Vegan Cauliflower Pasta Pesto

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Now that we are back doing more frequent recipe posts again, we also wanted to throw some super simple, everyday type dinners into the mix.

The hands-down easiest dish that I (David) know (and make when I’m alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store-bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top. It’s a lazy dinner but the kids devour it, it’s super easy and most importantly QUICK. Today’s recipe is a riff on that.

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We are fully aware that you hardly need yet another recipe for pasta pesto. But we have got a few tips that make this a little more interesting and good for you.

  1. Try chickpea (or lentil) pasta. These new-type pastas made on chickpea or lentil flour taste good, have surprisingly pleasant texture and are more nutritious than regular pasta. (We like this one for spaghetti) If you want to use regular pasta, we’d recommend adding some cooked chickpeas to the dish as well. They taste great tossed with pesto.
  2. Add avocado to your pesto. It will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s the gooood fat. If you want to make it lighter, replace half of the oil in the pesto with water. Also, use half basil and half baby spinach for a more affordable and nutrient packed pesto.
  3. Make it vegan by adding nutritional yeast to your pesto and a quick nut dust instead of parmesan.
  4. Add roasted vegetables. Pasta pesto is good, but adding roasted vegetables is simply better. You get more flavors and something to actually chew on (because we all slurp spaghetti, right!?). It takes like 5 minutes to prepare one tray of roasted vegetables, so if you have 5 minutes to spare, do it. Also, if you are smart, you’ll roast a second tray of vegetables simultaneously and you are halfway through dinner prep for tomorrow. We went with roasted cauliflower and zucchini coins this time because it was what we had at home and we know that the kids love ’em. Broccoli or parsnip or carrots would of course be just as good.
  5. If you are not vegan and want to make a luxury version of this, try serving it with some torn burrata cheese on top.

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Vegan Cauliflower Pasta Pesto with Cheesy Nut Dust
Serves 4

We’ve kept this dish vegan but if you are not vegan you probably don’t have nutritional yeast at home and in that case you can just use vegetarian parmesan or pecorino instead. The obvious shortcut here is to buy a pesto, mix it with avocado and follow the rest of the recipe.

1 cauliflower
1 zucchini
2 tbsp olive oil
sea salt

Cheesy Nut Dust and Vegan Pesto
1/2 cup /70 g almonds
1 tbsp nutritional yeast
1 large handful basil
1 large handful spinach
1/3 cup / 80 ml olive oil
2 tbsp lemon juice
a few pinches salt
1 small avocado (use half if you have a large and serve the rest on the side)

chickpea pasta or pasta of choice, for 4 persons

To serve 
Lettuce or baby spinach
cherry tomatoes, 
quartered

Set the oven at 200°C / 400°F. Break the cauliflower into small florets and chop the stem inte bite-size pieces. Slice the zucchini. Toss cauliflower and zucchini with a little oil and salt and spread out on a baking sheet. Roast for 25-30 minutes or until soft and golden. Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of pasta water when draining) and start making cheesy nut dust and pesto.

Add almonds, 2 teaspoons nutritional yeast and a large pinch sea salt to a food processor. Pulse on high speed until all nuts are mixed/pulverized into coarse sand/dust. Place half of the cheesy nut dust in a small bowl and leave the rest in the food processor for the pesto. Add 1 more teaspoon nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt. Mix until smooth, taste and adjust. This is your basic vegan pesto. Now add avocado and pulse for an even creamier pesto, you might want to add a little more lemon and olive oil at this point. Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta). Arrange the pasta on four plates, add roasted cauliflower, zucchini slices, lettuce, tomatoes and a few dollops pesto on top. Sprinkle with cheesy nut dust and a little olive oil. Enjoy!

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PS!
Here are a few other things that we have been up to recently.

Some of you might remember my trip to Turkey, meeting displaced Syrian families last year? EU and UN’s World Food Programme have made a little video from that trip and from our own home, where I reflect about the similarities in our priorities even though our situations are radically different. And the importance of the support they get so they won’t just be refugees but also can feel like a family again. My voice is weird and I had an eye infection when we filmed it but there are lots of cute kids in the footage and the topic is very close to my heart. So if you like, you can watch it here.

We have also shared a week’s worth of family friendly recipes in the latest issue of Jamie Magazine (UK), photographed by Simon Bajada. 

And we recently shot a Fridge Raider feature talking about a few of our favorite ingredients in the latest issue of Olive Magazine.

Aaaand, we have worked on this campaign (only in Swedish!) for Organic Swedish Company Kung Markatta with recipes, tips and videos focused on reducing food waste at home.

Ten Lunch Ideas that Spark Joy

Technically, we’re talking more than ten, but you get the idea. Inspiration for stepping up to the everyday lunch challenge.


1. Easy Pita Lunch Ideas(Love & Lemons)

Four brilliant pita-centric lunches I want to eat right now. Easy to pack in lunch boxes & quick to pull together. Think smashed avocado and sunflower seeds, and red pepper hummus with chickpeas. Get the recipes here.

Ten Lunch Ideas that Spark Joy

2. Vegetarian Lunch Ideas: One Sauce / Three Ways(101 Cookbooks)
Three on-the-go type lunches that don’t require reheating based on a single favorite tomato sauce. Tweak the main sauce a bit day by day, and create a pasta bowl (day one), a lazy chana masala (day two), and a spicy dipping sauce for quinoa patties (day three). Get the recipes here.

Ten Lunch Ideas that Spark Joy

3. Feeding Babies: Lunchbox Edition – (Sprouted Kitchen)
Really thoughtful post by Sara Forte on kid lunches. Lots of great ideas, and recipes to jump off from here. Kid-friendly, but I love some of these ideas for adults too! Scan the comments – some other great suggestions in there too. 🙂 Lots of ideas here.

Ten Lunch Ideas that Spark Joy

4. 13 Greatest Hits from Amanda Hesser’s Kids’ Lunches(Food52)
I love this ongoing series where Food52 co-founder Amanda Hesser chronicles the lunches she packs for her twins. Lots of fantastic ideas and inspiration here w/ some great veg/vegan ideas threaded throughout. See the list here.

Ten Lunch Ideas that Spark Joy

5. Cold Soba Noodles(101 Cookbooks)
The sort of thing I like to take on flights. Nearly everyone loves noodles, here they’re paired with tofu matchsticks, and a favorite shallot-ginger paste. Looking at the shot now, I think I’ll add some edamame the next time around. Get the recipe here.

Ten Lunch Ideas that Spark Joy

6. Kids Lunchbox Ideas (+ Healthy Banana Date Orange Cookies)(My Darling Lemon Thyme) – Emma has some great ideas here, bonused out with a delicious riff on one of my favorite cookies. Get the recipe here.

Ten Lunch Ideas that Spark Joy

7. Rainbow Spicy Tofu Sushi Burritos(Bojon Gourmet)
We make sushi burritos all the time, and Alanna’s version is fantastic. You really don’t need special equipment to make them, and everyone can put as much or as little of each filling as they want. Sushi burritos are travel-friendly, filling, and you don’t need a plate or utensils to enjoy them. Get the recipe here.

Ten Lunch Ideas that Spark Joy

8. Epic Tiffin Lunches – (Food Fun & Frolic)
Not a link to a recipe persee, but plenty of lunch inspo here. I love Delhi-based Hina’s Insta-feed because of her tiffin lunches. Tiffin lunches are one of my favorite things (second only to thali plates). For example: this one, this one, this one, and this one. Follow Hina here.

Ten Lunch Ideas that Spark Joy

9. Onigirazu / Rainbow Sushi Sandwich – (Potluck at Oh My Veggies)
Top of my to-make list, look at this rainbow beauty! Make it with brown rice or quinoa for even more nutritional boost. Get the recipe here.

Ten Lunch Ideas that Spark Joy

10. Super Onigiri – (101 Cookbooks)
And along similar lines – everyone loves onigiri! Make them with leftover rice and whatever fillings and seasonings you have on hand.Get the recipe here.

Ten Lunch Ideas that Spark Joy

Enjoy!

Continue reading Ten Lunch Ideas that Spark Joy…

Inspiring Hand-painted Watercolor Cookies

Hand-painted cookies are incredibly special, and the care and attention that goes into them, remarkable. I keep a running folder of inspiration for when I have a quiet Sunday for baking. And lately, I tend to love the cookies that have a watercolor vibe. I’m linking to a bunch here. Illustration isn’t my strongest suit, so graphic designs and patterns are typically where I land. Hope some of these inspire you as much as they have me!


1. Calendula Shortbread with Saffron Stripes
I do variations on these quite a lot. Made with shortbread dough (a nut-free version of this) The icing is made by mixing 3 1/2 cups powdered sugar, 2 egg whites, and enough water to thin to desired translucency. Divide the icing into separate bowls, and add color from there. The yellow was created using by infusing 1 teaspoon of vodka with a pinch of saffron and allowing it to sit for a couple of minutes. Strain the saffron liquid into the icing base a bit at a time, more or less depending on how saturated you’d like it.

Inspiring Hand-painted Watercolor Cookies

2. Ayako Kurokawa(Burrow)
Ayako Kurokawa of Burrow patisserie in Brooklyn is the master. I love her work on so many fronts. Look at the detailed handwriting, the cat whiskers, and stripes. Ayako’s work is as personal as a signature, and I love seeing her talent expressed in the most beautiful charming treats. Have you seen her paint Julia? Or, look at these if air-brush is more your thing. Follow Ayako on Instagram.

Inspiring Hand-painted Watercolor Cookies

3. Ultimate Sugar Cookies
Dream team at work here – Alison Roman + Nikole Herriott + Michael Graydon. Bold, graphic, fun, & super inspiring. Get the recipe here.

Inspiring Hand-painted Watercolor Cookies

4. Jacquelyn Clark’s Water Color Cookies
Love the soft colors here, and the mix of florals with abstract. Super pretty. Get the recipe here.

Inspiring Hand-painted Watercolor Cookies

5. Albion x Sweet Marie Watercolor Cookie Tutorial(Albion)
So pretty – I’d use natural coloring from ingredients like beets, dragonfruit, berries, and the like, but the general concept is perfect for a treat plate or dessert spread. See the process shots here.

Inspiring Hand-painted Watercolor Cookies

Tools: Some of my cookie tools: A range of brushes, cutters, and ruler. See that little salt cellar on the left? It has a pretty texture on the outside, I sometimes use textures like that as a bit of a template for designs. Simply roll it across the dough, and bake the cookies. It will leave a hint of the design, and you can use that as a guide for your patterns. For example, I rolled some striped pottery across the dough in the lead photo and used that as the template for the irregular stripes! Play around!

Inspiring Hand-painted Watercolor Cookies

Resources:
Make your own Natural Food Dyes or, I tend to be a bit lazy * last-minute, so I like to keep a collection of powdered fruit/vegetable powders on hand. For example, I have blueberry, hibiscus, raspberry, saffron, cacao, charcoal (good for pencil effect). Play around!

Continue reading Inspiring Hand-painted Watercolor Cookies…

Making Homemade Tortillas is Simple, plus Five Ways to Boost Them

We make tacos with fresh tortillas constantly. They’re a taco night game-changer, and so so so easy. You can make the dough in a heartbeat using masa harina, which is available tons of places. Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days and days. I’m including the basic recipe below, with a list of five favorite variations. A simple tortilla press makes quick/easy work (and is worth the small investment), but in a pinch I’ve also used a heavy cast iron skillet to press out the tortilla dough.

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Making Homemade Tortillas is Simple, plus Five Ways to Boost Them

Making Homemade Tortillas is Simple, plus Five Ways to Boost Them

Keeping tortillas hot: I like to make the tortillas shortly before serving, but you can make them ahead of time, store them stacked in the refrigerator, and reheat just before serving. Wrap hot tortillas in a clean cloth kitchen towel or keep in a tortilla basket at the table.

Making Homemade Tortillas is Simple, plus Five Ways to Boost Them

Types of masa harina: There is quite a selection out there. There are some who swear by the Maseca brand (labelled “Instant Yellow Corn Masa Flour”, which is powder fine, and lends a silky texture to your dough. But, on the organic front Bob’s Red Mill is good. I find it slightly more coarse, with a need for a bit less water. I’ve also like blue masa and yellow organic masa by Gold Mine Natural Food Co., it’s the coarsest of the bunch, needing even less water. Play around, and adjust the amount of water, bit by bit, until the dough is easy to handle, tender, and doesn’t stick to your hands.

Continue reading Making Homemade Tortillas is Simple, plus Five Ways to Boost Them …

Nine Healthier One-bowl Baking Recipes

One bowl baking is the best. Even better if you can hand mix the batter. Dragging a large mixer onto the counter and then washing and wiping it down, is an effective deterrent. With a lot of these you’re literally five minutes from having a cake ready to go in a pre-heated oven.


1. One-Bowl Yogurt and Honey Olive Oil Cake(The Kitchn)

My favorite kind of cake – humble and unfussy, simple and balanced. Honey-sweetened, and flecked with thyme, I love that it can swing from sweet to savory. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

2. One Bowl Banana Bread(101 Cookbooks)
The laziest one bowl banana bread I know of. Made with whole wheat flour, bananas, dark brown sugar, and coconut milk. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

3. 1-Bowl Vegan Chocolate Cake(Minimalist Baker)
Just look at that cross-cut. Looks really good. Made with whole wheat pastry flour, almond milk, and strong brewed coffee. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

4. Kim Boyce’s Whole Wheat Gingersnaps(3191 Mies Apart)
Hard to go wrong with a Kim Boyce recipe. This one-bowl gingersnap offering made with fresh ginger, whole wheat, and a fragrant spice blend makes it even better. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

5. Whole Wheat Chocolate Chip Skillet Cookie
You can totally make this a one-bowl recipe. Just sift the dry ingredients onto the blended flour/sugar mixture, stir until barely combined. No need to sift first into its own bowl. I use 100% whole wheat flour here, and it’s A+! Get the recipe here.

Nine Healthier One-bowl Baking Recipes

6. Apple Oat Bread(Running with Spoons)
The perfect weekend quick-bake. Shredded apples, oats, whole wheat pastry flour, and spices. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

7. Double Chocolate Zucchini Cake(Making Thyme for Health)
Secret ingredient here? A bit of tahini. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

8. Easy One Bowl No-Mixer Yogurt Cake – (Foodie Baker)
A beautiful lemon-kissed, one bowl yogurt cake. Jasline uses all-purposed flour here, but I suspect whole wheat pastry flour, or a 50/50 blend could be nice. Or, maybe even oat flour? Excited to experiment with this one. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

9. One Bowl Chocolate Chip Banana Bread Muffins – (Real Food Whole Life)
Like many of these recipe, this is good as a quick bread, or baked into individual muffins. With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and/or vegan version of the classic. Get the recipe here.

Nine Healthier One-bowl Baking Recipes

Continue reading Nine Healthier One-bowl Baking Recipes…

21 Weeknight Vegetarian Dinners

21 Weeknight Vegetarian Dinners | Naturally Ella

With kids starting back to school and life falling into a new normal, dinners often rushed (or on the road). I grew up in a family where both my parents worked until 5 and I often had after school activities. Dinners were never our strong area. Now that I have a child of my own, I put an emphasis on it. They’re not elaborate and often they are wedged in between toddler play-sessions. However, they are there and I make sure we sit down almost every night. The recipes below are the foundation to our quick, weeknight meals. I like to vary each meal but my focus is usually making something that is packed full of goodness.

Pasta

Summer Squash Pasta with Basil-Yogurt Sauce | @naturallyella

I used to frown on pasta because when I first turned to vegetarianism, I found pasta was about the only thing I ate. However, over the years, I’ve developed recipes that I love; full of vegetables and not as heavy as those pastas I used to eat. I find I make pasta when I don’t have a plan. Load it up with vegetables, toss it with a bit of sauce- you can’t get much easier than that!

 

Cakes/Fritters

Cauliflower Cakes with Brown Rice | http://naturallyella.com

These are my weakness. I love a fried vegetable cake and the cauliflower cakes linked below are what I make when I’m craving something unhealthy but don’t want to incur the money or leaving of the house. There are so many combinations but these are a few of my favorites.

 

Tacos

We eat tacos almost every week. It’s easy to whip together a tasty and healthy filling with just a few simple ingredients. If you’re not into cooking dried beans, I recommend keeping a can or two of black beans on hand. Add a few pinches of spices and you have a perfect taco filling within 15 minutes.

 

Pizza

White Bean Pizza with Arugula Salad | Naturally Ella

Pizza is a must in our house. We don’t live within any solid pizza delivery places and so homemade pizza has become our go-to week after week. I love experimenting with toppings and have found quite a few unique flavors we love. One tip: make or buy dough and keep in the freezer. Pull out the night before and let thaw for dinner the next day.

 

Odd and Ends

Spicy Peanut Sauce with Brown Rice Noodles | @naturallyella

This list is a mix of all my favorites. Noodle bowls and grain bowls: both are an easy place to start and are often a source of inspiration for other meals I make. Keep a well stocked pantry to make these meals when you’re asking yourself at 5pm what to make that evening!

 

Chocolate Puddle Cookies

I came across a cookie when I visited Portland a couple years back. It was a crackle-edged puddle of chocolate with a texture that made me think of a collision between soft meringue and a fudgy brownie. I kid you not, love is not too strong a word to use here. I fell hard for this cookie.

Chocolate Puddle Cookie Recipe

Without getting too serious, I’ve been having an internal debate about whether or not I should post this recipe. When I post sweets or treats, I like them to have some sort of whole grain twist, or feature a natural sweetener. I mean, that’s usually how I cook and bake. But I have a big-time crush on this cookie, and I figured I’d post the recipe in all it’s powdered sugar, chocolaty glory in case some of you want to make a batch. In short, there are just six ingredients between you a baking sheet of these, no mixer necessary – just a big bowl and wooden spoon.

As far as the origins of this recipe? I came across a recipe shortly after my return from Portland that sounded very close to the cookie I tasted there (they seemed to be a version of the François Payard’s Flourless Chocolate-Walnut Cookie), but the recipe I was working from didn’t work all that well for me. The good news is, it did provide a good starting point. I adjusted a few ingredients and my technique, and now I’ve been able to make them reliably. That being said, please read the head notes before making these, they have a few quirks that aren’t like other cookies – and I’ve outlined the exact ingredients I’ve tested and had success with.

Continue reading Chocolate Puddle Cookies…

Eleven Slushie Cocktails I Bookmarked for Next Summer

I think it’s best that we stop at eleven here 😉 This is my personal slushie list, inspired by some of my favorite cocktail maestros.


1. Frozen Mezcal Palomas(Serious Eats)

Number one on my list. From Julia Turshen’s much-loved Small Victories cookbook, you know these are going to be hard to beat. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

2. Frozen Sgroppino(PUNCH)
Vodka + Limoncello + Lemon Sorbet + Prosecco – preferably enjoyed in the sun somewhere on the Italian coast. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

3. Color-Changing Frozen Mojito(Buzzfeed)
Have to admit, I’m intrigued by this one. Red cabbage is infused into boiling water to create blue simple syrup. When the acid in the lime juice hits it, color shift! I think it’s in the Tasty cookbook, and you can see it play out in the video. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

4. Mango Coconut and Orange Vodka Crush(Heather Christo)
Fresh Mango and coconut milk, offset with orange and lime juices, and vodka. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

5. Friesling(PUNCH)
A case for swapping switching out your rosé habit. Some good guidelines and recommendations here. Recipes in right-hand column on this page.

Eleven Slushie Cocktails I Bookmarked for Next Summer

6. Cucumber Gin Slush(QUITOKEETO)
A go-to this summer. I love the refreshing cucumber, gin, and limoncello trifecta. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

7. Peach Wine Slushes(Dessert for Two)
A simple as it gets, in the best way – fruity white wine + frozen peaches. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

8. Cherry Moscato Slush(Salt & Lavender)
I always stock up on frozen cherries (because I’m usually too lazy to pit them). Pair those with a bottle of moscato and a spike of lime, and this is where you’re at. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

9. Strawberry Dragonfruit Margarita(Host The Toast)
In addition to frozen cherries, I always stock up on frozen dragonfruit puree when I come across it. I can imagine a version of this using the puree being A+! Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

10. Frozen Blood Orange Negroni(The Kitchn)
The classic Negroni is equal parts gin, Campari, and sweet vermouth. Here it meets the blender and gets rounded out with fresh blood orange juice. Yes, please. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

11. Bourbon Slush Punch(Smitten Kitchen)
Finishing strong. Literally. Smitten Kitchen meets Garden & Gun. This one looks a tad dangerous. Get the recipe here.

Eleven Slushie Cocktails I Bookmarked for Next Summer

Also, just in case you want to get serious and roll out your own slushie machine, you’re going to want to read this. Straight talk from the master: How to use a slushie machine. And, here’s a little tip sheet on Bon Appétit related to crafting your own frozen drinks. Lastly! I also love (and make a lot of) weeknight non-alcohol cocktails, let me know if you’d like me to do a list of those. Enjoy!

Continue reading Eleven Slushie Cocktails I Bookmarked for Next Summer…

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

Some of these are definitely going to happen this week. My personal hit-list for peak tomato season.


1. Summer Vegan Green Goddess Salad(Bojon Gourmet)

Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

Ten Whole Food Plant Based Tomato Recipes You Should Try This Week

2. All the Tomatoes & Pasta Salad(101 Cookbooks)
Crispy lettuce, heirloom tomatoes, crunchy cucumbers, toasted seeds, creamy cashew herb dressing, and a dusting of nutritional yeast. Get the recipe here.

Ten Whole Food Plant Based Tomato Recipes You Should Try This Week

3. Anna Jones’s Arroz de Tomate(The Guardian)
Inspired by time spent on Portugal’s south-west coast, a piquant tomato rice accented with fragrant saffron, garlic, smoked paprika, and bay. Photograph by Matt Russell for the Guardian. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

4. Weeknight Ponzu Pasta(101 Cookbooks)
All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down – ponzu dressing, green vegetables, and the pasta of your choice. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

5. Anna Jones’s Tomato and Coconut Cassoulet
I love Anna’s recipes (and style in general). As she says here, “…sticky roasted tomatoes, the soothing creaminess of coconut milk and sweet little white beans, topped with a crust of sourdough bread.” Yes, please. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

6. Tara O’Brady’s Esquites & Yellow Tomato Gazpacho(Andrew Zimmerman)
Genius take on gazpacho by Tara. My guess is you’ll do exactly what I did – click through and bookmark. To keep the toppings WFPB, just use a favorite non-dairy yogurt in place in place of the crema/cotija swirl, and a heart whole grain bread. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

7. One-pot Summer Vegetables Skillet Lasagna(Making Thyme for Health)
This is a stove-top lasagna, which makes it perfect for hot summer nights. You’ve got ripe tomatoes, plus a summer bounty of corn, zucchini, and bell peppers. It’s all cooked in a skillet with pasta, topped with cashew ricotta and fresh basil. Sarah includes a GF option here as well. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

8. Tomato Basil Chickpea Salad Sandwich – (Peas & Crayons)
This is a beautiful riff on something along the lines of a tuna (or chicken) salad sandwich. Fecked with colorful tomatoes, carrots, peppers, arugula, and served on multi-grain, it’s one of the most inspired versions I’ve seen. Use a vegan mayo to keep it WFPB. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

9. Burst Tomato and Zucchini Spaghetti with Avocado Sauce – (Pinch of Yum)
A love-letter to summer (written in the depths of winter), Lindsay puts her spiralizer to work on the zucchini, rounds it out with whole wheat spaghetti, and tosses it all with a triple green avocado sauce. Burst tomatoes top it all off, and make this a perfect recipe to revisit right now. Skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

10. White Chard Stew – (101 Cookbooks)
And as we round the corner from summer into fall, a riff on ribollita, using anything and everything I had on hand – all the chard in the crisper, plump white beans, potatoes, celery, the last of the last flat of summer tomatoes. Again, just skip the Parmesan to keep it WFPB/vegan. Get the recipe here.

Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week

Continue reading Ten Whole-Food Plant-Based Tomato Recipes You Should Try This Week…