I’ve learned that you can be as creative as you’d like when it comes to plant-based cooking. I feel like possibilities are endless which is what I find attractive.
During this current “stay-at-home” period due to the coronavirus, it’s useful to know that you don’t always need to have fresh basil to make pesto because it’s most likely that we are limiting our shopping trips to the supermarket to the minimum or simply waiting for it grow bigger in our home garden (my current situation).
I hope you will find this recipe useful.
Green Pea Kale Spinach Pesto
Ingredients:
2 cups frozen green peas, thawed
1 garlic, roughly chopped
3 cups frozen kale & spinach, sauteed quickly
1/2 cup walnuts
1/2 cup nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp Himalayan salt
1/4 tsp black pepper
5 Tbsp lemon juice (about 2 lemons)
Direction:
Put all the ingredients into a food processor and pulse until it forms a thick paste. Mix with your choice of pasta (I like to use brown rice fusilli) and enjoy.
Toppings:
Pea shoots
Chopped tomatoes
Roasted chickpeas
To make roasted chickpeas
Ingredients:
1 tsp onion powder
1 tsp garlic powder
3/4 tsp Himalayan salt
Direction:
Put the rinsed chickpeas in a mixing bowl, put the seasonings in and cover with a plate. Rigorously shake the bowl while making sure the contents don’t fly all over the place. Put them on a lined baking sheet and bake at 420F for 20 minutes, lightly mixing half way.
