black-bean-pesto

The gluten free black bean noodles used in this recipe, have a nutty light bean flavour, a perfect “al dente” texture, and are rich in protein, finer and iron. We coupled these noodles with our brazil nut pesto, and added fresh tomatoes and crispy shallots; a winning combination that will leave you feeling satiated and satisfied.

Ingredients:

1 package of Explore Asia Healthy Noodles (Black Bean)

6 shallots, sliced into thin rings

2 cups chopped cauliflower florets

2 cups of brazil nut pesto (see Brazil Nut Pesto recipe below)

1 small tomato, cut into slices

2 tsp coconut oil

Directions:

Cook the black bean noodles according to the directions on the package.

In the meantime, place 1 tsp of coconut oil in a pan heated at medium heat. Add the shallots, (stirring occasionally) for about 6 minutes, or until they become brown and crispy. Remove them from the heat source and place in a small bowl.

In the same pan, add 1 more tsp of coconut oil, and add the cauliflower. Stir fry the cauliflower for about 5 minutes, or until they become slightly caramelized.

Add the cooked (and drained) black bean noodles, and the pesto, to the pan with the cooked cauliflower. Stir until fully coated. Plate the pasta with cauliflower, top with crispy shallots, and garnish with fresh tomatoes.

You can also eat these noodles raw by soaking them for 4-6 hours and excluding the cooked ingredients!

Okay keeners... we know you want more... here is the awesome Brazil Nut Pesto!!!

Brazil Nut Pesto

 

brazil-nut-pesto

Everyone loves a good pesto. Not only is it garlicky, juicy, and packed with aromatic basil, but it also happens to be the perfect sauce for sandwiches, pizza, pasta, and stir fries. This pesto packs flavour, with brazil nuts, lemon, garlic, and a little extra saltiness from sun dried tomatoes. It's so delicious, you'll want to eat this one by the spoonful!

Ingredients:

2 cups fresh basil leaves (packed)

1/2 cup brazil nuts

2 small garlic cloves (or 1 large Ontario garlic clove)

6 tbsp olive oil

3/4 juice of 1 lemon

1/4 cup nutritional yeast

5-6 sun dried tomatoes

salt and pepper to taste

Directions:

Place all the ingredients into a food processor or blender. Mix the ingredients to a desired consistency, (I like to leave the sauce a bit chunky.) You may need to add a tbsp or so of water, to make sure that everything mixes well.

Recipe created by Jill Richards - Learn more about Jill on our Recipe Developers page! 

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