Vegan Sliders (video)
Sundried Tomato Pesto Pasta Salad
Makes 8 to 10 servings
Ingredients:
1/2 cup raw walnuts, toasted
2 tablespoons nutritional yeast
12 ounce jar of sundried tomatoes in oil
1/2 cup packed fresh basil
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/3 cup oil (from the tomatoes & olive oil)
2 tablespoons red wine vinegar
pepper to taste
16 ounces of penne or corkscrew pasta
1 pint cherry tomatoes, cut in halves
3/4 cup pitted kalamata olives
basil leaves, julienned, for garnish
vegan parmesan, for garnish
Cook pasta according to package directions, drain and rinse with cold water.
To make the pesto: In a food processor, blend the walnuts until they become a fine crumb. Drain the sundried tomatoes, keeping the oil for later use. Add the nutritional yeast, sundried tomatoes, basil, garlic, salt and pepper. Measure out the oil from the sundried tomatoes into a 1/3 measuring cup, if there’s not enough oil, fill the remainder up with olive oil. Blend the ingredients in the food processor and drizzle in the oil. Scrape down the sides as needed, then blend in the red wine vinegar until well combined.
In a large bowl, add the pasta and 2/3 of the pesto, toss until well coated. Add tomatoes, olives and more pesto as desired, then gently mix again. Top with the julienned basil, parmesan and a drizzle of extra virgin olive oil. Enjoy!
Avocado Banana Chocolate Milkshake
Ingredients:
1 avocado
1 banana
1 cup dates
1 large scoop Vega chocolate protein powder (or 2 tablespoons cacao powder + 1/4 teaspoon stevia)
1-2 cups vegan milk
1-2 cups ice
Blend all the ingredients until smooth, adding as
much vegan milk and ice as needed to make it thick, creamy and cold.
Adjust according to taste, then fill up 3 or 4 glasses.
and/or this recipe:
Chocolate Milkshake
Ingredients:
3 frozen bananas (peel before putting them in the freezer)
handful of dates
2 tablespoon cacao
1 tablespoon maple syrup/agave/other sweetener
handful cashews or 1 tablespoon nut butter
2 cups water/non-dairy milk
1/4 teaspoon cinnamon (optional)
1/8 teaspoon cayenne (optional)
handful ice cubes
Blend all ingredients together until almost totally smooth. Leave the tiny date pieces in there. it should be pretty thick just like a milkshake at this point. Pour it in a giant glass and enjoy!
Optional to Add on Top of Milkshakes:
Whipped Coconut Cream
Ingredients:
1 can coconut milk, left in the fridge or freezer overnight
Bean from 1/2 vanilla pod
1/8 teaspoon stevia
To make the whipped cream: take the can out of the fridge - don't shake it! Open it gently and scoop off the solid fat that has settled on the top. Put it in your mixer bowl, or a normal bowl if you have a handheld mixer. Add the stevia and vanilla beans and whisk until stiff peaks form. Top off your glasses with it.
