Homemade Vegan Pesto

Cook and Prep time: 5 minutes

You Need:

  • 3 cups Basil, stems removed and roughly chopped (you can use other greens, like spinach, kale, and others in combination)
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced fresh
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Place the walnuts or pine nuts onto a pan with medium heat for five minutes or until browned, stirring frequently to avoid burning. 
  2. Rinse produce.  Roughly chop the garlic and cut the lemon in half.
  3. Add the nuts to a food processor, along with the basil, cup olive oil, garlic cloves, 1 half of squeezed lemon juice, salt (or to taste), black pepper (or to taste), red pepper flakes.  Blend until smooth and set aside until ready to use. Enjoy!

Israeli Couscous & Lentils

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 cup French Lentils
  • 1 cup Israeli Couscous (or Quinoa for GF alternative)
  • 1 White or Yellow Onion, diced
  • 2 Bell Peppers (any color), diced
  • 2 Carrots, diced
  • 1 head Garlic, minced
  • 4 cup Vegetable Broth or Water
  • 1 tbsp. Dried Thyme Leaves
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Olive Oil

For the Dressing:

  • 3 tbsp. Olive Oil
  • 1 ½ tbsp. Red Wine Vinegar
  • 1 cup Parsley, copped finely
  • 1/3 cup Kalamata Olives, chopped
  • 1 cup Cherry Tomatoes, halved
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Soak lentils for 8 hours (or overnight), then rinse and drain them. 
  2. In a pot, add olive oil and set to medium heat.  Once hot, add peppers carrots, onion, and garlic.  Stirring frequently to avoid burning.  Cook for 4-5 minutes, until onion has softened.  Add soaked lentils, couscous, vegetable broth, thyme leaves, and season with salt and pepper. 
  3. Bring pot to a boil, then reduce heat to a simmer, and cover.  Cook for 20 minutes or until water has evaporated.
  4. Meanwhile, take all the dressing ingredients and toss them together in a bowl.
  5. In a separate, larger bowl, add the couscous-lentil mixture, and allow it to cool to room temperature.
  6. Once cooled, add tomato-olive mixture, and toss to combine.  Enjoy!


Savory Breakfast Quinoa with Tamari-Tahini Sauce

Cook and Prep Time: 40 minutes

Serves: 4-6 servings

You Need

  • 1 ½ cups Quinoa, cooked
  • 1 Red Onion, diced
  • 1 Red Bell Pepper, diced
  • 1-inch piece Ginger, peeled & grated
  • 1 ½ cups Shitake Mushrooms, chopped
  • 3 cloves Garlic, minced
  • 2 tbsp. Yellow or White Miso
  • 1 tbsp. Tamari
  • 1 tbsp. Turmeric
  • 3 tbsp. Tahini
  • 1 Lime, juiced
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Sesame Oil, for garnish
  • 1 tbsp. Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. 2. Set a pan to medium heat.  Once hot, add olive oil.  Add bell pepper and onion.  Cook until softened, stirring occasionally, for 4-5 minutes.  Then add garlic, mushrooms, and ginger.  Sauté for an additional 2 minutes.
  3. Meanwhile, in a small bowl, combine tahini, miso, lime juice, tamari, and 2 tbsp. warm water.  Whisk until a smooth texture is reached. 
  4. In a large bowl, add cooked quinoa, vegetable mixture, and tamari-tahini sauce.  Toss to combine.  Garnish with chopped scallions, red pepper, flakes, and sesame oil.  Enjoy!


Pinto Bean & Oyster Mushroom Lettuce Tacos with Caramelized Onions

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Cook and Prep Time: 45 minutes

Serves: 3

You Need

  • 2 cans Pinto Beans, rinsed and drained
  • 4-5 bunches Oyster Mushrooms, chopped
  • 1 head Iceberg Lettuce
  • 1 Red Onion, halved and sliced thinly
  • 4-5 cloves Garlic, minced
  • 4 tbsp. Tamari
  • 1 tbsp. Coconut Nectar
  • 1 Lemon, juiced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil or Coconut Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Chop the stem off the head of the iceberg lettuce.  Then, begin to remove each individual leaf.  Stack all the leaves in a bowl or on a plate and set aside.
  2. Add lemon juice, tamari, and coconut nectar to a bowl, whisk to combine.
  3. In a small pan, add 1 tbsp. oil and set it to medium-low heat.  Once the pan is hot, add the onion and stir to combine.  Cook the onions down until caramelized, stirring occasionally to avoid burning, for about 20 minutes.  Add salt and pepper to taste.
  4. In a large pan, add 1 tbsp. oil and set to medium heat.  Once hot, add garlic, stirring frequent.  Cook until fragrant, about 30 seconds.  Then, add mushrooms and toss to combine.  Cook until slightly softened, 5-6 minutes.  Add pinto beans, and stir to combine, 1-2 minutes more.  Add tamari mixture and toss to combine.  Cook for an additional minute.
  5. Add bean-mushroom mixture to lettuce taco “shell” and top with caramelized onions.  Enjoy!

Vegan Pesto Escarole & Beans

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 large can Cannellini Beans, rinsed & drained
  • 2 bunches Escarole, chopped
  • 3-4 Garlic, minced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (optional)
  • 6.5 oz. Vegan Pesto

DIRECTIONS

  1.  Rinse and chop the produce accordingly.  Set a large pan to medium heat.
  2. Once the pan is hot, add garlic stirring frequently to avoid burning, 30-45 seconds.
  3. Add escarole and stir to combine.  Cook for 1-2 minutes, until all the escarole has been added and is beginning to wilt.
  4. Add cannellini beans, and toss to combine.  Add salt, black pepper, red pepper flakes, and pesto.  Stir to combine, and cook for 1 minute more.
  5. Remove from heat and serve.  Enjoy!