On social media, you may have seen I’ve completely jumped head, heart, and soul on the gardening bandwagon (even though I have no idea what I’m doing). My very first purchase this spring was a plant for inside. I read lemon trees have a beautiful scent, do well indoors, and are great for improving the air quality in your home. Plus, I LOVE lemons.
After being shipped and transplanted into a pot, and dropping a lot of leaves, Meyer – my lemon tree pet, has produced its first flower!!! OK, it was a couple of weeks ago but I just downloaded the picture now, and I’m such a happy, proud Mama I had to share.
The Gluten-Free Cashew Tempeh Pasta recipe makes a hearty sized serving. My family of 4 had plenty of leftovers for lunches, and I have to admit I thought it was pretty darn tasty cold out of the fridge by the fork full as well. As a parent, it makes me giddy to have enough for leftovers, making lunches a breeze. One less meal to prepare is such a blessing in my book!
Please enjoy, and accept my heartfelt gratitude for joining me! I love the connection food brings us all.
Gluten-Free Cashew Tempeh Pasta
1 cup cashews, toasted divided into ¾ cup + ¼ cup
5 cloves garlic, minced and divided in half
¼ cup gluten-free soy sauce
¼ cup rice wine vinegar
2 tsp. tabasco sauce or hot sauce (I used Sweet & Spicy Tabasco sauce)
1 Tbsp. brown sugar
1 Tbsp. toasted sesame oil
2 Tbsp. coconut oil
1 package (8oz/227g) gluten-free tempeh, diced small
½ onion, diced small
1 red bell pepper, diced small
1 package (approximately 12oz/340g) gluten free pasta
1 cup frozen peas
¼ cup cilantro, chopped
To toast raw cashews preheat oven to 350F. Spread cashews out evenly on a baking sheet. Bake cashews for 8 minutes or until they become golden brown.
To a high powered blender add ¾ cup of toasted cashews, reserving the other ¼ cup of toasted cashews for a garnish. Add half of the minced garlic, soy sauce, rice wine vinegar, tabasco sauce, brown sugar, and toasted sesame oil. Blend on high for 1 minute or until cashews are completely blended up and smooth. Set sauce aside.
Start to bring a large pot of water with a pinch of salt to a boil.
Meanwhile, in a large skillet melt coconut oil over medium heat. Add diced tempeh, onions and peppers, and cook for 8 minutes. Add minced garlic and continue to cook for 1 minute. When finished cooking remove from heat and set aside until pasta is ready.
Boil gluten-free pasta according to package instructions. When there is 5 minutes of cook time remaining add frozen peas to the boiling pasta water. When the pasta has finished cooking and is al dente, drain.
In the large pasta pot add the cashew sauce, pasta and peas, along with the stir-fried tempeh, peppers and onions. Stir to evenly coat all ingredients in sauce. Heat until warmed through.
Garnish with cilantro, and remaining ¼ cup toasted cashews broken into small pieces. Serve immediately.
With love, gratitude, & an ode to family dinners,