Fettuccini Parmesan

 

Ingredients

• 120ml (1/2 cup) Earth Balance vegan butter
• 2 tsp. dried basil, crushed
• 2 tsp. lemon juice
• 1 1/4 tsp. garlic powder
• 3/4 tsp. seasoned salt
• 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
• 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
• 3 Tbsp. walnuts (chopped )
• Vegan Soy Free Grated Parmesan cheese

  

Procedure 

1. Melt the vegan butter in a large skillet.
2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
3. Add the fettuccine, broccoli, walnuts.
4. Blend well and toss to coat the fettuccine.
5. After tossing, add Vegan Parmesan cheese to top off the dish. 

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Guacamole 

 

  

Ingredients

for the gnocchi:

1/2 cup pumpkin puree

3/4 cup gluten free flour add more as needed

1 chia egg 1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water

3 tablespoons nutritional yeast

1 tablespoon olive oil

for the vegetables:

2 tablespoons olive oil

1 head broccoli chopped into florets

8 ounces brussels sprouts halved

salt and pepper to taste

1/4 cup toasted pumpkin seeds

1/4 cup vegan basil pesto

Instructions

Preheat oven to 425 degrees F. In a large bowl combine broccoli and brussels sprouts with 2 tablespoons olive oil, salt and pepper. Bake on aluminum foil lined baking sheets in a single layer for 25-30 minutes.

In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.

In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.

Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.

Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.

Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.

Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.