vegan

Pecan Pesto (Dairy-Free)

This Pesto is delicious with grilled veggies, meat, seafood, even on top of some beans. Set this out at a party and watch people go nuts. 

Photo by szefei/iStock / Getty Images

INGREDIENTS

  • 2/3 cup toasted pecan halves or pieces
  • 2 cloves roasted garlic
  • 2 cups fresh basil
  • 1/2 cup fresh parsley
  • 1 teaspoon sea salt
  • 1/3 cup avocado oil (or more to taste)
  • Juice of 1/2 lemon
  • pinch of red pepper flakes (optional)

INSTRUCTIONS

  • Drop in the garlic gloves first, followed by herbs, salt, and lemon juice. 
  • Next, add half the nuts and as they are blending, pour the oil in until smooth. 
  • Blend in the rest of the nuts processing to your desired consistency. 
  • Taste for seasoning and adjust as necessary. 
  • Garnish with red pepper flakes, a drizzle of oil and a few fresh basil leaves.

Green Bean Casserole

Photo by rudisill/iStock / Getty Images

INGREDIENTS

For the Sauce & the Beans

  • 1 pound fresh green beans or haricot verts, rinsed and cut into halves or thirds.
  • 1.5 cups mushrooms, chopped (white button, baby portobello, or shitake-I prefer a mix!)
  • 2 cloves garlic
  • 2 tablespoons grass-fed butter or avocado oil
  • 2 tablespoons organic all-purpose flour (or try Bob's GF 1:1)
  • 1/4 teaspoon nutmeg
  • 1 cup organic chicken broth or mushroom broth (Try Pacific brand)
  • 1 cup whole milk or almond milk
  • 2 teaspoons pink salt or sea salt, divided
  • black pepper, to taste

For the Crispy Onion Topping (optional-but is it?)

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour or (GF flour)
  • 1 teaspoon pink salt or sea salt
  • 1/2 teaspoon avocado oil

INSTRUCTIONS

  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, and salt in a large mixing bowl and toss to combine.
  • With a cloth or paper towel, rub the sheet pan with avocado oil and then evenly spread the onions on the pan.
  • Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.
  • Toss the onions 2 to 3 times during cooking.
  • Once done, remove from the oven and set aside until ready to use.
  • Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring 6 cups of water and 1 teaspoon of salt to a boil in a 4-6-quart saucepan.
  • Add the beans and blanch for 5 minutes. 
  • Drain and set aside.
  • Melt the butter in a 12-inch skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
  • Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
  • Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  • Whisk in the broth and simmer for 1 minute.
  • Decrease the heat to medium-low and add the milk.
  • Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 
  • Taste for seasoning and adjust as needed. 
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans.
  • Pour into a baking dish and top with the remaining onions.
  • Place into the oven and bake until bubbly, approximately 15 minutes.
  • Remove and serve immediately.

*Modified Recipe from Alton Brown

Roasted Okra Fries

INGREDIENTS

  • 1 pound fresh okra
  • avocado oil
  • sea salt (or try smoked salt!)

INSTRUCTIONS

  • Preheat oven to 375 degrees. If you have a convection setting, use it. 
  • Slice off the woody stem ends of the okra, then slice them lengthwise.
  • Place on a baking sheet and drizzle with oil. Toss them with your hands and spread them out so there is just a single layer on the pan. If you have too many, use two pans.
  • Sprinkle on the salt. It should take about a teaspoon. 
  • Bake for 30-45 minutes, or until edges are crispy. Check on them halfway and move them around if you notice uneven browning. They should brown lightly, avoid burning. 
  • Enjoy as a snack or a side dish.

Serves 4-6 

Butternut Squash Pasta

INGREDIENTS

  • 1 fresh, small, butternut squash, peeled and chopped
  • 2 tablespoons avocado oil, divided
  • ¾  cup unsweetened & unflavored almond milk (Try MALK)
  • 1 tablespoon arrowroot powder
  • 6 tablespoons nutritional yeast, or more to taste
  • 2 teaspoons Dijon mustard
  • ½  teaspoon garlic powder
  • ½  teaspoon onion powder
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon sea salt & ground black pepper to taste
  • 2 cups brown rice pasta
  • 2 cups vegetables of choice (chopped kale, spinach, broccoli, or peas)

INSTRUCTIONS

1. Preheat oven to 425F. Line a baking sheet with tin foil. Drizzle chopped squash with avocado oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the “cheese” sauce in a pot on the stove top. Add avocado oil over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, dijon, garlic powder, onion powder, lemon, sea salt & pepper. Whisk over low heat until thickened, about 5-7 minutes or so.

3. Cook your pasta according to package directions.

4. In a blender, blend the sauce with 1 cup of roasted squash. Be sure to leave ventilation at the top of the blender when blending warm ingredients. Place a kitchen towel over the vent and hold gently with your hand, starting on low speed, working your way up to speed.

5. Add cooked, drained, and rinsed pasta back into the pot, along with “cheese” sauce & veggies. Serve warm.

Serves 4

Recipe modified from Oh She Glows

This recipe is vegan & gluten free and can be modified however you like.

You will have leftover Butternut Squash. It makes a great side or addition to a fresh salad.

 

 

Baked General Tso's Cauliflower

INGREDIENTS

Baked General Tso Cauliflower over Purple Rice

Baked General Tso Cauliflower over Purple Rice

  • 1 head cauliflower, cut into florets 
  • 1 red bell pepper, diced
  • 3-4 green onions, chopped, whites and greens divided.
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 2 tablespoons avocado oil
  • 1/3 cup broth
  • 1/3 cup shoyu or tamari
  • 1/2 teaspoon chili paste (add more if you like it hot)
  • 1 teaspoon rice vinegar
  • 1 teaspoon pure cane sugar
  • 1 cup + 1 tablespoon arrowroot starch 
  • 1 tablespoon black and white sesame seeds, for garnish

INSTRUCTIONS

  • Preheat oven to 400
  • In a large bowl toss cauliflower with avocado oil and salt.
  • Add arrowroot start to the bowl and toss cauliflower to coat. 
  • Spread cauliflower in a single layer on a sheet pan and bake for 20-30 minutes until slightly browned. 
  • While cauliflower is baking, make the sauce. 
  • In a large saute pan, over medium heat, add sesame oil, garlic, and ginger. Be careful not to burn ingredients. 
  • Add red bell pepper and the whites of the onion. Cook for about 5 minutes. 
  • In a small bowl whisk together 1 tablespoons arrowroot starch, chili paste, shoyu, vinegar, sugar, and broth.
  • Add liquid to the saute pan and bring to a simmer, stiring often.
  • Add cooked cauliflower to the pan of sauce and toss to coat. 
  • To serve, top with green onion tops, and sesame seeds. Serve over rice is optional. Pictured is purple rice. 

Note: For those feeling weird about the added sugar, keep in mind that store-bought sauces and take-out have a higher quantity and lower quality of sugar in them. If you prefer, leave it out or sub it for something you feel more comfortable with. It is the combination of sweet, sour, salty, and spicy that makes it legit. However, we know watching your sugar is important. So, you do you. It's all good!

Bean + Veggie Patties

INGREDIENTS

  • 1 can beans, drained, rinsed (any bean or lentil will work!)
  • 1 egg 
  • 1/2 cup onion, quartered 
  • 1 clove garlic
  • 3 cups veggies of choice, roughly chopped small enough to fit in the food processor. (we like to make veggie combos) - try broccoli, carrot, and zucchini or spinach, artichoke, and mushroom. 
  • 2 teaspoons avocado oil 
  • 1 teaspoon sea salt 
  • Seasoning: 2 teaspoons fresh herbs and spices (to taste) Try Italian seasoning, Path Spice Mix, smoked sweet paprika, five spice, lemon pepper, etc) OR try 2 tablespoons pesto or harissa. You can flavor them however you like. Get creative!
  • 1 cup dry base ingredient, aka flour (Try Bob's Red-Mill baking 1:1 flour, Bob's All Purpose, or Almond Meal) 
  • 1/2 cup chopped walnuts - for crunch- optional 

INSTRUCTIONS 

• Heat 1 teaspoons oil in a pan over medium heat. Cook the veggies until softened, about 5 minutes.

• Transfer to a food processor and pulse with beans, optional flavor enhancers, salt until combined. If you prefer some veggie chunks for texture go for it, or you can mince fully, especially for kids.

• Move veggie mixture to a bowl. Mix in nuts if using. Add flour 1/4 cup at a time, mixing until firm enough to create patties. It should be firm enough to hold on to but not appear dry or crumble. 

• Form into golf ball size balls and flatten into patties.

• Heat 1 teaspoon oil over medium-high heat.

• Fry patties 2-3 minutes per side until browned and heated through.

• Top with sauce or condiment of choice, fried egg, avocado, and greens. Or, use as veggie burger patties! These are very versatile. You can eat them for any meal or as a snack. Refrigerate or freeze leftovers. Makes 4-6 servings.

Ancho Avocado Chocolate Tart

CRUST INGREDIENTS

  • 1.5 cups raw walnuts, soaked and toasted
  • 1/4 cup unsweetened cocoa powder
  • 1 heaping (packed) cup pitted dates, soaked and drained
Photo by Michael Schott/iStock / Getty Images
Photo by Michael Schott/iStock / Getty Images

CRUST INSTRUCTIONS

  • Toast your walnuts in a dry saute pan over medium heat.
  • Combine walnuts with pitted dates in a food processor until smooth.
  • Press into a tart/pie pan. No baking necessary!

FILLING INGREDIENTS:

  • 3 large ripe avocados
  • 1 1/2 cup semisweet chocolate chips
  • 1/4 cup (raw pure unsweetened high-quality cocoa)
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ancho chili powder (optional)
  • 1/2 tsp salt

FILLING INSTRUCTIONS:

● Pit the avocados and put in the food processor.
● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.
● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.
● Pulse until well blended. It should be really smooth. 
● Pour filling into pie crust and refrigerate until set, 20 min-overnight.

WHIPPED COCONUT TOPPING:

  • 1 cup coconut cream (2 cans cooled overnight with the cream scooped off)
  • 1/2 tsp vanilla
  • 1 tablespoon confectioners sugar

Mix with a whisk attachment until you have soft peaks. Serve with tart!

Note: Or, just skip the crust and eat the filling with a spoon. :)


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