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


  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!

Dairy-Free No-Vodka Sauce

Dairy-Free No-Vodka Sauce

Cook and Prep Time: 60 minutes
Serves: 4

You Need:

• Cashew Cream
o ½ cup Cashews, soaked overnight
o ¾ cup Water
o 1 ¼ tbsp. White Miso Paste
o 2 tbsp. Nutrition Yeast

• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 1 large can (29 oz.) Crushed or Pureed Tomatoes
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Onion Powder
• 1 tbsp. Garlic Powder
• 1 tsp. Smoked Paprika


  1. Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
  2. Make the cashew cream. Add ingredients to blender and pulse until smooth.
  3. 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.
  4. Add tomatoes, onion powder, smoked paprika, and garlic powder. Season with a pinch of salt and pepper. 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. You can simmer for longer for a richer flavor.
  5. About 5 minutes before serving, add the cashew cream and stir to combine. Bring to a simmer and allow flavors to marry. Season with salt and pepper as needed.
  6. 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!

Vegan Baked Beans | Vegan Salsa | Vegan Three Bean Chili [Plant Based]

This week’s ingredient is another pantry staple: tomatoes! Specifically, the canned variety.

Tomatoes are great sources of vitamin C and the carotenoid known as lycopene.

Lycopene may help protect us from some forms of cancer due to its antioxidant potential!

They are also high in the minerals copper, iron, and zinc.

Believe it or not, you can do a lot with a humble can of tomatoes (besides making tomato sauce). So today, we are going to be making a homemade salsa, baked beans, and a three bean chili.

You can find the recipes for each of these dishes below, along with the YouTube video.

Homemade Canned Tomato Salsa

Cook and Prep Time: 5 minutes

Serves: 6-8 people

You Need
  • 1 small can Diced Tomatoes, with juices
  • 1 Green Bell Pepper, diced
  • 3-4 cloves Garlic,
  • ½ Red Onion, chopped
  • 1 Lime, juiced
  • ¼ cup Cilantro
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Chili Flakes or Chili Powder (optional)
  1. Rinse and chop the produce accordingly.
  2. (Optional) Set a pan to medium heat.  Add 1 tbsp. olive oil.  Once hot, add onion and bell pepper.  Sauté until onion is translucent, 4-5 minutes.  Add garlic, and sauté for 1 minute more.
  3. Place all ingredients in a food processor.  Pulse until smooth.
  4. Enjoy!

Baked Beans

Serves 2

Cook and Prep Time: 30 minutes

You Need:
  • 1 15.5oz cans Navy beans, rinsed and drained
  • 1 15.5oz can Crushed Tomatoes
  • 2 cloves Garlic, minced
  • 1 small White Onion, diced
  • 1 tbsp. Olive Oil
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Maple Syrup, Coconut Nectar, or ½ tbsp. Honey
  • 1 tbsp. Tamari*
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Turmeric
  • 1 tbsp. Black Pepper
  • Salt, to taste

*Liquid Aminos can be substituted here

  1. Rinse and chop the produce accordingly
  2. In a pan on medium heat, add olive oil.  Once heated, add garlic and onion, and sauté until aromatic, 1-2 minutes.
  3. Add tomatoes, beans, turmeric, cumin, salt, pepper, apple cider vinegar, maple syrup, and tamari.  Stir to combine and raise to high heat.
  4. Once boiling, reduce to a simmer and cook until beans begin to thicken, 5-6 minutes.  Stir frequently.
  5. Serve with sourdough toast or as a side dish.  Top with fresh herbs or avocado.  Enjoy!

Three Bean Chili

Cook and Prep Time: 45- 60 minutes

Serves: 4-6

You Need:
  • 1 Yellow Onion, diced
  • 1 head Garlic, chopped
  • Olive Oil
  • 1 small can Black Beans, rinsed and drained
  • 1 small can Kidney Beans, rinsed and drained
  • 1 small can Pinto Beans, rinsed and drained
  • 1 Green Bell Pepper, diced
  • 1 small (15 oz.) can Diced Tomatoes
  • 1 small (15 oz.) can Tomato Puree
  • 2 cups Vegetable Broth or Water
  • 1 tbsp. Cumin Powder
  • 1 tbsp. Chili Powder
  • 1 tbsp. Smoked Paprika
  • Salt, to taste
  • Black Pepper, to taste
  • ¼ cup Cilantro, chopped
  • 1 Lime, cut into quarters
  1. Rinse and chop the produce accordingly. 
  2. Set a large pot to medium heat.  Once hot, add 1 tbsp. olive oil.  Add onion to the pot and cook for 4-5 minutes, until translucent.  Then, add garlic, cooking for about 1 minute more, until fragrant.
  3. Add all ingredients, except cilantro and lime, to your pot.  Stir to combine. Bring mixture to a boil.  Once boil, cover, and reduce heat to a simmer.  Cook for 20 minutes minimum, stirring occasionally. 
  4. Serve chili in bowls.  Then, garnish with lime and cilantro.  Enjoy!