Explore Cuisine is known for its protein-packed plant pastas that are high in fiber, naturally gluten free, simple to prepare, organic, and delicious.
Explore Cuisine is a leader in innovative cooking using organic ingredients of the highest quality. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients.
Organic Bean Power: One Ingredient. ORGANIC BEANS – that’s it. In only seven minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber. Varieties include Black Bean Spaghetti, Edamame and Mung Bean Fettuccini, Soybean Spaghetti and more.
Italian Signature Selection: Made from organic lentils and chickpeas, these pastas are high in protein and a great source of fiber and iron. Vegan, organic, and gluten free- it’s a perfect dish for everyone at the table. In just minutes your family will be enjoying fresh pastas made in Italy. Varieties include Red Lentil Penne, Green Lentil Penne, Chickpea Fusilli, Green Lentil Lasagne, and more!
Celebrate Celiac Awareness Month with these nutritious recipes that everyone can enjoy!
Roasted Cauliflower Alfredo Spaghetti
4 cups of cauliflower florets
2 T olive oil
salt and pepper
8 oz vegan cream cheese
1 t smoked paprika
garlic cloves (optional, see info in post)
2 c vegetable broth
1 box of Explore Cuisine Organic Edamame Spaghetti
Fresh Parsley, for garnish
Toss cauliflower with olive oil. Season with salt and pepper. Roast in oven at 375 degrees F for 25 minutes.
In a blender combine roasted cauliflower, vegan cream cheese, smoked paprika, garlic (optional) and vegetable broth. Blend until smooth.
Warm sauce in sauce pan on stove.
Prepare spaghetti per directions on box.
Combine sauce and spaghetti. Gently toss to coat.
When ready to serve, place spaghetti onto plates, top with more smoked paprika and fresh parsley.
Pesto Spaghetti with Seared Tuna
8 oz. Explore Cuisine Organic Edamame Spaghetti
1-pound center cut ahi tuna
1-teaspoon ground coriander
1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
Dash of vegetable oil
2 cups baby kale
½ cup basil
¼ cup walnuts
1 garlic clove, minced
1 lemon, juiced
½ cup olive oil
Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
½ large carrot, peeled
½ hot red pepper, thinly sliced
½ teaspoon lemon zest
10 tiny basil leaves
Flaky sea salt
Mildly spicy red pepper (Aleppo or Marash)
Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.
Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.