Spicy Tempeh Tacos

 

When it comes to tempeh, you either love it or have never heard of it. Tempeh is a high-protein fermented soy product, so basically tofu's sophisticated older sibling. It has a great texture, takes on flavors well, and is drier (easier to manage) when cooking. This recipe combines tempeh with one of our favorites, Pastamore Kettle Roasted Jalapeno. 

Ingredients: 

1 8 oz package tempeh

1 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 lb fresh Brussels sprouts

1 large avocado

1/2 tsp garlic powder

1/4+ cayenne pepper

Juice from .5-1 lime

Cotija cheese for garnish

To taste salt and black pepper

1/2 Tbsp avocado or canola oil

Flour tortillas as needed

Directions: 

1. Rinse Brussels sprouts and cut into quarters. Heat a large non-stick (or cast iron pan) over medium-low heat. Add avocado oil to pan and add Brussels sprouts once hot. Cook until browned and tender stirring frequently. Add 1/4 tsp garlic powder and season to taste with salt and black pepper.

2. Slice tempeh into 1/4" thick slices. Heat a large non-stick pan over medium-low heat. Add the tempeh dry to the pan. Cook until bottom side is browned and flip (3-5 minutes). Cook for 2-3 minutes and add Pastamore Kettle Roasted Jalapeno Oil and cayenne pepper. Mix until coated and season to taste with salt and black pepper. Remove from heat. 

3. Remove seed and skin from avocado. Add to a mixing bowl along with garlic powder and lime juice. Mash until desired texture is reached. Season to taste with salt and black pepper. 

4. Heat tortillas.

5. Add tempeh to taco, top with Brussels sprouts, and garnish with cotija cheese. Top with the mashed avocado and your favorite hot sauce. 

Thai Basil Turkey

 

Thai Basil Beef is a classic dish. This recipe takes boring old ground turkey and turns it into the delicious classic. The sweet basil and carrots pair perfectly with our Pastamore Asian Oil. For a little extra heat, add in some chili garlic sauce.

Ingredients:
1.25 lbs ground turkey, 97/3
.75 oz fresh basil

.5 lbs shredded carrots

2 Tbsp Pastamore Asian Dipping Oil
To taste salt and black pepper

Cooking spray as needed

Directions:

1. Heat a large pot on the stove over medium heat. Once hot, spray with cooking spray and add the ground turkey. Cook until almost fully browned, stirring often and breaking up into small pieces.

2. Add shredded carrots and Pastamore Asian Dipping Oil. Mix well and season to taste with salt and black pepper. Cook for 3-4 minutes stirring often.

3. Finely shred the basil and add to pot. Mix well, adjust seasoning as needed, and remove from heat.

4. Serve over rice and top with a drizzle of Pastamore Asian Oil. 

White Truffle Vegetable Tacos

 

The recipe may sound complicated, but this recipe is an easy way to make a delicious vegetarian dinner. This recipe features sweet bell peppers, rich kale, and earthy Pastamore White Truffle Oil. The black eyed peas and cheese are an easy way to add in some protein to this vegetable based dish.

Ingredients:     Makes 4 tacos
2 tsp Pastamore White Truffle Oil

1 red bell pepper
1 green bell pepepr
1/2 cup grape tomatoes
1 cup black eyed peas, drained

1-1.5 cups kale, shredded

1 ounce shredded Mexican cheese (optional)

To taste salt and black pepper

4 flour tortillas

Cooking spray as needed

Directions:

1. Heat a large non-stick pan on the stove over medium heat. Lightly coat with cooking spray.

2. Rinse peppers and tomatoes. Remove stem and seeds from peppers, cut into 1/4" strips, and cut in half. Cut tomatoes in half from top to bottom.

3. Add tomatoes and peppers to pan and cook for 4-5 minutes stirring often. Add the black eyed peas and cook for 2-4 minutes.

4. Add kale and cook until kale is wilted but al dente. Stir in Pastamore White Truffle Oil and season to taste with salt and black pepper.

5. Heat tortillas, divide vegetable filling evenly, and top with shredded cheese.

Chocolate Balsamic Banana Bread

If you aren't much of a baker but want nice warm bread fresh out of the oven, look no further! This quick banana bread recipe takes a classic and adds flavor with chocolate chunks and our Pastamore Dark Chocolate Balsamic Vinegar. Remember, you can always peel and free your bananas if they are starting to get to ripe, and then you can make this recipe when you have the time. 

Ingredients:
4 extra ripe bananas
2 eggs
4 Tbsp butter, melted
2 tsp Pastamore Dark Chocolate Balsamic Vinegar
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 tsp cinnamon
½ cup chocolate chunks
2 cups flour of your choice
 
Directions:
1. Prehat oven to 375F.

2. Add eggs to large mixing bowl and whisk. Add bananas, butter, vanilla, and Pastamore Dark Chocolate Balsamic Vinegar. Mash until smooth using a fork or mixer. In a separate bowl, add all dry ingredients and mix well.

3. Add dry ingredients to wet ingredients along with chocolate chunks. Fold to mix.

4. Grease loaf pan generously with butter or cooking spray. Pour banana bread mixture into pan. Cook for 45-60 minutes or until cooked throughout. Use a toothpick in the middle and the bread is done when the toothpick comes out clean.

5. Place on a cooling rack for at least 10-15 minutes before serving.

6. To serve, slice and top with butter and a drizzle of Pastamore Dark Chocolate Balsamic Vinegar.

So Simple: Cast Iron Sundried Tomato Brussels Sprouts

 

When you were a kid, did you ever think Brussels sprouts might be good? I know I have a hard time not ordering them every time I see them on the menu. This recipe is a great, easy recipe to make some awesome Brussels sprouts at home.

Ingredients:
1 lb Brussels sprouts
1.5 Tbsp Pastamore Sundried Tomatoand Harissa Oil
1 large yellow bell pepper
½ tsp garlic powder
.5 Tbsp avocado or extra virgin olive oil
To taste salt and black pepper
 
Directions:
1. Heat a large cast iron pan on the stove over medium heat.
 
2. Rinse Brussels sprouts and cut in half from top to bottom. Rinse bell pepper, remove stem and seeds, and slice into ¼” pieces.
 
3. Add avocado oil to pan and allow to heat. Once hot, add Brussels sprouts. Cook for 4-8 minutes stirring often. Add the bell peppers and garlic powder.
4. Cook until Brussels sprouts are browned and tender. Reduce heat and add Sundried Tomato Harissa Oil. Mix well and season to taste with salt and black pepper. 

So Simple: Basil Parmesan Bagel Sandwich

 

Why drive to a fast food restaurant when you can make a simple and delicious breakfast sandwich at home? This recipe features eggs, melty gruyere cheese, and our awesome Pastamore Basil Parmesan Olive Oil. This recipe would also be perfect on toast or an English muffin.

Ingredients:         Makes 4 servings
4 eggs
4 everything bagels
4 slices gruyere cheese
2 Tbsp Pastamore Basil Parmesan Olive Oil
To taste salt and black pepper

 

Directions:

1. Toast bagels.

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, coat with cooking spray and crack eggs into pan. Cook in batches or use multiple small pans to keep the eggs from touching.

3. Season eggs to taste with salt and black pepper. Cook eggs for 2-3 minutes or until bottom begins to set. Flip eggs using a spatula, and top each egg with 1 slice of gruyere cheese. Cook until egg reaches desired doneness. Over medium is a great mix of firm and runny yolk for a sandwich.

4. Brush inside of tasted bagels with Pastamore Basil Parmesan Olive Oil. Add cooked egg and serve.

Mexican Spiced Breakfast Potatoes

 

Brunch never feels complete without some delicious home fries. This recipe combines distinct spices are paired with our Pastamore Kettle Roasted Jalapeno Oil. These breakfast potatoes take a while to cook, so it's a good idea to get them started nice and early.

Ingredients:

4 russet potatoes

2 Tbsp Pastamore Kettle Roasted Jalapeno Oil

1 tsp cumin

1 tsp paprika

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp black pepper

1/2 tsp salt

Directions:

1. Preheat oven to 400F.

2. Rinse potatoes and cut into bite-sized pieces.

3. Combine Pastamore Kettle Roasted Jalapeno Oil and all spices into a large mixing bowl. Mix well with a whisk.

4. Add potatoes to the bowl and mix until evenly coated. Add to baking sheet or pan and add to the oven.

5. Cook until potatoes are browned mixing at least once during the cooking process. Potatoes should be fork tender and should be checked in 30-40 minutes.