Yes. This recipe is technically for a “spread”. You can enjoy it on a sandwich or add a dollop to your favorite protein for extra flavor. BUT as a mama I use this as an add in for pasta! This is one of my go-to ways for adding veggies to my son’s meals. Combine a few tablespoons of this spread with your favorite red or cheese sauce for a flavor and nutritional boost.
*TIP* You can include any other roasted veggies you want! I often add a bit of broccoli or carrots.
Makes about 2 cups
- 1 1/2 cups of cauliflower
- 4 cloves of garlic
- 2 tablespoons nutritional yeast
- Salt and pepper to taste (season well)
- Olive oil
- Nut milk or water as needed
Toss your cauliflower and garlic in olive oil, salt, pepper and yeast. Roast in the oven at 400 degrees for about 15-20 minutes until softened. Set aside to cool.
Once cooled add your cauliflower and garlic to a blender and blend until smooth. If needed, while blending, add nut milk or water (a drizzle at a time) until creamy.
This is my go-to side dish at dinner. I love broccoli as does my three year old so it’s a winner in this house. All you need is your broccoli, olive oil, a few seasonings, and you’re good to go!
Makes about 4-6 side servings
- 2 heads of broccoli, washed + broken into similar sized florets
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 tablespoon nutritional yeast
- Sea salt + freshly cracked pepper to taste (use a good amount!)
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Add your broccoli and toss with olive oil. Sprinkle all of the remaining ingredients over your broccoli and toss again so the broccoli is well coated. Bake in the oven for about 20 minutes until slightly browned and the edges are crisp. I don’t like to cook them for too long so if you prefer a more crispy texture, add another 5-10 minutes.
*Don’t throw out your stalks! You can add chop them up and add them to soups, smoothies, or make broccoli rice.
This recipe is just so perfect. It has just the right amount of richness but with the freshness of lemon to make this dish well-balanced + a great summer meal. Bonus: It takes less than 20 minutes to throw together.
Makes 4-6 servings
- 1 pound of linguine cooked al dente
- Juice of half a lemon
- 1/2 cup of olive oil
- 1 tablespoon of lemon zest
- 1/2 cup of onion, minced
- 1 tablespoon of garlic, minced
- 1/2 cup of grated parmesan
- 1/4 cup nutritional yeast (you can also just use extra parm)
- 1 cup heavy cream
- 1/2 cup of reserved pasta water
- S + P to taste
Toss noodles with the fresh lemon juice + a little oil (to keep from sticking). Set aside. Heat your olive oil in a non-stick pan to medium heat. Add lemon zest, onion, garlic. Cook until softened, 2-3 minutes. Slowly whisk in your cream. Add parm + nutritional yeast and reduce heat. Cook for about 5 minutes until the sauce has thickened. Add noodles. Toss until combined. As needed, add reserved pasta water until you have your deserved consistency. Season very well with salt + pepper. Enjoy immediately.
I love the idea of veggie noodles. These are one of my favorite ways to make them as a hardcore mushroom lover. They really have a noodle-like consistency. I like adding carrots + onion, but feel free to throw in any veggies (or protein!) of your choice. I top mine off with a slightly runny egg. It’s perfection.
Makes 1 large serving
- 3.5 ounce package of enoki mushrooms
- 1/2 a small carrot, peeled like noodles
- 1/4 of a small onion, very thinly sliced (again like noodles)
- 2 Tablespoons sesame oil
- 1-2 (to taste) Tablespoons of coconut aminos (or soy sauce)
- S + P to taste
- Egg of preferred cooking method – for this dish I like over easy or poached
Trim the mushrooms + pull them apart into single pieces. If you’ve never had enoki mushrooms you’ll see what I’m talking about. They usually have a base you trim off like celery. Give them a wash. Add your oil to a non-stick pan or skillet over medium heat. Add the carrots + onion first to start to cook them down. About 1 minute or 2, then add your mushrooms. Add the coconut aminos (or soy), give it a mix + cook for another minute or so until everything has softened. Sprinkle with salt +/or pepper to taste add your egg + enjoy!
We always have bananas in our house but like most toddlers, Tristan will not touch a really ripe one. Enter me making lots of banana based snacks + desserts. This is a staple for us when zucchini starts to come into season. I use coconut oil + sugar to “healthy” it up a bit. In this recipe, I do use egg but if you’re vegan you can give a good flax egg a try (but please note I have not personally tested without a real egg).
This bread will keep a few days out then best put in the refrigerator + toasted. I love serving it with butter, hazelnut spreads or cream cheese. Yum.
Makes 1 standard loaf (I use a bread pan)
- 2 ripe bananas
- 1/3 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 cups all purpose flour
- 1 small zucchini, grated (about a cup)
- 3/4 cup chocolate chips, divided into 1/2 + 1/4 cups
Preheat oven to 350 degrees. Spray a 8″x5″ (or similar size) loaf pan with oil + set aside. In a large bowl mash bananas until smooth. Stir in the melted coconut oil until smooth. Add coconut sugar, egg, vanilla, baking soda, cinnamon, salt + flour + stir until the batter is combined. Fold in the grated zucchini + 1/2 cup of chocolate chips. Pour/scoop the batter into the prepared loaf pan. Top with the remaining chocolate chips.
Bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool completely on a wire rack.
Slice + enjoy!