Veganuary Special Recipe! Purple Sweet Potato: Loaded with Love

When Veganuary’s communications coordinator, Michelle Valoz, reached out to ask if I’d like to collaborate on an Instagram reel in January…

I was thrilled for the opportunity to encourage thousands of people to adopt a plant-based diet and embrace a vegan lifestyle through their non-profit platform!

She let me know that Veganuary gathered a panel of experts to determine 2024’s official Vegetable of the Year. The panel determined that the purple sweet potato was the winner, and was hoping I’d be up for sharing a plant-based recipe.

The purple sweet potato is a powerhouse when it comes to nutrition. I often talk about “eating the rainbow” and the vibrant purple color of this potato comes from disease-fighting antioxidants called anthocyanins. According to a 2021 study in Antioxidants, the high antioxidant content in purple sweet potatoes fights inflammation and helps reduce our risk for heart disease and cancer. These root tubers are packed with fiber, vitamin C and potassium. As part of a whole foods plant-based diet, eating sweet potatoes can contribute to weight loss, improved immunity and heart health.

Below you’ll find the plant-based recipe I created specifically for this Veganuary collaboration. Make sure you check out the reel on Instagram too!

If you know me, you know that I’m all about helping people build a healthy RELATIONSHIP with food and their bodies. This means that I put a huge emphasis on HOW and WHY we eat (not just WHAT we eat), which makes sense considering 80-90% of people who lose weight through dieting gain it all back. For that reason I added a few tips on eating consciously and mindfully at the end of the recipe!


Purple Sweet Potato: Loaded with Love (a Veganuary Special Recipe!)

Makes 2 meals (with the possibility of leftovers)

INGREDIENTS*

*use organic whenever possible!

Loaded Potato

  • 2 large Purple sweet potatoes (or sweet potato variety of choice)
  • 1 15-oz can Chickpeas, drained and rinsed
  • 4 cups raw Broccoli florets, rinsed
  • A few sprays of Extra virgin olive oil or vegetable broth
  • Slap Ya Mama seasoning (or seasoning of choice, like the spice mix in this recipe from Rabbit & Wolves)

Kale Bed (adopted from my Noochylicious Kale Salad Recipe)

  • 1 bunch of Kale, destemmed, rinsed and chopped
  • 3 Tbsp lemon juice
  • 1/4 cup Noochylicious nutritional yeast (by far the BEST tasting nooch I’ve ever had!)
  • Slap Ya Mama seasoning (or seasoning of choice)

Tahini Dressing*

  • 1/4 cup Tahini
  • 1 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • 2-3 Tbsp water
  • A pinch of Himalayan or Celtic sea salt

INSTRUCTIONS

  1. Preheat oven to 410 degrees
  2. Line 1 small and 1 large baking sheet with parchment paper

Potato

  1. Poke holes in the potatoes with a fork.
  2. Place them on small baking sheet and roast for 35-50 minutes (depending on the size of the potato) until the skin has puffed slightly and it’s easy to pierce with a fork

Broccoli & Chickpeas

  1. Toss broccoli florets with a few sprays of extra virgin olive oil or vegetable broth
  2. Spread broccoli onto one half of the large baking sheet
  3. Spread the rinsed chickpeas on a kitchen towel, pat dry, and remove loose skins
  4. Toss the rinsed chickpeas in a bowl with a few sprays of extra virgin olive oil or vegetable broth, and a few dashes of Slap Ya Mama seasoning or seasoning of choice
  5. Spread seasoned chickpeas onto the other half of the large baking sheet
  6. Place in oven and roast 15-25 minutes

Tahini Dressing

  1. Combine tahini, lemon juice, maple syrup, salt, and water in a bowl and whisk until thoroughly blended (if you double the recipe, you have the option of using a blender)

Kale

  1. In a large bowl, add chopped kale
  2. Add the olive oil and lemon juice and massage the kale with your hands until it becomes soft
  3. Add the nutritional yeast and seasoning and mix thoroughly

Serve

  1. Distribute the kale so that it’s covering the bottom of the plate.
  2. Place one of the potatoes onto the middle of the plate, cut it in half, and score it with a fork
  3. Place some broccoli on top of the potato halves.
  4. Drizzle tahini dressing over the broccoli.
  5. Add some chickpeas on top.

Enjoy (Mindfully!)

  1. Pause before you eat to consciously connect with the extraordinary plants on your plate that have the power to heal, nourish, and fuel our bodies, and the fabulous feeling that comes when we choose compassion.
  2. Eat mindfully, chewing each bite to a paste before swallowing, paying attention to all your senses, and listening to your body so you’ll know when you’ve had enough (stopping when you’re about 80% full and saving the rest as leftovers).

I also want to invite you to take advantage of the following fabulous resources to help you on your plant-based/vegan journey…

Take on the 22Reboot Challenge – The ultimate 22-day transformation system… The simplest, most effective path to a healthy, sustainable lifestyle you can be proud of.

Listen to The Rise & Thrive Podcast

Listen to The Vegan Life Coach Podcast

Interested in working with me (group or 1:1 coaching)? Email me directly: [email protected]

The Power of Plants: Superfoods You Should Not Miss


All fruits, veggies, herbs, seeds, and nuts deserve a place in our diet, but the truth is: some are simply better than others. You probably already have many of them in your kitchen – from the famous blueberries, kale, and chia seeds to the all-powerful turmeric. There’s even an entire vegan cookbook (probably my favorite) to inspire you to use these extraordinary ingredients aka superfoods. 

However,  there are some lesser known ones which have been around for ages and hold tremendous power when it comes to nutrition and medicine. So I’ve put together a list of the best superfoods that haven’t risen to fame, but definitely should. And don’t worry – although exotic, they can be found online or in some specialty stores in various forms.

Indian gooseberry

You’ve probably heard all about the antioxidant-rich acai. Well, here is something that has over twice the antioxidants! The fruit of the Indian gooseberry tree has been used for thousands of years in Ayurvedic medicine and is, in fact, still used today. Aside from its amazing antioxidant potency and other beneficial properties, it’s also known to help treat high cholesterol, diabetes, upset stomach, joint pain, osteoarthritis, to reduce pain and swelling caused by inflammation, etc.

The plant is not commercially cultivated in most parts of the world, but thankfully, it’s available online and in Indian grocery stores in powder form – just look for Amla powder. You can sprinkle the powder onto your meals and smoothies. 

Sorghum 

Sorghum is an ancient grain originating from Africa, and like most grains, it can be prepared in numerous ways – cooked, ground into flour, malted, or even to make sorghum popcorn. But what makes it better is that it is gluten-free, allergies to it are rare, and its nutritional benefits are pretty impressive. For one, it’s an excellent source of protein – it has similar protein content per calorie as quinoa, but it’s cheaper. 

It’s rich in nutrients like most grains, but its ORAC value – which is the measure of antioxidant content per 100g – is quite impressive, especially in comparison to other grains. White sorghum has an ORAC value of 2200, the red variety has 14000 and black is the highest, with a value of 21000. For measure, kale has an ORAC value of 1770 and blueberries have 4669. 

Tulsi

This herb, also known as Holy Basil (but not your regular basil, mind you) is another marvel and mystery of Ayurvedic medicine. It’s considered a sacred plant in the Hindu religion and the word Tulsi means “the incomparable one”. That’s because it has numerous benefits and medicinal powers, from protecting against diabetes and cancer to being used to treat pink eye due to its anti-inflammatory properties. But what’s making holy basil incredibly valuable in the modern day and getting it more attention from the scientific community are its adaptogenic properties.

Adaptogens are metabolic regulators which increase the body’s ability to (as the moniker suggests) adapt to physical and emotional stressors from the environment. Unsurprisingly, adaptogens are getting a lot of buzz lately, as we search for natural ways to cope with stress. Thus, natural adaptogens are used in supplements to balance hormones by reducing cortisol levels and promote a healthy stress response. Tulsi is an important ingredient in most of these supplements, and it can also be used in tea. 

Bacopa monnieri

Also going by the name of Brahmi, this creeping herb is another traditional adaptogen. The herb is rich in bacosides, which are chemical compounds that can repair damaged neurons and improve nerve impulse transmission, as some studies show. Thus, it is considered one of the top foods for boosting mental health and its long-term consumption is linked to improving memory, cognitive function, and mood.

But wait, there’s more: it’s also been shown to boost respiratory and digestive health, which might come as no surprise when you consider the connection between the gut flora and mental health. 

Natto

This fermented soybean food is prominent in the Japanese diet, but it has yet to gain popularity in Western households. So far, you might have encountered it in vegan sushi when dining out. Natto is very valuable for its high content of pyrazine, a compound which can prevent blood clots since it acts as a natural blood thinner. Thus, it’s an important dietary addition for anyone at risk of developing heart disease. It’s also rich in vitamin K (for maintaining bone density) and selenium, a powerful antioxidant that helps prevent cancer. However, be prepared: natto has a very pungent smell and a strange, cheese-like taste that takes getting used to. That’s why a wide number of people prefer to consume it in capsule form, but it is important to consult a physician first, especially if you are taking anticoagulants or other herbs that help thin the blood. 

So, there you have it – under-the-radar plants and herbs holding impressive power. Now, as it goes with nutrition, nobody can guarantee you that you’ll reap all the benefits because there are numerous other lifestyle factors to consider. There are, however, various studies that point to the benefits of these plants, some of which I have included in this article, and the fact that some have been used in traditional Eastern medicine definitely does hold value. At the end of the day, when you’re choosing which to incorporate into your diet – and how – it’s good to do your own research to get all the details and suggestions. Nutrition can help us reach deeper levels of wellbeing, and you might just be surprised to what extent it goes. 

 

 

Tropical Baby Potato Salad with Papaya Vinaigrette

Tropical baby potato salad

Summer cookouts are just around the corner. Impress your guests with this light spin on a vegan potato salad!

Relax in the sun and watch this unconventional potato salad disappear while the boring, fat-laden macaroni salad sits untouched at your next get-together.

Tropical Baby Potato Salad with Papaya Vinaigrette

Ingredients for dressing

  • 1/2 cup papaya, cubed
  • 1 Tbs fresh-squeezed orange juice
  • 1 tsp papaya seeds
  • 3 Tbs rice wine vinegar
  • 1 Tbs maple syrup
  • 1 1/2 tsp Dijon mustard
  • 1 clove minced garlic
  • 1 tsp minced ginger
  • 1/3 cup extra virgin olive oil

Blend all dressing in a food processor. Refrigerate for at least one hour and shake well before serving.

Ingredients for potato salad

  • 24 ounces petite baby potato, halved, cooked al dente, and cooled
  • 1 small bulb of fennel with stems, sliced thin
  • 1/4 orange bell pepper, sliced thin
  • 2 scallions (white and green), sliced thin
  • 1/2 cup diced fresh pineapple
  • 1 small handful organic micro greens

Directions
Combine all ingredients in a large mixing bowl and fold together. Gently coat with papaya dressing and mix well. Adjust seasoning if necessary and serve immediately.

Asian Glass Noodle Salad

Spring is on it’s way, and along with it comes inspiration for intriguing new vegan recipes!

If you’re ready to set aside the casseroles and stews, and dig into a hearty salad, this recipe from Callicoon Kitchen provides the perfect bridge from winter to summer with hearty cold-weather flavors in a light, slightly spicy dressing. More proof that salads don’t have to be boring and predictable!

Chilled Asian Glass Noodle Salad

Ingredients

  • 6 ounces cooked Asian Glass Noodles, chilled
  • 5-6 Turkish figs – chopped
  • 1 small handful organic microgreens
  • 1/2 peeled and diced raw golden beet
  • 1/2 roasted sweet potato cooled and diced
  • 2 Tbs Austrian pumpkin seeds
  • 3 Tbs toasted sesame oil
  • 3 Tbs rice wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes

Directions
In a large mixing bowl add the chilled noodles, figs, beets and sweet potato one at a time, mixing well after each. Add pumpkin seeds and micro greens, then finish with sesame oil, rice wine vinegar, and pepper flakes. Check for seasoning and serve immediately.

Gourmet Vegan Red Quinoa and Black Bean Chili

Quinoa-Black-Bean-Chili

Callicoon Kitchen achieves vegan chili perfection with its Red Quinoa & Black Bean Chili.

Black lager plus roasted tomatoes and garlic give this awesome chili added body, texture and intense flavor taking this fall classic to new heights! (Check out the demo video below.)

Ingredients

  • 3½ cups plum tomato
  • 10 garlic cloves
  • 2 c sweet Vidalia onion
  • 2 jalepeno peppers
  • 2 c red quinoa, cooked
  • 2½ tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp high quality cocoa powder
  • 1 ½ tsp paprika
  • ½ tsp granulated sugar
  • ½ tsp cayenne pepper
  • 1 fifteen-oz can tomato sauce
  • 1 cup water
  • 1 bottle of high quality dark beer
  • 1 can dark red kidney bean, rinsed and drained
  • 2 cans black beans, rinsed and drained
  • 1½ c fresh corn
  • ½ c cilantro, chopped
  • Extra virgin olive oil
  • Juice of 1 lime
  • Salt and pepper to taste

Directions

Cook quinoa per package instructions and set aside.

Preheat oven to 350. Cut plum tomatoes into 1-inch cubes and place in mixing bowl. Add 10 peeled garlic cloves then coat with 2 tbsp olive oil, and salt and pepper to taste. Mix well then spread evenly on lined baking pan. Cook for 30 minutes. Allow to cool.  Separate out garlic and give a rough chop. Set aside.  Note:  If desired you can slice any larger tomato pieces but they will break down in the chili.

Dice onion then seed and mince jalapeño peppers and set aside.  Heat 2 tbsp olive oil in a large deep pot over medium heat.  Add onion and saute until tender, about 4 minutes Then add tomato and garlic mixture, cooked quinoa, water, tomato sauce, jalapeño, chili powder, cumin, cocoa, paprika, sugar, cayenne and beer.  Season with salt and pepper.

Bring mixture to a boil, then reduce heat to a simmer and cover pot and allow to simmer for 30 minutes.

Add in kidney beans, black beans, corn, chopped cilantro, lime juice and zest and cook about 5-10 mins until heated through.  Serve warm topped with avocado chunks and vegan cornbread.  Enjoy!

Tips

If mixture gets too thick just thin with water until desired consistency

Be sure to roast tomatoes, so much better than canned!  Always use fresh corn.

Spinach Dumplings with a Tangy Twist

Spinach-Vegan-Dumplings

These delectable spinach dumplings are filled with orange cauliflower, black lentils, and quinoa, and are finished with shaved toasted garlic and a spicy mango dipping sauce… Now that’s a mouth full!

“Everybody Wang Chung Tonight”🍴 If you love whipping up special, unique creations in the kitchen, you’re going to adore this dish. We’re talking about home-made, from scratch, healthy, nutrient and protein-rich dumplings here! 

⭐️⭐️“SPINACH DUMPLINGS FILLED WITH ORANGE CAULIFLOWER, BLACK LENTILS AND QUINOA FINISHED WITH SHAVED TOASTED GARLIC AND A SPICY MANGO DIPPING SAUCE⭐️⭐️

Ingredients for Dumpling Wrappers

  • 1 cup chopped baby spinach
  • 1 1/2 cup water
  • 2 cups A/P flour
  • 1 tsp kosher salt
  • 1/2 cup very hot water (not boiling)
  • 1/4 cup plus about 3 tbsp spinach purée

Directions: In a large bowl combine chopped spinach and water and purée with an emulsion blender until completely dissolved. In a separate bowl combine flour and salt and mix well. Slowly add hot water and spinach purée and mix well until a shaggy dough forms. See our other Dumpling recipes on how to roll out dough and fill them.

Ingredients for filling

  • 1/2 cup cooked Quinoa
  • 1/2 cup cooked baby Black Lentils
  • 1/2 cup cooked, fine chopped orange cauliflower
  • 2 cloves minced garlic
  • 1 tbsp minced ginger
  • 3 tbsp toasted sesame oil
  • 4 tbsp low sodium Soy sauce
  • 1/4 cup finely chopped cilantro

Directions: In a large bowl combine all ingredients and mix well after each and set aside.

Ingredients for mango dipping sauce

  • 1 mango diced
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped shallot
  • 1 tbsp Soy sauce
  • 1 tsp sriacha
  • 1/2 tsp chili sauce
  • 3 tbsp coconut milk..start with 2 until desired consistency is reached

Directions: In a food processor combine all ingredients and refrigerate. Garnish with black sesame seeds. Enjoy🍴

Tips: Do not over stuff dumplings..⭐️

Tropical Kale Salad: A Tantalizing Summer Dish

Tropical-Kale-Salad

This unique gourmet vegan recipe for Tropical Kale Salad is made with sweet kiwi, macadamia nuts, and mango, and is topped with a bright tangerine vinaigrette is super simple to make!

Full of brilliant colors and packed with a variety of nutrients, this tropical kale salad is a perfect vegan dish to serve in the sizzling months of summer.

Refreshing and satisfying, this salad is also gorgeous to look at. You’re sure to receive tons of compliments on the presentation alone. And then when you and your guests dive in, the flavors will tantalize taste buds!

In case you are wary of eating too much fruit, check out the post, Adopting a Healthy Vegan Diet Plan: The Fruit vs. Sugar Confusion. Ella gives you all the info you need to feel good about nourishing your body with fruit.

Tropical Lacinato Kale Salad with Sweet Kiwi, Macadamia Nuts, Mango, and a Bright Tangerine Vinaigrette

Ingredients for Salad
Serves 2

  • 2 Large handfuls Lacinato kale chopped
  • 1 small handful organic pea shoots chopped
  • 1/4 red onion thin sliced
  • 1/2 cup macadamia nuts
  • 1 Kiwi sliced
  • 1/2 mango thin sliced
  • 8 heirloom baby tomato sliced
  • 1/2 cup Rosemary croutons cubed
  • 6 assorted olives
  • chia seeds for garnish

Ingredients for Tangerine Vinaigrette

  • 1/4 cup juice of tangerines and zest of 1 Tangerine
  • 1/4 cup extra virgin olive oil
  • 1 small clove minced garlic
  • 1/2 tsp Dijon mustard
  • 1 tsp rice wine vinegar
  • 1/2 tsp chopped dill
  • 1 tsp agave nectar
  • 1/4 tsp kosher salt
  • 1/8 tsp ground pepper

Directions for dressing

Combine all ingredients in a mixing bowl except olive oil. Whisk well. Slowly drizzle and whisk in extra virgin olive oil. Refrigerate for 1 hour.

Directions for Salad

In a large mixing bowl combine kale, pea shoots and onion. Serve in a chilled plate. Evenly distribute macadamia nuts, kiwi, tomato, croutons and olives evenly between both plates. Top with sliced mango and garnish with his seeds. Drizzle on tangerine vinaigrette and serve immediately

Tips: Baby Spinach can be substituted for Kale. Pecans can also be substituted for macadamia nuts. Be sure to serve chilled.

Enjoy🍴

*Like this recipe? Check out more of my creative, gourmet vegan recipes!

Quinoa Cauliflower Tabbouleh

Quinoa-Cauliflower-Tabbouleh

I was thrilled that my quinoa cauliflower tabbouleh creation turned out FANTASTIC, so of course I have to share it with you!

I was about to try my hand at making cauliflower tabbouleh when I thought, “What if I combined cauliflower rice with quinoa to create a hybrid recipe for quinoa cauliflower tabbouleh?”

I’m glad I had that thought because this easy vegan recipe I came up with is super refreshing, satisfying, clean, and nutrient-packed. I have officially labeled it as a new “go-to vegan meal” on my list of meals I see myself making on a regular basis.

As much as I love convenience, I decided to make my own cauliflower rice, as opposed to buying it pre-made in the freezer section. From my experience, the frozen cauliflower rice (which may or may not be found in your local mainstream grocery stores) is great for cooking with, but for raw vegan recipes, it just doesn’t come out right.

Most tabbouleh recipes contain red onion. I’m not generally a fan of raw red onion because I feel like no matter what I do, I can taste onion in my mouth for the rest of the day. Red onion does add a nice crunch to dishes though, so I decided to add cucumber to this easy vegan recipe instead. I was pleasantly surprised how well this worked out! I did use garlic and onion powder in my recipe, but not enough to make you un-kissable 😉

I’ll admit, there is a lot of chopping involved in this quinoa cauliflower tabbouleh recipe, so I suggest making a double batch and snacking on it all week. I actually doubled this recipe and ended up eating half of it in just one day! I love making simple vegan meals that are guilt-free like this, knowing it’s doing my body good.

By the way, if you want to make this more of a meal than a side dish, I’m guessing lentils or chickpeas would be a great addition. And for my fellow fitness freaks, although quinoa contains complete vegan protein, adding legumes will up the protein content significantly.

Let me know how you like it!

Quinoa Cauliflower Tabbouleh

Ingredients

  • 1 cup cauliflower rice
  • 1 cup cooked quinoa
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup cucumber, chopped
  • 1 cup parsley, chopped
  • 1 medium lemon, juiced
  • 6-10 mint leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8-1/4 teaspoon pink Himalayan salt
  • Black pepper to taste

Instructions for Cauliflower Rice

Option 1:

  • Place cauliflower florets in your high speed blender
  • Cover with water
  • Pulse blend until the cauliflower has been chopped into rice-size pieces
  • Strain thoroughly
  • Allow time to dry or use a paper towel to pat dry

Option 2:

  • Use a box grater with the medium-size holes to grate the cauliflower florets into rice-size pieces.Quinoa-Cauliflower-Tabbouleh-Ingredients

Instructions for Tabbouleh

  • Combine all the ingredients in a large bowl and mix thoroughly… That’s all, you’re done!

Enjoy!

Succulent Fajita Spiced Grilled Vegetable Kebabs

Grilled-Vegetable-Kebabs

Nothing says summer better than grilling out, and who doesn’t like succulent grilled vegetable kebabs?

This easy vegan recipe is nutrient-packed, and overflowing with flavor. In addition to the mouth-watering seasoning, using vegetables with a variety of textures is key for creating this satiating plant-based meal.

Fajita Spiced Grilled Vegetable Kebabs

⭐️Ingredients for Kebabs

  • 1 lb. tiny potatoes cooked 90% through and cooled
  • 1 large zucchini cut into 1 inch pieces
  • 1 red onion cut into small pieces
  • 1 large handful Shiitake Mushrooms..stems removed
  • 1 orange pepper cut into 1 inch pieces
  • Few torn 1 inch pieces of raddichio
  • 1 pint baby heirloom tomatoes

⭐️Ingredients for Fajita Seasoning (thoroughly combine)

  • 2 ½ tbsp smoked paprika
  • 2 tbsp kosher salt
  • 1 ½ tbsp crushed black pepper
  • 2 ½ tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 1 ½tTbsp dried oregano
  • 1 ½ tbsp dried thyme

Heat a well greased grill on medium heat. In a large mixing bowl combine all ingredients and coat with Callicoon Kitchen Fajita Seasoning. Add a few tablespoons of olive oil to keep moist and gently coat. Mix well. Cover and refrigerate at least 2 hours. Build kebabs on pre soaked dual wooden skewers to allow easy flipping. Cook for a few minutes on each side until slightly charred. Remove and serve with our Grilled Tomatillo Salsa.

⭐️Ingredients for Grilled Tomatillo Salsa

  • 1 pound Tomatillos
  • 3 cloves garlic
  • 1/4 Vidalia onion sliced
  • 1 Serrano pepper
  • 1 small bunch cilantro
  • 1 lime juice and zest
  • 1 tsp kosher salt

Preheat well greased grill on medium high heat. Unpeel tomatillo from husk and rinse under water to remove outer sticky texture. Lay tomatillo, serrano, onions and garlic on grill. Remove when all are slightly charred (onion and garlic will cook quicker). Tomatillo and serrano should be soft. Place both serrano and tomatillo in a covered bowl and allow to cool for approx 20 minutes. Combine all ingredients into a food processor. Check for seasoning. Allow to chill and serve.

Enjoy!

Gourmet Vegan Pesto Pasta with Cauliflower Meatballs

gourmet vegan recipe-cauliflower-pesto-pasta-

This gourmet vegan pesto pasta with cauliflower meatballs dish is a hit at dinner parties!

Spring is here, and with the season comes the desire for refreshing, light, yet satisfying meals. This vegan recipe fits the bill perfectly! Cauliflower is all the craze at the moment due to it’s versatility, dense composition of nutrients, and low number of calories.  Made with nutrient dense whole food ingredients, this gourmet vegan meal is one you will be proud of!

Bucatini Pasta with a Springtime Asparagus Walnut Pesto Topped with a Spicy Cauliflower Meatball

Ingredients for Pesto/Pasta

  • 1 lb steamed asparagus
  • 4 cloves chopped garlic
  • 1/3 cup walnuts
  • 1 cup fresh basil
  • 1 cup baby spinach
  • 1/2 tsp kosher salt
  • 1 1/2 tsp dried oregano
  • 4 tbsp extra virgin olive oil
  • zest of 1 lemon
  • pinch red pepper flakes 
  • 1 lb. Bucatini Pasta

Ingredients for Cauliflower “Meatballs”

  • 1/4 head steamed cauliflower chopped and cooled
  • 1 cup cooked and cooled whole wheat couscous
  • 2 tbsp pure pumpkin
  • 3 cloves chopped garlic
  • 1 cup V Breadcrumbs
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp hot sauce
  • 4 tbsp Extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • salt and pepper to tastegourmet-vegan-pesto-dish-with-cauliflower-meatballs

Directions

  1. Combine all ingredients for pesto in a food processor and put on high setting and allow all ingredients to blend well. Add a little extra oil if pesto is too thick.
  2. For the Cauliflower “Meatballs” combine all ingredients except couscous into a food processor and mix well.
  3. Transfer to a large bowl and fold in couscous.
  4. Adjust seasonings.
  5. Roll into tiny meatballs and heat a non stick pan on low/medium heat coated with oil.
  6. Gently allow meatballs to brown on all sides turning every minute.
  7. Mix pasta with pesto and garnish with crushed walnuts.
  8. Top with a meatball or two and enjoy!

Tips

  • If “meatballs” are too dry add more pumpkin.
  • If mixture is too wet add additional Breadcrumbs.
  • Keep the balls small so they cook through quickly.