Ingredients:
- 1 Pkg Orzo pasta cooked as directed
- 1/2 Cup sundried tomatoes finely chopped
- 8oz of Basil chopped
- 1/2 Cup sliced kalamata olives
- 1 Block tofu, baked with our Lemon Herb Seasoning
- Juice of 1 lemon
- 1/4 Cup vegan parmesan
- Vegan feta (optional)
- Salt to taste
Combine all ingredients in a large bowl and mix until well incorporated.
Enjoy as a main dish with some fried tofu or as a delicious side!
GREEN ENCHILADA SAUCE
Ingredients:
- 1 cup raw cashews
- 1 Lemon juiced
- 1 Lime juiced
- 1/2 Cup water
- 1 Tbsp. salt
- 4 Tomatillos (green tomatoes)
- 1 Bunch of cilantro
- 1 Jalapeño
- 2 Green onions
Directions:
- Add cashews, lemon juice, lime juice, water, and salt to a blender and blend until creamy.
- Steam the green tomatillos with a bit of water in a pot for 2-3 minutes until the skin turns light green.
- Add the tomatillos and remaining ingredients to the blender and blend until smooth.
- If your blender is small, blend the crema and the tomatillo mix separately, then blend them all together.
- Store and use as you wish.
NUT-FREE VEGAN PESTO
Ingredients:
- 1/2 Cup cooked chickpeas (garbanzo beans)
- 1 Cup basil
- 2 Cloves garlic
- 1/4 Cup vegan parmesan
- 1/3 Cup olive oil
- Squeeze of lemon juice
- Water if needed for blending
Blend all together in a blender until smooth Enjoy it with anything you use pesto with.
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