VEGAN BASIL SPINACH PESTO
Blend all ingredients in a food processor until smooth. Stop and remove lid and scape sides. Taste pesto and add additional salt, pepper, lemon juice or oil if necessary. Replace lid and process for a few more seconds.
SLOW COOKER LENTIL & QUINOA TACOS
My first vegan Thanksgiving was a success and the leftovers were delicious! There's just a few leftovers lingering in the fridge… and today I found myself craving for something different. My palate needed a change after all the holiday comfort food flavors, and after all the cooking and baking I did last week I didn't feel like jumping into a labor intensive or time consuming recipe.
I decided on Slow Cooker Lentil & Quinoa Tacos! A new favorite for Chad (husband) and me. I love this recipe because it's easy, delicious, and filling. You dump everything in the crock pot and walk away until it's time to eat! That's it… with the exception of washing and chopping up whatever veggies you'd like as toppings.
Anyway… the important part. The recipe. My recipe is based on a Slow Cooker Lentil-Quinoa taco filling recipe posted on www.veggiegirl.com. I tried this recipe and enjoyed it. The second time I made it though, I decided to make a couple of changes to see if I could make it more flavorful. I replaced the water with low-sodium veggie broth and added 1/2 a cup of salsa. These changes did exactly what I was hoping for. They added an extra pop of flavor.
As for assembling the tacos… this taco filling is amazing in a corn tortilla or shell, topped with lettuce, tomato, black olive, and lime drenched avocado! The lime and avocado really puts the flavors over the top. I chop up a whole medium avocado and squeeze half of a lime over the pieces. Yum!
Don't be afraid to double the recipe. They're just as good the 2nd day as the 1st.
VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
I've been baking these cookies almost once a week since the first signs of fall. I am crazy about pumpkin treats, especially when paired with chocolate! Before I went plant-based I had a favorite pumpkin chocolate chip cookie recipe. As soon as I noticed the slightest change in the leaves this year, I was on the hunt for a vegan version of my favorite autumn treat.
I found a great recipe by The Realistic Nutritionist at nutritionfor.us called Eat Skinny Be Skinny: 42 Calorie Pumpkin Cookies. This recipe resulted in light, cake-like pumpkin cookies, just like the original recipe I used to make. I avoid white refined flour and sugar as much as possible though, so I made a few changes to the recipe. Now I have a recipe I can feel good about making often.
I use all Whole Wheat Pastry Flour instead of the flour mix that the original recipe calls for. Bob's Red Mill is my favorite brand of flour. I always get great results with this flour. I also use Coconut Palm Sugar instead of the regular white refined sugar. Coconut Palm Sugar is a great natural alternative to white sugar. It is naturally low on the glycemic index and contains potassium, amino acids, magnesium, zinc, iron, and B vitamins! You can use it as a 1:1 replacement for sugar in baking, and it's also great sprinkled on top of a bowl of steel cut oatmeal and blueberries. If you're looking for an alternative to refined sugar, give it a try. I was pleasantly surprised!
And of course I add Chocolate Chips! I like to use allergy free mini chocolate chips (they don't contain soy or dairy) or semi-sweet cacao chips.
These cookies don't last very long in my house!
GF Option: For a Gluten free version, a friend of mine used the combination of 1 cup Almond flour and 1 cup Quinoa flour. She said they turned out great! Thanks, Kristin! :)
Makes 16-20 cookies, depending on how big you make them
Tip: Check with a toothpick after 13 mins if you are unsure. If it comes out clean they're done! 13 mins is usually just right for my oven.
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!