CHICKPEA CAESAR PASTA SALAD

SERVES 6 TO 8 PORTIONS

CAESAR DRESSING

1/4 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

6 tbsp. reserved soaking water

1/4 cup hemp seeds

3 tbsp. lemon juice

2 tbsp. olive oil

1 tbsp. vegan mayonnaise (soy-free if necessary), optional

1 tbsp. nutritional yeast

2 tsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)

2 tsp. Dijon mustard (gluten-free if necessary)

2 tsp. drained capers

1 garlic clove

Salt and black pepper to taste

SALAD

340G (12oz) pasta shape of your choice (gluten-free if necessary)

3 cups cooked chickpeas (or two 15- oz. cans, rinsed and drained)

1/4 cup liquid aminos (use coconut aminos to be soy-free)

2 cups halved cherry or grape tomatoes

1 large head romaine lettuce, chopped

2 avocados, pitted, peeled, and chopped

Pepita Parmesan

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 2.3g (1.5g S.Fat)
Carbs: 10.4g
Protein: 2.5g
Sugar: 1.8g
Sodium: 152mg

METHOD

To make the dressing: In a food processor or blender, combine all of the ingredients and process until smooth. Place aside.

Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Drain, then rinse with cold water and drain again. Place the pasta in a large mixing bowl.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos, 4 to 5 minutes. Remove from the heat and combine with the pasta.

Allow the chickpeas to cool for 5–10 minutes. Toss in the tomatoes, lettuce, and dressing until well combined. Fold in the avocado gently. Refrigerate for at least 1 hour, and up to 3 hours, before serving. Serve topped with Pepita Parmesan (add it to the large bowl if people are serving themselves, or over individual servings if you're serving it that way). This is best eaten on the day it is made, but it will keep in an airtight container in the fridge for about a day.

CREAMY SPINACH-ARTICHOKE PASTA

SERVES 4 PORTIONS

One 12 oz. package frozen chopped spinach, thawed

1 lb (16oz) penne or rigatoni pasta (gluten-free if necessary)

One 340g (12oz) vacuum-packed block extra firm silken tofu

1 1/2 cups unsweetened non-dairy milk (nut-free if necessary)

1/3 cup nutritional yeast

1/4 cup vegan white wine

1/4 cup lemon juice

3 tbsp. arrowroot powder

2 tsp. garlic powder

2 tsp. onion powder

1/4 tsp. cayenne pepper

1 tbsp. vegan butter

One 14- to 15 oz. can artichoke hearts, rinsed, drained, and quartered if whole

2 garlic cloves, minced

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 4.1g (0.7g S.Fat)
Carbs: 73.8g
Protein: 22g
Sugar: 1.4g
Sodium: 95mg

METHOD

In a clean kitchen towel, wrap the spinach. Wrap the spinach in a kitchen towel and twist to squeeze out any excess liquid. Set aside the spinach.

Bring a large pot of water to a boil, then add the pasta and season with salt. Cook the pasta according to package directions until it is al dente. Drain and set aside the pasta.

While the pasta is cooking, in a blender, combine the tofu, milk, nutritional yeast, wine, lemon juice, arrowroot, garlic powder, onion powder, and cayenne pepper. Place aside.

In a large shallow saucepan over medium heat, melt the butter. Cook, stirring occasionally, for 3 to 4 minutes, or until the artichokes begin to brown. Cook until the spinach and minced garlic are heated through. Cook, stirring constantly, until the pasta and tofu mixture is heated through. Remove from the heat and season with salt and pepper. Serve with Pepita Parmesan (if using). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

RECIPE NOTES

If you can't find a 12-ounce package of frozen chopped spinach, 10 ounces will suffice, or you can thaw 1 pound and leave some out.