Raw, Vegan, Vegetarian and Home Cooking Fun in the Kitchen
13 Jan 2016 Leave a comment
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: appetizer, dessert, entertaining, fruit, Hors d'oeuvre, Hors d'oeuvres, raw, snack, vegan, vegetarian
I hope everyone is having the most amazing beginning to 2016! This Fruit Rainbow really makes me smile. I saw a similar idea on Pinterest and had to reproduce myself! Of course this was a huge hit too!!! Fun!
The recipe is pretty simple. Just cut the fruit to size and follow ROY G BIV for the fruit order on skewers!
Enjoy 🙂
29 Mar 2015 Leave a comment
in Vegan Recipes, Vegetarian Recipes Tags: artichoke pesto, Artichoke Pesto Pasta Salad, artichokes in water, artichokes marinated in oil, basil, blog.fatfreevegan.com, entertaining, fat free pesto, fat free vegan, fat-free, fruit, fruit platter, g-f, garlic, gluten-free, lemon juice, low-fat, low-fat pesto, nutritional yeast, pesto pasta salad, pine nuts, quick and easy, quinoa brown rice pasta, raw, tomato, vegan, vegan pasta salad, vegan pesto, vegetable broth, vegetarian, veggies & hummus, whole wheat pasta
My amazing & beautiful kiddos turned 3 this last week. Beyond hard to believe but so wonderful to watch them continue to grow and surprise us all the time! We had a fun birthday party to celebrate them 🙂 Just a few food & goodie bag pictures and a yummy Vegan, Gluten-free, Super low-fat pasta salad that we served. FUN!!! Love big celebrations of course!!
Coloring Books
Artichoke Pesto Pasta Salad
Vegan – Gluten-free – Low-fat
Number of servings: 4
Recipe adapted from blog.fatfreevegan.com
1 cup basil, packed
1 can quartered artichoke hearts (packed in water)(I used 1/2 water, 1/2 marinated in oil)
1-2 cloves garlic
1 tbsp. nutritional yeast
2 tbsp. vegetable broth
1/2 tbsp. lemon juice
salt, to taste
8 ounces whole wheat pasta, cooked (I used quinoa brown rice pasta)
1 large tomato, diced
1/4 cup toasted pine nuts (optional)
Place the basil, about half the artichokes, garlic, nutritional yeast, vegetable broth, and lemon juice in a food processor and process until it becomes a thick paste. Add salt to taste.
In a serving bowl, combine the cooked pasta with the pesto and mix well. Add the remaining artichoke hearts, the tomato, and the (optional pine nuts) and toss. Serve at room temperature.
Marisa's Healthy Kitchen 