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!

Pea-sto Pasta with Sun-Dried Tomatoes

Pea-sto Pasta with Sun-Dried Tomatoes

Cook and Prep Time: 30-40 minutes

Serves: 4

You Need

For the Pesto

  • 2 cups Basil, packed
  • 1 cup Parsley, chopped
  • 1 cup Peas
  • 4-6 cloves Garlic
  • ½ cup Nuts & Seeds of choice (walnuts, hemp seeds, sunflower seeds, pine nuts)
  • 1 Lemon, juiced
  • 1 t Miso Paste
  • 1-2 T Vegetable Stock + more if needed
  • Salt & Pepper, to taste

For the Pasta

  • 16oz. Legume-Based Pasta
  • 4-5 cloves Garlic
  • 1 White Onion, sliced
  • ¾ – 1 cup Sun-Dried Tomatoes, chopped
  • 1 cup Arugula, Spinach, or other leafy green
  • Olive Oil or Vegetable Stock, for sautéing

For Serving

  • Chopped Basil
  • Lemon Zest
  • Chopped Walnuts

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Make the pesto.  Add all ingredients to a food processor, and pulse until smooth. Season to taste accordingly.
  4. Bring a large skillet to medium-high heat.  Once hot, sauté onion, garlic, and sundried-tomatoes.  Cook until the onion is fragrant, 4-5 minutes.
  5. Add the pasta and half of the pesto to the skillet, and toss it all to combine.
  6. For serving, top with leftover pesto, arugula, and chopped basil.
  7. Enjoy!

Cilantro Lime Pesto

Cilantro Lime Pesto

Cook and Prep Time: 5 minutes

Serves: 2 cups

You Need

  • 1 Bunch Cilantro, roughly chopped
  • ½ cup Peanuts
  • ½ cup Mint, roughly chopped
  • 3-4 cloves Garlic, roughly chopped
  • ½ inch piece Ginger, roughly chopped
  • Zest of 1 Lime
  • Juice of 1 Lime
  • 1 T Tamari
  • 1 T Tahini
  • 1-2 T Vegetable Stock or Water, or more as needed
  • Salt & Pepper, as needed

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the peanuts to a food processor, and blitz into small pieces
  3. Add the rest of the ingredients to your food processor, and blitz until a sauce has formed.  Add vegetable stock or water as needed to thin.
  4. Store in a glass jar for 5-6 days, or store in the freezer for up to 5-6 months.  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!

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!