Month: April 2020

Vegan Pesto

Vegan Pesto

Ready in 15 minutes  Serves 16 people   Ingredients 2 cups packed fresh basil (large stems removed) 3 Tbsp sunflower seeds (or pine nuts or walnuts) 2-3 large cloves garlic (peeled) 2 Tbsp lemon juice 3-4 Tbsp nutritional yeast 1/4 tsp sea salt (plus more 

Zucchini Lime Dressing

Zucchini Lime Dressing

Ready in 15 minutes  Serves 10+ people Ingredients 1 chopped medium zucchini  1/2 cup olive oil  1 small garlic clove (optional) 1/4 cup lime juice (from 2 limes)  2 tablespoons water if needed 4 teaspoons tahini  1/4 teaspoon kosher salt or himalayan salt Preparation Combine 

Mediterranean Vegetable and Chickpea Stew

Mediterranean Vegetable and Chickpea Stew

Ready in 55 minutes  Serves 4 people   Ingredients 1 eggplant, cubed 1 medium red onion, roughly chopped 1 large or 2 small zucchinis, sliced in rounds 3 cloves of garlic, smashed with skins on 1 tsp oregano  1 tsp thyme 1 tsp parsley  1 

Olive Bread (Gluten Free)

Olive Bread (Gluten Free)

Ready in 90 minutes  Serves 6 people   Ingredients ½ cup coconut flour ½ cup almond meal or flour ¼  cup olive oil 4 eggs ½ cup chopped olives in rounds ¼ cup roasted pine nuts 1 teaspoon baking powder 1 teaspoon ginger powder 150 

Roasted Curried Cauliflower

Roasted Curried Cauliflower

Ready in 40 minutes Serves 4 people Ingredients 1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices 1/2 onion, peeled, thickly sliced, root to tip  4 cloves garlic, sliced 3 tbsp lemon juice 1/4 cup (80 ml) 

Thai Salad with Nutty Tempeh

Thai Salad with Nutty Tempeh

Ready in 30 minutes  Serves 3+ people Ingredients Salad 1-2 medium whole carrots, “ribboned” with a vegetable peeler or spiralizer 2 stalks green onions (finely chopped) ¼ cup chopped cilantro 2-3 Tbsp chopped mint 1 cup loosely packed spinach (chopped) 1 cup thinly sliced red