Meatless Monday’s Part II

Zero calorie miracle noodles with veggies and vegan pestoI 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 lemonsVegan Feta Cheese

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…)Kale growing in my backyard garden

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!).

Fully cooked vegan flatbread - yummy!Vegan faltbread made with vegan pesto, veggies and vegan parmesan



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Vegan Feta
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