I’m back with Season 2 Episode 9 of “There’s Another Way To Do That” and we’re making “Gluten-Free Pesto Pasta!” with commentary by Season 2 Episode 9 Podcast Guest, Tanjareen! Full Podcast Episode Coming Soon!
RECIPE
2 Zucchini (will be Pasta)
Vegan Parmesan
Keto Bread
PESTO
Himalayan Salt
Olive Oil
Fresh Spinach
Fresh Basil
Fresh Parsley
Pine Nuts
1/2 Lemon
Garlic
Tajareen
@tanjareen
www.tanjareen.com
FB / IG @OfficialTanjareen
X @Tanjareen
Hailing from the mean streets of Inglewood…suburbs, Tanjareen is an actress, social media personality, and a sober vegetarian. This TV Academy member can be seen as a regular on TV sitcoms like “The Michael Blackson Show” (BET), Family Time” (8 seasons), “Millennials” (2 seasons), also guest-starring on “Insecure”, “Curb Your Enthusiasm”, “Days of our Lives”, and Freeform’s “Famous In Love”.
As an online content creator, Tanjareen has 1 million followers across social media platforms. She’s also an award-winning comedian, an award winning producer, a podcast host (incl. the Marriage Go Round podcast with her comedian husband), a radio personality, and a VoiceOver artist, incl. 25 Denny’s “The Grand Slams” commercials as the voice of the sassy animated “Egg”.
In her spare time, this go-giver is a happy wife, an international traveler, a motivational speaker to young students, an advocate against homelessness, a mentor for battered women, a holistic health consultant, plus she’s one heck of a Bat Mitzvah party emcee! Her purpose in life is to “bring Energy, Health, Joy, & Light to the world through entertainment”. Follow her journey!
Everything is gluten-free, dairy free, seasoned well but not spicy🥵 for my friends with restrictions and autoimmune concerns. I do however eat eggs.
“There’s Another Way To Do That!” Is the cooking segment for my New podcast “I Can’t Eat Sh*t! Podcast” on #youtube and wherever you stream your podcast! Each month, I’ll give you a recipe that I’ve modified based on my restrictions. For Season 2 the recipes are inspired by my guests and they give commentary! You don’t want to miss it! Let me know if you try it!
YouTube.com/user/ShondaliaWhite
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This is There’s Another Way to Do That,
where I teach you how to modify recipes based on my restrictions. For season 2, we’re
modifying recipes inspired by my guest. So, let’s get into it. Tanjareen loves pesto
pasta. I actually love pesto pasta, too, but I do it very different. So, today I’m
going to make my version of pesto pasta. We’re gonna make everything from scratch. And
I’m talking about down to the pasta, the pesto, and I’m not going to make the bread from scratch
because she does like a side of garlic bread, which I actually love, too. So, I’m going to
add that with it. But, I’ll show you what kind of bread I use to make that. And then I’m actually
I am going to make the garlic bread from scratch because it doesn’t have the extra stuff on it.
But, you’ll see. We’ll get to that later. First, we’re going to start with the pasta. Now, I
make a zucchini pasta. I make it fresh from real zucchinis. These are organic. And um the reason
I do that is because I can’t actually eat regular pasta and not just traditional pasta, but I mean
even the vegan gluten-free version of it, like the rice pasta, stuff like that. It started irritating my
stomach and giving me inflammation. Maybe because I was eating it a little bit too much.
So I just completely stopped eating it. And maybe occasionally if I’m out at a restaurant, I might
try some, but usually I try to avoid it. So, I’m going to show you how I do this from scratch. Now,
the first thing I’m going to do is cut these. And you don’t have to cut them fully because I’m using
a spiraler, which is really cool. So, all I have to do is cut my ends. That’s all we’re going to
do. Cut the ends. And you’ll see in a moment why this is a spiraler. The spiraler is pretty cool
because it has these little sharp things. And I’m going to put one side of the zucchini
there and the other side is going to go on this little slot. It’s kind of like those
things you’ve seen on those infomercials. You can also, of course, just use a um what is it
called? You can use a peeler or you can just cut it up and you know into slices or something
to make your pasta, whatever you normally do or just regular pasta. I was trying to
show you this, but it’s locked in. So, I’m going to just leave it alone for now. Anyway,
we’re going to use the large one first. Oh, and I need a plate. One second. And we’re back.
So, we got my plate. I put my plate here. I got my uh which blade I want in there. I’m going
to make spaghetti um pasta. And I’m going to add my zucchini. It goes in this end. And
then I literally all I’m doing is turning it. I already locked it in place. And as you
can see, it spirals. Yay! Super cute, right? So, this Do you see how much pasta you get
out of one zucchini? Look at that. You can’t beat it. All right. And then
you get this little weird thing after, but you can just cut that up. I usually
just cut it up and make it a part of it. Okay, now I’m just going to do
my other one and then we’re done. It’s very simple. If you don’t have one of these, look for a spiraler or something close
to it because it’ll change your life. No, it does have to be flat. I imagine that those pieces
are like onion and it works, but there’s no need. There’s nothing wrong
with the piece. It’s just the core of the spiral and literally the same thing.
So, don’t get weirded out. But you see, very cool. And if it messes up, it’s
gonna look like this. All right. So, these I’m literally just going
to cut into strips. [Music] [Music] There we go. Voila. [Music] I actually decided to do the pesto first because
I feel like um I would like the pasta to be hot and ready to go uh so we can taste it nice
and fresh. So, we’re going to do the pesto first because you’re just throwing everything in a
food processor. And mine is going to have spinach, fresh spinach, fresh parsley as you can see.
And we’re also going to do some fresh basil. M I washed these earlier and I love when I wash
basil because it just brings out the the smell of it so much more. And literally we’re just going to
dump it inside the food processor. So mine I can take the lid off for a second and I can just dump
it. I’m probably packing it a little bit too much actually. So, I’m going to take some out because
I found when I blend it up, it makes it a little bit easier once some of it has gone down. I’m
going to add some olive oil. I’m not measuring that right now. I probably won’t measure it cuz I
kind of go by how much I put in, but we shall see. [Music] And I believe most recipes
are about a/3 or a four a cup. Add a little bit more. And I think with
pesto, it just kind of depends how you like your consistency. If I’m not mistaken, I know
Tangerine doesn’t like it too too um creamy, but she also doesn’t like it dry when it comes
to the pasta itself. So, I’m going to try to do a nice balance here. But first, we’re
just trying to get everything in the food processor because this is not what the texture
is going to be like. So, I like to blend it down. [Music] Bam. Now we can add some pine nuts. Again,
if you have any kind of nut allergies, don’t worry about it. But I just kind of
eyeball that. I like mine to have a bit of that. And I also throw some on the top. So,
we’ll say like that’s probably like a third or four of a cup of pine nuts. And then of
course we gonna have to do some salt. I’m using Himalayan salt. You use whatever salt
you would like. Don’t want to go too far, but since I’m throwing lemon in there, I’m going
to have to, you know, you won’t be able to taste it. Squeeze in some fresh lemon. I’m going to do
half of it first because I want to make sure that um it’s not too much lemon. It’s not overpowering.
But I think for how many greens I put in there, I should be fine. And the reason I put so many
different types of greens is because I’m making this vegetarian, so there won’t be any um chicken
or anything else with it. So, just giving it a little bit more protein with the spinach. And the
parsley just has a nice fresh flavor. I tend to like to mix the parsley with the uh basil, but of
course you can eliminate it just based on what you like. Um a tablespoon of the garlic. Um we’re
not using the fresh fresh garlic today. We’re going to use the minced one, but if you have
fresh garlic and you like fresh garlic that uh that’ll taste probably a little bit better.
And then we’re going to add a little bit more olive oil. I’ve even put avocado in mine before
because I like it creamy sometimes, but nasa does. It’s going to naturally get creamier
as it goes along. The the texture and consistency do matter, but I actually
care more about the taste first. [Music] That’s not a bad consistency.
All right, let’s taste it. M. Ooh, that tastes good. M. Mhm. Wow. The
pine nuts give it a nice little, you know, crunch. and the um the parsley is giving it a
little more texture so it’s not like as like mushy. So that’ll be really nice. I’m going to
do one more time around and I’m happy with it. The only thing I I would uh probably
grind up a little bit more. You see how there’s a some twigs or the
stems, a little bit of those stems, they can be chopped up a little bit more,
but that’s about it. I’m happy with it. Mhm. That’s the dang on thing. Oh, we got to make the
bread, too. So, we have cut up the pasta. We’ve made the pesto. And now, before I cook
the pasta, I’m going to make my garlic bread. I’m going to make it so I can throw it
into the toaster oven, convection oven, whatever you’re using while I’m cooking the
pasta because it won’t take that long. That way everything can be done at the same time. So,
the only thing I do is I use a keto bread and uh this is made out of a lot of stuff.
You can grab whatever bread you can eat, but mine is a gluten-free, dairyfree, keto bread
and I like it. It don’t have a lot of taste because if you’ve ever had keto stuff, you know,
it doesn’t it’s not the best, but um it works for me and I I actually like this one. And um what
I’m going to do is just add olive oil to it. That’s a little bit too much. Oh,
don’t add a lot. You don’t have to add that much. But I’m going
to cover it like it’s butter. So, we got that olive oil. And then I’m
going to add some Italian seasoning, some garlic powder, and Himalayan salt. And that’s it. Just a little.
Throw that into the convection oven. And let’s take our butt over here to make our pasta so
we can eat. Now we’re cooking with gas. So I’m just going to add a little bit of olive oil here.
I’m going to put the same ingredients that I put on the garlic bread. We’re just going to do some
Italian seasoning, the salt, and the garlic. And I’m going to put a little bit of citrus just
to give it a little bit of flavor there. But I don’t really need to because I’m going to add
the pesto. So if I do, just a tad. Just a tad bit. Don’t do it. Don’t overdo it or not. Depending
on how much citrus you put in that pesto. All right. So, this is hot. And I’m basically just
sautéing it. I’m doing this until it’s soft. And you can use real garlic. Again, the reason why
I’m doing garlic powder is because I put enough garlic in that uh pesto, and I don’t want it to be
over garlicky. See how much you get from zucchini pasta when you just do the zucchini by itself? Cuz
you know, you can buy zucchini pasta at the store, by the way, and it’s spiraled like this. But it’s
way more expensive. And you can get one zucchini, like large zucchini, for like a dollar
and something. And boom, look how much it makes. Although this is like one and a half
basically cuz that little small one is nothing. [Music] You need a cheap meal that’s good,
that’s filling and everything nutritious, zucchini pasta is the go-to. You
can put chicken in it. You can do whatever you normally do. You could
put turkey meat and make like spaghetti. Whatever you would normally do with your
pasta, this is what what I use it for. There’s a lot of water in zucchini, so the
consistency is going to matter as far as how long you’re going to leave it in here. You
don’t want it to get so soft that it’s mushy, but you don’t want it to be too hard where it’s
kind of feels like it’s raw. So, it’s that nice in between just like pasta, right? And I would say
that you don’t want it to get too brown because then it starts to it changes the taste, but not
a little bit of browning is fine. I would just keep the the heat down when you’re cooking it.
Make sure you keep an eye on that bread. Don’t forget about it. I’m just putting this lid
on so it can soften up a little bit faster. And it’s just about ready for me
to taste. I would say what maybe about close to 10 minutes of doing
this is fine. I wouldn’t do more. All right, I’m going to taste this. I’m actually
going to let it brown a little bit still. So, I’m going to keep that heat on, but
I want to taste it just so I can see where it’s at. It’s pretty crunchy,
so I’mma leave it. We’ll be back. [Music] Oh, get your bread. That’s ready. It could use a little salt, but
I’m not going to do it because like I said, I got a lot of salt and citrus in the pesto,
but we good to go. Okay, so our pasta is done, our pesto is done, and our bread is
done. Let’s plate this thing. Ooh, look at this. I am so hungry. You have no idea. Look at that. M. Add the pesto on top. Depends on how much sauce you want. This is
like two teas uh tablespoons. And I’m going to try to I’m going to mix it up so it’s nice
and hot. Here I’m going to try to do like the little twist thing that Chef VNA taught me. Like
so it doesn’t look as like bad. It all kind of looks good. And I cut it a little, so it’s
probably not going to be as fancy. But yeah, look at it. Boom. Couple more pine nuts. And I’m
also going to add some vegan parmesan cheese. If you can do regular cheese, regular
parm, go for it. Okay. And then I got my bread. And voila. Look at this pesto
pasta. Let’s taste it. I’m going to taste my bread first. M. Nice and crunchy.
And it’s a little gooey in the inside, which I like. Now, let’s try this pasta. See
if it needs anything. Oh, I didn’t order that. It’s good. Oh, it’s turned out good. Oh
wow. I haven’t had this in a long time, so it’s like even better. Oh my gosh. The flavors are good this like it’s good every
time, but it’s really good today. M. They deserve a food dance for this one. It’s so good. Oh my gosh. The consistency
is really nice. It’s not too creamy. It’s not too loose. It’s definitely
not dry as you can see. And I think Tanjareen would like it. Tanj,
you got to come get your plate, girl. Oh my god. This has been There’s Another
Way to Do That, which is part of I Can’t Eat [ __ ] Podcast on YouTube and wherever
you stream your podcast. Make sure you try this one out. You definitely don’t
want to miss it. It’s so good. Oh, so flavorful. And make sure you check out the
full podcast episode for Tangerine. [Music]
1 Comment
Wow! Did this debut at 4:30am? 👀