Avocado Pesto Pasta Recipe (Vegan)

AVOCADO PESTO PASTA RECIPE

By Veggie Society - Florentina

https://veggiesociety.com/avocado-pesto-pasta-recipe/#recipe

Ingredients

• 1 avocado (flesh only, pit + skin discarded)
• 1/2 cup walnuts
• 1 cup Lacinato kale (chopped + packed)
• 1/3 cup basil leaves
• 1 lemon juiced
• 3 cloves garlic grated
• 1 pinch sea salt
• 3/4 cup pasta cooking water
• 1 lb spaghettini pasta (durum wheat semolina ideally)

Instructions

• Bring a large pot of water to a rolling boil. Season generously with coarse sea salt (approximately 2 tbsp or so- the pasta water should taste like the sea). Add your durum wheat spaghettini and cook until al dente according to package instructions. A couple of minute before the pasta is done make sure to reserve one cup of the cooking water.
  1 lb spaghettini pasta
• Meanwhile to the bowl of a powerful blender add the walnuts, basil, garlic, avocado, lemon juice and chopped kale. Pour in 3/4 cup of the reserved pasta cooking water and process until a silky emulsion is achieved. Add more water as needed or desired. Taste and adjust seasonings with sea salt and lemon. (If you seasoned the pasta water correctly then you won’t need to add any extra salt into the pesto).
  1 avocado,1/2 cup walnuts,1 cup Lacinato kale,1/3 cup basil leaves,1 lemon,3 cloves garlic,1 pinch sea salt,3/4 cup pasta cooking water
• Drain the pasta (do not rinse) and transfer to a large mixing bowl. Pour the pesto over the top and using a pair of kitchen tongs toss well until coated all over.
• Serve garnished with fresh or roasted cherry tomatoes, toasted bread crumbs, a pinch of crushed red pepper and lemon wedges

WFPB + Plantricious

• The pesto sauce is WFPB compliant, just make sure to use a compliant pasta to toss it with.
  

Notes

• What can I use instead of kale? Although you can't really taste it after it's blended into the sauce, if you truly don't fancy this dark leafy green at all, you can swap it for equal parts of baby spinach, chard and even steamed broccoli florets.
• Food Processor vs Blender - For the creamiest sauce emulsion it is recommended to use a blender. If a more rustic texture is desired then a food processor will do the a great job!
• Nut-Free - Swap the walnuts for equal parts of sunflower or pumpkin seeds, toasting enhances their flavor but I don't find it necessary here. 

Nutrition

Calories: 188kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 17mg | Potassium: 376mg | Fiber: 5g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 25mg | Calcium: 47mg | Iron: 1mg

Passover Sweet and Saucy Brisket

Passover Sweet and Saucy Brisket

Recipe by Noreve Gilletz

https://www.kosher.com/recipe/sweet-and-saucy-brisket-1881

INGREDIENTS

2 lg onions, sliced

1 - 5 lb brisket, trimmed

1 T garlic, mince

1 t dried basil

salt, pepper

1 can jellied cranberry saude

3/4 c tomato sauce

2 T balsamic vinegar

2 T honey

3/4 c cabernet sauvignon or other dry red wine (or water)

DIRECTIONS

1. Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt, and pepper.

2. In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Cove pan tightly with aluminum foil. (Can be prepare up to this point and marinated for 24 hours in the refrigerator.)

3. Preheat oven to 325°f.

4. Cook brisket, covered, for about 4 hours, until fork tender. (Calculate 45 minutes per pound.) During last hour of cooking, loosen foil slightly and baste brisket occasionally.

5. When done, remove pan from oven and cool completely. Cover and refrigerate overnight.

6. Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.

7. Place brisket slices and gravy in a covered casserole and reheat at 350°f for 25 to 30 minutes before serving.

NOTES: Keeps for 3 to 4 days in the refrigerator, reheats well. Freezes well for up to 4 months.

Pecan Encrusted Side of Salmon

Pecan Encrusted Side of Salmon 

Recipe by Nechama Norman 

https://www.kosher.com/recipe/pecan-encrusted-side-of-salmon-recipe-1773

We are trying this recipe April 2023

INGREDIENTS

1 to 1.5 lbs filleted salmon or salmon fillets

3 T mayonnaise

3 T honey

1/2 t garlic powder

1/2 c pecans, crushed

1/2 c glazed pecans, crushed

DIRECTIONS

1. Preheat oven to 375°f.

2. Rinse salmon. Place on a parchment paper lined baking sheet and pat dry.

3. Mix mayonnaise, honey and garlic powder and spread a thin layer over the fish. (Use any extra or make more to serve as a sauce with the fish.)

4. Sprinkle the nuts in stripes over the fish.

5. Bake for about 15-18 minutes, or until the fish flakes easily at its thickest part.

Roasted Butternut Squash

Roasted Butternut Squash https://minimalistbaker.com/roasted-butternut-squash/

Judy Rodgers' Lentils Braised in Red Wine

Judy Rodgers' Lentils Braised in Red Wine by: NICHOLAS DAY (Very lightly adapted from the Zuni Cafe Cookbook) November 5, 2014 https://food52.com/recipes/31876-judy-rodgers-lentils-braised-in-red-wine?wpisrc=nl_climatecoach INGREDIENTS 1/4 cup olive oil 1/2 cup carrots, diced 1/2 cup celery, diced 3/4 cup onions, diced 1 bay leaf 1 1/4 cups lentils (ideally the du puy type) 1 or 2 sprigs fresh thyme (optional) 1 cup red wine 2 to 2 1/2 cups water, chicken stock, or a combination 2 to 3 tablespoons olive oil DIRECTIONS 1. In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with a few pinches of salt. Cook, stirring occasionally, for about five minutes. 2. Raise the heat slightly and add the lentils, bay leaf, thyme (if using), the wine, and a cup of the water or stock. When the lentils begin to simmer, lower the heat and cook uncovered, stirring occasionally, and adding small amounts of additional water or stock as each is absorbed. After about a half-hour, the finished lentils should be nutty but tender and just slightly wet. (You may have water or stock left over.) Salt to taste. Drizzle with the final tablespoons of olive oil and cook for another minute, then serve.

Lentil and Pasta Soup, Italian Style

LENTIL & PASTA SOUP, ITALIAN STYLE by Ellen Bales 

A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. 

Recipe: http://www.recipe4living.com and justapinch.com 

Cook time: 30 Min Prep time: 20 Min Serves: 8 Ingredients 

INGREDIENTS

1/4 c olive oil 

1 carrot, peeled and diced small 

1 celery rib, diced small 

1 sm onion, peeled and chopped small 

2 lg cloves garlic, minced 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp dried basil 

2 c dried green or brown lentils 

8 c vegetable broth salt and pepper to taste 

2 c small pasta, cooked (such as orzo, ditalini, elbow, or shells) 

1/4 c romano cheese, shredded or grated 

DIRECTIONS 

1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds. 

2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender. 

3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.

Garlic Butter

TWO RECIPES...

GARLIC PARMESAN BUTTER WITH BASIL

https://blog.gardenuity.com/garlic-parmesan-butter/ - The Sage

GOURMET TIPS:

• Ditch the parmesan for a longer-lasting butter. If you’re not sure you can use all the butter within three days, don’t add the parmesan. This will help the flavor stay fresh for just a little bit longer.
• Alter amounts to your taste. Once you feel comfortable with the recipe, alter the amounts of each ingredient to suit your taste! Want more basil? Less garlic? You find your perfect balance and get creative in the kitchen.
• Harvest your basil and garlic fresh. If it’s an option for you, growing your fresh basil and garlic will increase the flavor of your recipe. While you may be able to get away with store-bought garlic, herbs taste way when freshly harvested. If buying from the store, buy fresh and organic, and use immediately.

INGREDIENTS

• 1 Stick Unsalted Butter, Softened

• ¼ c Grated Parmesan

• ¼ c Finely Chopped Basil

• 1 Small Clove Garlic Minced

• 1 t Fine Sea Salt

DIRECTIONS

1.  Mash together the butter, parmesan, Basil, salt, and garlic in a bowl.
2.  Form and cover with plastic. Refrigerate for up to 3 days, and let come to room temperature before using.

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BASIL GARLIC BUTTER

https://www.food.com/recipe/basil-garlic-butter-32311?scale=1; Dec 2022

INGREDIENTS

1 lbunsalted butter, at room temperature
• 1⁄2 Cbasil, clean and dry, chopped fine
• 2-3cloves garlic, finely minced or pressed
• 3Tparmesan cheese

Instructions

• Place the butter in a mixing bowl.
• Add basil, garlic, and cheese and whip with an electric mixer until mixture is smooth and evenly blended.
• Add salt to taste.
• Pack butter into four crocks.
• Allow flavors to blend for at least 4 hours before serving.
• Can be frozen for up to 3 months.

 

Creamy Vegan Potato Leek Soup

 

Creamy Vegan Potato Leek Soup

https://minimalistbaker.com/creamy-potato-leek-soup-vegan/#wprm-recipe-container-86225

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!

AuthorMinimalist Baker

4.86 from 47 votes

PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes

Servings6 (~1 cup servings)

CourseSide, Soup

CuisineGluten-Free, Vegan

Freezer Friendly1 month

Does it keep?3-4 Days

Ingredients

• 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
• 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
• 1/2 cup finely chopped celery*
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3/4 tsp dried thyme (or 2 tsp fresh)
• 4 large cloves garlic, minced
• 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
• 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
• 1 cup canned light coconut milk (or sub homemade cashew cream*)

FOR SERVING optional

• Sliced green onion or chives
• Coconut bacon
• Vegan sour cream

Instructions

• Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
• Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
• Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
• Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
• Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
• Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
• Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Notes

*Wondering what to do with extra celery? Make green juice!
*To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 cupCalories: 149Carbohydrates: 24 gProtein: 2.8 gFat: 5.2 gSaturated Fat: 2.7 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1.7 gTrans Fat: 0 gCholesterol: 0 mgSodium: 423 mgPotassium: 603 mgFiber: 2.7 gSugar: 3.4 gVitamin A: 551 IUVitamin C: 14 mgCalcium: 39 mgIron: 1.7 mg