Oil Free Chimichurri

-

This might be an odd way to start a chimichurri post, but I hate cilantro. The smell is gross. I respect it in salsa, but try to steer clear of it for pretty much everything else.

A couple months ago, Roy blends up something green and says "try this." I thought it was made with basil or parsley. It was flavorful, delicious and I imagined all the things I wanted to eat it with. Then came the snarky look. He laughed and told me it was all cilantro. I'm still annoyed while typing this LOL.

I eat this probably once a week on a salad, lentil pasta or bread. I will still say I hate cilantro, but I happily add it to our farm box often.


What you need:

  • 1 Bunch Cilantro
  • 2 Scallions
  • 3-4 Cloves Garlic
  • 2 TBSP Red Wine Vinegar
  • 1 TSP Oregano
  • 2 TSP Parsley
  • 1 TSP Salt
  • Pepper to taste
  • 1 TBSP Hummus
  • 1 TBSP Dry Basil
  • Splash of Lime Juice
  • Water as Needed


How to make:

  1. Blend in a food processor and add water as needed

(This does not keep super long since it's so fresh. We try to use within 3 days.)

Comments

Post a Comment

Popular posts from this blog

Vegan Oil Free Pesto

-
Pesto pasta is one of my all time favorite foods. Heck, pesto on pretty much anything is delicious. Here's our oil free, WFPB version.  What you need: 2 Bunches Basil 4 to 5 Cloves Garlic 1/2 Lemon Juiced 1 TBSP Nutritional Yeast 1 TBSP Vegan Parmesan Cheese - we use Follow Your Heart 1 TBSP Hummus 1 TSP Garlic Powder 1/4 TSP Cumin 1/4 TSP Onion Powder 1/4 to 1/2 TSP Salt Approx 3 TBSP Water How to make: Process in a food processor and add more water as needed *Note, this does not store long. We try to use within 3 days of making. 
Read more

Vegan Oat Crepes

-
Image
Roy grew up having "thin pancakes" for breakfast every weekend when he was with his dad. The first time he made them for me, I said "oh, crepes." He is obsessive they are NOT crepes, they are thin pancakes. But to me, they're pretty much crepes and he can't convince me to call them anything else LOL!  When we went vegan, and then WFPB, Roy adjusted the recipe to be made from oats instead of white flour. We (I mean he) makes a lot of these on the weekend and then uses them as wraps for the kid's lunches most of the week.  Fill with fruit and whipped cream, drizzle with some maple syrup and you have an amazing breakfast.  Fill with nut butter and jelly and you have a perfect folded wrap to send to school. The kids like banana, apple or pear slices, some nut butter, a sprinkle of cinnamon and some honey or maple syrup. (Yes, I know honey is not technically vegan, please do not message me. Kids like what they like.) What you need: 3 Cups Oat Flour 2 Cups Oat...
Read more

Vegan Taco Fillings (Three Options)

-
Image
Our family eats Mexican food 95% of the time. While tacos are easily fillable with a variety of options, here's our top three favorite: Seasoning we use for all below: 1 TSP Chili Powder 1 TSP New Mexico Chili Powder 1 TSP Garlic Powder 1 TSP Onion Powder 1 TSP Cumin 1 TSP Coriander 1 TBSP Nutritional Yeast Veggie Taco "Meat" What you need: 3-4 Mushrooms Chopped 1 Cup Broccoli Chopped 1/2 Onion Chopped 1/2 Shredded Carrot Taco Seasoning How to Make: In a pan, add broccoli, onion and carrots with a small amount of water, cover and steam until tender. If needed. add a bit more water if it sticks.  Add mushrooms and cook covered for about 5 minutes. Mix in taco seasoning spices, remove from heat and let sit for 3-5 minutes Lentil Quinoa Taco "Meat" What you need: 1 1/2 Cup Cooked Lentils 1 1/2 Cup Cooked Quinoa Taco Seasoning How to Make: Pre-heat oven to 350 In a bowl, mix all ingredients together and spread on a parchment paper lined cookie sheet Bake for 15-20 m...
Read more