Pesto Crumble Topping

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Hey Friends! This is an easy and quick pesto recipe. It’s a bit more of a crumble the a sauce. I skip the oil and most of the times don’t even add garlic. I have found that pecans and walnuts make just as tasty of a pesto as pine nuts and they are way less expensive. Give this a try and I hope you love it as much as I do!

Ingredients:

2 Cups of fresh basil leaves 

1/2 Cup of Pecans

1 Tbs Nutritional Yeast 

1 tsp salt 

( optional: 2 cloves of fresh garlic) I add garlic when i make it for pasta, otherwise I skip it and just love the strong basil flavor. )

Directions 

Wash basil and remove stems 

Place in food processor with pecans 

Pulse until blended then add nutritional yeast and salt. 


Use as topping in salads, pasta’s, soups, etc. 


Happy Cooking!

xo, Annette

Pickled Banana Peppers

Oh friends! Let me tell you! We have SO many banana peppers it’s hard to keep up! Last week I decided to make an easy refrigerator banana pickle so we can savor these peppers a while longer!

Easy to make and tasty for sure!

Ingredients:

About 15 fresh banana peppers

3 cloves of minced garlic

1.5 cups of vinegar. You can use any kind. I prefer white or apple cider ( which I used in the pictures)

1.5 cups of water

1 tsp of salt

A 32 or 38 ounce mason jar

Directions:

Boil water and vinegar

Fill a clean mason jar with raw banana pepper

Once water and vinegar are boiling add salt and garlic.

Remove from heat and let sit about 5 minutes then pour over peppers.

Let cool to room temperature then cover with lid and place in the refrigerator. Wait 24 hours and then eat!

You can vary this recipe by adding jalapeños, red pepper, sugar, etc. Mix it up for some fun unique flavors!

These were so fun to make and I will definitely be making more before the season if over!! let me know if you make!

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Mashed Potato Casserole

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Hey Friends! This recipe came from a family friend and I couldn’t believe it was plant-based the first time I ate it! So delicious, creamy, and tasty. This is definitely a recipe to try if you are taking food to something and want it to not contain dairy but you still want it to taste good.

Trust me I know. Most vegan things can be viewed as gross or non-tasty. This is not one of those. Although it’s not fat-free or calorie free it is cholesterol free! Yay!

I hope you guys enjoy it.

xo:

Annette

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Mashed Potato Casserole 



Ingredients 

10-12 Russet Potatoes (medium size)

1 12oz package vegan sour cream (tofutti superme)

1 8oz package vegan cream cheese (tofutti) 

1 stick of butter (earth balance) 

1 Tbs better than bouillon ( organic) 

4 Tbs minced garlic

salt & pepper to taste 

paprika to sprinkle

minced chives 



Directions 

1.Preheat oven to 350

2.Boil, peel, & mash potatoes. 

3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed pour over potatoes and mix well. 

4. Pour onto baking dish and bake for 30 minutes. 

5. Top with sprinkled paprika and chives. 



May be made in advance. Refrigerate and bake when ready. 

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