happy sunday, all! still trying to be vegetarian over here – so far so good. after almost a month of no meat and almost not dairy [cheese, i can't quit you!] i'm starting to crave more and more veggies, and i really do not miss meat at all. tonight i'm making a recent favorite that is packed full of protein, fiber and omega-3's. bon appetit!
kale pesto [i plan to mix with noodles and zucchini strips]:
- 2 to 3 cloves garlic
- 3 cups packed kale (about 1 small bunch)
- ¾ cup hemp seeds or toasted walnuts
- 2 tablespoons lemon juice (about 1 lemon)
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon ground pepper
- Red pepper flakes, optional (if you want to add some kick)
- ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)
image, full recipe and directions via cookie and kate
artichokes & vegan aioli:
- 1 cup cashews [soaked for about 4 hours] these are what will give you the creamyness
- 1/2 cup water
- 2 cloves garlic
- zest and juice of 1 lemon
- 1 tsp apple cider vinegar
- 1 - 2 pinches of salt
image, full recipe and directions via one ingredient chef