Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
  3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!

Super Green Kale Pesto

Super Green Kale Pesto


Cook and Prep Time: 10 minutes
Serves: about 2 cups

You Need


• 2 cups Kale, chopped and packed
• 1 cup Basil
• 1 cup Parsley
• ½ cup Walnuts, Hemp Seeds, or Sunflower Seeds (or other combination of nuts and seeds)
• 4-5 cloves Garlic
• 1 Lemon, juiced
• 1-2 tbsp. Extra Virgin Olive Oil
• 2-4 tbsp. Water (or add water as needed)
• Salt & Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add all of your ingredients to a food processor, and pulse until smooth.
  3. Enjoy!

Oil-Free Three Herb Cashew Pesto | Easy Vegan Pesto | Quick Healthy Pesto Recipe

I LOVE pesto!

I think pesto is my favorite sauce on planet, for a few reasons.

First and foremost is that you can put it on pretty much anything, and it will taste better.

Second, the recipe is super versatile. Traditional pestos are made using basil only. I have no issue with this, but sometimes basil is hard to find (if you don’t grow it yourself) or could be expensive when out of season.

Adding parsley, mint, or cilantro adds a different twist on a classic recipe!

You can take that a step further and replace the cheese portion. With the right ingredients, you can easily make up for that flavor.

Finally, I started using cashews instead of extra virgin olive oil every time I make it, and I was pleasantly surprised! You still get all the creaminess without having to use all that oil.

But don’t take my word for it! Give this a shot yourself!

Vegan Cashew Pesto

Cook and Prep time: 5 minutes

You Need:

  • 3 cups Basil (and/or other fresh herbs), stems removed and roughly chopped
  • 1 cup Cashews
  • 1-2 tbsp. Water + more as needed
  • ½ Lemon, juiced
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Place the cashews in a blender.  Pulse until a fine meal has formed.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Rinse produce.  Roughly chop the garlic.
  4. To the blender, add the basil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use. Enjoy!

Vegan Italian Tacos |EASY WFPB Taco Recipe

Soo…. Italian Tacos.

I’m not quite sure what the idea behind these was. But they tasted AMAZING! 😋

Honestly, it was a great deal of leftovers that went into this, and then I added in a jicama slaw just to add some brightness to these.

Some leftover tomato sauce, pesto, and some beans. Not too shabby!😂

Italian Tacos

Cook and Prep Time: 35 minutes

Serves: 4-5

You Need

  • Tortilla Shells
  • ½ cup chopped Parsley, for garnish
  • Classic Italian Marinara Sauce (see below)
  • Pesto Sauce (see below)
  • 2 cans Chickpeas, rinsed and drained
  • 1 Yellow Onion, sliced
  •  3-4 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil or Vegetable Stock, for Sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Prepare the tomato sauce.
  3. Prepare the pesto sauce.
  4. Set a pan or skillet to medium heat.  Once hot, add garlic and onion.  Cook until onion is translucent, stirring occasionally, 4-5 minutes. 
  5. Add chickpeas, and cook until warmed through, 2-3 minutes.  Then, add pesto sauce.  Toss to combine until warmed, 1-2 minutes more.
  6. Toast the tortilla shells on an open flame, about 30 seconds per side.
  7. Plate the tacos.  Layer the chickpeas, followed by the tomato sauce.  Garnish with chopped parsley.  Serve with slaw or chopped salad.  Enjoy!

Classic Italian Marinara Sauce (Canned Tomatoes Variety)

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

  • 1 large can Whole Tomatoes, hand-crushed
  • ½ – 1 cup Pasta Water
  • 1 head Garlic, sliced
  • 1 Yellow Onion, diced
  • 1 tbsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Red chili flakes, basil, parsley, other spices, as needed or for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
  3. Add tomatoes, onion powder, and garlic powder.  Bring mixture to a boil, then cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. 
  4. Add the reserved pasta water and stir to combine.  Season with salt and pepper as needed.  (For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.)
  5. Add 1 spoonful of sauce to the pasta and toss to combine.  Distribute pasta evenly among serving bowls.  Top with sauce.  Garnish with fresh chopped basil leaves.  Enjoy!

Homemade 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!

Spinach and Kale Pesto | Vegan Spinach and Artichoke Dip | Curry Creamed Spinach [Plant Based]

Welcome back!

Today we are going to be covering three of my favorite recipes using spinach.

So, today we are making:

  • Spinach & Kale Pesto
  • Curry Creamed Spinach
  • Spinach & Artichoke Dip

Three fairly simple, nutrient-packed recipes that bring loads of flavor to the table. Check out the video and written recipes below!

Also, feel free to check out my live cooking classes here!

Enjoy!

Spinach Pesto


Cook and Prep time: 5 minutes

You Need:


• 3 cups Baby Spinach (you can add other leafy greens or basil, too)
• 2 handfuls Pine Nuts, Almonds, or Walnuts
• ½ Lemon, juiced
• ½ cup Olive Oil
• 3 cloves Garlic
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS
  1. Place the pine nuts onto a pan set to medium heat for 3 minutes or until browned, stirring frequently to avoid burning.
  2. Rinse produce. Roughly chop the garlic.
  3. Add the nuts to a food processor, along with the spinach, olive oil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes. Blend until smooth and set aside until ready to use. Enjoy!

Curry Coconut Creamed Spinach


Cook and Prep Time: 15 minutes
Serves: ½ cup


You Need


• 4+ cups Baby Spinach (feel free to add more)
• 1 small can Coconut Cream
• 4-5 cloves Garlic, sliced
• 4 Shallots, sliced
• Olive Oil
• 1-2 tbsp. Curry Powder (adjust to taste)
• Salt, to Taste
• Black Pepper, to taste
• Red Chili Flakes (optional)


DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Set a large skillet to medium heat. Add 1 tbsp. olive oil. Once hot, Add garlic and shallots. Cook until shallots have become translucent, 4-5 minutes, stirring frequently.
  3. Add curry powder, and cook for 1 more minute.
  4. Add spinach in batches. Stir until wilted. Repeat the process until you have used up all of your spinach.
  5. Add coconut cream and stir to combine. Season with salt and pepper. Enjoy!

Vegan Spinach and Artichoke Dip

Cook and Prep Time: 10 minutes (+30-40 minutes if served hot)

You Need:


• 4 Artichoke Hearts, chopped if necessary
• 2 cups Spinach
• ½ cup Almond Milk (or other dairy alternative)
• 2 cloves Garlic, minced
• 3 tbsp. Olive Oil
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Onion Powder
• 1 tbsp. Nutritional yeast (optional)

DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Add all ingredients to blender.
  3. Pulse until smooth. Can be used as a dip for vegetables or chips.
  4. (Optional if you want to serve it hot). Add dip to a baking tray and add to an oven at 375˚ F. Allow dip to bake for 30-40 minutes, until top has browned. Enjoy!

Arugula-Basil Pesto Stuffed Mushrooms

Pesto is one of my all-time favorite sauces. It is incredibly versatile, and can be used to make a variety of different sauces.

This version includes a combination of basil and arugula, which adds some natural spiciness to the sauce.

You can check out the YouTube video here!

Cook and Prep Time: 30 minutes

Serves: 20 mushrooms

You Need

  • 20 Button Mushrooms, stems removed (you can use any mushrooms you like, cook times may vary)

For the pesto:

  • 1 cup Basil, stems removed and roughly chopped
  • 2 cups Baby Arugula
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat an oven to 350˚F.
  2. Add pesto ingredients to a blender, and pulse until smooth.
  3. Add mushrooms to your baking tray.  Place pesto onto the top of each of your mushrooms.
  4. Once the oven is hot, place the tray in the oven.  Cook mushrooms for 10-15 minutes, or until browned. 
  5. Remove mushrooms from the oven.  Top with fresh pesto if desired.  Enjoy!

Vegan Chickpea Pasta and Pesto

Today, we are going to make a homemade vegan pesto (because many pesto sauces contain cheese).

You can put pesto on top of pretty much anything and it will taste better.

Pasta is of course a great option! Especially when you toss some fresh veggies into the dish!

You can serve this either hot or cold. Check out the full recipe and video below!

Cook and Prep Time: 45 minutes

Serves: 3-4

You Need

  • 1 large can Cannellini Beans, rinsed and drained
  • 1 ½ cups Cherry Tomatoes, halved
  • 5-6 cloves Garlic, minced
  • 1 Yellow Onion, Diced
  • 1 bunch Carrots, chopped
  • 16 oz. Chickpea Pasta
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

For the sauce:

  • 3 cups Basil, stems removed and roughly chopped
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.  Then, set aside until Step 5.
  2. Make the pesto. Place the pine nuts onto a dry pan set to medium heat for 3 minutes or until browned, stirring frequently to avoid burning.  Add them to a food processor, along with the basil, olive oil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use.
  3. Set a large pan to medium-high heat, and add 1 tbsp. olive oil.  Once hot, add carrots and onions.  Cook for 4-5 minutes, until onion is translucent.  Then, add garlic, cooking until fragrant, about 1 more minute. 
  4. Add cannellini beans, and toss to combine.  Cook for 2-3 minutes, until beans are tender.  Add 2-3 tbsp. pesto, and toss to combine, off heat.  Season with salt and pepper as needed.
  5. In a large mixing bowl, add pasta, bean-carrot mixture, and pesto, reserving 2 tbsp. pesto for garnish.  Toss to combine.  Add in cherry tomatoes, and toss again.
  6. Distribute pasta among bowls.  Garnish with a dollop of pesto.  Enjoy!