If you’re planning to have a picnic — or an indoor picnic — anytime soon, this creamy plant-based macaroni salad recipe is a must-make! (Actually, I personally think it’s a must-make anytime you feel like it!)
What was your favorite food in college? Pizza? Burritos? Ramen noodles? Some strange, cheapo concoction? Mine was spaghetti alla checca … which is kind of like a basic version of this pasta with heirloom tomatoes, plant-based mozzarella, and basil! I know, I know … not your typical college pick! But it was so simple to fix — especially the easy version that I made by tossing plain spaghetti w/diced fresh tomato, chopped fresh basil, diced mozzarella cheese, garlic and salt. I got one of my roommates hooked on it, too. (She tells me she still makes it!)
My newest, really tasty, delightfully messy, totally comforting obsession is this pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce! It’s got plenty of creaminess with a variety of colors and textures. And it’s full of Mediterranean flavors. I find it kind of addictive (in a healthy way, of course)!
Whipping up this 100 percent plant-based mac and cheese and veggies recipe means that you don’t need to give up mac-n-cheese scrumptiousness when you’re craving a bowl of vegan-style comfort! In fact, you might enjoy this twist on it more. I do!
There’s no such thing as too much basil because … pesto! More specifically, this nuts & seeds plant-based pesto! While I always feel strangely guilty about pulling off so many basil leaves from my plants, leaving them rather naked, I never feel guilty when diving into a dollop (or four!) of freshly prepared pesto. I make it sooo many different ways—and make it really, really, really often in the summer, if you didn’t already know that about me! But, this 100% plant-based pesto is definitely one of my newest favorite versions. Enjoy it on anything … or just plain pasta!