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Posts tagged side dish
Vibrant Pea Pesto Pasta Salad
 

Vibrant Pea Pesto Pasta Salad - Pasta salad that is made with fresh ingredients and loads of flavor! Dairy-free, gluten-free, and vegan.

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As we enter spring, I wanted to create a pasta salad that showcases the vibrant colors of green! Not only is this recipe a crowd-pleaser, it’s also highly nutritious. As you may have already guessed, pesto is the star in this dish.

Where are my pesto lovers at!? Pesto is my absolute favorite when it comes to dips, sauces, or just straight out of the bowl. Unfortunately, most restaurants or pizzarias will have pesto that contains dairy. I either bear through it and deal with the repercussions later or just bring my own, lol.

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This pesto is a lot like my 5-ingredient vegan pesto but with an upgrade. The pesto used in this dish contains more greens like arugula and watercress as well as one of my favorite vegetable, peas!

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Other bright and colorful green vegetables that are added to this pasta salad are asparagus and broccolini. Like most of my pasta dishes, I use Banza pasta. Banza is a great gluten-free option that also contains a higher amount of protein, fiber, and less net carbs than most traditional pastas out there.

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This vibrant pea pesto pasta salad is great on its own but also perfect as a side dish for your meal preps. Add a side of grilled chicken and you’re good to go!

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As a Banza ambassador, I’m excited to announce that the first person who makes this dish and provides feedback will receive coupons for free Banza pasta! To qualify for this giveaway you must:

  1. Make this recipe!

  2. Leave a comment below.

  3. Post in your Instagram story or feed a picture of your finished dish and add #fromtherootsblog .

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I was not financially compensated for this post. All recipes, photos, and opinions are my own.


Vibrant Pea Pesto Pasta Salad - Pasta salad that is made with fresh ingredients and loads of flavor! Dairy-free, gluten-free, and vegan.

Ingredients

  • ½ cup frozen peas

  • 1 bunch broccolini

  • 1 bunch asparagus

  • ½ lemon (juice)

  • 1 box (8 oz) Banza pasta rotini

PEA PESTO

  • 7-9 raw almonds

  • 4 cloves garlic

  • ½ cup peas (frozen)

  • 1 cup packed fresh basil

  • ½ cup packed watercress and arugula

  • ⅓ cup nutritional yeast

  • ⅓ cup EVOO

  • ½ lemon

  • S&P to season

Directions

  1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside. Drizzle with oil of choice and toss to prevent noodles from sticking.

  2. While pasta is cooking, blanch asparagus and broccolini by filling a medium saucepan halfway with lightly salted water. Bring to a boil. While the water is heating, prepare the asparagus by breaking off any tough, white bottoms and cutting the spears into 1 to 2 inch sections. Add the asparagus and broccolini to the boiling water and lower the heat slightly to maintain a simmer. Cook for about 2 minutes and drain the hot water. Add the veggies to an ice bath after to stop the cooking process. Drain and set aside.

  3. Make pesto by adding almonds and garlic to a food processor and pulse until finely chopped. Add the rest of the ingredients except oil and blend until combine. Slowly add in the olive oil until creamy and smooth, scraping down sides as needed. If mixture is too dry, add a little water. It should be thick but pourable.

  4. Taste and adjust flavor as needed; set aside.

  5. Add cooked pasta, broccolini, asparagus, and peas to a mixing/serving bowl and top with pesto. Squeeze half of lemon and toss to combine. Garnish with herbs, S&P, pine nuts, or hemp seeds (optional).

  6. Best served fresh at room temperature. Store in refrigerator for up to 4 days.

 
Roasted Acorn Squash with Maple Tahini Drizzle
 

Roasted acorn squash with maple tahini drizzle - perfect for that simple healthy side dish for Thanksgiving!

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Who else is excited for Thanksgiving like me? The food, Macy’s Thanksgiving Day parade, napping after being full!? Thanksgiving will be here before you know it so if you are hosting Thanksgiving at your house or wondering what you can bring as a side dish, you are probably planning everything now!

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As a side dish, this acorn squash with maple tahini drizzle will soon become a yearly Thanksgiving staple. The squash is cooked in one pan while the drizzle is made in a small jar, making clean up quick and painless. The recipe will not take up much space or equipment so you can continue spending more time on the turkey and other fixings. Not only is it quick to make, but the ingredients are also very simple!

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Bonus! I have teamed up with Wayfair on how to make your Thanksgiving table setting simple yet beautiful! The pieces I have chosen were inspired by my home roots. Thanksgiving is all about family so the colors were inspired by my mother’s favorite color, purple, speckled in the centerpiece with gold furnishings all centered around a rustic/country theme. You may think the rustic theme has been overdone, but personally, I love it! I grew up in Georgia so I was often surrounded by country beauty.

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To make your table setting really pop, add fresh flowers like mums, black-eyed susans, and magnolias. Adding foods like pumpkins, persimmons, pomegranates, and pears will tie the theme together.

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Get creative and have fun!

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Wayfair Thanksgiving Table Ideas:

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I was not financially compensated for this post.

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple  tahini drizzle to garnish!

Bonus: To turn this recipe into a soup: Peel the skin off of the acorn squash and blend into a blender with 1 cup plant based milk. Feel free to season to taste and add maple tahini drizzle to garnish!


INGREDIENTS

ACORN SQUASH

  • 2 acorn squash

  • 2 Tbsp EVOO

  • 1 tsp ground cinnamon

  • 2 tsp raw cane sugar

  • 1/2 tsp salt

  • 1/4 tsp pepper

MAPLE TAHINI DRIZZLE

  • 1/4 cup tahini

  • 3 Tbsp water

  • 1 Tbsp pure maple syrup

  • 2 tsp apple cider vinegar

  • S+P season to taste

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. Cut acorn squash in half and take out the seeds. Then slice each half into 1/2 inch slices.

  3. In a large bowl, toss acorn squash, oil and seasonings to combine.

  4. Transfer to two sheet pans lined with parchment paper.

  5. Bake in the oven for 30 minutes or until squash is cooked through and edges are crispy. Will need to flip for the first 15 minutes.

  6. While the acorn squash is cooking, add all ingredients for the maple tahini drizzle in a small mason jar and whisk until combined.

  7. When the acorn squash is cooled, pour the maple tahini drizzle over the acorn squash and top with pomegranate arils and peptitas.

 
Avocado Deviled Eggs
 

Made with avocado instead of mayonnaise, these healthy avocado deviled eggs are just as creamy and delicious without the guilt.

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They’re perfect for Easter or for an upgraded snack. Sprinkle with chives or dill and smoked paprika for garnish!

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Growing up as a child, my mother would make deviled eggs for every occasion; Christmas, Easter, you name it! But since I live in a different state from her, it looks like it's up to me to continue the tradition in my home! This recipe will be similar to my mother’s recipe but tweaked so it’s healthier for you.

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Eggs can get a bad reputation with the fat content but eggs actually contain healthy fats that are essential to overall health. Eggs are also a great source of protein as one whole egg contains six grams of protein. They are great from a culinary standpoint to help emulsify sauces or dressings and important in baking to add structure, leavening, and to enhance flavor.  

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Speaking of healthy fats, a great whole food alternative to mayonnaise is using avocado instead! An avocado provides just a quarter of the calories mayo does along with healthy fats, fiber, and important vitamins like folate and Vitamin C.

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Since I absolutely love deviled eggs, I thought I would kick up the game a little bit. You can completely omit this part (why would you!?) but these eggs are beet-dyed! Dying the eggs are merely for presentation. The beet dying process does not affect flavor at all! If you would like to give your eggs this pretty color, check out the Created by Diane blog post on beet dying. I followed her foolproof method but used the juice from my Refrigerator Pickled Beets recipe instead, to cut out some steps.

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Enjoy these not so devilish eggs as a quick protein snack or as an appetizer to share this Easter holiday, picnic or barbecue.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


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Made with avocado instead of mayonnaise, these healthy avocado deviled eggs are just as creamy and delicious without the guilt.

INGREDIENTS

  • 1 dozen, 12 fresh eggs

  • 1 large ripe avocado

  • 2 Tbsp minced sweet pickles (bread and butter pickles or gherkins)

  • 2 Tbsp dijon mustard

  • 1/2 tsp celery salt

  • 1/4 tsp garlic powder

Garnish

smoked paprika, chives or fresh dill

DIRECTIONS

  1. To hard boil the eggs: Place 12 eggs in a large saucepan with cold water until eggs are fully covered. Set the oven on medium heat and let the water boil gradually (this prevents the eggs from cracking if set on high). Once boiling, cover with a lid and sit on the back burner for about 11-13 min (depending on the size of your egg). When the eggs are cooked, immediately transfer eggs to an ice cold water bath to stop the cooking process. Gently crack shells to remove the egg.

  2. To beet dye eggs: Place de-shelled eggs in a large ziploc bag and place bag in a bowl to keep the ziploc bag upright. Pour beet juice from (pickled beets recipe) and dilute with water until all eggs are covered. (or use beet mixture from (Created by Diane). Place in fridge for at least 1 hour. Rinse the beet juice off the eggs using a strainer and pat dry

  3. Slice eggs in half and remove eggs yolks saving 4 egg yolks (8 halves) and add to a bowl. Discard or keep remaining yolks for another dish.

  4. For this filling: add avocado, pickles, dijon mustard and seasonings to the bowl with yolks and mash until fully incorporated. Adjust seasonings to taste. It is best to use the back of a fork for easy mashing.

  5. To serve: place filling in a ziploc bag and cut one corner to squeeze the filling into the hollowed part of the egg. Sprinkle with smoked paprika and top with chopped fresh chives or dill.

  6. Store in an airtight container for up to 1 week and enjoy!

NOTES

  1. The egg and avocado mixture should fill exactly 24 halved eggs but just in case you might have used a small avocado, add more egg yolk to the mixture to ensure you have enough filling for 24 halved eggs. 

 
Kale and Pesto Cauliflower Rice
 

Cauliflower rice is cooked with kale and pesto for a low carb, gluten-free, easy and healthy dish! 

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Cauliflower rice has become the new “it” vegetable. Not a day goes by where I don’t see a new cauliflower rice recipe being passed around by all the low-carb, veggie lovers. Even though it may seem like a trend, I am not so sure it will fade away anytime soon. I believe cauliflower rice is here to stay and I am perfectly okay with that! It has become a staple for my dinners as it lowers my carb intake. I also use cauliflower rice when I batch cook since it is so easy to prepare!

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So, what’s with the hype for this smelly vegetable? Here are some quick facts about cauliflower:

Despite knowing how healthy it is to eat cauliflower, the taste sometimes discourages me from eating it. There is just something about the taste of plain cauliflower that my taste buds do not agree with which is why I have created this recipe in such a way that adds zest and boosts the nutritional value. The wonderful thing about cauliflower is that it’s a vegetable that will take on whatever flavor you add. In this cauliflower rice recipe, I have combined it with my quick and easy 5 ingredient pesto sauce. Kale is used to amp up the veggie and fiber intake, and finally, I add lemon to complement the pesto sauce and bring out the savory taste of kale.

You can use cauliflower rice to substitute your typical heavy carb sides. Here, I have made kale and pesto cauliflower rice for dinner along with grilled chicken, roasted cherry tomatoes, and steamed broccoli.

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Cauliflower rice is so easy and quick to make that I often prepare it when I batch cook on Sundays!

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


Cauliflower rice is cooked with kale and pesto for a low carb, gluten-free, easy and healthy dish! 

INGREDIENTS

  • 1 cauliflower head ((or 16 oz bag frozen cauliflower rice))

  • 1 large bunch fresh kale ((stem out))

  • 1-3 Tbsp pesto (less or more depending on preference)

  • 1 tsp coconut oil

  • 1/2 lemon

DIRECTIONS

  1. Begin by bringing about ¼ inch of water to a boil in a large frying pan.

  2. Add ½ tsp fine sea salt and cauliflower florets* (or frozen cauliflower rice)

  3. Cover and steam for about 3-8 minutes until desired tenderness

  4. Drain the cauliflower rice and add back to the frying pan with 1 tsp of coconut oil on medium-high heat. Cook for about 5 minutes.

  5. Add kale, pesto sauce, and S&P. Stir and cook for about 5-10 minutes until rice is crispy, kale has wilted and rice is fully coated with pesto sauce.

  6. Take off heat and garnish with freshly squeezed lemon.

NOTES

*If using fresh cauliflower, cut into florets and then briefly pulse in the food processor until they are the size of grains of rice.

  1. This recipe will make four servings. With that in mind, if you would like to use this in meal prep, divide up your protein, roasted cherry tomatoes with avocado oil and basil, and steamed broccoli.