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Pasta with Basil, Sun-Dried Tomato & Walnut Pesto

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basil-sundried-tomato-walnut-pesto-pasta

Hello, my friends. I’d like to introduce you to my new favourite pasta. This one is made with pesto – but not just any ol’ pesto.

No, this one is loaded with basil, sun-dried tomatoes and walnuts. Otherwise known as: some of the best ingredients ever. I actually went back for seconds of this dish, which I never do, because it really was incredible.

If you end up with leftovers (hahaha!), they taste just as good the next day.

Pasta with Basil, Sun-Dried Tomato & Walnut Pesto
 
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There's nothing like a plate of pasta to satisfy your hunger, and this dish is sure to please!
Author:
Recipe type: Pasta
Serves: 3-4
Ingredients
  • Pasta of choice
  • 1 large or 2 small garlic cloves
  • ½ cup fresh basil
  • 7-8 sun-dried tomatoes*
  • 1 tbsp nutritional yeast
  • ⅓ cup extra virgin olive oil
  • 3 tbsp walnuts
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ¼ cup water + more if needed
Instructions
  1. Prepare pasta according to package instructions.
  2. While pasta is cooking, you can prepare the pesto. In a food processor or high-powdered blender, add garlic, basil, sun-dried tomatoes, nutritional yeast, olive oil, walnuts, salt, pepper, and ¼ cup water.
  3. Processed until smooth, scraping down the sides of the processor/blender and adding more water as necessary.
  4. When pasta has finished cooking, drain, and return to pot. Mix in the pesto, plate, and serve, topped with vegan parmesan cheese, if desired.
Notes
*If using sun-dried tomatoes that aren't packed in oil, you will need to soak them for at least one hour, or until soft.

 

Indian Butter Cauliflower

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butter-cauliflower

Are you ready for a party in your mouth? Because I’ve got something good for ya!

You guys – this dish. Oh my gosh, this dish. It is damn good, and I don’t say that lightly.

As someone who used to despise Indian cuisine, I can’t believe I’m saying this, but this is one of the best entrees I’ve made in a very, very long time!

Indian Butter Cauliflower
 
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Wow - talk about a flavour explosion in your mouth! This dish is creamy and satisfying, with a ton of Indian flair! Adapted from Food Doodles
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
Cauliflower
  • 4 cups cauliflower (chopped into bite-size pieces)
  • 1 tbsp oil (I used avocado oil)
  • 2 tbsp lemon juice
  • 1 tbsp tandoori seasoning
  • ½ tsp salt
Sauce
  • 2 tbsp oil (I used olive oil)
  • 1 small onion (diced)
  • 3 large garlic cloves (minced)
  • 1 tbsp fresh ginger
  • 2 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • ¾ tsp cumin
  • ¼ tsp cinnamon
  • 4 cups crushed tomatoes
  • 1 tbsp brown sugar
  • 1 cup full-fat coconut milk
  • Salt & pepper, to taste
Instructions
  1. Preheat oven to 425F.
  2. While oven is heating up, add chopped cauliflower, 1 tbsp oil, lemon juice, tandoori seasoning and salt to a large bowl. Mix well so that all of the cauliflower pieces are coated.
  3. Add cauliflower to a baking sheet and cook in pre-heated oven for about 15 minutes, or until lightly browned.
  4. In a large skillet, add 2 tbsp oil and heat on medium heat. Once warmed, add onions and cook until translucent, about 10 minutes. Add garlic, ginger, chili powder, turmeric, coriander, cumin, and cinnamon, and mix well. Add crushed tomatoes, and mix until combined.
  5. Simmer on medium heat for about 15 minutes, then add coconut milk and sugar. Mix well and cook for another 5 minutes or until the sauce has thickened. Add salt & pepper to taste, then add in the cooked cauliflower and cook until everything is heated through.
  6. Serve over rice, quinoa or grain of your choice (I used basmati rice).

 

Sweet Potato Salad with Creamy Cashew Dressing

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sweet-potato-salad

So, I found myself with an extra sweet potato that really needed to be used up this week.

Not one to waste food (especially this time of year, when produce is ridiculously expensive), I put on my thinking cap. Unfortunately, nothing very creative came to me, so I just decided on a sweet potato salad.

The good news – this salad is OFF THE HOOK. It was so good that I plan on making it again next week. And maybe the week after. And the week after that…

Salad with Sweet Potato

 

The creamy cashew dressing on it’s own is.. just.. wow. I love cashews. Love, love, love. And the cashew dressing works perfectly with this simple (but delicious!) salad.

 

Sweet Potato Salad with Creamy Cashew Dressing
 
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A delicious, easy, and very healthy salad for any day of the week!
Author:
Recipe type: Salad
Serves: 2
Ingredients
Salad
  • 2 cups salad greens of choice (I used mixed greens)
  • 1 large sweet potato, peeled and chopped into large chunks
  • ½ tbsp oil for high heat (avocado, grapeseed)
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup slivered almonds
  • ½ tbsp chia seeds
  • 1 tsp poppy seeds
  • large handful crushed tortilla chips
Dressing
  • 1 cup cashews, soaked for at least 3 hours
  • 1 tbsp lemon juice
  • 1 garlic clove, peeled
  • ½ tsp salt
  • ¼ cup olive oil
  • ½ tbsp agave nectar
  • ¼ cup water + more as needed
Instructions
Salad
  1. Pre-heat oven to 375F. While the oven is heating up, add your sweet potato chunks to a baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Mix them all up so that every potato chunk is coated. Bake for 25-30 minutes, or until you can pierce the sweet potato with a fork.
Dressing
  1. Drain and rinse the cashews and put them in a high-speed blender or food processor. Add lemon juice, garlic clove, salt, oil, agave nectar and water.
  2. Process cashew mixture until creamy, scraping down the sides and adding more water as needed.
Preparation
  1. Add salad greens to a bowl or plate, top with sweet potato, slivered almonds, chia seeds, poppy seeds, crushed tortilla chips, and drizzle with cashew dressing. Serve immediately.