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Pumpkin Seed and Arugula Vegan Pesto (Nut Free)

When I first started eating “healthy”, nutritional labels ruled me. In my head, pestos were a no go being that it had over twenty plus grams of fat. This is definitely a longer story that has a happy ending which I will save it for a blog post of its own. I ended up teaching myself all about nutrition, the important of ingredients, and the significance of healthy fats in our bodies. It was not something I learned over night, but I am so relieved I am at the point I am at today. I value ingredients and food quality, not numbers. Personally, my body now thrives off of all the healthy fats. This vegan pesto is one of my favorite ways to incorporate them.

If pesto was a food group, it would definitely be my favorite one. I am obsessed with the fresh flavor it adds to a variety dishes. The ingredients come together so well and truly add a whole extra layer of flavor. It is an extremely versatile sauce and can be made using many different ingredients. Noodles are my favorite vehicle to enjoy them on, but it is also great cooked on top of salmon.

The vegan pesto on Banza chickpea pasta Cavatappi noodles

I love to experiment with different pesto recipes while using nutritional yeast as a replacement for cheese, making it a dairy free pesto. This version of vegan pesto is nut free, as it uses Bob’s Red Mill’s pumpkin seeds. Many arugula based pesto recipes use the arugula as a replacement for basil, but I love the combination of the two. Basil is one of my favorite herbs, so I definitely did not want to eliminate it here.

Recipe:

Print Recipe

Pumpkin Seed and Arugula Vegan Pesto

Cook Time3 mins
Course: Dinner, Sauce
Cuisine: Italian
Keyword: Arugula, Pasta, Pesto, Vegan, Vegan Pasta

Ingredients

  • 1 cup basil tightly packed
  • 2 tbsp avocado oil
  • 1/4 cup pumpkin seeds I use Bob’s Red Mill
  • 1 cup arugula tightly packed
  • 4 tbsp nutritional yeast
  • 1/2 tsp Himalayan pink salt
  • 2 cloves minced garlic
  • 3-5 tbsp water

Instructions

  • Put all ingredients in a food processor and pulse until it reaches your desired consistency. You can add less water if you like it thicker and more creamy.
  • You can enjoy on pastas, on your eggs, on toast, etc! 

Let me know if you decide to make the vegan pesto and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

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Greek Pasta Salad (Gf, Df)

Lately, I’ve been obsessing over pasta salads. A lot of my day to day is spent on the go, so I am all about healthy lunch ideas that are easy to transport. I don’t enjoy spending hours in the kitchen when it comes to meal prep, and this recipe could not be easier to whip together. Pasta salads don’t require any additional heating when consuming and they are extremely versatile when it comes to ingredients. They pack in a ton of protein, which is always a plus for me. Mediterranean salads are my absolute favorite, so I thought I’d make them more enticing by adding noodles to the mix! This Greek Pasta is delicious when made with legume-based pasta, which keeps you fuller longer than regular pastas. What’s not to love?!

The olives, cucumbers, and tomatoes come together with the oil and spices to make a delicious, Greek inspired meal. I love to add a lot of arugula to the mix as well. It is my favorite green and adds a really nice flavoring. Being that I have a dairy intolerance, I have not included cheese in this recipe. If you do not need a dairy free recipe, you can absolutely add in some feta! Additionally, some toppings that would be great in this Greek pasta salad include grilled chicken, shrimp, avocado, hemp seeds, etc.

Let me know if you decide to make the Greek pasta salad and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

Recipe:

Print Recipe

Greek Pasta Salad (Gf, Df)

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: Convenient, Dairy Free, Gluten Free, Greek, Mediterranean, On the go, Pasta, Pasta Salad
Servings: 4

Ingredients

  • 1 box gluten free pasta I like using legume based pastas!
  • 3 tbsp avocado oil
  • 1 tbsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp pink Himalayan salt I use Redmond’s Real Salt
  • 3.5 oz can sliced black olives
  • 1 cup cherry heirloom tomatoes chopped
  • 2 Persian cucumbers chopped
  • 1 1/2 cups arugula

Instructions

  • Cook the pasta according to the package and strain. Run cold water through the pasta so that it does not stick together.
  • Immediately after, add the avocado oil and seasonings to the pasta. Stir until evenly distributed.
  • Add in the olives, tomatoes, cucumbers and arugula and mix. 
  • You can add any additional toppings — would be good with chicken, feta, avocado, hemp seeds, etc. Enjoy!

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Quinoa Kale Pizza Bites (Gf, Df)

Quinoa is one of my favorite grains; I love the texture and how versatile it is. My go-to recipe is a jam packed quinoa salad, but I thought it would be fun to switch it up and make some quinoa bites! These are great for on the go eating, for kids and adults alike, etc. They are delicious dipped in a bowl of marinara sauce, alongside more greens, and with lots of fresh basil on top. These are vegetarian, but you could definitely add pepperoni, chicken sausage, or your favorite meaty pizza toppings.

The bites were made with Nature’s Greens Kale Greens. Their pre-washed greens have been amazing to use in my recipes and beyond. I trust all of their products, being that there are no added preservatives or chemicals. They triple wash their greens, which I really appreciate! If you are local to Atlanta, I have found some of their products at Sprouts and Whole Foods. I have another recipe on my blog that I created with their delicious mustard greens; my Chicken Sausage Noodle Soup with Mustard Greens. Click here for the recipe!

In addition, I added olives and onions to the mix; my personal favorite pizza toppings. I used dairy free cheese, but regular cheese would work just as well. I have tested these with little blocks of Miyoko’s vegan mozzarella and they came out awesome. You can definitely get creative here by using your favorite toppings!

Quinoa Kale Pizza Bites

The quinoa bites taste amazing with fresh basil on top.

Lastly, let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

the quinoa bites:

Print Recipe

Quinoa Kale Pizza Bites (Gf, Df)

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4

Ingredients

  • 1 1/2 cups cooked quinoa
  • 1/3 cup marinara sauce
  • 1/3 cup shredded vegan cheese can use regular as well
  • 1/3 cup chopped black olives
  • 2 pasture raised eggs
  • 2 tsp Italian seasoning
  • 1/2 tsp pink salt
  • 1 cup chopped mushrooms
  • 1 cup Nature’s Greens Kale Greens
  • 1 tbsp avocado oil

Instructions

  • Preheat the oven to 400F.
  • Heat avocado oil on medium heat in a pan and add the mushrooms and kale. Sauté them until they are completely cooked. 
  • In a large bowl, add the cooked quinoa, marinara sauce, cheese, eggs, seasonings and cooked veggies. Mix until everything is combined evenly. 
  • Line a muffin tray and spray each of the muffin tins. Add the mixture evenly into the tins. 
  • Cook on 400F for 20 minutes and serve with more heated marinara sauce for dipping! 

This post has been sponsored by Nature Greens, but all of the opinions and reviews are wholeheartedly my own! 

xo,

Cori

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Individual Mini Veggie Pizzas (Gf, Df)

I think we can all agree that pizza is one food that just about everyone loves. It’s definitely a symbolic food, whether it brings you back to family pizza nights when you were younger or even a trip to Italy. Sadly, with growing food intolerances these days, not everyone is able to enjoy the original version of pizza. Lucky for us, or shall I say those with a dairy or gluten intolerance — there are SO many ways out there to customize pizzas. You can make them easily with vegan cheese, gluten free crusts, cauliflower crusts; the possibilities are vast.

I came up with these mini individual vegetable filled pizzas that just about anyone can enjoy and make in a matter of minutes. I love anything mini; the cuteness makes me smile! These mini pizzas would be great to pack for a lunch alongside a small salad.

These are totally customizable — you can add any and all of your favorite pizza toppings. The pizza sauce was homemade using Pomi’s finely chopped tomatoes. I simmered the full box of tomatoes with garlic, Italian seasoning, salt, and minced garlic. You can use the cheese of your liking here; I used Miyoko’s Vegan mozzarella. When baking, you will know the pizzas are ready once your cheese has melted. For the base, any English muffin would work as well — I used Mikey’s brand which made my pizzas paleo and gluten free.

Let me know if you decide to make it; I would absolutely love to hear what you think and see your personal twist on these pizzas! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Recipe:

Print Recipe

Individual Mini Veggie Pizzas (Gf, Df)

Ingredients

  • 1 box Pomi finely chopped tomatoes
  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 2 tsp Italian seasoning
  • 1 tsp pink salt
  • vegan mozzerella I use Miyoko’s brand
  • pizza toppings of choice I use broccoli, banana peppers, tomatoes and olives
  • fresh basil
  • red pepper flakes optional for spice
  • 4 gluten free English muffins I use Mikey’s brand which makes the recipe Paleo

Instructions

  • Preheat the oven to 400F.
  • Add the olive oil, tomatoes, garlic, and seasonings to a sauce pan and cook on low for about 30 minutes. 
  • Top the English muffins with the homemade pizza sauce, cheese, and pizza toppings of choice. 
  • Bake on 400F for about 12-15 minutes, or until your cheese is melted. Note: vegan cheese takes longer to melt than regular. 
  • Top with fresh basil and red pepper flakes (optional) and enjoy!

This post has been sponsored by Pomi, but all of the opinions and reviews are wholeheartedly my own! 

xo,

Cori

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Creamy California Fig and Farro Risotto

One of my favorite parts about collaborating with companies is being a part of campaigns that push me to step out of my cooking comfort zone — and this has to be one of my favorite creations from just that! This creamy risotto made with Bob’s Red Mill farro pairs absolutely perfectly with the
Valley Fig Growers figs and the salty pistachios. It is not dairy free being that it contains ghee, but it could be made vegan by using vegan butter. If you are gluten free, you can sub the farro for rice. The dish is great to prepare for the week when you’re in a pinch for lunches and dinner, and would pair great with salmon or chicken. I also enjoy adding arugula – the possibilities are really endless.

The recipe calls for parmesan and I have an awesome recipe for vegan parmesan on my site which you can find here.

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Print Recipe

Creamy California Fig and Farro Risotto

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Figs, Lunch, Main Course, Meal Prep

Ingredients

  • 1 cup farro I used Bob’s Red Mill; soaked and rinsed
  • 5 cups vegetable broth
  • 1 tsp ghee I used Fourth & Heart
  • 1/2 tsp pink salt more or less to taste depending on sodium content in broth
  • 1/2 cup yellow onions chopped
  • 2 tsp minced garlic
  • 1 cup chopped dried figs I used Blue Ribbon Orchard Choice
  • 1/2 cup pistachios
  • 1 tbsp avocado oil
  • 1/4 cup dairy free parmesan can use regular as well; recipe for my DF parm is linked above!

Instructions

  • Soak the cup of farro for 30 minutes in water, rinse and pat dry. You can also buy pre-soaked farro to skip this step.
  • Bring a saute pan to medium heat with the avocado oil in it and saute the onions and minced garlic until translucent. 
  • Add in the farro and 1 cup of vegetable broth. Bring it to a boil, while making sure to stir continuously until the broth is absorbed by the farro. Continue this step 5 times; by the end you will have added five cups of broth to the farro.
  • Once the farro is cooked, add in the ghee and the salt to taste. Make sure you take note of how much sodium is in your broth and add the salt accordingly! I like to buy low sodium broths so I can add the salt myself. 
  • Stir in the chopped figs, the pistachios, and 1/4 cup of parmesan or vegan parmesan and enjoy! 

xo,

Cori