Gluten Free Jovial Pasta

Pasta is something I have enjoyed for as long as I can remember. From my mom's semi-homemade pasta dinners to sharing Macaroni and Cheese with my brother, I have fond memories of pasta meals with family.

Finding a great gluten free pasta used to be a very big challenge. Today many companies are in the marketplace and produce pasta that is not only holds up to water (they used to be soggy) but also is nutritious.

One pasta that I love is Jovial Gluten Free Brown Rice Penne. No one would know this Italian made pasta is gluten free! It has great texture and holds the sauce in each crevice.

The pasta pictured was made with a vegetable medley, garlic butter sauce and 1 chicken sausage diced up in the batch.

Ingredients:
2 cups of diced vegetables (sweet onion, sweet potato, zucchini, asparagus)
1 gluten free chicken sausage (or tofu or beans to make vegetarian)
2 cups of Jovial Pasta (dry) NOTE: I do one cup dry pasta per person being served.

Sauce:
4 cloves of garlic (diced) and 2 TBSP no salt butter

Directions:
I diced the vegetables and sauteed them in extra virgin olive oil and the garlic
Once el dente, I diced and added the sausage
I added the butter, covered the pan, and turned the heat to simmer
As I added the butter I started the pasta ... and cooked for 5-7 minutes
I added the pasta and some water (a few TBSPs) to the pan and finished cooking

Serve as is or add crumbled cheese or diced red pepper

Gluten Free Vegetarian Pizza Featuring Caulipower Crust

I love to create my own Gluten Free Pizza using Caulipower Crust. The crust is the blank canvas upon which I create my masterpiece.

So Many Choices...Where Do I Start?
When I create a gluten free pizza one of the first things that goes through my mind is deciding whether I will make a vegan, vegetarian, or  meat included pizza. The pizzas I create have toppings in heaping portions compared to the manufactured pizzas. The amount of cheese (regular or vegan) that I use is less than a packaged pizza.

Now That I have Chosen My Pizza Style, What Do I Do?
The second thought that goes through my mind is flavor profile. I decide with what I will line the crust and build my base from there.  Options I use quite a bit include pasta/pizza red sauce, olive oil, hummus, crushed white beans, and pesto.

Flavors Decided. Then What?
After I have made the decision on the type of pizza and flavor, I must decide how to flavor it. I pick vibrant colors so that the pizza not only looks appetizing (since we eat with our eyes first) but also provides me with a variety of nutrients.

Now, It's Time To Prepare ... Have Patience ... And ENJOY!

Today I decided to create GLUTEN FREE VEGETARIAN PIZZA. A swap for vegan cheese would have made this a GLUTEN FREE VEGAN recipe.

Ingredients:
1 Caulipower Pizza Crust
1/4 cup roasted red pepper hummus to line the crust
Sprinkle of crushed red pepper flakes
3 cloves of garlic (diced)
1/4 cup onion (diced thin)
1 orange bell pepper (sliced into even long slivers)
1/2 cup yellow squash (sliced into tiny slivers)
1/2 cup Italian Cheese blend or combination of Parmesan and Mozzarella

Instructions:
Preheat the oven to 425
Line the crust with hummus and sprinkle with the crushed red pepper flakes
Prepare the onion and garlic then sprinkle evenly over the crust
Prepare the bell pepper and squash. Decorate the crust with the bell pepper sliced in a radial pattern and add the squash between the pepper slices.
Top with the cheese and cook about 15 minutes or until cheese melts and edges of crust start to tan.

Pasta Variations featuring Explore Cuisine

I love using Edamame Pasta from Explore Cuisine as it is naturally high in protein and fiber, two things I seek out in my meals. Due to the protein in the pasta, it can be prepared for a gluten free, vegan, or vegetarian meal; you decide each time you use it!

I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. My blank canvas for this meal was Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine. I coupled the pasta with some great produce from the farmer's market and created a meal.

One thing I go for when using a variety of vegetables in a dish is COLOR. I like to include as many colors in the rainbow in my meal to ensure I am getting a variety of nutrients.


Ingredients: (Serves Two)
1.5 cups Explore Cuisine Gluten Free Edamame and Mung Bean Fettuccine
HINT: I purchase my Explore Cuisine products from the Gluten-Free Mall for Gluten-Free Foods
2 cups of diced fresh vegetables (diced into uniform sizes if possible for even cooking purposes)
1 TBSP butter (no salt)
6 cloves of garlic
Oilve oil to sautee vegetables
4 TBSP squeezed lemon (careful not to add seeds) or lemon juice
1 cup of diced cooked shrimp, chicken, garbanzo beans, or tofu (if desired)
1-2 tsp crushed red pepper if you wish extra spice

Instructions:

• Dice and sautee vegetables in olive oil and garlic
• OPTIONAL: add reduced sodium vegetable broth for added flavor (1/4 cup)
• When the vegetables are almost done, prepare the water to cook the pasta
• Cook the pasta to el dente, just short of package instructions
• Drain 90% of the water
• Add the pasta and remaining water to the vegetables  
• When the water is almost absorbed, add the butter and lemon
• Add the additional protein if desired

Serve in a bowl and garnish with fresh basil, rosemary, or shredded Parmesan cheese if you desire