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:

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

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:

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

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:

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

Dairy Free Parmesan (V)

Having a dairy intolerance really has not been as hard as I would have ever imagined! There are so many substitutes for cheese out there that I really do enjoy. Some of my favorites are:

Kite Hill (cream cheese and ricotta; found at Whole Foods, Sprouts, and Publix)
Miyoko’s (mozzarella; found at Whole Foods and Sprouts)
Parmela Creamery (shredded cheese and cheese slices; found at Whole Foods)
Pure Abundance probiotic cashew cheese (found only in Atlanta)

Although I have found some substitutes that I absolutely love, I haven’t come across a good dairy free parmesan without lots of funky ingredients and fillers. Which is why I came up with a recipe for my own – and it could not be easier! The base of it is blanched almonds which I have found come out better in this recipe than regular almonds. All you need is five minutes and a food processor and you’re set! It lasts for a couple weeks in the fridge in a sealed container.

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 parmesan on top of spaghetti squash with tomato sauce, spinach, and grass fed meatballs.

Dairy Free Parmesan

Cook Time5 mins

Ingredients

  • 1 cup blanched almonds
  • 3 tbsp nutritional yeast
  • 2 tbsp avocado oil
  • 1/2 tsp pink salt
  • 1/4 tsp garlic powder

Instructions

  • Put all ingredients into a food processor and pulse until it turns into grainy, parmesan-like pieces. Stays good in the fridge for a couple weeks. Enjoy!
Tastes great on a smoked salmon, egg, and arugula taco with a cassava flour tortilla.