Asparagus and lemon-roasted eggplant fusilli with garlic bread

Post by Megan Stulberg

Having Celiac disease, it’s pretty rare that I’ll find myself wanting to eat a chewy alternative to wheat-heavy products. But catch me after discovering a gluten-free baguette that a) tastes like a “real” one and b) doesn’t use egg as a binding agent, then you’re going to see me suddenly go carb crazy.

INGREDIENTS:

FOR THE PASTA…

  • 2 jumbo lemons
  • 1 bunch asparagus, rinsed and chopped into smaller pieces
  • 3 cups unsweetened soy or almond milk
  • 2 cups gluten-free fusilli (I prefer corn-based)
  • 1 cup chopped eggplant
  • 1/2 cup gluten-free flour (I use brown rice-based) or tapioca starch
  • 1/4 cup nutritional yeast
  • 2 tbsp EVOO
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried sage
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

FOR THE GARLIC BREAD…

  • 1 Aidan’s baguette (Sold at grocers in the GTA, or can be ordered for delivery anywhere in Ontario)
  • 4 heaping tbsp vegan butter-style spread
  •  2 tbsp garlic powder
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 1 tsp cracked black pepper

DIRECTIONS…

  1. Preheat oven to 400F.
  2. In large bowl, coat asparagus evenly with olive oil and lemon juice.
  3. Line baking sheet with aluminium foil. Drizzle sheet with olive oil and evenly spread asparagus out.
  4. Bake asparagus for 15-20 minutes until browned, flipping halfway. Set aside, but leave oven on.
  5. On stovetop, bring large pot of water to boil. Add pasta, then let cook covered 15 minutes or until water is mostly gone. Pasta should be tender when tested with fork. Drain, then set aside in same pot.
  6. Sauté onion and garlic with dash of olive oil in saucepan on medium heat until golden. Add eggplant and additional olive oil if desired to pan. Continue cooking for 5-7 minutes. Add eggplant and asparagus to pot with pasta in it.
  7. In high-speed blender combine soy milk, rice flour, nutritional yeast, sage, salt and pepper to make sauce. If consistency is too thick, slowly add tablespoons of water and pulse blender again. Add sauce to pot and mix all ingredients together.
  8. Line baking sheet with clean piece of aluminum foil. Slice baguette in half length-wise. Mix together vegan butter, garlic powder and sage in bowl. Spread butter mixture on both baguette halves. If you think it needs more butter or garlic, add more! Go wild. Sprinkle with sea salt and pepper, and another dash of olive oil.
  9. On baking sheet, place baguette halves in oven and toast for 15-20 minutes until golden and crispy.
  10. While garlic bread is cooling, relight element on stove and heat pasta covered on medium-low for 5 minutes. A dash more almond milk may be necessary to mix in. Slice bread and serve immediately.

Serve hot! Makes 4 servings.


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