5-ingredient walnut pesto over zucchini noodles (vegan, gluten free, paleo)

pesto

I am newer to the whole veggie noodle trend, mostly because I didn’t want to invest in a spiralizer unless I knew I would get frequent use out of it. For awhile, I made due by putting my dusty cheese grater to use to make zucchini noodle strips. And then I found this:

Only $5 at Whole Foods and I was sold. I was a little skeptical at first if it would really work, but it does! And not only does it turn out lovely long zucchini noodles, I get a few bonus rotini shapes too. The only downside is it’s hard to spiralize the entire veggie because you run the risk of nicking your fingers in to the bargain. A brief search on Amazon, however, located this one* that solves that problem and is still small enough to be tucked into a drawer.

While my traditional pasta sauce works well with these noodles, I think they were meant for this pesto recipe. You can serve it over slightly warmed noodles, or since the weather is heating up, eat it cold. This pesto is a snap to put together and it can even be frozen.

Five-ingredient walnut pestoIMG_4176
1.5 cups of basil
1/2 cups of walnuts
2 garlic cloves
1/8 tsp salt
dashes of freshly ground pepper
3/4 tsp nutritional yeast (optional)

Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.

*makes enough for two adult servings

 

*contains an affiliate link

plant-powered pizza crust (vegan, gluten free)

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Finally! I feel like I can enjoy pizza again.

Since changing my diet to a plant-based one, I also found myself losing my desire to eat wheat-based foods. I experimented with a few pizza crust recipes, including a cauliflower one, but hadn’t found one that I really loved until now.

This pizza crust is mostly potato, a little bit of cauliflower and can be made with a gluten-free flour of your choice…I prefer brown rice flour. It’s chewy and crusty and holds up well under all the toppings. I could seriously eat them as is.

I prefer to make these as indiviual mini-pizza servings…perfect for customizing them to suit any palette. My favorite no-fuss toppings included regular hummus, pizza sauce, onion, jalepeno peppers and basil. They also freeze well, so make a stack and save some for when you need a quick lunch or are on the go.

Plant-powered Pizza Crust

1 1/2 cups finely diced potatoes
1/2 cup finely diced cauliflower
1/2-3/4 cups gluten-free flour of choice
3 T ground flax seed
1/4-1/2 tsp garlic powder
1/4 tsp salt

Bring 1-2″ of water to boil in a medium saucepan, then add potatoes and cauliflower. Boil until veggies are very tender and the water has evaporated (this way, you don’t loose the nutrients in the water!). Mash well or blend in a food processor until smooth and cool. Add remaining ingredients, starting with a 1/2 cup of flour and adding more as needed. Knead in the flour with your hands until it becomes a firm, but sticky dough. For into a 5-7 balls, place on a cookie sheet lightly greased with avocado oil and flatten into round pizza crust shapes. Place in a 375o oven and pre-bake for 12-15 minutes. Add toppings and bake for another 10-12 minutes. Freeze any leftovers by placing on cookie sheets and popping in the freezer. Once frozen, store in airtight freezer containers or bags.