Who doesn’t love pesto? This recipe uses walnuts instead of pine nuts (gotta get those omega 3-‘s) and nutritional yeast instead of traditional cheese- perfect for anyone who doesn’t eat dairy. Grow some basil or buy a bunch at your farmer’s market or local grocer and make a batch of pesto! Whatever you don’t use you can freeze for 2- 3 months (store in freezer-proof bags or tightly sealed tupperware).
This pasta dish is just spectacular. I never use that word, but it truly is and the cashew cream sauce really takes it to the next level of pasta. I made this last night for a little Italian dinner on our rooftop with a friend and it was a hit.
I made a smaller serving of this pasta salad because it has fresh ingredients so it wont last more than 1- 2 days in the fridge. This makes a great lunch, or make a bigger batch and bring it to a potluck this summer!
This pasta salad is a wonderful side dish. It’s really tasty, gluten and soy-free.
I’m in love with all fruits and vegetables at the farmer’s market this season. I bought a big, juice organic tomato yesterday and aside from eating slices of it- I was trying to figure out what to cook with it. I also keep brown rice pasta in my pantry, I’m growing basil in my kitchen, I have a little jar of minced garlic in my fridge, some kale from the farmer’s market on Wednesday and frozen broccoli so I decided to make this wonderful meal. It’s super easy to make and doesn’t take long (20 minutes). Enjoy!
My family is difficult to cook for: my mom is allergic to gluten and I am allergic to dairy and soy. Which is actually a pretty fun challenge when we’re together (my dad, a raging carnivore and gluten-enthusiast, is usually the judge). His verdict on the eggplant parmesan? Pretty darn good.