Creamy Vegan Baked Pesto Pasta

I have been on a vegan kick lately! I don’t practice a vegan lifestyle, however I find vegan recipes to be so creative, healthy and of course- delicious! I love love love Oh She Glows, a healthy food blog where I fell in love with vegan cooking! Her cookbook book is full of healthy and delicious recipes.

In this delicious baked vegan pasta recipe the creaminess comes from pureed beans rather than gobs of cheese, oil or fat.  The casserole turned out beautifully and tasted extremely delicious! This is heart healthy, full of fiber and low in calories.

For those of you who aren’t vegan, you can add cooked chicken or ham to the casserole before baking and sprinkle the top with Parmesan cheese.

Vegan Creamy Pesto Pasta

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Yields 8 servings // Prep time 40 min // Cook time 50 -60 min

Pesto Ingredients: (You can also use store-bought pesto)

• 1 clove garlic, minced
• 3 Tbsp pine nuts
• 3 Tbsp walnuts
• 2 cups loosely packed fresh basil leaves
• ½ tsp salt
• ¼ tsp pepper
• 3 Tbsp olive oil
• 1 Tbsp water
• 1 Tbsp lemon juice

Casserole Ingredients:

• ½ package whole wheat penne pasta
• 1 cup cashews, soaked for 1 hour in water
• 1 cup unsweetened almond milk
• ¼ cup vegetable broth
• 1 Tbsp lemon juice
• 1 clove garlic
• 2 Tbsp white wine
• ½ tsp salt
• ½ tsp pepper
• 1 19-oz can white kidney beans
• 1 cup cherry tomatoes, halved
• ½ cup roasted red bell peppers, chopped
• 2 cups fresh spinach, chopped
• ½ cup grated vegan mozza cheese
• ½ cup bread crumbs
• 1 Tbsp olive oil
• Additional salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees F.
2. In a food processor or blender, combine the garlic, nuts, salt, pepper and basil. Pulse until finely chopped.  With the food processor running, add the oil, water and lemon juice. Blend until smooth. Place pesto in a covered bowl or container in the fridge until needed. You can also use store bought pesto instead.
3. Cook pasta until al dente. Rinse with cold water and drain, set aside.
4. Meanwhile, in a blender or food processor, combine the cashews, milk, broth, lemon juice, garlic, salt, pepper, wine and 1 cup of white beans. Blend until smooth.
5. In a large bowl, combine the remaining beans, tomatoes, red pepper, spinach, milk mixture, pasta and pesto; toss to coat.
6. Transfer to an oiled 8×8 inch baking dish. Smooth top and sprinkle with cheese, than evenly sprinkle the breadcrumbs and salt and pepper; drizzle with olive oil. Bake the casserole for 40 to 45 minutes or until the topping turns golden brown.
7. Let cool for 10 to 20 minutes before serving.

Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce

I’ve made these enchiladas twice in the past week! The first batch was pure vegan. The second batch, not so much.  The great thing about these enchiladas are that they taste great either way! Feel free to get creative and put your own spin on this recipe.

I modified the Oh She Glows Sweet Potato & Black Bean Enchilada recipe. (She has an amazing blog btw!)

Vegan Sweet Potato Enchiladas with Avocado Cilantro Cream Sauce

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Yields 4 servings // prep time 30 minutes // Cook time 25 minutes

Ingredients:

• 2 cups sweet potato, peeled and chopped
• 1 Tbsp olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• sea salt and freshly ground pepper
• 1 red bell pepper, chopped
• 1 15-oz can black beans, rinsed and drained
• 3 cups store bought enchilada sauce
• 1 Tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8-12 corn tortillas (how ever many fit in your casserole dish)
• 93% lean ground turkey (optional)

For the Avocado-Cilantro Sauce

• 1/2 cup fresh cilantro
• 1 medium avocado
• 2 Tbsp lime juice
• 1/4 tsp sea salt
• 1/2 tsp garlic powder

Garnishes

• fresh cilantro leaves, for serving
• sliced green onion, for serving

 

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish

2. Make the enchiladas: Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce to medium-high heat and simmer for 5 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with salt and pepper. (If using turkey, add in at this step and brown.)

4. Add the bell pepper, cooked sweet potato and black beans. Raise the heat to medium high and cook for a few minutes (until turkey is almost fully cooked), about 8 minutes.

5. Remove the skillet from the heat and stir in 1/2 cup enchilada sauce, lime juice, chili powder and salt.

6. Spread 1 cup enchilada sauce evenly over the bottom of the prepared baking dish. Scoop filling into each tortilla.  Roll up the tortilla and place seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, scoop it on top of the enchiladas.

7. Bake the enchiladas uncovered, for about 20 minutes, until the sauce is a deep red color and the enchiladas are heated through.

8. Meanwhile, make the avocado cilantro sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, salt, garlic powder, and 2 Tbsp water and process until creamy.

9. When the enchiladas are ready to serve, plate them individually and drizzle with avocado sauce. Garnish with cilanto and green onion, if desired.

10. I am in love with the Oh She Glows cookbook, I highly recommend purchasing her book!

 

Vegan Lentil Curry Bowl with Cilantro Sauce

Vegan Lentil Curry Bowl with Cilantro Sauce

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Yields 6 servings \\ Prep time 60 minutes \\ Cooked time 30 minutes

Ingredients

For the Cilantro Sauce

• 1/2 cup fresh cilantro
• 3/4 cup roasted cashews
• 1/3 cup water
• 1/4 teaspoon salt
• Juice of two limes
• 1-2 teaspoons honey or agave nectar

For the Roasted Carrots:

• 8 carrots, peeled and chopped into bite sized chunks
• 1 Tablespoon canola oil
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• salt to taste

For the Rice and Lentil Curry

• 1 cup brown basmati rice (I used Uncle Ben’s precooked rice)
• 1 Tablespoon canola oil
• 1/2 cup chopped yellow onion
• 2 cloves garlic
• 2 Tablespoons red Thai curry paste
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• 1 cup precooked lentils, rinsed (find in refrigerator section at Trader Joe’s)
• 8 ounces tomato pure
• 1 cup vegetable broth
• pinch of salt
• avocado and cilantro for topping

 

Directions

1. For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
2. For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown.
3. Cook the rice according to package directions. Or purchase precooked rice and heat according to directions. 
4. For the curry, heat the oil in a skillet over medium heat. Add the onion and garlic; saute for 3-5 minutes. Add the curry paste and spices; saute for 2-3 minutes
5. Add the precooked lentils, tomato sauce, and broth. Simmer until lots of the liquid has evaporated.
6. Add the precooked rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cashew dressing.

Broccomoli Dip

Broccomoli Dip

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Yields 8 servings \\ Prep time 20 minutes \\ Cooked time 15 minutes

Ingredients

• 2 1/2 cups chopped broccoli
• 1 jalapeno, chopped and seeds removed
• 2 Tbsp green onions
• 1 tsp olive oil
• 2oz fat free cream cheese
• 1/4 tsp chili powder
• 1 Tbsp cilantro
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• Chips or crackers for serving

Directions:

1. Cook the broccoli in lightly salted water until very soft. (Overcook the broccoli until it is basically mushy).

2. Drain the broccoli very well. 

3. Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.

 4. Serve warm with chips or crackers!