I’ve been reading an awesome book by Jo Robinson called Eating on the Wild Side that goes through a ton of vegetables and explains their history (most often how we have bred many of the nutrients out of our fresh foods). But it also covers how to prepare and store vegetables so they maintain the phytonutrients they do have.
I’ve heard a piece of advice once that said the way to enjoy something more is to just learn more about it. And that has been so true for me and cooking. I’ve always enjoyed making delicious and healthy meals for my little family but the more I read about vegetables and preparation the more fun it is to whip up interesting new dishes!
As a part of my knee rehab journey I’ve been going to physical therapy and doing Pilates at home, with the amazingly energetic Cassey Ho, and today I was actually able to run 2 miles today pain free! Yay! She has some great recipes on her site and one for pasta-less ravioli caught my eye the other day, here is my rendition of it.
Unfiltered extra virgin olive oil
2 yellow squash
2 garlic cloves
1/4 cup of firm tofu, crumbled
1/2 cup diced mushrooms (I recommend shiitake)
1/4 cup diced red onion
1 Tbs lemon juice
1/8 teaspoon freshly grated ginger
1/4 cup Kale
1/8 cup manchego cheese
1 cup of your favorite pasta sauce
1. Preheat your oven to 350 degrees
2. Press your garlic (and let it sit after you press it for 10 minutes)
3. warm a sauté pan on the stove and add about 2 tbs of your olive oil
4. Add your Kale and let it cook for about 2 minutes
5. Add your onions, mushrooms, tofu, lemon juice & ginger and sauté until soft.
6. While that is softening use a mandoline to slice your squash into thin strips and lay them out like hashtags on a baking sheet. (You’ll have extra small pieces of squash that you can dice and save for another recipe)
7. Now add the garlic to your vegetables and mix well.
8. Place a tablespoon or so of the veggie mix onto each squash ‘hashtag’, then top that with a small sprinkling of your cheese and fold in the sides and flip over so it stays together.
9. Slide the pan into your oven and bake for 20 – 25 minutes
10. Top your delicious vegetable ravioli with your pasta sauce and enjoy!