Fresh Carrot Top Walnut Pesto
Carrot Top Walnut Pesto 2 cloves garlic¼ cup raw walnuts2 cups fresh carrot tops, stems removed10 fresh basil leaves3 tablespoons extra virgin olive oil¼ cup grated parmesan cheeseSea salt and fresh cracked pepper to taste Combine each ingredient in the food processor
Eggplant Baba Ghanoush
Eggplant Baba Ghanoush 1 large eggplant or 3-4 small eggplant 2 cloves garlic, peeled 2 tablespoons tahini 1 small lemon, juiced 1 tablespoon extra virgin olive oil ½ teaspoon ground cumin ¼ teaspoon of sea salt Fresh cracked black pepper to taste ¼ cup flat-leaf parsley, chopped Heat grill or
Chickpea Stuffed Portobello Mushrooms
Chickpea Stuffed Portobello Mushrooms 4 large portobello mushrooms with stems2 tablespoons extra-virgin olive oil2 cloves garlic, peeled1-15.5 ounce can garbanzo beans, drained½ onion, finely diced½ cup finely shredded baby spinach¼ cup pine nuts¼ cup freshly grated parmesan1 teaspoon cumin½ teaspoon of
Oven Roasted Okra
Oven Roasted Okra 1 pound fresh okra 2 tablespoons macadamia nut oilSea salt to taste Freshly ground pepper Preheat the oven to 425◦ degrees. Rinse and drain okra and pat dry. In a large bowl, toss okra with macadamia nut oil and season with salt to
Plant-Based Spinach Herb Cashew Dip
Perfect Party Platter for your next Plant-based friendly event! Working with our friends at Farm Star Living, this recipe may be the answer to your plant-based prayers! It is super easy to make in the blender with cashew flour from