Cauliflower Gnochi

Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

    1 package Trader Joe’s Frozen Cauliflower Gnocci
    2 tbsp olive oil or butter
    1/2 c roasted tomatoes
    1/4 c gluten free or regular bread crumbs

Spray a small pan with olive oil and toast the bread crumbs over medium heat.

In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

Serves 2.

Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

Mushrooms and Noodles

This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

  • 7 oz pack of Wonder Noodles, rinsed
  • 1 package Daiya Alfredo Sauce
  • 1 7 oz bag spinach
  • 4 oz sautéd mushrooms
  • 1/2 container TJs toasted tomatoes

In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

Serves 2.