Meatless Monday’s Part II
I am quickly growing my vegan recipe repertoir and I thought I would share a few more since it’s Monday…hopefully meatless Monday! I assumed the most painful part about eating Vegan would be meals that lacked any richness but I am learning there are ways to make vegan cheese and sauces that taste very rich.
Vegan Cheese- I tried making vegan feta cheese – it’s amazing! I have made it three times in the last two weeks.
1 1/2 cup almonds
Juice from 2 lemons
1/4 cup water
2 garlic cloves
1/2 cup olive oil
1 teaspoon salt
Directions – combine all ingredients in a food processor and blend on high until smooth. If you prefer to soften the almonds before blending them, soak them in water and drain prior to using. Chill mixture for 1 to 2 hours before serving.
Kale Pesto – I made a big batch of this with the kale I have growing in my garden. I used it on miracle pasta (zero calorie) and made veggie pizza with the rest of it – delicious!
Kale (stems removed)
Fresh Basil (optional – I made mine without because I didn’t have any…)
EVOO or Grapeseed oil
Sea Salt / Pepper
4 cloves Garlic
Juice from 1 lemon
1 cup Almonds
Directions – combine all ingredients in food processor and blend on high. Use the pesto within 3 or 4 days, any left you can freeze. I used the pesto like you would use marinara sauce on a pizza/flatbread. This was easy to accomodate the whole family (meat-eaters too!).
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Thanks for finally writing about >Meatless Monday – rich vegan recipes!
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