A lot of you have loved my interview with Megan Gilmore (The Detoxinista) – I absolutely love her book Everyday Detox, so I wanted to share two fabulous recipes as part of Meat-Free Challenge Week!
Creamy Pumpkin & Sage Pasta
Serves 4 to 6
This dairy-free pasta dish is a tasty addition to an autumn menu. Cooked pumpkin and fresh sage quickly combine to make a savory sauce that will digest easily with your favorite high-quality pasta, without the need for heavy cream or butter. Serve with a sprinkling of nutritional yeast, if desired, to add an extra “cheesy” flavor to this comforting meal.
INGREDIENTS:
- 1 teaspoon coconut oil
- 1 yellow onion
- chopped 3 cloves garlic, minced
- 1-3⁄4 cups cooked pumpkin puree or 1 (15-ounce) can pumpkin puree
- 1 cup Homemade Almond Milk (see accompanying recipe)
- 1 tablespoon minced fresh sage leaves
- 1-1⁄2 teaspoons sea salt
- 1 pound gluten-free pasta
- Nutritional yeast, for garnish (optional)
DIRECTIONS:
ı. Melt the coconut oil in a skillet over medium heat. Add the onion and sauté until tender, 8 to ı0 minutes. Add the garlic and sauté until fragrant, about ı minute.
2. Transfer the onion and garlic to a high-speed blender and add the pumpkin puree, almond milk, sage, and salt. Blend until completely smooth and set aside.
3. Prepare the pasta according to the package directions, then drain and return the pasta to the stockpot over medium heat. Add in the pumpkin sauce and stir well, until the pasta and sauce are hot. Serve immediately, with a sprinkling
of nutritional yeast on top.
NOTE: For a grain-free pasta dish, serve this sauce over baked spaghetti squash, but be sure to season with additional salt to balance out the naturally sweet flavor of the squash “noodles.”
Homemade Almond Milk
Makes 4 cups
This is the nondairy milk I use more often than any other, as its neutral flavor works well in a variety of recipes. Because the pulp is strained out of the milk, it can be considered neutral for digestion purposes, but it still maintains plenty of nutrition from the almonds, including their monounsaturated fats, which have been associated with a reduced risk of heart disease. Be warned: once you try this homemade almond milk, you’ll never want to drink the store-bought stuff again.
INGREDIENTS:
- 1 cup almonds, soaked overnight, drained, and rinsed well (see page 28)
- 4 cups water
DIRECTIONS:
ı. Combine the almonds and water in a high- powered blender and blend until the almonds are completely broken down.
2. Strain through a nut milk bag and store the milk in a sealed container in the refrigerator for up to ı week. Natural separation may occur, so shake well before each use.
If you use a lot of almond milk in your home, you can stretch your budget further by using a higher ratio of water to almonds. I’ll often use 6 cups of water, instead of 4, to save both time and money. The resulting milk is slightly less creamy, but the flavor difference is negligible in most recipes.
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Many thanks to Megan Gilmore for these amazing recipes. Be sure to pick up your copy of Everyday Detox for even more delicious menu ideas!
