Zucchini Noodles with Creamy Avocado Pesto 2 large zucchini, spiralized 1 Tbsp olive oil For the Sauce: 2 ripe avocados 1 cup fresh basil leaves 3 cloves garlic cup pine nuts 2 Tbsp lemon juice tsp. sea salt cup olive oil Cracked black pepper, to taste
Veggie noodle curry bowls = your favorite noodles, loaded with creamy, spicy sauce and lots of veggies! Perfect when you’re craving Indian restaurant flavor in a comforting, bowl-style meal. Vegan, he (Ingredients Dinner Gluten Free)
This is an awesome healthy vegan remake of one of my favorite Indian dishes, except mine is made with whole ingredients, veggies, fresh herbs, spices and tastes SO much better than its restaurant-counterpart.
Roasted stuffed tomatoes are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free. REPLACE WITH: pesto, spinach and ground chicken or turkey