Landlocked Ceviche

Bad Manners — Tue, 21 Jun 2016 06:19:41 +0000

There’s no seafood in this dish, but we don’t think you will miss it—and the fish won’t be mad either. Instead we use cauliflower. The lime juice breaks down its fibers, resulting in a salad or dip so tasty that you won’t want to share. Serve with baked tortilla chips or spoon into whole wheat pitas for a grab-and-go meal. Just cancel the party now and keep it to yourself!

Ceviche dip recipe adapted from Thug Kitchen: Party Grub

Yield: Makes 4 to 6 servings

1 small head of cauliflower, finely chopped (about 2½ cups)
2 cups tomatoes, diced (about 4 medium)
½ cup chopped red onion
1 jalapeno, diced
¼ teaspoon salt
½ cup lime juice
¼ cup chopped cilantro
1 avocado, diced
Freshly ground black pepper, to taste

Instructions

Mix together the cauliflower, tomatoes, red onion, jalapeño, salt, and lime juice in a medium bowl. Add the cilantro and let the mixture sit in the fridge for at least 1 hour.
Add the avocado and black pepper to taste. Serve immediately.

The post Landlocked Ceviche appeared first on Forks Over Knives.

Roasted Veggie Pasta

Bad Manners — Mon, 19 Oct 2015 17:46:04 +0000

This pasta has been our party staple for years. And we promise, you’ll be surprised by how all these average ingredients make for one awesome dish.

Recipe adapted from Thug Kitchen: Party Grub

Find this recipe and more in the Forks Over Knives Recipe App.

Yield: Serves 4-6

1 pound pasta
1/2 large red onion, sliced
2 medium carrots, cut into thin matchsticks
1 pint tiny tomatoes, halved
1 medium zucchini, cut into thin matchsticks
1 pound eggplant, skin on, cut into cubes
1/4 teaspoon salt
2 1/2 tablespoons chopped fresh thyme leaves
3 cloves garlic, minced
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper

Instructions

Cook the pasta according to the package directions. Drain and pour back into the pot.
Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.

The post Roasted Veggie Pasta appeared first on Forks Over Knives.

Bad Manners Archives - Forks Over Knives

Landlocked Ceviche

Instructions

Roasted Veggie Pasta

Instructions