basil pesto

a simple pesto recipe that can use pine nuts or walnuts!

16 servings | 10-20 minutes

 

Ingredients

  • 2 cups - packed fresh basil

  • 3 Tbsp - pine nuts or walnuts

  • 3 cloves - garlic

  • 2 Tbsp - lemon juice

  • 3-4 Tbsp - nutritional yeast (optional)

  • 1/4 tsp - salt

  • 2-3 Tbsp - extra virgin olive oil

  • 1-3 Tbsp - water, or more as needed

Equipment needed:

  • Cutting board and knife

  • Blender or food processor

Directions

  1. Combine all ingredients and blend!

  2. Add more water to thin out, or add other ingredients to adjust taste.

  3. Drizzle over pasta, pizza, or use as a sandwich spread!

  4. Keeps 4-5 days in the fridge in a sealed container, or you can freeze it!

 

miso-tahini buddha bowl

this is a great quick lunch or dinner recipe with lots of substitution options!

Serves 4 | 20-30 min

 

Ingredients

  • 2 large - sweet potatoes

  • 1-2 tsp - salt and pepper (to taste)

  • 1-2 Tbsp - olive oil (to taste)

  • 1 and 1/3 cup - couscous (the large kind is the most fun!)

  • 1 Tbsp - coconut oil or canola oil (or your high-temp oil of choice - don’t use olive oil)

  • 2 cups - water

  • 2 to 4 cups - arugula (or other salad greens), depending on your ratio preferences

  • 1/4 cup - pine nuts and/or walnuts

  • 4 servings - miso tahini dressing

    • 1/4 cup - tahini

    • 1 Tbsp - miso paste

    • 1-2 Tbsp - maple syrup

    • 1-2 medium - lemons

    • 1 Tbsp - tamari or soy sauce

    • 1/4 cup - water

Some fun substitutes/additions:

  • 1 or 2 cans (16oz) - chickpeas instead of sweet potatoes

  • 1 cup - quinoa, plus 2 cups veggie broth instead of couscous

  • 2 Tbsp - sesame seeds instead of pine nuts or walnuts

  • Any other fun veggies (zucchini, carrots, potatoes, collards, kale, etc.)

Equipment needed:

  • Cutting board + knife

  • Baking sheet + compostable parchment paper

  • Medium or large bowl

  • Medium sauce pan

  • Small frying pan or toaster oven

Directions

  1. Preheat the oven to 375F and prep baking sheet with compostable parchment paper.

  2. Wash the sweet potatoes and chop into small pieces (1/4” x 1/4” x 1” works well for me)

  3. Toss sweet potatoes in a bowl with olive oil, salt, and pepper. Feel free to adjust these ratios as you see fit! I like my potatoes salty, but others prefer more oil or other spice flavors like basil or rosemary.

  4. Spread sweet potatoes on the baking sheet and roast for 25 minutes. Energy-saving tip: don’t wait for the oven to reach temperature, just toss the tray right in! Temperature is less critical for roasting veggies in this recipe.

  5. Pour the high-temp oil and couscous into a sauce pan on medium heat and brown for 3-4 minutes, constantly stirring the couscous so it doesn’t burn.

  6. Add water to couscous and boil for 15 minutes, then drain and set aside. Pro tip: If you have a hot water kettle, pre-boil the water then pour it in! This saves a LOT of time.

  7. Roast nuts for 2-3 minutes in a small frying pan or in your toaster oven, then chop!

  8. Make the miso-tahini dressing (tldr: combine all ingredients with a whisk, or use a blender)

  9. Combine all ingredients on top of a bed of arugula or other leafy green, and enjoy!!

Here are a few other variations:

Variation with lentils and zucchini.

Variation with quinoa, tempeh, and broccoli.

Variation with quinoa, broccolini, zucchini, and avocado.

Variation with quinoa and avocado.

 

tofu scramble

our fastest homemade meal!

Serves 2-3 | 10-20 min

 

Ingredients

  • 1 container (14oz) - silken or firm tofu

  • 1/2 cup - nondairy milk

  • 2 cups - chopped kale

  • 1 cup - chopped tomatoes

  • 1/3 cup - frozen peas (optional)

  • 1 Tbsp - high heat oil (not olive oil)

  • 1 Tbsp - garlic powder

  • 1 Tbsp - curry powder

  • 1 tsp - salt

  • 1 tsp - coriander

  • 1 tsp - paprika

  • 1 tsp - basil

Equipment needed:

  • Cutting board + knife

  • Large frying pan OR cast iron skillet

Directions

  1. Drain tofu and cut into 1/2”-1” cubes, then smush using side of knife (likely not necessary for silken tofu), set aside

  2. Wash and chop kale (remove stems) and tomatoes, and set aside

  3. In the large frying pan or cast iron skillet, start heating the oil over medium heat, and add in the garlic powder and curry powder. Let simmer for 1-2 min.

  4. Add in the tofu, non-dairy milk, and remaining spices + salt, stir continuously and cook for another 2-3 minutes.

  5. Add in the tomatoes, kale, and peas (optional)

  6. Continue to let everything simmer for another 5 minutes until the juices start to show, then enjoy with some toast, in a breakfast burrito, or any way you’d eat eggs!!!