Thursday, March 25, 2010


Red Pepper
Wild Rice
"Chick" Patties (Boca brand Bruschetta flavor) *optional
Olive Oil
Garlic (fresh or powder)
Italian Seasoning

2 Fresh Roma Tomatoes
Tomato Paste
Fresh Basil
Garbanzo Beans

1. Start the wild rice, it takes a long time.
2. Turn the oven to about 425. Slice red peppers and break off tips of asparagus.
3. Coat jelly roll pan with olive oil. Stir around the red pepper slices to coat in olive oil. Sprinkle with garlic, italian seasoning and salt. Roast for about 20 min. (Meanwhile prepare a pan of asparagus the same way. Flip the red peppers and put back in for 15 or so more minutes. Add the pan of asparagus to the oven and flip after about 10 min. (Asparagus can quickly become yuck-sparagus if they are overcooked!) *I honestly can't remember how long I roasted the veggies so check them!
4. While the veggies are roasting, blend the fresh tomatoes in the vitamix. (Should be watery) Add about 3/4 can of tomato paste, a handful of spinach, as much fresh basil and garlic as you want (LOTS!) and about 1/2 cup of canned or sprouted garbanzo beans. Blend it up! If it is too thick, just add some water.
5. If you want to add the chick patties, just put them in a fry pan with olive oil for about 15 minutes, flipping to evenly cook.
6. The wild rice is the noodle layer, cut the chic patty up and place it on the rice, add a hefty portion of roasted red pepper and asparagus, top with homemade, ridiculously healthy tomato sauce and enjoy!

This was definitely an experiment, but we loved it! Directions are not perfect, so feel free to improvise. Good luck!

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