Note: ovens vary and my oven is not very hot at all so I cooked mine for 20 minutes but remember, all of your ingredients are cooked so what you're looking for is crisp of the tofu and melting of the cheeze! - When it's finished, sprinkle some spring onion on top for decoration and serve!
I wish you yummy in your tummy!
Love and Light ✨
Cece 😘🧙
This post is original content by Cece Heart
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