Category Archives: Gluten Free

Vegan Recipes: Avocado Pesto Pasta

avocado pesto pasta recipeHere on the farm, we’re always on the lookout for healthy alternatives to our favorite, old-world comfort foods. This Gluten Free, Dairy Free, Vegan recipe comes from a friend online who loves avocados. We love them too! Along with pesto and pasta. We find that vegan recipes include a lot of avocados and for good reason: Avocados are a great way to get “good” fats, with no cholesterol. Avocados are loaded with protein, potassium, folate, vitamin C and vitamin A and a whole lot of other vitamins and minerals in their natural form. Read more about avocados here. This dish is an amazingly rich and satisfying meal containing many of our favorite high flavor and highly nutritious foods, without the foods we wish to avoid for health reasons. Hard to believe how delicious and creamy this is!

Avocado Pesto Pasta Recipe

  • 1 medium Avocado – peeled and pitted
  • 3 cloves of fresh garlic, peeled
  • 1/4 cup fresh basil leaves, minced
  • 2 tbspns extra virgin olive oil
  • 1 tsp salt
  • 8 ounces uncooked gluten free pasta

Put water on to boil for the pasta, according to supplier’s directions. Put avocado, garlic, basil leaves, olive oil, salt into a blender and blend until smooth. Cook your pasta.

Put the avocado mixture into a large mixing bowl. Once the pasta is cooked, drain and add to the bowl. Mix the avocado mixture through the pasta and serve. Goes great with a green salad or gluten free bread. We like to go for garlic and pesto overload! just double up on the garlic and basil.. mmm.

What other great avocado vegan recipes do you like?

 

 

 

Springtime Dinner Mashups

Plant-Based Diet

 

One of my favorite meals does not have a recipe. I guess you could call it a mashup. We think about all the basic colors of plant foods: Red, Green, Yellow, Orange, Purple and then think about what flavors and textures we want. Then we start taking inventory in the vegetable bin and get to work slicing things into shapes and sizes that will mix well together.

It’s funny, but this kind of food preparation will undoubtedly appeal to a few, but will also drive some people nuts. Well, if you like recipes, here are a few favorites. Meanwhile if you like to walk on the wild side now and again, try this! Just start thinking about colors and tastes and shapes. Use what you know from other recipes and mashup some veggie coolness! What have you got to lose? You might just find a new favorite dish.

Vegan Macaroni & Cheese Recipe

Vegan Macaroni and Cheese Recipe
Vegan Macaroni and Cheese Recipe

Here’s another health conscious make-over of an old comfort food favorite. This recipe is vegan, dairy free, gluten free and very, very good. You have to try it to believe it. The “cheese” sauce is also great on nachos, as a topping on broccoli or baked potatoes.

Vegan Macaroni and Cheese Recipe

  • 8 ounces dry Macaroni noodles
  • 4 slices of bread
  • 2 tbspns + 1/3 cup margarine
  • 3 tbspns shallots, peeled and chopped
  • 1 cup red or yellow potatoes, peeled and chopped
  • 1/4 cup carrots, peeled and chopped
  • 1/2 cup yellow onion, peeled and chopped
  • 1 cup water
  • 1/4 cup raw cashews
  • 2 teaspoons sea salt
  • 1/4 tspn fresh garlic, peeled and minced
  • 1/4 tspn prepared dijon mustard
  • 1 tbspn fresh squeezed lemon juice
  • 1/4 tspn ground black pepper
  • 1/4 tspn ground cayenne pepper
  • 1/4 tspn ground paprika

In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a collander, drain pasta and rinse with cold water. Set aside.

In a food processor, make breadcrumbs by pulverizing the bread and add 2 tbspns margarine to a medium-fine texture. Set aside.

Preheat oven to 350 degrees F. In a saucepan, add shallots, potatoes, carrots, onion, water and bring to a boil. Cover pan and simmer for 15 minuts, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper and cayenne. Add softened vegetables and cooking water to blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9×12 baking dish, sprinkle with prepared breadcrumbs and dust with paprika. Bake 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

 

Recipe created by:

Allison Rivers Samson, Maven of Mmmm.. at www.AllisonsGourmet.com. Originally printed in her award-winning column, ‘Veganize It!’ in VegNews Magazine.