Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta

I'm still loving the one-pot pasta thing, like the rest of Pinterest . After doing this recipe makeover, I was hooked! Put all your stuff into one pot, boil and stir... How easy is that?!

For this one, I was craving something a little sweet. And a little spicy. And really creamy.

Actually, I was kinda premenstrual, but I personally feel that's when the best recipes come about. (Hello, Salted Cashew Crispy Marshmallow Bites!)

Anyway, I started with the idea to make a pineapple pasta. Then, I thought, What if it was creamy, as well as fruity? Finally, I realized if I didn't add a little kick to it, I was probably going to melt into a sugary pool of vegan premenstrual sweet-creaminess. So, the spice entered the ensemble.



Here's how to get your spicy-creamy-sweet groove on, no matter what time of the month it is:

Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta

8 oz. gluten-free spaghetti-style pasta
1 - 20 oz. can pineapple chunks in their own juice, drained (save juice)
1 c. pineapple juice (drained from can)
1 c. vegan sour cream (I use Tofutti Better Than Sour Cream)
1/4 c. sweet chili sauce
1 - 14.5 oz. can diced tomatoes, drained
1/2 c. fresh or frozen peas
3 cloves garlic, minced
1 zucchini, sliced lengthwise and then into 1/4" half-moons
1 1/2 c. water
1 t. curry powder
1 - 15 oz. can baby corn, drained

Tip: Spray gluten-free pasta with non-stick cooking spray or oil and roll the pasta sticks between your palms, coating the noodles, before placing in pan. This will help keep them from sticking together while they're cooking.

Put all ingredients into a deep skillet, pan, or wok. The liquid should just rise to the top of the ingredients, covering the noodles. Rearrange ingredients, if necessary. (This photo was taken before the water was added, just to show how I arranged the ingredients in the pan.)

Bring all ingredients to a boil, stirring occasionally.

Boil for about ten minutes, stirring constantly.

Let stand for ten minutes before plating, and then enjoy!

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Vegan Sweet Potato "Cheesy" Shepherd's Pie with Daiya (Gluten-Free)

I may or may not have tied one on (a green one, at that) during St. Patrick's Day festivities in the past. You know, during my younger years?

These days, with work, kiddos and a schedule that makes the Marines look like wussies, a good Shepherd's Pie is as Irish as I can get on March 17th.

This is how this year's went down:

Sweet Potato Cheesy Shepherd's Pie

Mashed Sweet Potato Topping:

3 pounds sweet potatoes
3 cloves garlic, minced
1/4 cup vegan margarine
a few splashes non-dairy milk (I used cashew milk)

Filling:

2 medium turnips, peeled and diced small
1/2 medium onion, diced medium
1 cup fresh broccoli, cut into bite-sized pieces
3/4 cup fresh or frozen petite peas
1 - 15oz. can garbanzo beans
8 oz. Daiya Deliciously Dairy-Free cheddar-style cheese shreds

Sauce:

1/4 cup vegan margarine
3 T garbanzo bean flour
1/3 cup nutritional yeast
2 T oil (I used avocado oil)
1 t dried basil
1 1/2 c non-dairy milk

Sweet potato topping:

Peel sweet potatoes and dice into large chunks.

Place in a large pot, and add enough water to cover potatoes.

Bring water to a boil, and boil potatoes for about 20 minutes, or until easily pierced with a fork and tender.

(I use a stand mixer for this part.) Mash potatoes, adding minced garlic and vegan margarine.

Add non-dairy milk as necessary to make a creamy texture.

Set aside sweet potato topping.

Filling:

(I do this prep while the potatoes are boiling.) In a large bowl, combine diced turnips, onion, broccoli, peas and garbanzo beans with "cheese" shreds.

Mix well, and set aside while you're preparing sauce.

Sauce:

(Save yourself the dishes, and wash and dry your potato pot for this next part.) Over medium heat, melt 1/4 cup margarine and add garbanzo bean flour and nutritional yeast to create a roux.

Blend in oil until a smooth paste is created.

Add basil and stir.

Whisk in non-dairy milk until well-blended.

Gently increase heat and bring mixture to a boil.

Boil for about three minutes while stirring, or until sauce is thickened.

Assembly:

Pour sauce over filling and mix well.

Dump into an oiled 10" x 10" casserole dish.

Top with sweet potato topping.

Bake at 350 degrees for one hour, covering with foil for the last 30 minutes to prevent topping from burning.

Let stand for five to ten minutes before serving, and then enjoy!

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Broiled Balsamic Peanut Cauliflower Steaks

I was a bartender for years, so maybe it's just business-as-usual when someone says to me, "I heard about this recipe... I don't really know what's in it, but... could you make it for me?"

Mr. Wright and I were recently on vacation in Scottsdale, Arizona (by the way, if you're in town, you've gotta try out The Herb Box for awesome service, food and atmosphere!), and while I was soaking in a colossal tub, Mr. Wright was channel-surfing -- a rare treat for him, as we don't have television.

He ran in to tell me, "Honey! I just saw this chef on some food channel make steaks out of cauliflower, and they looked AWESOME! Can you make some?"

"Well, sure... can you tell me how he did it? Did he marinate them, or brush them with anything? Did he sear them, or roast them, or grill them, or broil them?"

*blank look*

Aha! A challenge!

I have no idea what Mr. Wright saw on television, but I whipped up this little magical recipe, and it was the bomb!

Broiled Balsamic Peanut Cauliflower Steaks

4 T balsamic vinegar
2 T agave syrup
1/4 c smooth peanut butter
1/2 t garlic powder
1/2 t chili powder
1 t dried basil
1 t Sriracha sauce

1 large head of cauliflower (tightly-packed florets work best)

You will also need:

Broiler pan with grilling rack to fit on top

In a blender, combine vinegar, agave syrup, peanut butter, garlic powder, chili powder, basil and Sriracha sauce.

Blend until smooth, and pour into a large, shallow, flat-bottomed dish.

Using a large knife, slice the cauliflower into one-inch-thick "steaks," starting by slicing down the middle, then moving toward the outside in one-inch increments. Toward the edges, you may have some pieces that aren't attached to the stalk simply fall to pieces. That's okay. We'll marinate those, and broil them, too!

Place "steaks" and random pieces into sauce, allowing to marinate for about ten to fifteen minutes, then flip over, and marinate for about ten minutes on the other side.

Tip: Use a spoon or basting brush to get sauce into those little pockets that don't make contact easily.

Carefully arrange marinated "steaks" and pieces on grilling rack on top of broiler pan.

Place under broiler for three to six minutes. Be sure to watch the "steaks" as they broil, and remove from heat when the sauce just starts to develop a deep brown, toasted appearance.

Gently flip over cauliflower, and broil on the other side, following the recommendations above. Cauliflower should be tender, and easily pierced with a fork.

Remove from heat and serve hot. Pile the little random pieces around your larger "steaks," and enjoy!

This recipe works as a phenomenal main course, or you can serve it on the side, or as an appetizer, cut into smaller pieces.

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!