Scrappy Cooking Hack for Fall

HOT-PINK PASTA

MAKES 4 servings

START TO FINISH: 25 minutes
 

Ingredients:

2 small beets, roasted, peeled, and chopped, or 2 1/2 tablespoons Beet Powder

1 pound dried rigatoni pasta or gluten-free pasta of choice

3/4 cup sunflower seeds or cashews, soaked in water overnight or boiled for 10 minutes

1/4 cup canned full-fat coconut milk or water, or soy milk if desired

2 garlic cloves, peeled

1/2 teaspoon sea salt

1/2 cup vegetable broth or water

Juice of 1 lemon

1/2 cup crumbled Tofu Feta or store-bought vegan feta (optional)

FOR SERVING

1/3 cup pistachios, crushed

Fresh mint or basil

Directions: 

1. You can buy canned beets that are roasted and peeled. If roasting from scratch, preheat the oven to 400°F and wrap the beet in foil. Roast for 11/2 hours, or until the beets are soft and tender. Remove from the oven, allow to cool, then peel off the skin and slice the beets into chunks.
2. Boil the pasta according to the package directions and drain, reserving 1⁄3 cup of the pasta water.
3. Meanwhile, in a blender, start by putting in just one of the beets, then the sunflower seeds, coconut milk, garlic, salt, and vegetable broth. Blend, then add the second beet gradually, to achieve your desired color, and the lemon juice.
4. Transfer the pink sauce, cooked pasta, and reserved pasta water to a large skillet over medium-low heat, and stir until coated. Serve immediately with vegan feta, garnished with crushed pistachios and mint.

Storage: Store, fully prepared, in the fridge for up to 3 days.

Save the Scraps:

Lemon peels for Candied Citrus Peels or Citrus Peel Powder.

Beet skins for Beet Powder.

Beet leaves for We-Got-the-Beet Chips.

Leftover coconut milk for Coo-Coo for Coconut Caramel or Firecracker Tofu with Coconut Rice.

DILLY ORZO SOUP

MAKES 4 servings

START TO FINISH: 30 minutes

Ingredients: 

1 medium-size yellow onion, diced

1 large carrot, grated

1 to 2 tablespoons water or extra-virgin olive oil

1 teaspoon dried parsley

4 garlic cloves, minced

6 cups vegetable broth

1 cup pickle juice

1 (15-ounce) can navy beans, chickpeas, or white beans, drained and rinsed, or 11/2 cups homemade

3 dill pickles, grated

1/4 cup fresh dill, chopped

1/2 cup dried orzo, or 1 cup cooked rice

1/4 cup tahini or Sunflower Cream Sauce

1 teaspoon ground turmeric

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt, or as needed

Small Sourdough Loaf, for serving

Directions: 

1. In a large pot over medium heat, combine the onion and carrot along with the water. Sauté until softened, about 3 minutes. Add the parsley and garlic, and stir for another 2 minutes, until fragrant.
2. Add the vegetable broth, pickle juice, navy beans, and grated pickles to the pot. Bring to a boil, then simmer, covered, for 15 minutes.
3. Add the dill and orzo to the pot and cook, uncovered, for 10 minutes, until the orzo is cooked through, stirring occasionally to prevent the pasta from sticking. If using cooked rice, add at this point and cook for 5 minutes, stirring occasionally to combine.
4. Stir in the tahini along with the turmeric, pepper, and salt as needed. Serve with homemade sourdough bread.

Storage: Store in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Save the Scraps:

Onion peels for Onion Peel Powder, Scrappy Broth, or Bouilliant Bouillon Powder.

Carrot tops for the Carrot Top Chimichurri.

SUPER LOADED HARVEST BOWL

MAKES 4 servings

START TO FINISH: 45 minutes

Ingredients: 

FOR SHEET PAN

2 cups quartered brussels sprouts, broccoli florets, or cauliflower florets

2 sweet potatoes, Yukon Gold potatoes, or

1 medium-size squash (any type), cut into small cubes

2 tablespoons soy sauce or gluten-free tamari

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon dried thyme

FOR BOWL

1/2 cup uncooked wild rice blend or quinoa

1 bunch kale or chard

Juice of 1 lemon

1 red apple, cored and sliced

1/2 cup pomegranate seeds

1/4 cup Save the Seeds, savory blend, or 1/4 cup walnuts

3/4 cup Everything Tahini Dressing or store-bought vegan balsamic dressing

Directions: 

1. Roast the sheet-pan ingredients: Preheat the oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper. Add the brussels sprouts and sweet potatoes. Toss with the soy sauce, paprika, garlic powder, and thyme.
2. Bake for 15 minutes, then flip the vegetables and bake for another 15 minutes until the brussels sprouts are soft and the potatoes are cooked through.
3. Meanwhile, prepare the bowl ingredients: Cook the wild rice according to the package directions. Then place the kale in a large bowl with the lemon juice. Massage until the kale is tenderized. (If using chard, no need to tenderize.)
4. Assemble the salad: Place the sweet potatoes, brussels sprouts, cooked wild rice, apple, pomegranate seeds, and savory seeds on top of the kale. Drizzle with the dressing when ready to serve. If meal prepping, you can add lemon juice to the apple to prevent browning.

Storage: Store the salad base and dressing separately in the fridge for up to 3 days.

Save the Scraps:

Lemon peels for Candied Citrus Peels or Citrus Peel Powder.

Pomegranate peel for Pomegranate Peel Powder.

Extra quinoa for Leftover Quinoa Truffles.

Apple scraps for Apple Scrap Vinegar or Apple Scrap Honey. Squash seeds for Save the Seeds.

SAVE THE SEEDS

 

MAKES 2 to 4 servings

START TO FINISH: 25 minutes

Ingredients:

1/2 to 1 cup seeds from any squash or gourd

1 to 2 tablespoons extra-virgin olive oil

SWEET BLEND

1 tablespoon ground cinnamon

2 tablespoons brown sugar

1 teaspoon Homemade Vanilla Extract or

store-bought pure vanilla extract

1/2 teaspoon salt

SAVORY BLEND

1 teaspoon garlic powder

1 tablespoon paprika

2 tablespoons nutritional yeast

1/2 teaspoon salt

SPICY BLEND

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon Onion Peel Powder (page 336)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

Directions: 

1. Preheat the oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper.
2. Remove the guts and seeds from your squash or gourd. Separate the seeds from the guts. (I find this easiest by submerging in a bowl of water; dunk the seeds and work them with your hands to loosen from the stringy bits.)
3. Rinse the seeds and then dry in a clean cloth. Not all residue needs to be removed. Just do your best. Transfer to a bowl and toss in the olive the oil and your desired blend, either sweet, savory, or spicy. Transfer to your prepared baking sheet.
4. Roast for 10 to 20 minutes, or until crispy. Enjoy!

Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up