Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
Banza Rotini with Leeks and Shiitake Mushrooms

This Banza Rotini with Leeks and Shiitake Mushrooms is a protein-packed dish. If you eat a plant-based diet and protein intake is on your mind, this recipe is for you. Take comfort in knowing that just the pasta part of the meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas. You eat pasta, you eat chickpeas! Whatever you add to this will simply boost your nutrient intake, so it’s a hefty good start!

Here, I used one of my favorite combinations: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful Banza recipe, check out the Banza Ziti Bolognese with Italian Sausage.

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 package Banza Rotini, cooked according to package directions
  • 2 tablespoons olive oil
  • 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
  • 1 sprig fresh thyme
  • 7 oz shiitake mushrooms, trimmed, sliced thin
  • 2 teaspoons jerk spice mix (optional)
  • 1 can coconut milk
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup toasted pecan halves (optional)
  • Sea salt and pepper

Instructions

In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.

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Rotini de garbanzo avec poireaux et shiitakes

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

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  • 1 boîte de pâtes de garbanzo, cuites selon les directives 
  • 2 c. à soupe d’huile d’olive
  • 2 poireaux, propres et coupés en deux sur la longueur et ensuite en tranches minces
  • 1 branche de thym frais
  • 7 onces de champignons shiitake, parés et coupés en tranches minces
  • 2 c. à thé de mélange à épices jerk (en option)
  • 1 boîte de lait de coconut
  • 1 c. à soupe de persil frais, émincé
  • 1/3 tasse de noix de pécan (en option)
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle de fonte, chauffer l’huile à feu moyen. Ajouter les poireaux, le thym, et de généreuses pincées de sel de mer et de poivre. Cuire doucement, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 8 à 10 minutes. Ajouter ensuite les champignons et cuire jusqu’à ce qu’ils soient tendres, environ 5 minutes de plus. Ajouter le mélange d’épices jerk et bien mélanger. Ajouter le lait de coconut et mélanger. Ajouter les pâtes cuites, réchauffer, ajuster les assaisonnements si nécessaire, et retirer du feu. Garnir de persil frais et des noix de pécan rôties. Bon appétit!

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This is all that's needed to get this creamy deliciousness!
This is all that’s needed to get this creamy deliciousness!

Baked Jerk Tofu

Baked Jerk Tofu
Baked Jerk Tofu

This Baked Jerk Tofu will bring you to Jamaica. Jerk has always been one of my favorite seasonings. There is something quite unique about it, probably because of the use of allspice berries. I remember the cookouts on the streets of Jamaica. The smell is something I will never forget… The hot grills, the salt air, the spices. Well, as you would expect, back in my kitchen, I still crave Jamaican cuisine. Often.

I have a dry jerk seasoning blend that I usually have on hand. I use it on roasted cashews all the time. I am not sure where I got the recipe as it was written on a piece of paper in one of my notebooks. But it was exactly what I needed here!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more recipes inspired from Jamaica, check out this Jamaican Jerk Whole Roasted Cauliflower with Black Beans and Chickpeas and this Autumn Ital Stew.

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Baked Jerk Tofu

Baked Jerk Tofu
  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

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  • 1 block extra-firm tofu, pressed and cut into small cubes
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 4 teaspoons dry jerk seasoning

Instructions

Preheat oven to 400°. In a medium bowl, mix the olive oil, lime juice, ginger, garlic, and jerk seasoning. Add the tofu cubes to the bowl, and mix until well coated.

Spread the tofu cubes in one layer on a parchment-lined baking sheet. Transfer to the oven and cook 15 minutes. Shake the tofu cubes around and return to the oven for an additional 10 minutes. Remove from the oven and serve with sliced green onions, rice and peas, and cabbage slaw. Bon appétit!

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Tofu jerk cuit au four

Baked Jerk Tofu
  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 bloc de tofu extra ferme, pressé et coupé en cubes
  • 3 c. à soupe d’huile d’olive
  • 1 c. à soupe de jus de lime
  • 1 c. à thé de gingembre frais, émincé
  • 2 gousses d’ail, émincées
  • 4 c. à thé d’épices jerk en poudre

Instructions

Préchauffer le four à 400°. Dans un bol moyen, mélanger l’huile d’olive, le jus de lime, le gingembre, l’ail, et les épices jerk. Ajouter les cubes de tofu et bien mélanger.

Étendre le tofu en une seule couche sur une tôle, préalablement recouverte de papier parchemin. Mettre au four et cuire 15 minutes. Retourner les cubes de tofu et remettre au four pendant 10 à 15 minutes de plus. Retirer du four et servir avec des oignons verts émincés, du riz et haricots, et une salade de chou, par exemple. Bon appétit!

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Millet Salad with Strawberry and Black Bean

Millet Salad with Strawberries and Black Beans
Millet Salad with Strawberries and Black Beans

Enjoy strawberry season to the fullest with this Millet Salad with Strawberries and Black Beans. And when strawberry season is over, replace the fruit by any other seasonal fruit. This protein-rich millet salad can be eaten as a side dish, but it also makes a fabulous lunch. It is easy and quick to put together, and is chic enough for company.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other recipes with strawberries, check out this Mango-Strawberry Salsa and this Guilt-Free Strawberry Crumble.

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Millet Salad with Strawberry and Black Bean

Millet Salad with Strawberries and Black Beans
  • Author: Karine K

Ingredients

Scale
  • 2 cups strawberries, hulled and diced
  • 1/2 cup red onion, diced
  • 1 can black beans, rinsed and drained
  • 1 cup cooked millet
  • 1/3 cup pumpkin seeds, toasted
  • 4 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons cilantro leaves, minced

Instructions

In a large salad bowl, mix together the strawberries, the red onion, the black beans, the millet, and the pumpkin seeds. Set aside.

In a small bowl, whisk together the lime juice, garlic, maple syrup, sea salt, olive oil and cilantro leaves. Add to the salad bowl, mix well, and serve. Bon appétit!

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Salade de millet aux fraises et haricots noirs

Millet Salad with Strawberries and Black Beans
  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Method: No-cook

Ingredients

Scale
  • 2 tasses de fraises fraîches, en dés
  • 1/2 tasse d’oignon rouge, en dés 
  • 1 boîte de haricots noirs, rincés et égouttés
  • 1 tasse de millet cuit (selon les directives sur l’emballage, garder les restes pour un autre usage)
  • 1/3 tasse de graines de citrouille, rôties
  • 4 c. à soupe de jus de lime
  • 2 gousses d’ail, émincées
  • 2 c. à thé de sirop d’érable
  • 1 c. à thé de sel de mer
  • 4 c. à soupe d’huile d’olive
  • 2 c. à soupe de coriandre fraîche, émincés

Instructions

Dans un grand bol à salade, mélanger les fraises, l’oignon rouge, les haricots noirs, le millet cuit, et les graines de citrouille. Réserver.

Dans un petit bol, battre le jus de lime, l’ail, le sirop d’érable, le sel de mer, l’huile d’olive, et la coriandre. Ajouter au bol à salade et bien mélanger. Bon appétit!

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