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Recipes

Catelli Bistro® Fusilli, Cauliflower and Cream Corn

BT Calgary | posted Tuesday, May 3rd, 2016

Catelli Bistro® Fusilli, Cauliflower and Cream Corn
Courtesy Chef David Flegel

Prep time: 15 min
Cook time: 20 min
Servings: 6

Ingredients:

  • 1 pkg (375 g) Catelli Bistro® Fusilli
  • 24 cups (6 litres) water
  • 2 tsp (10 ml) salt
  • 2 cups (1/2 head) cauliflower florets
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 g) curry powder
  • 1 can (398 ml) cream corn
  • 1 can (400 ml) kidney beans
  • 1 red bell pepper, diced
  • 1 cup (250 ml) 10% cream
  • salt and pepper to taste

Garnish:

  • 2 Roma tomatoes, diced
  • ¼ cup (10 g) chopped parsley
  • 2 tbsp (30 ml) olive oil

 

Instructions:

  1. Boil the water and add salt. Cook the pasta about 8 minutes in the water or until “al dente” (meaning that there is still a bit of a bite left to the pasta). Strain the pasta and set aside.
  2. Toss the cauliflower with a bit of the olive oil and curry powder. Heat the remaining olive oil in a pan and sear the cauliflower. This will add an interesting flavour to the cauliflower. Remove the cauliflower from the pan.
  3. Add the cream corn, kidney beans, diced red bell pepper, and cream to the same pan the cauliflower was cooked in, and bring to a boil. Season with salt and pepper.
  4. Add the cauliflower to the sauce and toss.
  5. Add the pasta to the sauce and toss.
  6. In a separate bowl, combine the diced tomatoes, parsley and olive oil and toss lightly. Sprinkle on top of the pasta. Serve immediately.
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Raw Vegan Peanut Butter & Walnut Fudge Bites

BT Calgary | posted Wednesday, Apr 13th, 2016

Courtesy Maria Koutsogiannis

Raw Vegan Peanut Butter & Walnut Fudge Bites

Prep time
5 mins
Cook time
60 mins
Total time
1 hour 5 mins
Serves: 16

Ingredient

  • 1 cup of pitted dates (soaked for 20 minutes in warm water)
  • ½ cup organic coconut oil
  • 1 cup smooth organic peanut butter
  • 1½ cups of cacao powder
  • ½ cup crushed walnuts (save half)
  • 2 tsp of himalayan sea salt (save a tiny bit to dust with when they are just about to go in the fridge)

 

Instructions

 

  1. Line an 8×8 baking tin with parchment, you can use whatever ever kind of tin you like! This is just what I have around the house.
  2. Into a food processor add the dates, and blitz till the mixture sticks together and the food processor will no longer “blend”.
  3. Add the remainder of the ingredients (save half of the walnuts), and pulse till smooth, and creamy!
  4. Stir in the remaining walnuts with your hands as the mixture is quite thick at this point.
  5. Now dollop the mixture into the pan, and pat down with your hands till flat.
  6. At the end I pushed in a few walnuts on the top to make it look pretty, and cute!
  7. Finished off with a pinch of himalayan sea salt!
  8. Cool in fridge for at least an hour, and cut into squares and serve with yummy fresh berries or citrus and a side a hot tea to balance out the richness of that luscious cacao fudge!

Courtesy Maria Koutsogiannis, Foodbymaria.com

 

 

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