For an end of the year celebration, the healthy the food bloggers with Recipe Redux are each sharing one of their favorite cookbooks and picking a recipe randomly to prepare based on a play of numbers based on celebrating this past year,”2017″ to determine the page number of the recipe that each of uswould make. We had also been encouraged to add a little twist to the recipe if we liked.

I just got a new cookbook in the mail this week called The Low-Fodmap Diet: Step by Step by Kate Scarlata and De’de’ Wilson. I found my recipe page by combing numbers based on “2017” and decided to drop the “7” and go to page 201. By using this combination of numbers, I found a delicious recipe called “The 15-Minute FODMP Dinner, a.k.a. Farfalle with Garlic Olive Oil, Parsley and Roasted Red Peppers” which looked wonderful. I was inspired!

You may be wondering, what does low-FODMAP mean? FODMAP is an acronym that stands for fermentable oligio,di, mono and polyols. There are 5 different types of carbohydrates found in foods that may increase the symptoms for some people with IBS (irritable bowel syndrome). Once a person understands which foods cause their sensitivities, they can learn how to balance them in their eating plan to become almost symptom free. This new book does a great job explaining step by step what to do with the help of a registered dietitian.

Farfalle with Parsley, Roasted Peppers and Tofu

Beautiful, delicious and healthy! You can’t go wrong with this Farfalle with Parsley, Roasted Peppers with Tofu

Farfalle with Parsley, Roasted Peppers and Tofu

The authors of this book used gluten-free farfalle pasta like Jovial and made a garlic-infused oil to make their low-fodmap dish. To add my twist on things, I decided instead of using jarred roasted red peppers, that I would roast both red and green peppers to make this pasta dish even more colorful. I roasted these peppers in the same pan that I roasted the tofu which gave the dish an additional boost of protein. I also sprinkled Parmesan cheese to the top of the pasta but you can leave off for a vegan version. I love the fact that I had the flat parsley right in my garden after our 10 inch snow!

Makes 6-8 servings.

12 ounces gluten-free farfalle pasta, like Jovial

1/2 red bell pepper, seeded and cut into slices

1/2 green bell pepper, seeded and cut into slices

1 large bunch flat-leaf parsley

1/4 cup garlic-infused oil (from page 68 in Kate & Dede’s book) or you can purchase some garlic infused oil

Kosher salt

Coarsely ground black pepper

1/2 cup Parmesan cheese

Seasoned Lemon Tofu

1 box extra firm tofu

Juice from one lemon

1 tablespoon olive oil

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon thyme

Salt and pepper to taste

To make the tofu:

Cut the tofu in 1/4 inch thick strips and cut each piece in half. Make a marinade with lemon, olive oil, oregano, basil, thyme, red pepper flakes, salt and pepper. Marinate the tofu for about an hour or less if you need to eat in a hurry. Preheat oven to 425 degrees. Place tofu on a non-stick cookie sheet along with the marinade and bake for about 15 minutes until tofu is brown and crispy. This makes a great meat substitute for pasta, sandwiches or soup.

To make pasta:

Slice bell peppers, toss them in olive oil and roast along with tofu (see above). Roast for about 425 degrees for about 10-15 minutes. Take the peppers and tofu out of the oven.

Chop up parsley and measure 3/4 cup.

Bring 5 quarts of water to a boil in a large pot. Add pasta and boil, stirring often. Cook pasta until al dente. Drain. Place in a serving bowl and add olive oil, chopped parsley and peppers. Toss lightly. Season with salt and pepper to taste. Add tofu to the top. Sprinkle with Parmesan cheese.

This recipe is tasty and easy even with my new little twists. Another great fact is that friends and family will eat this recipe right along with you! If you have IBS, this book is a great one for you to learn more about the low-FODMAP diet. Working with a registered dietitian nutritionist is recommended to begin this process. If you don’t need gluten free or low-FODMAP guidelines, you can even use regular pasta. I hope that you love this recipe and give it a try! I think that it is a beautiful dish for the holidays if you are still looking for something special to make for family and friends. We truly enjoyed it and I look forward to making more tasty recipes from this new cookbook! For more delicious ideas, check out some of the other recipes from my friends with the recipe redux below!

Book Review and Recipe Twist

I am loving this new book by Kate Scarlata and De’de’ Wilson!






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