Roasted Broccoli and Fennel Gluten Free Pasta with Zesty Tempeh Bacon and Shallot Thyme vinaigrette


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For Pasta

2 cups uncooked Brown Rice or Quinoa Farfalle Pasta

2 Heads Organic Broccoli, florets only

3 Scallions, chopped

1 Bulb of Fennel, thinly sliced

4 Basil Leaves, chopped

1 Lemon

1/2 Teaspoon Red Chili Peppers

Salt

Pepper

Olive Oil

Preheat the Oven to 350 degrees. Fill a Medium Sauce pan with water and put on high heat until boiling. In the meantime, chop florets of broccoli, place on baking sheet lined with parchment paper, drizzle with olive olive, juice of 1/2 a lemon, chili flakes, salt and pepper. Massage the seasoning and oil into the broccoli with your hands. Pop in the oven for about 25 minutes, or until the point just before it gets super crispy.IMG_0098IMG_0101IMG_0117

Wash and Chop Scallions, fennel, and basil.IMG_0109 Put pasta in boiling water and cook according to package. I use quinoa and brown rice noodles. Be sure to cook them al dente. Save a cup of pasta water before draining.

IMG_0107IMG_0108Place pasta in a large bowl, drizzle with Shallot Thyme Vinaigrette, add chopped scallions, fennel, basil and broccoli.IMG_0114

Add lemon juice, splash of pasta water. Toss. Add more Dressing, salt and pepper for flavor. Serve into bowls and top with Tempeh Bacon, Enjoy!!!

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Tempeh Bacon

1 Pack Organic Tempeh, Thinly Sliced

Chimichurri, homemade or store bought

Olive Oil

Make before broccoli. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Sprinkle with Olive Oil. Place tempeh strips on pan and smother in chimichurri sauce. Cook for 30-40 minutes or until brown and crunchy, but not burnt. Chop into small squares, place in bowl and toss with extra chimichurri sauce. This gives the pasta a delicious, salty crunch!

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Shallot Thyme Vinaigrette

1 Tablespoon Dijon Mustard

1/2 Cup Olive Oil

1/4 Cup White Balsamic Vinegar

2 Tablespoons of Honey

1 Tablespoon Thyme, Finely Chopped

1 Large Shallot, Finely Chopped

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

Mix all ingredients into a mason jar, place top on jar and shake it up. Give it a taste and add more honey, olive oil or vinegar needed to balance out the flavors.IMG_0118

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Alisha’s Frittata

My favorite thing for breakfast is Frittata.  Growing up my dad would sautee some vegetables, chop up some herbs, and mix in eggs to create a delicious scramble.  After watching him do it 100 times, I took it to a new level, the Frittata. I love frittatas, because they are delicious, a great source of protein and you can experiment with all sorts of ingredients. Another great thing about the Frittata is that they can be sliced into nice, neat pieces that can be easily heated for another meal!

There are several restaurants around town(LA) that make a decent frittata, like Comme Ca, Gjelina, and Tasting Kitchen, but homemade is the way to go!!

 

Alisha Frittata

The Basic Alisha Frittata

Start with 1 Tablespoon of Olive Oil in a medium skillet

Sauté 1 Onion Chopped, 1 Bell Pepper (Season with Salt and Pepper)

While you wait for Onion and Bell Pepper to tenderize (10 minutes), chop other  vegetables that take a shorter time to cook down, such as mushrooms, baby tomatoes, and a leafy green like spinach or kale.

Once Onion and bell pepper are tender, mix in other vegetables. These vegetables will cook down fast (4-6 minutes).

It will look like a wonderful vegetable medley ready to eat…. but don’t forget the main ingredient… Fresh, organic eggs! (Or just plain eggs if you can’t find fresh ones).

Crack 4-5 Eggs in medium bowl, season with Salt, Pepper and Finely chopped Fresh Herbs (rosemary and Thyme), pour a splash(1 Tablespoon) of Milk or water, stir it up and poor it evenly over vegetable medley.

Cook over medium heat for approximately 8-10 minutes; place lid on skillet, turn heat to low and cook for another 8-10 minutes. Frittata is down when all egg mixture is cooked solid. Use your finger to poke it to determine readiness.

Serve with toast, avocado, fruit or if you eat meat, sausage or bacon!!

ENJOY!