PESTO MAC & CHEESE

SERVES 4 TO 6 PORTIONS

454g (1lb / 16oz) elbow macaroni (or gluten-free pasta)

3 tbsp. olive oil

1/3 cup all-purpose flour (or gluten-free flour)

2 garlic cloves, minced

3 cups almond or soy milk

1/2 cup nutritional yeast flakes

2 tbsp. tomato paste

2 tsp. sea salt

1 tbsp. lemon juice

Classic Pesto Sauce

NUTRITIONAL VALUES

Calories: 859kcal
Fat: 41.8g (4.3g S.Fat)
Carbs: 95.7g
Protein: 33.1g
Sugar: 6.1g
Sodium: 808mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook macaroni according to package directions. Return to the pot after draining.

Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Cook for 1 minute more after adding the garlic. Then, bring the non-dairy milk, nutritional yeast, tomato paste, and salt to a boil in a saucepan, whisking frequently. Reduce the heat to low and continue to cook until the sauce thickens. Season with salt and pepper to taste, then stir in the lemon juice.

Toss the pasta in the sauce to coat. Divide the mixture among the serving bowls. Serve each portion with a dollop of pesto sauce, which guests can mix in as they eat.

PORTOBELLO MUSHROOM PANINI WITH HERB PESTO

SERVES 4 PANINI

FOR THE HERB PESTO

1 1/3 cups (200g / 7oz) peas (fresh or frozen)

1 handful fresh basil

1 cup (240 ml) olive oil

2 garlic cloves

2 tbsp. chopped cashews

1 tbsp. salt

FOR THE PICKLED ONIONS

2 red onions

1/2 cup (100 ml) apple cider vinegar

2 tsp. agave nectar

FOR THE MUSHROOMS

8 portobello mushrooms

1/4 cup (60 ml) olive oil

1/2 tsp. coarse sea salt

4 sourdough rye rolls

NUTRITIONAL VALUES

Calories: 797kcal
Fat: 73.7g (10.7g S.Fat)
Carbs: 35.5g
Protein: 7.2g
Sugar: 14.2g
Sodium: 1850mg

METHOD

In a blender, combine all the ingredients for the herb pesto.

To make the pickled onions, cut the onions into wedges and place them in a cast-iron saucepan with the vinegar and agave nectar. Bring to a boil over direct heat. Then, over low heat, gently braise them until the vinegar has completely evaporated.

Clean the mushrooms by removing the stems (do not throw them away; simply grill them separately and add them to the panini). Brush each cap with 1 1/2 teaspoons olive oil, season with coarse sea salt, and grill for 5 minutes on each side over direct heat.

Cut the bread rolls in half, spread with pesto, and top with the mushrooms and pickled onions. Cover the panini with the roll tops and weigh it down with the preheated bricks. 5 to 7 minutes over direct heat, until crispy.

RECIPE NOTES

The pickled onions can also be made ahead of time in the kitchen on the stove. In this case, cook the ingredients on high heat for a few minutes before braise them on low heat.

PIZZA BURGERS WITH AVOCADO PESTO

SERVES 6 PORTIONS

FOR THE AVOCADO PESTO

1 avocado

1 garlic clove

1/2 cup packed fresh basil

1 tbsp. lemon juice

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup water

FOR THE PATTIES

1 (15 oz / 425g) can white beans, rinsed and drained

1 garlic clove

3/4 cup chopped sun-dried tomatoes

1/2 cup packed fresh basil, plus extra for assembly

1/4 cup breadcrumbs

1/4 cup all-purpose flour

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil

Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup

NUTRITIONAL VALUES

Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.