We finally shook off winter in Minneapolis, and jumped right into the 90′s on Tuesday, because well, why not? I prepped well by making huge cold salads and buying tons of fresh fruit to nibble on this week. I’m also being extra dutiful to make sure I’m drinking plenty of water, and propping my feet up whenever I can to prevent swelling. With the return of beautiful a.m. weather I started walking the 2 miles to work a few times a week to make sure that I’m getting cardio in to prep my body for my upcoming labor- August is coming fast!
Earthy Pesto Pasta Salad
makes 6-10 servings
1 12oz bag Gluten Free Fusilli
1/2 pint sugarplum tomatoes, halved
1 lb tempeh, cubed
1 cup vegetable stock
1 tablespoon balsamic vinegar
2 medium beets, peeled and chopped into 1 inch cubes
1/2 lb dino kale, de-stemmed and cut into 1 inch slices
2 tbs capers, drained
juice of 1/2 a lemon
2 cups packed basil
2 handfulls of raw almonds
1 tbs nutritional yeast
Toss the beets in some olive oil, salt and pepper and place on a baking sheet. Roast at 400 until soft- I used my toaster oven and it took roughly 20 minutes. Once done, set aside to cool. While the beets are roasting, bring a large pot of water to a boil and cook your pasta according to the package directions. Rinse well under cold water when done. Place the tempeh, balsamic vinegar, and veggie stock on a wide skillet and bring to a boil. Cover, reduce to a simmer, and steam until the liquids have been absorbed. Remove the lid, add some olive oil, and pan fry until golden before setting aside.
To make the pesto, combine the lemon juice, basil, almonds, and nutritional yeast in a food processor and pulse a few times to break up the nuts. Add 1/2 tsp of salt, some pepper, and then turn the machine back on. Stream in enough olive oil to make a slightly smooth paste. Now, add in either water, or more olive oil until the consistency is at your liking.
Place the kale into a serving bowl. Pour in the pesto, and either with tongs or clean hands, massage the dressing into to the kale to help wilt it. Toss in the rest of the ingredients and fold until well mixed and coated with pesto. Add salt and pepper to taste. Chill well before serving.