plant-based

Carrot Noodles with Pesto, Chickpeas, and Tomatoes

karenwpullen Recipes, Salads, Side Dishes , , ,
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Carrot Noodle Salad

Course: Salad
Servings: 0

Ingredients

  • 4 large carrots
  • 1 can chickpeas about 1 ½ cups
  • 1/3 cup pesto oil-free
  • 1 cup cherry tomatoes halved
  • 2 tablespoons vegan parmesan

Instructions

  • Make the carrot noodles by cutting the carrots into long thin strips using a mandoline, vegetable peeler, or spiralizer.
  • Steam them for 6 minutes until tender.
  • In a bowl, combine the carrot noodles, chickpeas, pesto, and tomatoes.
  • Sprinkle with vegan parm.

Oil-Free Pesto

karenwpullen Basics, Recipes, Salads, Sauces and dressings , , ,

Most pesto sauces are made with oil and parmesan cheese. But they are not essential, like basil is. In this recipe, the oil is replaced by walnuts, aquafaba, and nutritional yeast.

Prep Time10 minutes
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Pesto

Course: Sauces and dressings
Cuisine: Italian, Vegan
Servings: 0

Equipment

  • food processor

Ingredients

  • 3 cups fresh basil
  • 2 cups fresh spinach
  • 1/4 cup walnuts
  • 1 cloves garlic
  • 1/3 cup nutritional yeast
  • 1/4 cup aquafaba
  • 2 tablespoons lemon juice

Instructions

  • Toast the walnuts until golden. I use a toaster oven but you can also do this in a skillet.
  • Put all the ingredients in a food processor and process until mostly smooth.

Notes

I like to make a big batch, apportion the pesto into a mini-muffin pan, and freeze. Then I put the all portions together into a ziploc bag. It’s easy to take out one at a time, to add to soup or pasta.
If you keep a portion of pesto in the refrigerator, a squirt of lemon juice on the top will keep it bright green.
Spinach isn’t necessary and can be replaced by more basil. The ratio of spinach to basil should be no more than 2:3 or the pesto will lose its flavor. 

Corn Chowder

karenwpullen Recipes, Soups and Stews , , ,

This is a delicious cold soup that’s slightly sweet and unexpected. I served it as a canape in the party that marked the end of my plant-based Rouxbe culinary course, in shooter glasses with a little piece of cornbread on top.

Prep Time10 minutes
Cook Time20 minutes
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Corn Chowder

Delicious, especially when corn is fresh.
Course: Soup
Cuisine: Vegan
Servings: 0 servings

Equipment

  • blender

Ingredients

  • 3 ears corn
  • 1 onion yellow
  • 1 bell pepper red
  • 3/4 pound small potatoes
  • 2 1/2 cups vegetable broth
  • 2 1/2 cups soy milk
  • 1 tablespoon chives minced
  • salt and pepper

Instructions

  • Cut the corn off the cob.
  • Dice the onion, bell pepper, and potatoes.
  • In a soup pot, sauté the onion over low heat until it's soft.
  • Add the remaining ingredients and simmer until the potatoes are tender, about 20 minutes.
  • Puree in a blender, in batches no more than half full.
  • Add salt and pepper to taste, and the minced chives. Refrigerate.