Who doesn’t love pesto? I actually don’t know anyone! Pesto can be made in so many plant based ways. I have now created four different kinds of pesto, and all delicious. This is one of my favorites! The edamame adds a protein punch, while the avocado makes it deliciously creamy. This pesto is great in pasta, stuffed into baked potatoes, or topped on a salad. With less than 10 minutes prep time, this nutritiously quick and easy recipe will definitely leave you wanting more. Oh, and it is oil-free making it heart healthy. Of course you can add some olive oil if you prefer, it is entirely up to you. Enjoy!
2 cups baby spinach
1 cup basil leaves
1/2 cup shelled edamame
1 garlic clove minced
1/4 tsp salt
1/4 cup nutritional yeast
1 smal avocado
1 tbsp lemon juice
1 tbsp plant milk (I used oat)
Place all ingredients in a food processor, and pulse until desired consistency is reached. Serves 2.
These delicious little chocolatey fudge bites of energy will curb any craving for sweetness, and you don’t have to feel guilty afterwards! They are high in fiber, plant protein, and antioxidants. Rich in magnesium and vitamin A, making them nutritiously scrumptious, and healthy little treats.
1 cup of sweet potato peeled and cubed
1/3 cup all purpose gluten-free flour
1/3 cup raw cacao powder
1/2 cup coconut sugar
1/2 cup vegan chocolate chips
1/2 cup peanut, almond or walnut butter
1/4 cup cacao butter
2 tbsp maple syrup
1/2 tbsp baking soda
1 tsp vanilla extract
1/2 tsp pink salt
Preheat oven to 325 F. Boil 1 cup sweet potato on stovetop until tender (about 10 minutes), strain, mash, and set aside.
Sift flour, baking soda and raw cacao powder into a medium sized bowl. Add salt and mix well.
Boil 2 cups of water in a small saucepan, turn off heat. Place cacao butter into a small glass or stainless steel bowl, and place bowl into saucepan allowing butter to melt.
In a food processor place sifted dry ingredients, add sweet potato, coconut sugar, nut butter, and pulse until well mixed.
Once cacao butter is melted, add maple syrup and vanilla extract to the bowl, and mix well. Add this to the food processor and pulse until mixed well. Finally stir chocolate chips into the mixture, and spoon mixture into a lined 8 inch baking pan, and bake for 20 minutes. Allow brownies to cool before slicing into 24 two-bite pieces.
This delicious 30 minute recipe will tantalize your tastebuds…….great as a starter or side dish. Recipe below…..enjoy!
1 head cauliflower
1 tbsp toasted sesame oil
1/4 tsp pink salt
1/2 tsp crushed red pepper
Lemon and Date tahini Sauce
3 tbsp sesame tahini
1 small garlic clove crushed or minced
1 medjool date chopped
Juice of 1 lemon
2 tbsp filtered water
1 tsp olive oil
1/4 tsp pink salt
Pinch of cracked black pepper
1 tbsp torn fresh mint
Preheat oven to 425 F. Cut cauliflower into bite-size florets, rinse and pat dry. In a bowl thoroughly coat florets with sesame oil, 1/4 tsp pink salt, and crushed pepper. Place florets on a small baking sheet on the middle rack, and roast for 20 minutes.
Place all ingredients for Lemon Tahini Sauce except mint in a blender until smooth, add more water if needed.
When florets are done, take out of oven, place in a bowl, and coat evenly with the sauce. Transfer to a plate, and garnish with torn mint leaves.