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