1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
1lb. Mushrooms, sliced
1 ½ cups Peas
6-8 cloves Garlic, sliced
Salt & Pepper, to taste
For the Sauce
1 ½ cup Cashews, soaked overnight
1 ¾ cups Water or Vegetable Stock
½ cup Nutritional Yeast
1 T Tamari
1 t Smoked Paprika
Salt & Pepper, to taste
Red Chili Flakes
Chopped Cherry Tomatoes
Rinse and chop the produce accordingly.
Cook the pasta according to package instructions.
Set a large skillet to medium heat. Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned. Then add the garlic, and cook for 1 minute more. Then, add the peas, and cook until warmed through.
Make the sauce. Combine all of the sauce ingredients in a blender, and pulse until smooth.
Add the sauce and cooked pasta, and toss to combine. Add water to thin if needed, and season to taste.
Rinse and chop the produce accordingly. Preheat your oven to 425˚F and line 1 baking tray.
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.
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.
Make the pesto. Add all of the ingredients to a food processor and pulse until smooth.
Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes. Enjoy!
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
Make the potatoes. Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil. Roast for 25-30 minutes, until tender, tossing halfway.
Make the beans. Set a skillet to medium heat. Once hot, add red onion and garlic. Cook until onion is translucent. Then, add beans, and cook for 2-3 minutes. Add spices, and toss to combine. Remove from heat and set aside for plating.
Warm the tortillas. Place each tortilla on an open flame and grill for 30 seconds per side.
Plate tacos and serve with lime wedges. Serve with slaw, hot sauce, and guacamole. Enjoy!