Vegan Recipes from Cassie Howard

Vegan Insanity >> Vegan recipes that are delicious and easy to make. Plus, kitchen, cooking & shopping tips!

Super Simple Vegan Pad Thai

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Pad-Thai

I’d never eaten Pad Thai until I started eating a vegan diet. I had never even heard of it – can you believe that?!

After so many different recipes on so many different blogs, I thought I’d give it a try myself.

Pad-Thai-Vegan

That was 6 months ago, and this is the vegan Pad Thai recipe I seem to make the most. It’s just so easy, so delicious and so – SO – filling!

If you like your veggies to be a bit crunchy, don’t let them cook as long. If you don’t like cilantro, add parsley (that’s what I did). If you don’t have red peppers, use orange or yellow. If you don’t… you get the idea. This dish is very versatile! One time I was out of rice noodles, so I just doubled the amount of spiralized zucchini – YUM!

All I know, is that if you love Pad Thai, this simple recipe is definitely a must-try (LOOK MOM! I RHYMED!).

Vegan-Pad-Thai

Vegan Pad Thai
Recipe Type: Entree
Cuisine: Asian
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • Main Dish
  • 2 tbsp olive oil, divided
  • 1/2 block super firm tofu, drained and chopped into cubes*
  • 1 cup/8oz. rice noodles
  • 1 medium head of broccoli, very small chopped florets
  • 2 large zucchini, spiralized
  • 1/2 small red pepper, sliced thin
  • 1 medium garlic cloves, minced
  • 4 green onions, chopped small
  • Sauce
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tbsp tomato paste
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 2 tsp sesame oil
  • 1/4 tsp garlic powder
  • Toppings
  • 1/2 cup peanuts
  • 1 tbsp sesame seeds
  • fresh cilantro or parsley, chopped
Instructions
  1. Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.
  2. Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.
  3. While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.
  4. In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.
  5. Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.
Notes
*Use soy-free tofu to make this dish soy-free.

 

Loaded Skillet Potato Nachos

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Skillet-Potato-Nachos-Vegan

Just look at this skillet full of yumminess. Delish, right?

Well, it was, let me tell you that. It was so. damn. good. Just like all nachos. I’ve never met a plate of nachos I didn’t like.

I usually make nachos with tortilla chips – but recently tried them with potatoes, since I was out of chips.

And guess what. Potato nachos? Even better!

Skillet-Potato-Nachos

The velvety smooth nacho cheese sauce really makes these nachos, so don’t skip it. Please don’t skip it. Your nachos just won’t be the same.

The cheese sauce makes a lot, so you will have some leftover that will last at least 5 days in the refrigerator. Simply heat it up and dip some tortilla chips in it (see – that‘s what you can do with the tortilla chips – dipping in nacho cheese!).

Potato-Nachos-Vegan

I wanted some really sexy nachos, so I went a bit crazy with the toppings. Feel free to cut some things out if they don’t suit your fancy or you’re a bit strapped for time (just not the nacho cheese – it’s a must!).

Your toppings can be just about anything you desire, too. I added olives, tomatoes and green onions, but feel free to add whatever you have on hand and enjoy.

Vegan-Potato-Nachos

 

One thing I must mention is that these vegan potato nachos don’t re-heat well. They will be soggy. Eat them as soon as they’re ready (I think  you’ll find it pretty hard to end up with leftovers anyway – they are too good to leave alone!).

Even my almost 5-year old and 2 year-old ate these – and they are some of the pickiest eaters on the planet!

Now who’s ready for a plate full of potato nachos? Come and get ’em!

Vegan-Skillet-Potato-Nachos

Loaded Skillet Potato Nachos
Recipe Type: Appetizer, Snack
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Potatoes
  • 2 medium russet potatoes, sliced thin (I used my mandolin for even slices)
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Taco Meat
  • 1 cup walnuts, soaked for at least 2 hours
  • 1/2 cup sun-dried tomatoes, soaked for at least 2 hours
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • Nacho Cheese Sauce
  • 1 1/4 cup water
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3 tbsp lemon juice
  • heaping 1/4 tsp paprika
  • heaping 1/2 tsp onion powder
  • heaping 1/2 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 large roasted red pepper
  • 1/4 cup nutritional yeast
  • Cashew Cream
  • 1/2 cup raw cashews, soaked for at least 2 hours
  • 1/4 cup water (or more depending on how thin you want the cream to be)
  • Guacamole
  • 3 large avocados, peeled & pitted
  • 2 tbsp lime juice
  • 1/2 small tomato, sliced & seeded
  • 1 medium garlic clove
  • 1/4 cup red onion, chopped small
  • 1/4 cup parsley
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Toppings
  • Olives
  • Tomatoes
  • Green Onions
Instructions
Potatoes
  1. Preheat your oven to 425F and spray your cast iron skillet with non-stick cooking spray.
  2. Once you’ve sliced your potatoes, dump them into a bowl fulled with ice water. Let them soak for about 5 minutes, then remove to a clean kitchen towel and pat dry.
  3. Layer your potatoes around the skillet, filling it up completely. It’s okay to let them overlap a little but, but not too much, otherwise your potatoes won’t crisp up as well.
  4. Sprinkle with salt and pepper and bake for about 20-25 minutes, or until the potatoes are fork tender and have browned nicely. Remove from the oven.
  5. At this point, you can take the potatoes out to individual plates and then add your toppings, or you can leave them in the skillet, add the toppings, and scoop some out for each person. It’s messy, but it’s fun! Top with nacho cheese, taco meat, your toppings of choice (I used tomatoes, olives and green onions), a drizzle of cashew cream and some guacamole.
Taco Meat
  1. Add drained walnuts, drained sun-dried tomatoes, garlic powder, cumin, salt and cayenne pepper to a food processor and process until combined, but still a bit chunky.
Nacho Cheese Sauce
  1. Add all ingredients to a food processor or high-powdered blender and process/blend until smooth.
  2. Pout mixture into a medium pot over medium heat and warm it up for about 10 minutes, stirring constantly.
Cashew Cream
  1. Add drained cashews and a bit of water to a food processor or high-powdered blender and process/blend until smooth. Add more water if you need it, to get it to your desired consistency.
Guacamole
  1. Add all ingredients to a food processor and process until smooth or a bit chunky (whatever you prefer).

 

Mini Vegan Tortilla Pizzas

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This past weekend was awesome for 2 reasons:

Sunshine. Lots of sunshine.

These mini vegan tortilla pizzas. Ohhhhhhh yes. They were good.

vegan-mini-pizzas
It’s as easy as cutting up tortillas, popping them in a muffin tin, throwing on some toppings, baking, and stuffing your face.

I’m not even going to tell you how many of these I ate, but believe me when I say it was MORE THAN I SHOULD HAVE.

Worth it, though. Totally worth it.

mini-pizzas

You can put on any kind of toppings you want – that’s what makes pizza so freakin’ amazing. It’s versatile.

My husband doesn’t like Daiya cheese shreds, so for some of his pizzas, I put our homemade vegan nacho cheese, and on some others, I didn’t put cheese at all – just loaded them up with sauce and veggies.

He approved. I approved. The kids approved. Everyone approved.

This was an awesome meal.

baked-mini-pizzas-vegan

I think these would also work as dessert pizzas, by just swapping out sauce, cheese and pizza toppings, and instead baking she shells, then putting melted chocolate and fresh fruit inside, freezing until semi-firm, and topping with coconut whipped cream.

Mmmm, yes, that is a good idea.

Excuse me while I wipe the drool off my keyboard.

mini-pizzas-vegan

I made these babies for dinner, alongside a big kale salad, but they would also work well for lunch, as an appetizer (just halve the recipe), and even as a snack.

They would work  pretty much any time of day. Except breakfast. Unless you’re into pizza for breakfast. In which case – you could eat these pizzas any time of day and be happy and full and satisfied. Enjoy!

vegan-baked-mini-pizzas

Mini Vegan Tortilla Pizzas
Recipe Type: Snack, Lunch, Appetizer
Cuisine: Pizza
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8 small flour tortillas (corn may work too, but I haven’t tried)
  • 1 cup tomato sauce
  • cheese of choice (I used, vegan parmesan, Daiya shreds, and [url href=”http://www.veganinsanity.com/recipes/quinoa-black-bean-burger-with-nacho-cheese-sauce/”]nacho cheese sauce[/url])
  • toppings of choice (I used green lentils, green pepper, kalamata olives, and zucchini)
Instructions
  1. Preheat oven to 375F. Spray 2 muffins tins with non-stick cooking spray (or use refined coconut oil) and set aside.
  2. Using a doughnut cutter or small drinking glass, cut out your mini pizzas from the tortillas. I placed mine over the muffin tin first, to see how big to make my pizzas. You want them to be a bit bigger than the opening of the hole.
  3. Place your tortilla pizzas inside your muffin tins, pressing down gently.
  4. Add a bit of sauce, then cheese, then toppings, to each tortilla pizza.
  5. Bake for about 15 minutes, or until the tortilla is a nice golden brown color, and the sauce & toppings are warm and the cheese has melted.
  6. Allow to cool for about 5 minutes. If you handle them too early, they may not pop out of the tins easily.
  7. Run a butter knife around each pizza, and pop it out – but only if it’s ready. If it doesn’t come out easily, let it cool for a few more minutes.

 

Warm Potato & Lentil Salad

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Vegan-Lentil-Potato-Salad

It seems as though there are people that love lentils and people that hate lentils – but no one in between. You don’t hear people say “lentils are okay” or “lentils are good, but not great”.

No – you hear “lentils are awesome!” or “lentils are gross!”.

Which one are you? I hope you’re the “lentils are awesome!” person, because if not, I’m afraid you won’t be too eager to try this recipe (but you should, because it’s SO SO good).

Vegan-Lentil-and-Potato-Salad

I found this recipe on Smitten Kitchen back in February, and put it on my to-make list, then promptly forgot about it.

Until last week when I was cleaning up the files and bookmarks on my computer and I found it again. I emailed myself the link so I wouldn’t lose the recipe for a second time, and then made it the next day for lunch.

The only thing I did differently, was that I omitted the shallots from Deb’s recipe, partly because I didn’t have any, and partly because my husband despises them. I also used less red wine vinegar and less chopped parsley. I also added a bit of onion powder to make up for the missing shallots (kind of). Otherwise, I stuck to this recipe quite close.

Warm-Potato-and-Lentil-Salad

 

And I’m not gonna lie – I was skeptical. This salad has a lot going on.

But – as soon as I took my first bite, I was in love. The creaminess of the potatoes, the tangy-ness (is that a word?) of the dressing and the meatiness of the lentils – it all works so well together and makes for a very tasty and satisfying dish.

 

Warm Potato & Lentil Salad
Recipe Type: Entree, Lunch
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Lentils
  • 1 cup green lentils, uncooked
  • 1/2 tsp dried thyme
  • 1 small bay leaf
  • Pinch of salt
  • Potatoes
  • 1 pound small potatoes (I used russet and chopped them up, but fingerling would be nice, so would baby red or yellow potatoes)
  • Dressing
  • 1 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • 1/2 tsp onion powder
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons capers, roughly chopped (if they’re salted, rinse them off)
  • 2 tablespoons dill pickles, roughly chopped
  • 1/4 cup chopped flat leaf parsley
Instructions
Lentils
  1. Rinse well, then place your lentils in a medium pot with the thyme, bay leaf, a pinch of salt and 4 cups of water.
  2. Simmer lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding the bay leaf) and keep them warm.
Potatoes
  1. While you are cooking the lentils, cover potatoes with 1-2 inches of water in a large pot. Cook for 10-20 minutes (depending on the size of your potatoes/potato chunks), or until they can be pierced with a knife. Do not overcook.
  2. Drain and keep them warm.
Dessing
  1. While the potatoes and lentils are cooking, you can prepare your dressing. This is where the magic happens! Add red wine vinegar, minced garlic, onion powder, Dijon mustard, olive oil, and salt & pepper to taste, to a small bowl. Whisk together well, then add the in capers and pickle. Mix everything together until combined.
Putting it all together
  1. If using fingerling or baby potatoes, cut them into bite size pieces. Put all potatoes in a large bowl, add lentils and dressing, and mix well (but be gentle with the potatoes).
  2. Add more salt & pepper, if necessary.
  3. Serve in individual bowls, with a sprinkling of chopped parsley on top.
Notes
[i]Adapted slightly from [url href=”http://smittenkitchen.com/blog/2014/01/warm-lentil-and-potato-salad/” target=”_blank”]Smitten Kitchen[/url].[/i]

 

link

Quinoa & Chickpea Tabbouleh Salad

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Quinoa-Chickpea-Tabbouleh Oh, how I love simple meals! We visited my mother in law for Mother’s Day this past weekend (the weekend after the actual holiday, because my hubby was sick on that day), and I brought along this dish for two reasons: 1. It’s SO quick and easy to prepare. 2. It’s travels well. 3. It’s freakin’ delicious, light, healthy and tastes good straight out of the fridge. Okay, that was more than 2 reasons. All legit, though, of course. Quinoa-and-Chickpea-Tabbouleh-Vegan We served it along side these oven roasted garlic sweet potatoes, and WOW DELICIOUSNESS. The two went very well together. Vegan-Quinoa-and-Chickpea-Tabbouleh
 This protein packed salad is the way to go if you’re looking for a quick and easy side dish or lunch. I found it very filling, and it’s also healthy enough that you can have multiple servings and not feel guilty about it. I anticipate this dish being our regular potluck contribution to family gatherings! Quinoa-and-Chickpea-Tabbouleh

Quinoa & Chickpea Tabbouleh Salad
Recipe Type: Salad, Side
Author: Vegan Insanity
Prep time:
Total time:
Serves: 8
Ingredients
  • 1 cup cooked quinoa
  • 1 1/2 cups chickpeas (if using canned, drain and rinse them first)
  • 1 small cucumber, sliced
  • 1 large garlic clove, minced
  • 2 cups cherry tomatoes, sliced in half
  • 1 cup green onion, chopped small
  • 1 cup fresh parsley, chopped
  • 1 cup mint leaves, chopped
  • 1/3 cup lemon juice (2 large or 3 medium lemons)
  • 1/3 cup extra virgin olive oil
  • salt and freshly ground black pepper, to taste
Instructions
  1. Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.
  2. In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
  3. Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
  4. Serve cold or at room temperature. *
Notes
*This dish lasts 2-3 days in the refrigerator, so feel free to make it ahead of time to save even more time in the kitchen.

 

Oven Roasted Garlic Sweet Potatoes

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We went to my mother-in-law’s house yesterday, and we brought these delicious roasted sweet potatoes with us. They were so good, that the first thing I’m doing this morning is writing up a post telling you all about them – because – YUMMY.

Oven-Roasted-Sweet-Potatoes

Honestly, I’m not usually big on sweet potatoes because I find them too, well, sweet. Something about a potato that is sweet just weirds me right out.

But – my husband loves them and so does my mother-in-law, so I made them for our visit yesterday. And strangely enough – I actually LOVED these sweet potatoes, too! Hence why I am so eager to share this recipe with you.

Roasted-Sweet-Potatoes

Not only are these sweet potatoes super easy to throw together, but they’re so versatile, that you can serve them with pretty much anything and they will likely go really well (they’re really tasty in a quinoa bowl, that’s how I ate them yesterday, and my husband, mother-in-law, and kids ate them on their own).

Roasted-Sweet-Potatoes-Vegan

You can switch up the seasonings to your own tastes. If you like things really hot, you can add more paprika, or even a dash of cayenne pepper. If you like things sweeter, add a drizzle of maple syrup or agave.

Vegan-Sweet-Potatoes

Oven Roasted Garlic Sweet Potatoes
Recipe Type: Sides, Snack, Lunch, Dinner
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 3 large sweet potatoes, peeled and chopped into medium chunks
  • 1/3 cup vegan butter (I used soy-free Earth Balance)
  • 3 large garlic cloves, minced
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
Instructions
  1. Preheat the oven to 375F and put your sweet potato chunks in a large bowl.
  2. Add the paprika, salt & pepper to a small bowl.
  3. Add the vegan butter and minced garlic to another small bowl, and melt in the microwave.
  4. Mix together the butter/garlic and spices, and pour over the sweet potatoes. Mix everything really well, so that every sweet potato chunk is covered.
  5. Transfer to a baking sheet and bake for 30 minutes, or until you can easily pierce through the largest chunk with a knife.

 

Easy Cheesy Vegan Quesadillas

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Vegan-Quesedillas

I was craving a super quick lunch the other day. I had so many things on my to-do list, and making an elaborate lunch wasn’t one of them. I initially considered pasta, because it’s easy, filling and mighty delicious – but, I was out of pasta.

Dang.

So, I stared in my pantry for a few minutes and then I spotted the tortillas. Ding ding ding!

Cheesy-Vegan-Quesedillas

I almost always have soaked cashews in my refrigerator, since I cook with them a lot, and thankfully, I had some this day, and used them to make the yummy cashew cheese for this quick meal.

Easy-Vegan-Quesedillas

The only thing that took awhile was cooking 4 quesadillas, since they take about 5-8 minutes each. But other than that, this was an easy lunch to throw together, using ingredients I already had on hand.

I’d also like to mention that these vegan quesadillas are kid-approved (and that’s saying something, since my kids want to eat nothing but chocolate, bread, and plain pasta)!

Easy-Cheesy-Vegan-Quesedillas

I used vegan sour cream to dip my quesadillas in, but you can also used mashed avocado (or guacamole!), hummus, vegan nacho cheese, or just eat them plain. No matter how you eat them – they are damn good. Try some for lunch today!

Easy Cheesy Vegan Quesadillas
Recipe Type: Appetizers, Snacks, Lunch
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Cashew Cheese
  • 1 1/2 cups raw cashews (soaked for at least 2 hours)
  • 1/4 cup water
  • 3 tbsp lemon juice
  • 2 1/2 tbsp nutritional yeast
  • 1 garlic clove
  • Salt & freshly ground black pepper, to taste
  • Quesadillas
  • 8 flour tortillas
  • 3/4 cup cooked black beans (if using canned, drain and rinse first)
  • 3/4 cup corn (I used frozen)
  • 1/3 cup black olives, sliced
  • 3/4 cup tomatoes, diced (I used 1 large beefsteak tomato)
  • 1/4 cup parsley, chopped
  • 3 tbsp green onions, chopped small
  • 1 large avocado, pitted and sliced
  • 1 tbsp coconut oil
Instructions
Cashew Cheese
  1. Add all of the cashew cheese ingredients into a food processor or high-speed blender and process/blend until smooth. Refrigerate until ready to use.
Quesadillas
  1. In a medium bowl, mix together the black beans, corn, olives, diced tomato and parsley. Set aside.
  2. Add a generous layer of cashew cheese to a tortilla, top with the black bean mixture, then cover with another tortilla, press down lightly, then set aside. Repeat with remaining tortillas.
  3. Heat a large pan over medium heat, add 1/2 tbsp oil, and add your quesadilla. Cook until the bottom of the quesadillas is golden brown (3-4 minutes), then flip and cook until the other side is golden brown. Repeat with remaining quesadillas.
  4. Plate your quesadillas, and sprinkle some green onions on top of each one. Serve with vegan sour cream, mashed avocado, or whatever else you like with your quesadillas.

 

Super Cheesy Vegan Pesto Pasta

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Cheesy-Pesto-Pasta

I have one of the easiest recipes ever to share with you today.

Easy and tasty – the perfect combo, don’t you think?

Pesto-Pasta

I was craving pasta not long ago, but I wasn’t in a very creative mood, so I looked online for some inspiration.

Pesto pasta kept popping up everywhere, and since I had just made a batch of it the day before for a salad, that’s what I decided to make. I was excited to have such a simple dish for lunch. Cook pasta, add prepared pesto, eat. Easy.

But, as I reached into the fridge to grab the pesto, I noticed the jar of nacho cheese sauce that I’d made for our quinoa & black bean burgers  a few days prior.

Hmmm – “do I dare?”, I asked myself.

Cheesy-Vegan-Pesto-Pasta

And dare, I did.

I warmed up the nacho cheese, then added it to the cooked pasta, along with the pesto. I mixed it all together, crossed my fingers, stuffed a bunch of pasta in my face..

and just about died from the deliciousness.

The spicy nacho cheese with the cool pesto was a surefire winner!

Lunch was awesome that day. Which reminds me, I need to make another batch of pesto…

Vegan-Pesto-Pasta

Super Cheesy Vegan Pesto Pasta
Recipe Type: Pasta
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Creamy, cheese, pesto-y. This dish has it all! Serve it up for lunch, dinner – heck, why not breakfast? You’ll find it hard not to stuff your face with this cheesy pesto pasta, regardless of what time of day it is!
Ingredients
  • Pesto
  • 1 1/2 cups fresh basil
  • 1/3 cup extra virgin olive oil (or hemp oil)
  • 1 cup pine nuts*
  • 4 medium garlic cloves
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Nacho Cheese
  • 1 1/4 cups water
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3 tbsp lemon juice
  • heaping 1/4 tsp paprika
  • heaping 1/2 tsp onion powder
  • heaping 1/2 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 large roasted red pepper
  • 1/4 cup nutritional yeast
  • Pasta
  • 3 cups pasta noodles of your choice (I used spelt spiral noodles)
Instructions
Pesto
  1. Add all ingredients to a food processor and process until just a little bit chunky. Set aside.
Nacho Cheese
  1. Add all ingredients to a food processor or high-powered blender and process/blend until smooth. In a small saucepan on low-medium heat, warm the cheese sauce, whisking constantly for about 5 minutes, or until thickened. Set aside.
Pasta
  1. Cook according to package directions. Set aside.
Assembly
  1. Add your pesto and nacho cheese sauce to the cooked pasta. You will likely not use as much as you prepared, so just add a bit of each at a time, and stop when it gets to where you want it.
  2. Season with a bit more salt & pepper, if desired.
Notes
*Almonds also work well in a pesto. As do cashews or walnuts.[br]*Prepare the nacho cheese sauce and/or pesto in advance to save on prep/cooking time!