ooo i've never had pasta as a side dish for rice! 

this is black bean pasta, so maybe that counts as a legume not a carb!

Our recipe for a cheesy umami pesto sauce that you can put on everything.

![Pesto](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/IMG_4737_Post_AP_n3fonm/1532657648.jpg/w=700)

#### Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor. 

#### Grab a bowl of rice & veggies of your choice and cover it in this sauce. It's as quick and simple as it sounds! My personal bowl was black rice, black bean pasta, cucumbers, avocado, and edamame. Get creative with it and use whatever you have in your fridge. This is a great recipe for using up any leftover ingredients. You can even keep any extra sauce for other recipes. Let's drizzle away!

## **Pesto Greens Bowl**
##### Serves: **2**
##### Active time: **10 minutes**

### **Ingredients**

#### *For the sauce*
- Handful of cilantro
- 1/2 avocado
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1 fresh squeezed lemon
- 1 tbsp liquid aminos (soy or tamari sauce)
- 1 tbsp garlic
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- Pinch of salt & pepper

### *Method*

1. Throw all the ingredients into a blender and mix together.

2. Add water till you achieve a consistency of your preference.

3. Drizzle 'em onto your veggies and rice! Super simple.


![Pesto](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_4737_Post_AP_n3fonm/1532657648.jpg/w=700)

#### Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor. 

#### Grab a bowl of rice & veggies of your choice and cover it in this sauce. It's as quick and simple as it sounds! My personal bowl was black rice, black bean pasta, cucumbers, avocado, and edamame. Get creative with it and use whatever you have in your fridge. This is a great recipe for using up any leftover ingredients. You can even keep any extra sauce for other recipes. Let's drizzle away!

## **Pesto Greens Bowl**
##### Serves: **2**
##### Active time: **10 minutes**

### **Ingredients**

#### *For the sauce*
- Handful of cilantro
- 1/2 avocado
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1 fresh squeezed lemon
- 1 tbsp liquid aminos (soy or tamari sauce)
- 1 tbsp garlic
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- Pinch of salt & pepper

### *Method*

1. Throw all the ingredients into a blender and mix together.

2. Add water till you achieve a consistency of your preference.

3. Drizzle 'em onto your veggies and rice! Super simple.


Vegan Pesto Greens Bowl Recipe

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ooh i love raisins and pasta in salad! the tahini sounds delicious, would love to try it 😋

Never go wrong with some pasta in your salad!🤤❤️

Tahini is magic sauce that makes everything better :)

agree! reminds me of my grandmas macaroni salad 

Enjoy the best of both worlds with this healthy salad and homemade tahini.

![Sweet](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9530_rtnvb7/1534989569.jpg/w=700)

#### Sweet and savory – my favorite combination. There’s something great about a combination where you get the best of both worlds. I’ve been making this tahini salad for a few years now, and it’s that good for me to be making it up to this day. 

#### The dressing I’ve used here is my go-to for all my salads. A few years ago, it started off as a 3-ingredient dressing, but has been further improved since then. I’m sure you’ll like it too! Don’t worry about having fruits in your salad, I promise you’ll enjoy it. In fact, the raisins and honey crisp apple are the only items you cannot skip. Besides those, you can pick any type of greens and veggies to fill your bowl up with. For the leafy greens, there are no guidelines – choose according to the number of people you’re feeding. I’ll show you how I make mine, but you can add your own twist to it. That’s the fun in cooking after all!

![Savoury](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9536_s1tvnb/1534989568.jpg/w=700)

### **Sweet & Savory Tahini Salad**
##### Serves: **5 servings**
##### Active time: **15min**

**Ingredients:**
* Salad
* Romaine
* Spinach
* 1 can of chickpeas
* 2 cup lentil or chickpea pasta (optional)
* 1 cucumber
* 1/2 onion or 1 bunch of green onion (scallions)
* 1 bell pepper
* 1 bunch of radish
* 1-2 handfuls of raisins
* 1 honey crisp apple
* 1 bunch cilantro

**For the dressing**

**Ingredients:**
* 2 heaping tbsp tahini
* 1 lemon, juiced
* 2 tbsp Bragg’s liquid aminos (soy/tamari)
* 2 tbsp nutritional yeast
* 1 tbsp dijon mustard
* 1/2 tbsp minced garlic
* Water to your preference of creaminess

**Directions:**
1. If you’re using the pasta, boil your water and cook your pasta accordingly.
2. While waiting, prep your veg. To save time, throw cucumber, apple, onion, reddish, and bell pepper into a food processor and blend LIGHTLY. Do not overdo this, or the veggies will become too wet. Otherwise, chop everything by hand.
3. Use a large bowl and toss your chopped veggies first, then mix in a can of chickpeas.
4. Chop cilantro, romaine and spinach by hand, toss in the bowl.
5. Once your pasta is finished, drain and add to your salad mix. The pasta will be hot, so I suggest chilling your salad in the fridge for at least 30 minutes before serving.
6. Throw all your dressing ingredients into a NutriBullet or blender. Add small amounts of water until it’s not too thick. I prefer it to be the consistency of peanut butter. I like my dressing thick, rather than watered down. If this is too bitter for you, add a dash of agave to sweeten it up, although you won’t need since the salad will be sweet with the apple and raisins! 
7. Once your dressing is ready and salad chilled, you know what to do. Enjoy!


Sweet & Savory Tahini Salad Recipe

Wow I'd never have thought of using black beans to make brownies!! 

These brownies use some unusual ingredients for a really moist, fudgy texture!

![Black bean avocado brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/brownies_qruisq/1541745897.jpg/w=700)
#### Crack open a can of black beans (yes, you read that right) for this recipe! Throw in an avocado, and these brownies are going to be a super fudgy (and flourless) treat! Drizzle raspberry lemon sauce on top for a fruity ganache!

Makes: 4 Servings` `  
Active Time: 30 min` `   
` `  
**Ingredients**` `   
` `   
**Brownie**` `   
1 can of black beans` `   
1 avocado` `   
3 tbsp melted unrefined coconut oil` `   
3/4 cup raw cacao` `   
1 cup of coconut sugar` `   
1 tsp baking powder` `   
1/4 tsp salt` `   
1 tsp vanilla extract or powder` `   
2 flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water)` `   
` `   
**Raspberry Lemon Drizzle**` `   
1 cup melted raspberries` `   
1 tsp apple cider vinegar` `   
1/2 cup powder sugar` `   
Juice of 1/2 lemon` `   
` `   
**Method**` `  
Make the flax egg and refrigerate the mixture for 10 minutes.` `  
` `  
After 10 minutes, add the flax egg mixture and all the other ingredients needed for the Brownie into a food processor and mix until smooth. Add a teaspoon of water at a time if the brownie mix is too thick to be combined.` `  
` `  
Then, grease and fill the muffin tins until your brownie mix is all used up. Finish off with walnuts on top.` `  
` `  
Bake at 350°F/175°C for 20-25 minutes. Once the cookies are done, remove from the oven and set aside to cool at room temperature.` `  
` `  
While the brownie cools, mix all the ingredients needed for the raspberry lemon drizzle by hand. Once the brownie have cooled completely, drizzle the raspberry lemon drizzle all over the brownies! Enjoy!` `  
` `  

Vegan Protein Brownies

@michaelsuchman check out this awesome recipe!

@bubby you can make this with your new oven!

I love cauliflower  I love tacos. I love cauliflower tacos.

I love cauliflower , thanks for sharing recipe . Going to make soon .

this is such a great recipe! i am going to try this soon thank u! :)

Looks amazing... I'll definitely try this!! Thanks

Take the art of tacos to the next level with this easy recipe.

![CauliTacos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9223_i2prfd/1532071043.jpg/w=700)

#### Lets talk tacos! I can’t even count the many ways you can interpret a taco but let’s just say I’ve had my fair share being from California. Over the last couple of years I’ve had to get extremely creative on how to replace meat in my tacos. From mushrooms, to jackfruit, to veggie crumbles, even veggies instead, all have worked out great. Today’s one of those veggie days as I bring you delicious roasted cauliflower & chickpea tacos. Simple, quick and easy to follow and will leave you super satisfied!

#### If you’re able to find a cauliflower other than white, get one! They make for better photos and all around much more impressive in your presentation. Your friends will be dazzled that any other color besides white even exists! I based my color choice off the fact that I used purple taco shells. What better way to give your dish some color contrast, at least that’s how I see my food.

#### So let’s get into the recipe, no need for me to continue on this rambling! I hope you enjoy this creation and share it with your friends. 

## **Cauliflower Tacos**

##### Serves: 2

##### Active time: **20 minutes**

### **Ingredients**

**For the filling:**
* 1 cauliflower
* 1 can chickpeas
* 1 can re-fried beans (optional serve at end)
* 1/2 onion chopped
* 1 tbsp garlic minced
* 1 tsp cumin
* 1 tsp smoked paprika
* 1 tsp onion salt
* 1 tsp black pepper
* 1 tbsp liquid aminos (soy / tamari)
* 1 tbsp plant milk

**For the slaw:**
* Romaine or kale
* Carrots
* Red cabbage
* Juice 1 lime
* 1 tbsp coconut sugar
* 1 avocado
* 1 tbsp apple cider vinegar

**For the crema:**
* 2 heaping tbsp vegan mayo
* 1/2 tsp salt
* 1/2 tsp cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tbsp agave

### **Directions**

1. Chop your cauliflower into small pieces and then toss everything else into a large bowl and mix well with hands. Use parchment paper on a large tray and bake at 425F / 220C for 30 minutes, if they need more time try another 5 - 10 minutes. (The refried beans are an option to spread into your taco shell as you serve, it is not included in the filling to be cooked)
2. Mix the slaw with your hands, crush an avocado into your hands and massage it into your slaw with everything else. Once mixed refrigerate until ready to serve.
3. Mix the crema into a bowl and also put into the fridge until you’re ready to serve
4. Once filling is done use any taco shell you like and fill the bottom with refried beans, then the rest of your filling and top it off with the slaw & crema.

#### Enjoy!

Vegan Pesto Greens Bowl Recipe

Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor.

Pesto Greens Bowl

Serves: 2

Active time: 10 minutes

Ingredients

For the sauce

Method

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Responses

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