Vegan Walnut Basil Pesto

This is one of my favorite recipes and if you have a food processor very quick and easy!

I ended up using walnuts instead of pinenuts for two reasons. The pine nuts were hard to find and they were super expensive! As you know my goal is usually quick and easy and let's save some moola.

I made this into two meals because I'm one person:) I served it over some spaghetti squash, very yummy. Then I made a little cashew cream (another recipe for another time) and mixed this with the leftover pesto and served this over Trader Joes Cauliflower Gnocchi. Wow, delicious!

Let's get started.

What You Will Need

1 1/2 Cups of fresh basil

1/3 Cup of olive oil

1 Cup of walnuts

6 Cloves of garlic

Juice of one lemon

1/3 Cup of nutritional yeast

3/4 Tsp of salt

3/4 Tsp of Black pepper

What You Need To Do

Add all ingredients to the food processor and pulse until a somewhat smooth paste forms. Be sure to scrape down the sides in between pulses.

That's it! Store in the fridge for 3-4 days or freeze for...

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I love soup!!!

That's right, I love soup. I just can't wait for the weather to get a little cooler so I can start eating it again. So I'm just not going to. This is my adult version of breaking all the rules:)

I haven't made this soup in a while and I'm not sure why it's one of my favorite healing soups. This recipe is the best and I always change it up a bit depending on my mood. Sometimes I add potatoes, green beans, sometimes I leave out the zucchini. It just depends. I always put the cabbage in. It adds a little sweetness to it and makes it more filling. You can also change up the kind and amount of beans you add.

One of the best suggestions I have for you is that if you're going to spend the time chopping and cooking make enough to freeze and then you have healthy, home-made soup always waiting for you at home. I put enough for two people in a quart-size canning jar and it's perfect. Be sure to leave about 2 inches for it to expand when it freezes.

Let's get cooking and chopping!

Fills...

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Curried Sweet Potato Fries with Lemon Tahini Dip

Full disclosure, I was going to do Roasted Curried Cauliflower, not the Sweet Potato Fries but I wasn't in the mood for cauliflower and I had none in the house and I did not want to go to the grocery store so sweet potatoes it is! 

I love sweet potato everything and it goes so well with the lemon tahini dip it also goes well drizzled on mashed sweet potatoes!

I'm definitely having the leftovers for lunch today! So excited!

Servings 2

Prep time 35 minutes

Preheat over to 425°

What you'll need

2 Large or 4 small sweet potatoes cut into wedges (see picture) No need to peel

2 Tablespoons of avocado oil

1 Tablespoon Curry Powder

1/2 Teaspoon of Garam Masala

1/2 Teaspoon Salt

For the Lemon Tahini Dip

Juice of 1 lemon

1/2 Cup of tahini

1 Garlic clove

1 1/2 tablespoons extra virgin olive oil 

1/2 Teaspoon Salt

1-3 Tablespoons of water (it depends on the consistency you would like)

What you need to do

For the sweet potatoes -  Place all ingredients in a bowl and mix...

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Winter Minestrone Soup

 

I had a completely different recipe planned this week but I decided with all the freezing weather going on I would do something to warm you up!

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Minestrone is basically a vegetable soup so don't be afraid to do freestyle!

What You Will Need

2 15.5 oz cans of beans rinsed. I use cannellini or garbanzo.

1 28 oz can of diced tomatoes

2 tbsp. olive oil

1 yellow onion, diced

2 carrots, sliced

2 celery stalks, sliced

1 cup of shredded cabbage

4-5 cloves of garlic, diced

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

1 bay leaf

½ tsp red pepper flakes, optional

4-5 cups of veggie stock(might need more if you're adding pasta or rice)

Salt and pepper to taste

Things you can add:

 

2 small potatoes, diced.

1 small zucchini, diced

4 cups of chopped spinach

½ cup pasta

½ cup brown rice

What you need to do

In a Medium to large stock pot heat olive oil on...

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