Stuffed Baked Potato

Serves: 1
Time: 70 minutes

My husband's metabolism and appetite is INSANE. He can eat and eat without gaining an ounce (lucky devil!). At times it can be difficult to fill him up, especially with healthy food. Enter the baked stuffed potato. It's relatively healthy and filling, plus it reheats well. I'll make a couple of potatoes over the weekend and we'll throw them in a lunch bag for a quick, satisfying meal.

 Ingredients
1 medium baking potato
10 ounces frozen chopped spinach, cooked
1/2 cup broccoli (frozen or fresh), cooked
1 tablespoon scallions, chopped
1/8 cup vegan cheddar cheese
Dash salt
Dash pepper
Dash garlic powder
*Rice Milk-optional
*Earth Balance butter-optional

Directions
Bake the potato at 425° Fahrenheit for 45 to 60 minutes, or until done. Slice the potato in half and allow to cool for about 5 minutes. Scoop the insides of the potato into a small bowl, reserving the skin.

Add the spinach, broccoli, scallions, cheese and seasonings to the bowl. Add in rice milk and Earth balance butter, if using. Mash all of the items together.

Fill the potato skin with the mixture and bake in the oven for 10 minutes. Serve warm.

Kale with cranberries and toasted pecans

Serves: 2
Time: 15 minutes



A healthy holiday side that will have everyone wanting seconds!

 I began testing vegan Thanksgiving dishes about a month ago. I've tried casseroles, baked goods and breads. For some reason I haven't cooked up any vegetable sides, but everything changed last night. Challenged to make a healthy and delicious, holiday-appropriate side dish, I immediately started thinking of the in-season green gems that are perfect for a holiday feast. My mind immediately focused on the nutritional powerhouse, kale. This delicious recipe is the result.

Ingredients
8-ounce bag of kale
4 tablespoons pecans, rough chopped
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
6 tablespoons dried cranberries
2 tablespoons balsamic vinegar
1 teaspoon Smokin' Texas Gourmet Holiday Spice

Directions
Use a sharp knife to cut out the central rib and stem from each kale leaf. Note: The kale stems are full of nutrients, so keep them in if you don't mind the extra crunch. Place the kale in a large bowl of cold water and allow to rest while you prepare the remaining recipe.

Toast the pecans over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pecans from burning. Transfer to a plate and set aside.

Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp kale and stir, then cover the pan and cook for 2 minutes longer. Add the cranberries and pecans, and stir. Cook and cover for 2 minutes. Stir in the balsamic vinegar and holiday spice, cover, and continue to cook for 1 to 2 minutes longer.

Serve warm.

Double Fudge Brownie Larabars



Homemade Larabars that are more of a sinful treat than snack!



Makes: 10 Larabars
Time: 10 minutes

Ingredients
2 2/3 cups pitted dates
2 cups walnuts
2 teaspoons pure vanilla extract
6 tablespoons cocoa powder
1/4 teaspoon salt
1/4 cup vegan chocolate chips

Directions
Blend all of the ingredients (except for the chocolate chips) in a food processor. If you want some chunks of nuts in the bars, keep some of the nuts off to the side and rough chop. Fold in chocolate chips (and chunks of nuts if using).

Spray an 8 x 8 glass pan with non-stick cooking spray. Pour mixture into pan. Press and smooth out the mixture over the entire pan. Cover with saran wrap and place in fridge for 15 minutes. Slice into bars and serve. The bars will keep in a tupperware for one week in the refrigerator (if they last that long)!

Recipe adapted from Chocolate Covered Katie

Homemade miso soup

A steamy bowl of miso soup.

Serves: 2
Time: 15 minutes

Ingredients
1/4 cup carrot, thinly sliced
1/4 cup fresh mushrooms, sliced into thin pieces
1 scallion, chopped
1/4 block tofu, cubed
1/4 cup snow peas
2 cups vegetable broth
1 tablespoon miso

Directions

Sliced vegetables ready to be added to soup stock.

Slice the vegetables and tofu and set aside. Add the vegetable stock to a soup pot and bring to a low boil. Add the vegetables (except scallions) and tofu to the vegetable stock. Lower the heat to medium and allow the soup to simmer for 10 minutes.

Put the fresh miso paste in a glass. Add a ladleful of hot broth. Whisk until the miso is entirely dissolved and then add the entire mixture back into the soup pot. Do not allow the soup to boil because the miso will become gritty. Stir in the scallions and serve warm.

Steamed Vegetable Dumplings

Finished dumplings.

Makes: Approximately 40 dumplings
Time: 1 1/2 hours

I was reading about traditional Tibetan momos (dumplings) recently and decided to give them a try at home. I am definitely glad I did! These dumplings turned out absolutely delicious and would be a great dish for entertaining. They're very easy to make, but a little labor intensive so make sure you have some spare time. Enjoy!

Ingredients

1/2 onion
1 clove garlic
1 inch fresh ginger
1/4 pound fresh napa cabbage
1/4 pound tofu
4 whole mushrooms
1 tablespoon soy sauce
1/2 teaspoon vegetable broth
3 cups all purpose flour
1 cup of water
Soy sauce (for dipping)
Hoisin sauce (for dipping)

Directions
Slice all of the vegetables into very fine pieces. Place the sliced vegetables into a mixing bowl. Add the soy sauce and vegetable broth, stir and set aside.

Next make the dough either using a stand mixer or by hand. Mix the flour and water very well by hand.   Keep adding the water until you make a pretty smooth ball of dough. Knead until the dough is flexible.
Make sure not to let the dough dry out because it will be hard to work with.

Roll the dough out over a lightly floured surface until the dough is quite thin. It should be thinner than a computer disk, but not so thin that you can see through it when you lift it. Use a glass to cut circular shaped discs out of the dough.

Stuffed dumplings and dough discs.

Form the dumplings by add a small spoonful of the stuffing to the middle of each disk. Fold the disc in half and pinch the dough together until you have crescents. Continue until all dumplings have been stuffed.

Formed dumplings, ready to be cooked.

Next steam the dumplings by boiling water in a large steamer. Spray the steamer basket with non-stick cooking spray so the dumplings don't stick. Steam the dumplings for 10 minutes. Serve warm with soy or hoisin sauce for dipping.

Whole Wheat Vegan Challah

Our homemade cinnamon raisin vegan challah. Time to meet your maker!

Makes one loaf
Time: 8 to 9 hours

I have many fond memories of challah from my childhood. We used to get a loaf every Friday for Shabbat and I would drool over it in the car. Sometimes the loaf didn't make it home in tact. We would turn leftovers into Saturday morning's breakfast of champions: challah french toast.

I was amped to make a vegan version of this delicious wonder bread for Rosh Hashanah. The finished product was a little denser than traditional challah, but just as delicious. I added raisins and cinnamon to make a sweet version for Rosh Hashanah, but you can omit them if you prefer a traditional flavor.

Also, we made a circular challah, and I'll include a video below on how to roll the challah. You can also make a braided version.

Make sure to read through the recipe before beginning. You can knead the dough by hand, but a stand mixer definitely makes it easier. Happy baking!

Ingredients: 

1 package active dry yeast
1/2 cup warm water (water should be around 110° Fahrenheit)
1/2 cup whole wheat pastry flour
4 tablespoons ground flaxseeds 
6 tablespoons water
3 tablespoons canola oil (plus more for brushing)
3 tablespoons sugar
1 teaspoon sea salt
1 cup whole wheat flour
1 1/2 cups bread flour
1/2 cup raisins (optional)
1 teaspoon cinnamon (optional)

Directions:

In a large mixing bowl, proof the yeast by mixing it with the warm water (follow package directions to proof the yeast properly). Allow to sit for 10 minutes. If the mixture bubbles or doubles in size, the yeast is active. If the yeast is not active, start the process over again. The yeast needs to be active for the dough to rise.

Whisk together the flaxseeds and 6 tablespoons of water until the mixture thickens. Add the mixture to the yeast, along with the pastry flour, canola oil, sugar and sea salt. Mix on medium-low speed in a stand mixer until blended.

Add the whole wheat and bread flour in 1/2 cup at a time, allowing each 1/2 cup to mix in before adding more. Knead on medium-low speed in a mixer for about 5 minutes, or about 10 minutes if kneading by hand. The dough should be elastic and smooth. Recipe Note: I added in about 1/4 cup water here to make the dough smoother.

Transfer the dough to an oiled bowl, turn it once to coat the top with oil, then cover with plastic wrap and let it sit for about 2 1/2 hours in a warm place.

Punch down the dough, knead a bit, and then refrigerate for about 4-5 hours until the dough has doubled.

If braiding the challah, divide the dough into three balls and let them rest, covered with a kitchen towel or plastic wrap, for about 15 minutes. If making a circular challah, just allow the main dough to rest for 15 minutes.

Here's a few videos on how to roll the challah

Once the loaf is formed, brush the top of the loaf with some vegetable oil which will give it a lovely glaze after baking.

Cover the loaf with oiled plastic wrap and set it in a warm place to rise for another hour. It should almost double in size.

Preheat the oven to 375° Fahrenheit. Brush the loaf again with oil, place it on a baking sheet lined with parchment paper and bake for 30 minutes.

Cool the loaf on a rack before cutting in.

Vegan chili cheese nachos

Serves: 2
Time: 45 minutes

This chili cheese nacho recipe is perfect for a party and noshing. I've served these for friends a few times and they always disappear quickly. Increase the ingredients if you're serving a larger group.

Ingredients
1 can chili beans, sauce saved
1 can black beans, drained and rinsed
1/2 sweet or yellow onion, rough chopped
1 tablespoon canola oil
1 tablespoon Smokin' Texas Gourmet Chili Seasoning, or more to taste
1 teaspoon Smokin' Texas Gourmet Smoked Salt, or more to taste
1 fresh jalapeno, sliced (optional)
Tortilla chips
1 package Daiya cheddar cheese, or your favorite vegan shredded cheese
Non-stick cooking spray
Smokin' Texas Gourmet Texas Twister hot sauce (optional)

Directions
Add the canola oil to a small frying pan and set to medium heat. Once hot, add the onion and sweat until the onion is translucent, about 6 to 7 minutes.

In a medium sized soup pot, add the drained black beans, can of chili beans, onion and Smokin' Texas Gourmet Chili Seasoning and Smoked Salt. Bring mixture to a boil and then reduce to heat to a low simmer. Simmer the chili for approximately 30 minutes to allow flavors to infuse.

Spray baking sheet with non-stick cooking spray and arrange tortilla chips over the sheet. Sprinkle with Daiya cheese (as much as you would like) and broil tortilla chips until cheese is melted.

Sprinkle toasted chips with chili. Serve with sliced jalapeno and Smokin' Texas Gourmet Texas Twister hot sauce.

Lentil soup with kale

Serves: 6
Time: 1 hour

With its rich spices, this lentil soup recipe is perfect for fall, snuggling up in front of a fire and a warm belly.

Ingredients
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1 pound lentils, picked and rinsed
2 quarts vegetables broth
1/2 package kale
2 teaspoons Smokin' Texas Gourmet Smoked Salt
1 1/2 teaspoons Smokin' Texas Gourmet Holiday Spice

Directions

Place the olive oil into a large soup pot and set to medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, about 6 to 7 minutes. Add the lentils, tomatoes, broth, and Smokin' Texas Gourmet Holiday Spice and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Rinse the kale, remove center ribs and chop the large leafs. Steam the kale for approximately 5 minutes, or until done.

Using a stick blender, puree the soup to your preferred consistency. Dish soup, add steamed kale and serve immediately.

Sicilian Collard Greens with Pine Nuts and Raisins

Serves: 2 or 3
Time: 20 minutes

I've always been fond of collard greens, but this recipe takes my love to a new level. Its one of my favorite dishes from Alicia Silverstone's The Kind Diet and is a great way to introduce people to this extremely healthy green.

Ingredients
1 bunch collard greens
2 tablespoons pine nuts
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar

Directions
Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).

Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate and set aside.

Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cook and cover for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.

Carrot Cake Pancakes

Makes about 12 silver dollar pancakes
Time: 30 minutes

Carrot cake is one of my favorite ways to indulge and this recipe from Post Punk Kitchen is a great way to transofrm the flavors into a breakfast dish. Pass the syrup!

Ingredients
2 tablespoons ground flaxseeds
1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1  cup peeled grated carrot, about 6 ounces (see note)

A note about the grated carrot: The carrots shoould be grated, not just shredded. Since the cooking time on these is so short, the smaller you can get the carrot the better. If you don’t feel like grating the carrots by hand, use the shredding attachment on your food processor. Then remove that attachment and put in your metal blade. Pulse until carrots look grated (not pureed!)

Directions
In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Dynomite daikon rolls

Makes 4 rolls
Time: 1 hour

What's not to love about daikon? It's a great natural diuretic and decongestant and even helps clear up acne-prone skin. I decided to kick up my veggie sushi rolls this weekend with a little bit of daikon. They were delicious!

Recipe note: Dip your knife in warm water when cutting the sushi. It will make slicing easier.

Ingredients
1/2 daikon, peeled and sliced thin
1 carrot, peeled and sliced thin
1/2 cucumber, peeled and sliced thin
1/2 cup mushrooms, sliced thin
1 cup brown rice or sushi rice
2 tablespoons Mirin
Nori sheets (I use Eden Foods brand)
Soy sauce for dipping
Wasbi (optional)
Pickled ginger (optional)

Directions
Cook rice according to directions. Once cooked, put the rice in a bowl and sprinkle with Mirin. Stir to mix in the Mirin. Let rice cool to just above room temperature.

Use a pair of tongs to toast nori sheets over an open flame for about 30 seconds per side. The nori  should turn from black to deep green.

Place a nori sheet on a cutting board. Layer the sheet with rice and then vegetables. Roll up like a burrito and slice into pieces. Serve with soy sauce, wasabi and pickled ginger.

Extra Thick Black Bean Burgers

Serves 6
Time: 45 minutes

I've had several versions of black bean burgers and one thing they always seem to be lacking is heartiness. I want my black bean burgers to duplicate a traditional hamburger in weight and texture. This recipe can go head to head on both those fronts while saving you calories and fat.

Ingredients
1 (16-ounce) can black beans, drained and rinsed
2 garlic cloves
1/4 cup neutral oil (like canola or vegetable)
1 cup vital wheat gluten ( I use Bob's Red Mill brand)
1 cup  plain breadcrumbs
1/2 cup water
1/4 cup Smokin' Texas Gourmet Tres Chiles Salsa (or your favorite salsa)
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon Smokin' Texas Gourmet Garlic Salt and Pepper

Directions
In a food processor, chop the garlic. Add the black beans and pulse to mash them (be careful not to puree the mixture.) Transfer the mixture to a mixing bowl.

Add the remaining ingredients and knead the mixture together for about three minutes until strings of gluten have formed (mixture should look a little stringy when you pull apart).

Preheat a large skillet over medium-low heat. Divide the mixture into six or eight balls depending on how large you want your patties. Form each ball into a black bean patty.

Add a small layer of canola or vegetable oil to the pan. Add the patties to the pan and cook on each side for six to eight minutes. Add more oil, if needed, when you flip the patties. I use my spatula to press down on the burgers while they're cooking.

Top with your favorite burger condiments and enjoy!

Vegetable Tempura with Soy Wasabi Dipping Sauce

Serves 4 to 6
Time: About one hour

I had a random craving for tempura this week, so I made an Asian inspired dinner of vegetable tempura and vegetable fried rice. This tempura recipe is perfect for when you need a little salty fix!

Ingredients

Vegetable tempura:
1 1/2 cups unbleached all purpose flour
1 1/2 cups cold water
1 1/2 cups panko bread crumbs
1 teaspoon Smokin' Texas Gourmet Garlic Salt and Pepper
1 1/2 pounds assorted vegetables such as zucchini, squash, sweet potato, onions
Oil for frying (vegetable or canola)

Soy wasabi dipping sauce:
1/4 cup low-sodium soy sauce
1 teaspoon wasabi paste (or more to taste)
1 tablespoon teriyaki sauce (optional)

Directions

Trim and slice the vegetables.

Spread 1/2 cup of the all purpose flour onto a plate or cookie sheet. Spread the panko bread crumbs onto a separate plate or cookie sheet.

Whisk together 1 cup of all purpose flour and water in a bowl to create a tempura batter.

Put two inches of oil into a large frying pan and heat the oil over medium heat.

Dredge the vegetables first in the plain flour, then the tempura batter. Roll the vegetables in the panko bread crumbs.

Fry the vegetables until crisp, about 2 to 3 minutes per side. Drain on paper towels.

Make the soy wasabi dipping sauce by whisking together the soy sauce and wasabi. Add the teriyaki sauce, if using.

Allow the vegetables to cool for a few minutes before serving.

Hot Chocolate with Kahlua

Serves 2
Time: 10 minutes

Yesterday was National Milk Chocolate Day. I love any excuse to eat chocolate, so I decided to celebrate the day. Only problem is, as a vegan I can't eat milk chocolate. So I decided to make vegan hot chocolate with a grown up twist. Here's my recipe for hot chocolate with Kahlua. It's simple, delicious and perfect for a cold day or any day!

Recipe Note: The hot chocolate will be pretty sweet, so add more coconut milk if you want to dilute it. 

Ingredients
1 1/2 cups Silk or So Delicious Coconut Milk
2 shots Kahlua Liqueur
1 1/2 tablespoons Hershey's Dark Chocolate Cocoa Powder

Directions
Pour the coconut milk and Kahlua into a small saucepan. Heat on low-medium heat, whisking frequently to prevent the milk from burning.

Bring the milk to a near boil and whisk in the cocoa powder. Whisk until all of the cocoa powder is dissolved and the milk is heated through.

Serve in a mug and enjoy!

Macrobiotic Plate

Photo credit: Souen

When I was in NYC recently, I stopped by Souen and had an amazing macrobiotic plate. I've since recreated the dish at home and love to have it for lunch. It gives me a great energy boost and keeps me plowing through the day. Here's what their macrobiotic plate includes:

-Hijiki seaweed
-Brown rice
-Beans (i.e. kidneys, pintos)
-Steamed greens (i.e. kale, collards)
-Vegetables (i.e. steamed broccoli)
-Side of dressing (Sesame vinaigrette, carrot or tahini dill)

Chocolate Avocado Pudding

Photo credit: Pennies on a Platter

Serves 6  

Time: 10 minutes

My husband was working on the set yesterday for a Cooking Channel pilot episode "How to live to 100." Chocolate avocado pudding was one of the recipes featured on the show. I made this recipe for a baby shower and it was the first thing to disappear! Serve it in a red wine glass with sliced strawberries for a healthy, sexy dessert.

Recipe Note: The pudding thickens as it chills. It will keep for two to three days in the refrigerator.

Ingredients

1 medium avocado
1/2 cup Silk or So Delicious coconut milk

4-6 tablespoons pure maple syrup (more or less depending how sweet you want it)

3 tablespoons unsweetened cocoa powder

2 teaspoons pure vanilla extract

2 pinches sea salt

Directions 

Put all ingredients except the unsweetened, desiccated coconut into the bowl of a food processor and process until smooth and creamy, scraping down the sides of the bowl as necessary. 

Transfer to individual serving dishes and serve immediately.

A Yummy English Breakfast!

Photo credit: The Kind Life

Serves: 2
Time: 20 minutes

Beans for breakfast is a foreign concept to me, but apparently our friends across the pond regularly eat them at their first meal. I decided to give them a whirl based off a recipe I saw on the Kind Life website and I must say it was fabulous!

I altered the recipe slightly to accommodate what I already had in my pantry-red kidney beans, regular whole wheat bread. Give this recipe a try sometime. You'll be surprised at how filling and tasty it is! Thanks to Alicia Silverstone for this fabulous recipe!

Ingredients

1 tomato

1 pinch of fine sea salt and freshly ground black pepper to taste

1 tbsp. of Earth Balance butter

8 button mushrooms, halved

1/2 bunch kale or spinach

1 can vegetarian Heinz baked beans (the most authentic, but they contain sugar) or a healthier brand

4 slices French baguette (i like sourdough)

2 slices vegan cheddar cheese (optional)

Directions

Preheat your boiler.

Cut the tomato in half. Sprinkle the cut surfaces with a pinch of salt and a pinch of pepper, then top with a small amount of butter.Arrange the tomato halves on a baking sheet, cut sides up, and slide under the broiler for 3 to 6 minutes or until bubbly.Remove the tomato halves from the broiler, but leave the broiler on.

Melt 1 tbsp butter in a skillet over medium heat. Add the mushrooms, and saute for 4 to 5 minutes or until cooked through, but still firm. Sprinkle with salt and pepper.

Heat water in a steamer to boiling, then steam the greens just until tender (4 minutes for kale, 2 minutes for spinach).

While the greens cook, heat the beans in a saucepan.

Arrange the bread slices on a baking sheet, and place the baking sheet under the broiler for 1 minute. Flip the bread slices, top 2 with a slice of cheese, and return to the broiler until the bread is golden and the cheese melts. Butter the other 2 pieces of toast, if you like. You should be sort of dancing between all of these steps, as you want to keep everything warm and have it all ready at the same time.

Place 2 pieces of toast on each of 2 serving plates and top 1 slice with a few mushrooms, some kale or spinach, and a tomato half. Ladle the baked beans on top of the toast. Eat it all together.

Avocado Pesto Pasta

Photo credit: Chef Chloe Coscarelli

Serves 4 to 6
Time: 60 minutes

I am obsessed with this vegan-friendly recipe for Avocado Pesto Pasta by Chef Chloe Coscarelli! I've made it several times and it's also well-loved by my meat eater husband. My only wish is for the recipe to be lower in fat. I plan on tinkering with it on the next go around. I'll keep you posted on the results. Bon appetit!

Recipe Notes: I've used pesto sauce/spread in place of fresh basil before to save time.  This recipe makes enough pesto sauce for several servings, so half the recipe if you're only cooking for one meal. The pesto sauce keeps for two to three days in the refrigerator and I've used it on burritos the nest day to get rid of leftovers. It tastes delicious!

Ingredients

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish 

½ cup pine nuts

2 avocados, pitted and peeled

2 tablespoons lemon juice

3 cloves garlic

½ cup olive oil

Sea salt

Freshly ground black pepper

1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Directions
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.