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
1/2 Teaspoon Red Chili Peppers
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.
Wash and Chop Scallions, fennel, and basil. 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.
Place pasta in a large bowl, drizzle with Shallot Thyme Vinaigrette, add chopped scallions, fennel, basil and broccoli.
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!!!
1 Pack Organic Tempeh, Thinly Sliced
Chimichurri, homemade or store bought
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!
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.