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Vegan Hemp Pesto Pasta Salad | GF + Oil-Free + Ready in 20

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This is the meanest, greenest vegan hemp pesto pasta salad on the block!

Super flavour-y brilliance without the parm, oil, or gluten. BOOM.

To do list: make the pesto, boil the pasta, throw in some flavourful colours and you have yourself a meal!

Not only does this bode well for potluck-style weddings (which is what our weekends have been filled with this month), but it’s also a saviour when it comes to busy weeks and last minute dinners. Just make a TON of this goodness and your week will be stress-free in the food realm.

Serve it up with a big ol’ salad drizzled with this dressing, and spruce it up by adding different proteins each night (tempeh, smoked tofu, seitan or sausage slices, anything gardein, veggie burger chunks… you get the drift).

Easy & plant-based… that’s what it’s all about!

BY THE WAY:

I’m working away at an e-book for you guys!

All you need to know about being plant-based for a week with 30 recipes, nutrition tips, and a whole week of meals planned out for you.
My goal is to make this plant-based lifestyle as fun and easy as possible for as many people as possible. I hope this e-book will to be the ultimate guide for YOU to achieve that🙂

Get in touch with me on Instagram by tagging @hookedonplants and #plantsforaweek and let me know what questions you have about this lifestyle that you want to be answered in my E-book! I’d LOVE to hear from you!

~~~


Vegan Hemp Pesto Pasta Salad
 
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A pesto pasta dish to please the whole family, or just you for a whole week!! This stuff is great for leftovers, and shines at those potluck dinners.
Author:
Recipe type: pasta, ready in 20, easy dinner
Serves: 4
Ingredients
  • 1 package of your favourite pasta noodles (go for 2 ingredient pasta like fusilli with brown rice and water), cooked according to directions
  • 10 kalamata olives, chopped
  • 1 jar artichoke hearts, chopped
  • 1 jar sun-dried tomatoes, chopped
  • 3 basil leaves for garnish

  • Pesto:
  • 2 cups of packed fresh basil
  • ¼ cup tahini
  • ½ cup nutritional yeast
  • juice of 1 lemon
  • 1 cup hemp seeds
  • 2 cloves garlic
  • ⅛ tsp each salt + pepper
  • ⅓ cup water
Instructions
  1. Make pesto: blend all pesto ingredients together in your food processor
  2. Mix the pesto, pasta noodles, artichoke hearts and sun-dried tomatoes together in a large bowl, then top with extra basil leaves.

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This week was all about you and your relationship with you GUT. SO interesting!

 

Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Sauce

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Hot summer days call for fresh, crisp, rainbow soba summer rolls… on a patio… with a side of white wine spritzer…and a super fresh seasonal corn on the cob.

This has got to be the best way to get in as many raw veggies as possible.

Soba noodles give you that tasty filler, smoked tofu provides the surprising twist of flavour, and any raw veggies you have kickin’ around the kitchen make these rolls so satisfyingly crunchy & fresh.

This recipe gives you A LOT of sauce. Which is definitely on purpose.


Making extra is key because the party this zesty orange sesame sauce is having doesn’t stop at these rolls. Don’t be afraid to use it on anything, everything and all the in betweens. Here’s what I’m thinkin’:

  • douse your veggie BBQ skewers 
  • smother your soba noodle salad in it
  • drizzle it on roasted veggies
  • spread it on a sanny
  • squirt it in a wrap
  • dunk your raw veggies in it
  • water it down and use it as a salad dressing!

Sauce is what makes the world go ’round.

Kids will love getting in the kitchen to help fill the rice papers, and having them create the rainbow, gets them excited to actually eat the rainbow 😉

I would have to say, since I love dipping and crunchy freshness, this is up there as one of my most favourite recipes. Ever.

We just made this on Hornby Island, at my parent’s place which is totally outdoor livin’. An airstream trailer, a deck attached, a teepee guest bedroom and a beautiful long picnic table to dine on while we watch the sunset. Simple. Perfect. Summer.

We threw in a side salad, packed with beets, green onion, heirloom tomatoes and butter lettuce, but you’ll be getting more than enough veggies without adding that in. Maybe put some of the lettuce in the wraps and call it a day of delish nutrish.


Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Dipping Sauce
 
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A fun recipe that packs the nutrition into the most delicious handful you could ask for. Crunchy, fresh and perfect for a summery eve.
Author:
Recipe type: dinner, lunch, summer,
Cuisine: Vietnamese
Serves: 2-4
Ingredients

  • Wraps:
  • Rice paper wraps (we made 15)
  • 1 avocado
  • 1 cup purple cabbage
  • 1 peach
  • 1 cube smoked tofu
  • 1 large cucumber
  • 2 carrots
  • 1-2 bell peppers
  • 2 cups sprouts of choice (sunflower seed sprouts are crunchy and delish)
  • 1 package soba noodles (this will make more than you need, but they're great leftover with the sauce)

  • Zesty Orange Sesame Sauce:
  • 1-2 tsp zest of orange
  • Juice of 1 orange (medium navel)
  • ½ cup almond butter
  • ½ cup tahini
  • 3 tbsp braggs liquid aminos OR tamari
  • 2 tbsp apple cider vinegar
  • 1 cm fresh ginger
  • 1 clove garlic
  • ½ cup water
Instructions
  1. Cook soba noodles according to directions, then strain, let cool for 10 minutes
  2. Slice all veggies and the tofu thinly & vertically
  3. Make your sauce by blending all sauce ingredients in a food processor until smooth
  4. Set up your rolling station: fill a wide plate with water (for rice paper), have your bowl of noodles, have your veggies/tofu laid out on a plate, have a cutting board to roll on, have an empty platter ready for your finished rolls
  5. Make your rolls: soak a rice paper in water for 2 seconds, then place on the cutting board. Fill the paper with all the fixin's, then roll the rice paper like a burrito (fold two sides towards each other to cover the ends of the veggies, then roll the opposite ends until the paper is closed)
  6. Serve them up on a platter with individual dipping bowls and a plate!
Notes
If the rice paper is breaking, double them up and use 2 per roll!

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This week was all about the Good Food Institute and the future of clean meat and plant-based proteins.

Fresh Vegan Bruschetta with Cashew Parmesan | Oil-Free

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When in doubt, vegan bruschetta it out….

Too corny? Nah… Ooo, but corn would be an amazing addition to these little toasts…

Anyway, this is a perfect snack, appy, lunch, or even a super simple dinner alongside a mega salad!

Bruschetta is always a go-to at a restaurant with no vegan options. Minus the cheese ontop and butter below. You really can’t go wrong with tomatoes and toast, ya hear me?

Making this at home allows you to experiment a little, and it’s an easy, delicious way to get that fresh Italiano feel in the heat of the summer.

It’s not your typical brusch though (yes, brusch is now a word…), balsamic reduction gives it a deep sweetness, a little lime juice brings the tartness, and a sprinkle of cashew parm achieves that cheezy, salty flava flave.

If you can get your hands on some heirloom tomatoes, then cudos points to you, because your brusch will then blow the summery flip flops off of your guests tanned feet.

And the bread? Try to find yourself a rye sourdough baguette, that’s my fave.

Crunch away, my friends!

Benefits:

  • Tomatoes are one of nature’s magical fruits. They’re packed with vitamin K to help your bones, potassium for your heart, vitamin C for your immunity, and vitamin A for bones and your vision.
  • Basil is a powerful herb, packed with antioxidant, anti-aging and anti-inflammatory properties. This guy will help prevent stress and anxiety, plus improve your digestion and liver function!
  • Shallots are amazing for lowering your blood pressure and increasing your blood flow. They’re sulfur-containing morsels, which makes them a star when it comes improving collagen levels and growing healthy hair.


4.0 from 1 reviews
Fresh Vegan Bruschetta with Cashew Parmesan
 
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A fresh summer dish for everyone to devour. Heirloom tomatoes make this recipe next level!!
Author:
Recipe type: Vegan Bruschetta with a twist
Cuisine: snack, lunch, appetizer
Serves: 2 people
Ingredients
  • 15-20 cherry tomatoes, diced
  • ½ shallot, minced
  • 2 cloves garlic, minced
  • large handful basil, chopped
  • 2 tbsp balsamic reduction (I used Nonna Pia'scabernet merlot)
  • ⅛ tsp himalayan salt
  • ⅛ tsp pepper
  • ¼ lime wedge
  • ¼ cup cashew parmesan
  • 5-6 thin slices of baguette (rye sourdough is my favourite)
Instructions
  1. Mix tomatoes, shallot, garlic, spices, balsamic and basil together in a bowl.
  2. Toast bread.
  3. Pile the tomato mixture on the toasted slices, and top with a squeeze of lime and sprinkle with cashew parmesan.

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This week’s email was all about a myth busting and a holistic doctor you just gotta know about…Dr. Kahn.

Blueberry Banana Coconut Cream Milkshake | Vegan

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The dog days of summer call for something frosty, creamy and nostalgic. This vanilla blueberry banana coconut cream milkshake is the answer…always.

Creaminess, frostiness & blueberries…something magical happens when these 3 collide. The blueberries become much more than the usual blueberry you’d expect. It reminds me of getting blueberry milkshakes as a kid at the Hornby Island bakery. They came as a massive glass filled with a blue galaxy of creaminess. It was packed with dairy though, so this one is infinite galaxies better.

The amazing taste and mouth feel is still all there.

Here we have a dairy-free version with all the thickness, creamy goodness and decadence that I remember.

On a hot summers day, there’s nothing better than a slow sip-full of this masterpiece.

It’s ridiculously easy to make.

It’s refreshingly frosty.

It’s melt-in-your mouth decadent.

It’s blueberry banana coconut cream milkshake heaven with a touch of vanilla deliciousness.

Top it off with some cookie crumbles (I used Anna’s Ginger Snaps), extra fruit … or maybe some coco whip from this pumpkin cheezecake recipe?! (Drooling as I write this).

Let’s talk blueberries for a sec. They’re packed with antioxidants (especially wild blueberries) to combat free radicals and protect you from all forms of disease, aging and viruses, plus they’re high in vitamin C to boost your immunity. At just 80 calories per cup, they’re a megadose of nutrition, so eat them by the handful!!! They are part of the dirty dozen group when it comes to organics, though. This just means you should make blueberries one of the ingredients that you always get organic! Buying them local is also always best. If you can grow your own, amazing… but if not, find a local farmer. I stock up on Hare’s Farm’s blueberries from Pemberton every year throughout the summer and try to have a freezer full of them to last me at least a month of winter (they go down fast around here!)

You can order 10lb frozen boxes from JD Hare directly through email: haresfarm1993@gmail.com or find his blueberries at the Whistler Farmer’s Market!

On to the recipe!


Blueberry Banana Coconut Cream Milkshake
 
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A thick & frosty treat for that hot summer's day, still packed with benefits.
Author:
Recipe type: Dessert, Snack
Serves: 2
Ingredients
  • 2 cups blueberries
  • 1 cup vanilla coconut ice cream (I used Coconut Bliss)
  • 2-3 cups vanilla plant-based milk (I used Califia Vanilla Almond)
  • 2 frozen bananas
  • Toppings (optional):
  • Extra blueberries
  • Crumbled cookies (like vegan graham crackers or Annie's ginger snaps)
  • Banana slices
  • Coconut Whipped Cream from this cheezecake recipe (oh man that would be so good!!!)
Instructions
  1. Blend all mylkshake ingredients together in your blender. Start with just 2 cups of milk, then keep adding until you have the consistency that will slowly move through your straw.
  2. Pour into your favourite jar, and top it off with your choice of toppings.

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Last week was all about ~ anti-aging & antioxidants ~

Caramelized Onion Sage Cream BBQ Pasta

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Lucky for you, you’ve found yourself on a page with the secret to my new favourite sauce…all mixed up with the pasta that tells me ‘summer is on, baby’! This creamy vegan pasta could easily become a staple for those summery patio days.

Serve it up family style. Picture this… an outdoor picnic with a big bowl o’ pasta, a salad bowl packed with greens drizzled with this flavourful oil-free dressing, and a bowl of smokey vegan parm…now all that’s missing is funky tunes and fruity popsicles.

Caramelized onions give anything a deeper, sultry taste. Double or triple the caramelized onions I call for in this recipe, just so your fridge can be a good friend by having it on hand for your next savoury meal.

The BBQ’d veggies give this pasta a smokey flavour, and keep the house a little cooler than the oven would on a hot summery day.

And fresh sage… the ingredient that makes any dish seem more professional that it really is. Take a simple meal, sage it up, and voila: Top Chef material. Sage is so easy to grow outside or on a window sill (unlike basil, which somehow likes to wither away anytime I try to give it a good life…)

Benefits:

  • Zucchini has a good dose of antioxidants to help prevent disease, vitamin C to boost your immunity and potassium to help balance electrolytes and blood pressure.
  • Sage is commonly used for digestive issues, like bloating, gas, diarrhea and stomach pain. Plus, it’s fantastic for depression, memory loss and the prevention of Alzheimers
  • Onions contain sulfur, which is needed for the synthesis of the antioxidant glutathione, plus it helps strengthen hair and nails.


Caramelized Onion Sage Cream BBQ Pasta
 
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A simple dinner packed with nutrients. A go-to weeknight scramble recipe. Make lots of it, because the leftovers taste better by the day!
Author:
Recipe type: pasta, dinner, bbq
Serves: 3-4
Ingredients
  • 1 package of brown rice pasta (or any other pasta with just 2 ingredients...like quinoa + water)
  • 3-4 sweet onions, de-skinned, halved, then sliced in ⅛ inch pieces
  • 5 cloves garlic, minced
  • 2 zucchinis, halved lengthwise
  • 2 red peppers, de-stemmed, halved lengthwise
  • 3 portobello mushrooms (crimini or white work, too)
  • 1 tbsp coconut oil
  • Salt + Pepper
  • Vegan sausage of choice (I used Gusta)

  • Sage Cream Sauce:
  • ½ cup cashews, pre-soaked overnight or for 10 minutes in hot water
  • ½ cup fresh sage
  • 2 tbsp miso paste
  • ¾ cup caramelized onions, with a few tablespoons of the liquid
Instructions
  1. Caramelize onions: heat large pot to medium, then add onions. Let brown a few minutes, then add ¼ cup water. Turn down the heat, add the garlic and let simmer for 30 minutes, lid on. Stir every 10 minutes or so to make sure they're not burning. If they're sticking just add a bit more water.
  2. Heat the BBQ to 400°F.
  3. Prep the veggies by adding the coconut oil to your hands and massaging the oil all over each piece of veg and place on the grill. Twist some salt and pepper on them, and let cook for 10 minutes.
  4. Meanwhile, bring a pot of water to a boil. Once boiling, add a dash of salt and pour in the pasta. Cook according to time on the package.
  5. Flip the BBQ'd veggies, and salt + pepper the other side. Let cook another 10 minutes.
  6. Throw the sausages on the BBQ. Cook for 8 minutes, rotating every couple of minutes.
  7. Strain the pasta and pour the pasta back into the pot.
  8. Make the sauce: add all sauce ingredients to your blender, and blend until smooth.

 

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This week was all about manipulating your genetics with diet!