Creamy Avocado Pesto Pasta
When life gives you lemons, you could make lemonade. Or you could get some serious meal-spiraton from us and make this lemony Avocado Pesto Pasta, instead! This creamy dish is packed with flavor but comes together super easily - you can even make the pesto ahead for an easy instant meal builder. It's the perfect dish for welcoming in warm, spring weather and the recipe is easily doubled for family-sized meals or lunch-leftovers. Top it with a sprinkle of hemp seeds for a bit of texture, and of course serve with fresh lemon slices- they add a ton of fresh flavor when squeezed over the top!
Before we get cooking, just wanted to let all my Orange County pals know that my vegan, organic baked goods are now being sold at Green Bliss Cafe in downtown Fullerton! This week they've got Oatmeal Cream Pies and Perfect Peanut Butter Cookies from our NEW Homestyle Vegan Cookbook (available for pre-order!!), as well as matcha-glazed and maple-glazed donuts! And if you need a custom baked goods order, let us know! We're happy to help bake and deliver whatever goodies you may need. Any questions? Shoot me an email at . Now let's get cookin'!
INGREDIENTS
1 1/2 cups fresh basil 1/4 cup hemp seeds (shell-free) 1 1/2 tablespoons lemon juice 2 garlic cloves 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 cup olive oil 1 medium avocado, halved and seed removed 16 ounces spaghetti noodles (or any pasta you prefer!) lemon slices, for squeezing + garnish hemp seeds, for garnish DIRECTIONS In a food processor or high speed blender combine the basil, hemp seeds, lemon juice, garlic, pepper and salt. Drizzle in the olive oil and scoop the avocado into the mixture and process until creamy. Set aside. Bring a large pot of salted water to a boil. Cook the noodles until al dente, then drain. Pour the avocado pesto sauce into the pasta and toss to coat evenly. Garnish with a squeeze of lemon and a sprinkle of hemp seeds. Serve + enjoy! NOTES Serves 4. Leftovers last in the fridge up to about a week. 
6 Comments
Smoky Kale + Butter Bean Soup
I know what you're thinking - GREEN kale soup?! Am I crazy?? I'm not, and I promise - this soup is kind of mind-blowingly good. Years ago at a restaurant I had a thick, green soup with a ton of spice. I doubt it was vegan, but I've been thinking about it ever since. And while I never got the secret recipe, I did do my very best to match the flavors and textures from that soup in this one. And I think I came pretty close. This creamy soup is packed with kale (so it's basically a salad, right?) and potatoes for creaminess, with a smattering of butter beans throughout and a ton of rich, smoky flavor. It tastes fantastic alongside a slice of crusty bread or topped with hemp seeds or oyster crackers for a little crunch. Alex gave this soup some pretty dirty looks before he took a bite - but he was totally pleasantly surprised! If he's a convert, I think I can make you one too. Either you're in or you're out at this point...so let's get cooking!
INGREDIENTS
1 tablespoon olive or coconut oil 2 cloves garlic, minced 1 medium yellow onion, chopped 2 cups red potatoes, cut into 1-inch cubes 4 cups vegetable broth 2 teaspoons smoked paprika 1 teaspoon salt 1/4 teaspoon black pepper 2 1/2 cups cooked butter (lima) beans 3 packed cups kale, stems removed hemp seeds, for garnish DIRECTIONS Heat the oil in a large pot or dutch oven over medium heat. Sauté the garlic and onions together until fragrant, 3-5 minutes. Pour in the potatoes, vegetable broth, smoked paprika, salt and pepper. Continue cooking over low-medium heat about 20-30 minutes, until the potatoes are fork tender. Add in the beans, reserving a 1/2 cup to the side, and the kale. Stir to combine, and cook 5-10 more minutes. Remove from heat. Blend the soup with an immersion blender or in batches in a high-speed blender until smooth. Pour in the remaining butter beans and stir. Serve immediately with a garnish of hemp seeds or crackers! NOTES Serves 6. Butter beans are also known as lima beans, so use whichever. You can also sub white beans here. Leftovers last about a week in the fridge or in the freezer indefinitely.
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