Vegetarian

Currently Cooking

Coconut + Lime Chia Pudding 
 
1 1/2 cups organic coconut milk
2 tbs honey
3 tbs chia seeds (I like to use the black variety, it looks lovely against the white coconut milk)
Juice 1 lime
Coconut flakes
 
 
 
1. Add coconut milk, honey, and chia seeds to a mixing bowl  
2. Stir until honey dissolves
3. Cover the bowl with plastic wrap and place in the fridge for a minimum of 4 hours or overnight
4. Add lime juice to chilled chia seeds and milk
5. Serve into small bowl or glasses and garnish with toasted coconut flakes
Serves four
 
Inspiration + Photo: Lush Loves
 

Currently Cooking

Zucchini Pasta with Vegan Pesto 

 

Vegan Pesto

2 cups tightly packed fresh basil

1/2cup walnuts or pine nuts

1 to 2 cloves garlic, roughly chopped (to taste)

1/2 cup extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

1 tablespoon lemon juice

3 tablespoons nutritional yeast

 

Zucchini Noodles

4-5 small to medium zucchini 

olive oil

1 cup pitted and sliced cherries

lemon zest

shelled pistachios

Combine basil, olive oil, pine nuts, and garlic in blender or food processor. Blend until paste forms, stopping often to push down basil. Add nutritional yeast, lemon juice, and salt; blend until smooth. Transfer to small bowl. 

Place zucchini over a large bowl and use a julienne peeler or spiralizer to create noodles. Drizzle a small amount of olive oil on top and toss to coat. Spoon pesto over the noodles and toss with your fingers or two forks to coat. Add more pesto as needed.

Optional: Top with chopped pistachios, halved cherries, and a bit of lemon zest. Serve immediately. 

Inspiration + photo: Edible Perspective 

Currently Cooking

Chilled Avocado and Coconut Soup

2 avocados, peeled and pitted

3 inches (7 cm) cucumber, peeled and cut into smaller pieces

1 cup cold water

1/2 cup coconut milk

4 tbsp lemon juice

4-8 drops tabasco

a handful chives, chopped

3 stems dill

2 ice cubes

1 tsp salt

Toppings

a drizzle of olive oil

1/4 cup pumpkin seeds, roughly chopped

dill & chives, chopped

1. Add all the ingredients to a food processor or blender.

2. Mix it until completely smooth.

3. Season to taste.

4. Serve immediately or chill in the fridge

5. Add a splash of olive oil, a sprinkle of toasted pumpkin seeds, and a pinch of chopped chives and dill.

Recipe and photo from David and Luise at Green Kitchen Stories.