Are you looking for a delicious alternative to the dairy filled Alfredo sauce that we all love? How about the popular Caesar Salad dressing? We have a recipe for both and want to share with you! Let us know your thoughts in the comments below!
Pasta & Broccoli Alfredo with Roasted Chickpeas
Ingredients for the Pasta & Broccoli Alfredo:
12 ounces fresh cauliflower florets (about 1 head)
5 garlic cloves, peeled but left whole
1 cup sliced onion
¼ cup olive oil
1 ½ teaspoon sea salt (divided into 1 tsp & ½ tsp)
1 bag of brown rice penne pasta (I like Tinkyada Organic brand)
2 cups fresh broccoli florets
2 cups almond milk
2 tablespoons lemon juice
Freshly ground pepper
Ingredients for the Roasted Chickpeas:
1 can chickpeas, drained & rinsed & carefully dried (with a paper towel to remove excess water)
1 tablespoons 100% extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons tamari (or Bragg’s Liquid Aminos if avoiding soy)
2 teaspoons 100% pure maple syrup
1. Preheat the oven to 425 deg. F
2. Spread the cauliflower, garlic and onion on a large rimmed baking sheet that is covered with parchment paper and drizzle with the oil (you don’t have to use all of the ¼ cup if the mixture seems wet enough; you can save it if the veggies are getting too draw when you check them during the cooking process).
3. Add 1 teaspoon of the salt, and mix everything together on the pan.
4. On another large rimmed baking sheet that is covered with parchment paper, mix together all of the roasted chickpea ingredients.
5. Roast the 2 pans (the cauliflower mixture and the chickpeas) for about 30 minutes. Stir the ingredients on each of the pans a couple of times to help roast more evenly. Add more oil if needed.
6. Bring a large pot of salted water to a boil (add the amount of salt recommended on the past bag…typically 1 tsp to 1 tbsp).
7. Add the pasta and cook according to the package directions; 2 minutes before the minimum time for the pasta, add the broccoli so that it will steam without having to dirty another pan!
8. At the end of the cooking time, drain the pasta and broccoli and return to the pot.
9. Transfer the roasted vegetables to a blender and add almond milk, lemon juice, and the remaining ½ tsp. salt.
10. Blend on high speed until very smooth.
11. Adjust seasoning to taste, remove from the blender and toss with hot pasta. Season with pepper.
I typically have leftover sauce, so put it in a jar to use for another sauce in the next 3 days or freeze it in a plastic container.
½ cup whole raw almonds
1 whole head of garlic, for roasting
¼ cup extra virgin olive oil
4 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
¼ cup water
½ teaspoon sea salt (more or less to taste)
¼ teaspoon dry mustard
½ teaspoon black pepper
2 heads Romaine lettuce, chopped (use a salad spinner to get as dry as possible)
1 batch of the Herb‐Nut croutons (separate recipe) – or you can purchase a good quality Gluten Free/Dairy Free Crouton!
1. Place the almonds in a bowl and add enough water to cover. Soak the almonds for at least 12 hours, or overnight (you can also soak in boiling water for about an hour!). Drain and rinse the almonds. “Squeeze” off the skins by pressing the base of each almond between your thumb and forefinger. The skin slides right off. Removing the skins results in a smoother dressing, but it you don’t want to spend the extra 5 minutes to do this, the dressing will still be delicious.
2. Preheat the oven to 425 deg. F
3. Cut off the top of the garlic head so all of the raw cloves are exposed. Remove any loose skin. Wrap the head in foil and place it on a baking sheet. Roast the garlic for 35 – 40 minutes or until the cloves are soft and golden color. Let cool for 10 – 15 minutes, until they are cool enough to handle. Remove the foil and squeeze the garlic cloves out of their skins and into a food processor.
4. Add the soaked almonds, oil, lemon juice, Dijon mustard, salt, dry mustard, pepper and ¼ cup of water to the food processor and process until smooth, stopping to scrape down the bowl as needed. Taste and add more salt and pepper as needed.
5. Place the lettuce in a large salad bowl and pour your desired amount of dressing on the top. Toss until fully coated. Top with the Herb‐Nut Croutons before serving.
1 tablespoon ground flaxseed
1 tablespoon extra virgin olive oil
2 tablespoons water
2 cloves garlic
1 cup raw almonds
2 tablespoons yellow onion, chopped
2 tablespoons packed fresh parsley, or 1 tsp. dried
2 tablespoons packed fresh basil, or 1 tsp. dried
1 tablespoon fresh thyme, or ½ tsp. dried
1 tablespoon fresh rosemary, or ½ tsp. dried
½ tsp dried oregano
¼ tsp sea salt (more or less to taste)
Herbamare or Tocomare for sprinkling on the top
1. Preheat the oven to 300 deg. F. Line a large rimmed baking sheet with parchment paper (you may need 2 pans depending on how big your pans are).
2. In a small bowl, combine the flaxseed, olive oil, and water. Stir and set aside for about 5 minutes. Stir occasionally to help the mixture to thicken.
3. In a food processor, pulse the garlic to mince it. Add the almonds and process until finely chopped. Add the onion, parsley, basil, thyme, rosemary, oregano, salt, and flaxseed mixture and process until a sticky ball of dough forms.
4. With your fingers, drop small portions of the crouton dough onto the prepared baking sheet(s), using about ½ teaspoon of dough per crouton. Place them 1” apart and sprinkle with the Herbamare or Tocomare.
5. Bake for 20 minutes, then gently flip the croutons and bake for 10 – 15 minutes more, until golden. Watch closely so that they don’t burn!
6. Remove from oven and let the croutons cool on the pan for 10 minutes. They will get more firm while cooling. Cool completely and store in a glass jar for 2 – 4 weeks (don’t need to be refrigerated).