Homemade Granola Recipe (using a Slow-Cooker!)

vegan slow cooker granola

This homemade granola recipe can make your dreams come true! Perfectly crunchy, toasty, sweet, and delicious, granola is king of quick breakfasts! Next time you’re tempted by that “healthy” box of granola, rethink the refined sugar, preservatives, and high price! This healthy granola recipe is easy to recreate at home, all you need is 9 ingredients and a slow-cooker!

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Vegan Protein Bar Recipe with Cashews

vegan protein bar recipe image

It is borderline offensive to refer to these babies simply as a “vegan protein bar recipe”. This, ladies and gentlemen, is nothing short of a miracle bar! Serving 12g of Protein, 3g of Fiber, and 240 calories per serving, don’t be afraid to munch on a couple before your next workout!

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Brewing Kombucha (using a continuous brew Kombucha system!)

continuous brew kombucha system

You would have to be living under a rock to have not heard about Kombucha (pronounced kom-boo-chuh) by now. It seems to be everywhere! This 2,000 year old fermented tea has definitely been gaining serious attention recently due to its heath-benefits, not to mention the delicious tangy taste! This guide will answer all of your first-timer (or even pro!) questions about starting a continuous brew kombucha system.

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The Basics: Spaghetti Squash in the Oven

featured spaghetti squash in the oven

I was always hesitant to try cooking Spaghetti Squash in the oven. Having worked in a health-food store for years, I constantly heard how delicious it was, but refused to believe it! The thought of a vegetable trying to replace my all-time favorite carb was eerie. HOWEVER! I’m here to assure you that if you haven’t yet tried spaghetti squash, you’re seriously missing out!

As much as I love wheat-based pasta, I can’t really stuff my face with it everyday.. I was amazed to find how well Spaghetti Squash satisfies my craving when it becomes too much to handle! Unsurprisingly, this vegetable quickly became a staple in our dinner-recipe repertoire!

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Quick and Easy Vegan Pesto Recipe

vegan pesto recipe with spoon

I have a confession.. I’ve never actually made a vegan pesto recipe before. It wasn’t even until I started working at a vegan restaurant that I had a taste! I fell in love immediately. The way lemon sensually pairs with basil is almost too perfect. Known for being notoriously easy to make, I dove right into the recipe-writing and testing!

vegan pesto recipe featured

vegan pesto recipe on pasta

Fresh ingredients for a simple and delicious vegan pesto recipe.

I wanted to keep things simple, but also felt compelled to experiment (of course!). Nutritionally, hemp seeds and pine nuts are both powerhouses. I went with a blend for the base of the pesto. They get along perfectly, both having a semi-neutral flavor and extremely similar texture. Hemp seeds also happen to be way cheaper per pound! Yay!

(Feel free to substitute the hemp seeds for more pine nuts, as needed. It should turn out similar!)

pesto on pasta

Whole cloves of garlic, fresh basil, lemon juice, and nutritional yeast combine for a taste surprisingly similar to the non-vegan style! My partner couldn’t believe how much it tasted like parmesan, and was shocked to find out it was nutritional yeast based! (he practically hates nooch!)

A vegan pesto recipe for every occasion!

I purposefully lessened the sometimes overwhelming lemon flavor for a multipurpose pesto sauce. This is perfect on pasta (duh!), but also goes amazingly well on toast, bread, veggies, or even as sauce on pizza! The options are virtually endless! Even better, it takes less than 15 minutes to prepare, so you can throw it together last-minute.


Serves 1.5 cups

Quick and Easy Vegan Pesto Recipe

Fresh and delicious, simply combine in food processor and is ready to serve. Packs an impressive 9 grams of protein per serving!

5 minPrep Time

10 minCook Time

15 minTotal Time

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Recipe Image

Ingredients

  • 2 cloves of garlic
  • 2 cups basil
  • 3 tablespoons pine nuts
  • 2 tablespoons hemp seeds (or more pine nuts)
  • Salt and pepper to taste
  • 2-3 tablespoons lemon juice
  • 1/2 cup olive oil (or more)
  • 1/3 cup nutritional yeast

Instructions

  1. Pulse garlic in food processor until diced
  2. Add rest of ingredients (save the nutritional yeast) and pulse a couple more times to pulverize
  3. While on lowest speed, slowly pour in olive oil and combine until desired consistency. (I prefer a thicker pesto, if you would rather a smoother consistency experiment with adding more oil)
  4. Stir in nutritional yeast by hand and serve!
Cuisine: Italian | Recipe Type: Sauces/Spreads

Notes

Keeps in airtight container in fridge for up to a week.

7.6.4
52
ESHA Logo
Calories
48 cal
Fat
1 g
Carbs
6 g
Protein
5 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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