Roasted Eggplant and Zucchini Salad

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Happy Hump Day, everyone! I wanted to do something awesome with my farmer’s market haul of eggplant, zucchini and fresh herbs. I put them all together in a stellar salad, the perfect complement to any summer meal. This dish would be equally awesome, or even better, by grilling the veggies instead of roasting – I’m sadly grill-less over here in Boston, womp womp. I encourage you to try it whatever way speaks to you! πŸ™‚

I especially love this summer salad because it requires minimal prep, a short duration of cook time, and utilizes fresh herbs for a big flavor impact. Also, it is the perfect excuse to use the fancy balsamic vinegar that you’re saving for special occasions at the back of the cupboard. πŸ˜‰

Without further ado:

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Roasted Eggplant and Zucchini Salad

Ingredients

  • 1 medium eggplant
  • 1 large zucchini
  • Fresh parsley
  • Fresh basil
  • Sea salt and black pepper, freshly ground
  • Extra virgin olive oil, for brushing
  • Balsamic vinegar, for drizzling

Directions

Step One: Preheat your oven to 450Β°F. Slice your eggplant and zucchini into 1/2-inch thick slices. Lightly brush both sides with extra virgin olive oil and place onto a baking sheet. Roast for about 7 minutes, removing the zucchini slices (they should be done). Continue roasting the eggplant slices for another 7 minutes, or until softened and golden brown.
IMG_3187Step Two: While the veggies are roasting, roughly chop a handful each of basil and parsley. Arrange your slices on a serving plate or platter.

If you’d like to learn how to chiffonade, check out this handy YouTube tutorial I found (sorry, I don’t have a manicure, next time I get one I’ll start uploading my tutorials πŸ˜‰ ):

Step Three: Arrange the herbs evenly over the roasted veggies, and finish with a turn of black pepper (and sea salt if needed) and a drizzle of your best balsamic vinegar (the quality counts here, so use the good stuff!).
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Step Four: Enjoy! πŸ˜€

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This salad was spectacular. To be honest, I just wanted a way to use up my farmer’s market haul so none of the beautiful summer veggies and herbs I brought home would go to waste. It turned out to be so much more flavorful and satisfying that I thought, and my friend (/certified Booyah Kitchen Taste Tester) was wowed and really enjoyed it. Sometimes the simple things are the best. I must admit, I was inspired by the success of my other straightforward veggie creation, Roasted Portobello and Eggplant Stacks. You should check it out if you missed that post. πŸ™‚

FYI: I used this fancy balsamic vinegar and it was exceptional. πŸ™‚

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The best part? The cold leftovers are a pretty fabulous addition to your lunch salad, or would make an all-star roasted veggie sandwich with hummus on whole-grain bread. YUM.

I hope that you enjoy this as much as I did. πŸ™‚

With warmth,

L

Friday Faves!

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Bye, work week! πŸ˜‰

Woohoo! It’s finally Friday! This week has been one of those weeks where I feel like every day I wake up, get to work and it’s Monday. Although, I have to say, after Sarah’s kick ass Flashback Friday spin class it is definitely feeling like a Friday! My legs are legit sandbags/lead bricks, and I’ll be singing and bopping along with some old school rap in the lab today (all I know is that I was spinning to 2 Live Crew’s Hoochie Mama at 5:50 am this morning, which brought me back to days of driving to BHS with my bestie L, rapping along to the song, and probably driving through snowbanks). *Raising the roof*

Here’s what I’ve been feeling this week:

  1. Serena Williams on New York

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I just love her. She is looking regal, elegant and powerful in all the stunning photographs in the profile and on the cover. The profile focuses on her unparalleled dominance in tennis and desire to enter the fashion industry upon retirement.Β I enjoy reading about female athletes period, but Serena is such a boss of epic proportions it’s fantastic to put her career in perspective. Kerry Howley writes, “The last time a man as geriatric as Serena won a grand slam was 1972. She has won three in the past six months.” Please note: Serena is 33 years old. Holy balls. That is amazing! Bravo, Serena!

You can read the profile here.

2. Luna and Larry’s Coconut Bliss Vegan Ice Cream

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This is the best flavor of vegan ice cream, ever. I have had a serious addiction to dairy-free ice cream this summer. I joke that my neighbor and good friend C (who lives just around the corner) is an ice cream enabler (on top of my own #treatyoself enabling) because she’s always down to grab some mid-week ice cream for dessert. Which is pretty much the best. I think my pants are counting on my ice cream consumption to slow down a little once fall rolls around. But til then…YOLO!

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Before…

Also, since I ran out of time to make dessert for my Wednesday night dinner party (see my Champagne and White Peach Sangria post, which includes a mini re-cap) I decided to Supermarket Sweep-level buy out the non-dairy ice cream section of Stop N’Shop. I grabbed a few of my favorite pints (Fomu Maple Bourbon Walnut, So Delicious Chocolate, and So Delicious Gluten-Free Cookie Dough along with the Salted Carmel/Chocolate) and set up a “Non-Dairy Ice Cream Social,” complete with CocoWhip and sprinkles. My friends loved it! I highly recommend it for your next friend gathering – so fun, and when do you ever get to do create-your-own sundaes anymore? Not nearly often enough. πŸ™‚

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…and After! πŸ˜‰

3. Salomon Women’s XR Mission Trail Running Shoes

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Sarah, my friend/trainer/fitness guru suggested these trail runners for our upcoming Tough Mudder. She’s always thinking ahead, because I would not want to ruin my favorite trail runners in all the mud and goop. And, since we are going to be running 10 – 12 miles to complete the obstacles, we will need solid shoes. My gym buddy D and I both got these on a Groupon deal for $55 (the retail price is $110), so we will be the ultimate outfit matchers. I love finding good deals on fitness gear/sneakers because they are always so expensive – it just proves to keep your eyes peeled for good deals, they exist! Keep your fingers crossed they fit. πŸ˜€

You can find this sweet Groupon deal here.

4. India Bridal Fashion Week

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Absolutely stunning and so fun to look at! The intricate details and beading is next level. Check out this sweet post with all the good pictures here.

5. Lulu crops

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I’m so glad these crops are sold out in my size because I want them with an undying passion but my bank account does not. Although, I’m still obsessed with the Teeki leggings I posted about in last week’s Faves

Check them out here: Lululemon Run the World 7/8 tight

6. Star Walk

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This is literally the best app ever, and totally worth $2.99. You basically hold your phone up to the night sky and it shows you the exact positions of the stars and celestial objects directly above your head, in real time and based on your location. It’s like an interactive star gazing map! I am obsessed, and I used it to figure out where the Perseid Meteor Shower was going to be on Wednesday night (although I totally missed it because I was passssedddd out – did any of you see it?). It contains so much more information and awesome features than I could ever cover in a single bullet point in my Friday Faves, so you should totally check it out. Best app purchase EVER! I highly recommend it, I can’t say enough good things about it.

Read more about Star Walk here.

I’m looking forward to having a mellow weekend! I’ll be gyming it up for Sweaturday tomorrow, possibly going for a hike and definitely hitting the beach this weekend – it’s supposed to be hot and sunny this weekend in Boston, hooray! What are you guys up to this weekend? Tell me in the comments.

With warmth,

L

Champagne & White Peach Sangria

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Bubbles and Booyah Signature Summer Cocktail: Champagne & White Peach Sangria

Just in time for Thirsty Thursday, I bring you the best damn sangria recipe EVER. Literally, EVER. As you know, I love champagneΒ  – just in case you were wondering how much, please see the name of my blog πŸ˜‰ – so I decided it was high time to create a signature Bubbles and Booyah cocktail before summer ended. Last night was the perfect opportunity to let the creative juices flow: I had friends over for a dinner party, where I made Sun-Dried Tomato Pesto over Zood-Noods and Spicy Tempeh.

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Sun-Dried Tomato Pesto over Zood-Noods with Spicy Tempeh and topped with Vegan Parmesan Cheeze plate-scape from last night. Thankfully my friends don’t judge me too much for snapping pictures of all of my food to share with you guys πŸ™‚

It was the perfect summer evening: sunny, a little breezy, warm. I figured that a light, refreshing cocktail that featured some fresh, local produce would fit the bill and my menu perfectly. But I was torn: I really, really wanted sangria but I also really, really wanted a champagne cocktail. Then I thought, “What is stopping me from making sangria with champs?” Answer: NOTHING!

I combined fresh, perfectly ripe white peaches (they are in season!), lemon and Cointreau with a nice crisp Brut Champagne. The result was cocktail perfection. And the best part was eating those champagne soaked peaches out of the bottom of your glass. Without further ado:

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Everything you need for the Champs & White Peach Sangria! Champagne (that Veuve de Vernay was $12 a bottle and DELICIOUS), Triple Sec, 1 lemon and 3 – 4 peaches.

Champagne & White Peach Sangria

Ingredients:

  • 1 750-mL bottle of Brut Champagne
  • 1/4 cup of Triple Sec
  • 1 lemon, juiced
  • 3 – 4 white peaches, diced into cubes
  • Ice

Directions:

Step One: Dice your peaches into small cubes, and put them at the bottom of your pitcher. Pour the freshly squeezed lemon juice and Triple Sec over the peaches.
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I diced the peaches into small cubes to better release the peach flavor into the champagne.

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I juiced a lemon into a small bowl so I could scoop all the seeds out before adding to the peach mixture at the bottom of my pitcher.

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I only used three peaches, because mine were massive.

Step Two: Add champagne and stir.
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Add the champagne. Don’t mind the mess in the background – I had everything ready to go for the zood-noods πŸ™‚

Step Three: Serve immediately over ice in a wine glass.

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This is literally the easiest cocktail ever. SO simple, but tastes delicious and special, and looks so fancy! If you are making this for a crowd, I would double the recipe and pack the pitcher with ice to keep it perfectly chilled – we just split the pitcher between the three of us because…YOLO. There were tons of peaches leftover in the bottom of the pitcher, so you would probably only need 5 peaches for a double recipe (or I mean, you don’t have to attempt to pour the entire pitcher into three glasses like I did). It tastes best when it’s very chilled, so chilling your champagne before your guests arrive (or grabbing one out of the refrigerated section at the liquor store on your way home from work) and packing the glasses with ice is key.

I am a Brut Champagne snob, but you can in theory make this with Prosecco or Cava. πŸ˜‰ πŸ˜‰ I’m sure it would be equally delicious!

Some additional ideas if you want to get fancy:

  • Garnish glasses with a lemon slice
  • Add lemon slices/wedges to float in the cocktail
  • Garnish the glass with a twist of basil or mint
  • Top glasses with sparkling water for a less boozy drink (more of a wine spritzer vibe)

Also to note: wearing an apron while making this cocktail is highly recommended: πŸ˜‰

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Not that anyone would notice this but me, but as soon as I walked in the door I ditched my work shoes for flip flops. And they even matched my outfit. Reefs FTW! πŸ˜‰ πŸ˜› Just another day in Booyahville!

I hope that you guys enjoy this cocktail as much as we did! My friends gave it two thumbs up and agreed that the boozy peaches at the bottom of the glass was a stellar finish to the sangria. πŸ˜€ πŸ˜€ πŸ˜€

Happy Thirsty Thursday everyone! Cheers!

With warmth (minus your frosty bev),

L

Roasted Tempeh with Summer Vegetables over Cauliflower Rice

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Happy Hump Day, everyone! Last night I made a ridiculously easy and delicious meal consisting of 100% plants, all of which are in season here in New England. I picked up locally grown zucchini at the grocery store, and I threw in a few ripe grape tomatoes grown by a friend. It was a little on the cool side in Boston, and I was already planning on baking up a double batch of L’s Best Baked Tofu to add to my lunch salads for the week, so I figured why not do two things at once and roast some tempeh and summer veggies for dinner at the same time? #multitasking πŸ˜‰

I whipped up a simple yet flavorful marinade, doused my tempeh and veggies in it and let it bake in the oven along side my tofu. I served the tempeh and veggies over cauliflower rice to keep it light, and sprinkled a little vegan Parmesan cheeze on top that I still had leftover in my freezer. My sister, being the half-Italian mom that she is, sent me home on Sunday with a huge Tupperware of vegan pasta salad, which I devoured promptly at 3 pm yesterday when I had the hungry horrors at work. If you’re looking for something a little more substantial, serve the roasted tempeh and veggies over basmati rice, brown rice, farro, quinoa, pasta – whatever you are feeling. I bet it would even be pretty delicious as a warm sandwich on a baguette. It would also be delicious with some of my Fresh Tomato and Cucumber salad on the side. Additionally, you could wrap the tempeh and veggies in foil and put it on the grill instead of roasting in the oven – be creative! πŸ™‚

Let’s get right down to it:

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Everything you need: fresh parsley, fresh basil, veggie broth, zucchini, grape tomatoes, lemon, tempeh (plus eggplant, which I originally wanted to include but ran out of room in my pan).

Roasted Tempeh with Summer Vegetables over Cauliflower Rice

Ingredients

  • 8 oz package of tempeh, diced
  • 2 zucchinis, sliced in 1/4-in rounds
  • 1 cup of grape tomatoes, halved

For marinade:

  • 1/4 cup of extra virgin olive oil
  • 1/3 cup of veggie broth
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup of fresh basil, chopped
  • 4 cloves of garlic, minced
  • Freshly ground sea salt and black pepper to taste

For cauliflower rice:

  • 1 head of cauliflower, quartered, de-stemmed with green leaves removed
  • 1 sweet onion, chopped
  • 1 – 2 cloves of garlic, minced
  • 1 – 2 Tbsp olive oil
  • Freshly ground sea salt and black pepper to taste

Directions

Step One: Preheat your oven to 350Β°F. Prep your veggies and tempeh. Dice the tempeh into bite-sized cubes. Slice your zucchini into 1/4-inch thick rounds. Slice your grape tomatoes in half. Roughly chop your herbs.
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I originally wanted to include eggplant in this dish but ran out of room in my pan! If you have a larger pan, double the amount of tempeh and go for it. I bet it would be SO delicious. Or, throw that eggplant on the grill and put it on top of the roasted veggies. I’m sadly grill-less in the city, but I would have been all over that if I had one! πŸ˜‰

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I roughly chopped all of my fresh herbs so they would still lend texture and color to the dish. For basil, use a tip I learned from Giada: stack basil leaves one on top of the other, and roll up leaves into a cylinder and slice the “cylinder” of basil leaves (not the long way, but horizontally across the cylinder) so you end up with thin threads of basil – so much easier than trying to chop a pile of basil leaves!

Step Two: Make your marinade. Combine all marinade ingredients in a bowl and whisk together to create an emulsion. Or, be lazy like me, pour all ingredients into a 16-oz mason jar and shake to combine. πŸ˜‰

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Step Three: Put it all together. In a 9 x 9 inch square glass pan, place the diced tempeh in first, layer the zucchini slices over the tempeh and put the diced tomatoes on top. Pour the marinade over the veggies and tempeh, spreading the herbs evenly over the top.
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The progression of layering the tempeh and veggies: tempeh first, then zucchini, then tomatoes, and finally drizzle the marinade over the top. Cover with aluminum foil and stick it into the oven.

Step Four: Place aluminum foil over the top of the baking dish, and place into the oven for 35 – 40 minutes.
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It’s okay if there is a pool of marinade sitting at the bottom. It will steam the veggies and infuse the dish with the herb/lemon/garlic flavor. YUM. You may have less than me, because I originally made this recipe with more olive oil.

Step Five: Meanwhile, while the tempeh and veggies are roasting, prepare your cauliflower rice. Grate your cauliflower into rice-sized pieces. Chop your onion and mince your garlic. Heat oil in a large saucepan or saute pan over medium high heat. Cook your onion and garlic for 4 – 5 minutes, or until translucent and fragrant. Add the cauliflower and saute, stirring frequently, for an additional 4 -5 minutes, and season with salt and pepper to taste. Set aside until your veggie are done. Don’t cover the cauliflower rice though – the excess moisture would make it soggy (womp womp).
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I used the largest grate size on my grater to make the cauliflower rice. I also used a sweet onion because they make me cry the least. πŸ˜›

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After just adding the cauliflower to the pan…

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…and the finished product! πŸ™‚

Step Six: After the tempeh and veggies have baked for 35 – 40 minutes, remove the aluminum foil and allow to roast uncovered for 5-10 minutes, or until zucchini and tomatoes are tender. I’m not sure if my oven was on the struggle bus yesterday or not, but I roasted mine covered for 40ish minutes and uncovered for 15 minutes. Just be sure to check so you achieve your preferred level of “done-ness”. πŸ™‚

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Step Seven: Enjoy! πŸ˜€ Serve over cauliflower rice, and sprinkle with vegan Parmesan cheeze (or dairy Parmesan cheese if that’s more your scene).
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The cauliflower rice – noms!

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Roasted Tempeh and Summer Veggies

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Roasted Tempeh and Veggies over Cauliflower Rice with vegan Parmesan cheeze

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Yum!

I truly hope that you enjoy this as much as I did – I packed some for lunch today and I’m so excited to eat it!! This dish was simple, delicious and will be great all year long (but especially tasty in the summer when you use in-season veggies, noms!).

Hope you all have a stellar hump day.

With warmth,

L

Ang’s Basil Pesto

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As I previously mentioned in my Sun-Dried Tomato Pesto post, my grandma Ang was one hell of a lady; brilliant, talented and made the best damn pesto ever. Not wanting to bring shame upon my Italian-American heritage, I invested some serious time and thought into creating the best damn vegan pesto ever, based on Ang’s original recipe. Wait no more, because here it is!

Why is it the best, you may silently wonder, as your eyes skim over the photos of emerald pesto perfection. Well, I’ll tell you. It achieves perfect balance: the creaminess and richness of the cheese (or cheeze), the extremely aromatic brightness and fresh, almost-peppery flavor of the basil, the nuttiness of the pine nuts, and underlying zipiness of the garlic. The perfect dish for summer, and one of my favorite flavors under the sun. Try it, and you’ll see.

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You know this is legit when you adapt a recipe from an actual index card.

Ang’s Basil Pesto

Ingredients:

  • 4 cups of basil leaves, loosely packed
  • 1/2 cup of olive oil
  • 1/2 cup of L’s Vegan Parmesan Cheeze
  • 1-2 Tbsp of nutritional yeast, depending on the creaminess desired
  • 1/4 cup of pine nuts
  • 2 cloves of garlic

Directions:

Step One: Add all ingredients into a food processor. Blend until smooth.
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Here’s what 4 cups of basil leaves, loosely packed, looks like.

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Here are all my pesto ingredients in the food processor before blending. You can use as much or as little pine nuts as you like – those suckers are expensive. My mom only used 1 Tbsp, but since both my sister and I are obsessed, we put a whole bunch in there. You do you, boo! πŸ˜€

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Here is the finished product in all of its jade-green glory.

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It will start to separate almost immediately; no big deal. Just give it a good stir before adding it on your pasta so ingredients are well distributed.

Step Two: Toss as much as desired (I use about 2 spoonfuls, or maybe about 1/3 of the resulting pesto per 1 pound of pasta) with freshly made pasta. Serve with extra cheeze and/or an extra dab of pesto. Enjoy hot, cold or any temperature in between. πŸ˜€ πŸ˜€ πŸ˜€
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I added about two spoonfuls to one pound of cooked fusilli.

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Look at that. The pesto is basically calling your name right now.

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Make sure you serve yourself an extra large helping, or at least as much as any self-respecting Italian-American grandma would.

I hope you guys enjoy this as much as I did (which is A LOT, so I’d prepare by loosening your belt one notch – you’re going to want more than one bowl of this because it’s so damn good). It’s really freakin’ delicious. Serve over pasta (wheat, spelt, quinoa, brown rice, any version you like and that suits your needs), use as a spread for sandwiches/paninis, dip a hunk of crusty bread right in there, use as a sauce for pizzas made on the grill – there are so many ways to enjoy pesto. Get creative! πŸ™‚

Ciao,

L

Sun-Dried Tomato Pesto Over Zood-Noods*

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So, I know that there are a multitude of vegan pesto recipes out there in the universe, but you can stop looking for the best version – this is The One. After plenty of experimenting, I created this veganized version of my grandma Ang’s pesto recipe. She was sharp as a tack, stubborn Italian-American in the finest, an amazing cook; as well as a very loving, genuinely fabulous person. I wanted to create a vegan version of pesto that wouldn’t put my family name to shame, and I could be proud of. This is it. (Just in case you didn’t get it, we take pesto and sauce very seriously around these parts). πŸ™‚ Making pesto is labor intensive (but TOTALLY WORTH IT!), thus I bought a bucket load of basil at Whole Foods and decided to divide and conquer in order to make two versions of my favorite summer dish. It’s probably one of the only things I like more than quinoa salad. πŸ˜‰ πŸ˜‰ Today I’ll be starting off with Sun-Dried Tomato Pesto, and tomorrow (drum roll, please) you’ll be getting Ang’s Vegan Pesto – aka the best pesto you’ll ever taste, period.

Now, about this Sun-Dried Tomato Pesto.

One of my favorite things about my hometown in Western New York is going to Aladdin’s, a local Mediterranean restaurant where every dish is super fresh and packs a punch of flavor, and they make literally the best hummus I’ve ever tasted in my life. When I became a vegetarian (a very long time ago), it was always my first choice when asked where I wanted to go out to eat. It was there that I fell in love with Mediterranean food, and to this day still try my damnedest to recreate some of my favorite dishes. One of my top faves was a sun-dried tomato pesto served over freshly made spinach pasta. That dish has been haunting my taste buds for awhile now, I figured it was time to roll up my sleeves (jk I was wearing a tank top because it was 90 degrees yesterday) and recreate it.

The great thing about this pesto, and pesto in general, is that it is perfect for warmer weather. Eat it cold, hot, warm, lukewarm and it always tastes amazing. Serve it over pasta, use as a spread for sandwiches/paninis, dip a hunk of fresh bread in there – whatever you wanna do, boo. My recipe just captures the flavor of a hot July day to me – it’s savory, fresh, satisfying, and little decadent. Best of all, it’s easy, vegan and gluten free. And have I mentioned it’s delicious? πŸ˜‰

To pair with the pesto, I made a super easy, 30-minute marinade for tempeh, which was pan-fried in a little bit of coconut oil to amp up the amount of protein in this dish. Simple, fast and paired really well with the creaminess of the pesto. Check back later today for that recipe. πŸ™‚ I’ll add the link here later.

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*Also, if you’re looking at the title of this post and thinking what the heck are zood-noods?! Don’t worry, I’ll tell you. Last night I wanted both regular pasta AND zoodles – MyFitnessPal said that I had plenty more carbs to eat, so I didn’t want to go full zoodles, but I was really hungry and knew I didn’t want to eat 2 giant bowls of pasta, so I thought – why not both?! I combined a 3/4 package of Tinkyada Brown Rice Fettucini with 3 medium zucchinis, zoodled. Results? Delicious. Ding ding ding, we have a winner! πŸ™‚ The zood-noods are a B & B idea that are based on the concept of Volumetrics: basically, the volume of food that people eat affects both how satisfied they feel and how much they eat. Think of it like this: if you consume less calories per bite, you can eat a larger portion for less calories overall. If you eat 2 cups of lower-calorie mashed cauliflower, or two cups of butter and cream filled mashed potatoes, you will probably feel the same degree of satiety, but obviously 2 cups of mashed cauliflower (with no butter/cream) = way less calories. So, by swapping out higher calorie items with lower calorie replacements, you will lower the calories in each portion of food while maintaining the same amount of food. What’s up, SCIENCE!

Sun-Dried Tomato Pesto Over Zood-Noods

Ingredients:

  • 3/4 package of Tinkyada Brown Rice fettucini (or your favorite pasta)
  • 3 zucchinis

For Pesto:

  • 2 cups of basil leaves, loosely packed
  • 1 7-oz jar of sun-dried tomatoes, packed in oil
  • 1/3 cup of extra virgin olive oil
  • 1/2 cup of L’s Vegan Parmesan Cheeze*
  • 1 – 2 Tbsp nutritional yeast, to taste (for desired level of “cheeziness”)
  • 1/4 cup of pine nuts**
  • 2 cloves of garlic
  • Maybe a little salt or pepper to taste, if desired

Directions:

Step One: For the pesto, combine all ingredients into a food processor. Pulse the ingredients to get a consistency that still has some texture to it, with definitive chunks of sun-dried tomatoes, pine nuts and basil.
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Before blending.

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After blending.

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The SDT pesto just maxin’ and relaxin’ in the sunshine while the noodles cooked. I added about half-ish of this to my noodles.

Step Two: Meanwhile, boil the water for the pasta. Zoodle your zucchini so it’s ready to go. Cook the pasta according to the package directions, and in the last minute of cooking, throw your zoodles in the boiling water. Β Drain zood-noods, and toss the hot noodles with about 1/2 of the sun-dried tomato pesto.
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Zood-Noods!

Step Three: Serve with a protein of your choice (spicy tempeh recipe to come!) and enjoy! πŸ˜€ πŸ˜€ πŸ˜€

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Important to Note:

*If you’re not a vegan, you can substitute the equivalent amount of dairy Parmesan cheese here.

**If you’re nut free, you can substitute sunflower seeds for pine nuts (Obv make an adjustment to the cheeze as well – if you want to keep it vegan, you can use Go Veggie! Parmesan Cheese Style Topping in place of my vegan version).

Literally dying this was so good. I will bet you $100 that if you feed this to non-vegans, they will have NO idea that this dish does not actually contain any (dairy) cheese. Completely undetectable! I hope that you guys enjoy this one as much as I did. I think Ang would be proud. πŸ˜€ πŸ˜€ πŸ˜€

What’s your favorite way to eat pesto? Tell me all about it in the comments. πŸ˜€

With warmth,

L

xo

Top 5 Best Booyah Summer Salads

It’s officially summer! That means you should be spending more time outside, barefoot and dancing to live music, floating in the ocean or running like the wind in the sunshine, and less time in front of your stove cooking. I’ve chosen my top five favorite salads for summertime – perfect for picnics, BBQs, or eating directly out of the container in front of your fridge before you jet off and do something fun with your people. All five are packed to the brim with nutrients and flavor, so you don’t have to worry about eating something healthy before heading out to that outdoor concert you’re about to dance your booty off at. These salads are my personal favorites, and I truly hope that you fall in love with them as much as I already have.

1. Mediterranean Quinoa Power UP Salad

This salad combines my favorite summer flavors: fresh tomatoes and fresh herbs, tossed with quinoa in an out of this world vinaigrette dressing and topped with feta (don’t worry my fellow vegans – there’s a great mock feta recipe in there, too!). So delicious.

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2. Sesame Ginger Quinoa Salad

Not only is this the prettiest rainbow colored salad that ever existed, it’s full of good stuff for you and is super quick and easy to whip up. You can throw this salad together in under 30 minutes and impress the hell out of your friends/your boo because it is stunning to look at. And it tastes even better. πŸ˜‰

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3. L’s Bangin’ Kale and Farro Salad

Um, NOMS. This salad is super easy, super quick and packed with flavor. It requires zero cooking, just can opening skills. You can eat it plain (as shown below), or cook up your favorite grain and throw it on top (farro is especially bomb, and is how I put it all together in the original recipe). The chickpeas and edamame give this salad a boost of protein, and it actually gets even better once it’s chilled overnight in the fridge.

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4. Green Goddess Bowl

Ok, this one might be cheating because it’s less of a salad per se and more of a bowl. However, I’ve included it on this list because of the freakin’ out of this damn world Tahini-Lemon sauce, that would basically make anything you find at the farmer’s market taste amazeballs. So, you can basically take this food equation and run with it: Grain + Protein + Veggie + Tahini-Lemon Sauce = YES YES YES YES YES. It’s really that good. In the original recipe, my bowl was composed of quinoa, lentils, broccoli and kale, but there is literally no combination that would not be stellar as SIN.

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5. Mexican Quinoa and Tempeh Salad

Last but not least, this Mexican-inspired quinoa and tempeh salad is a fiber and protein packed one pot meal, and can even double as a maj taco or burrito filling. It’s also the gateway dish to fall in love with Tempeh as your new fave plant protein (Shhhh, don’t tell the meat-eaters!). Light, flavorful and super healthy, this one is a serious winner.

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Which one is your favorite?? Tell me all about it the comments.

With warmth,

L

PS: I had an unexpectedly great ass-kicking this morning in bootcamp and it felt SUPERB!! We were all feeling pretty lame for our normal Tuesday morning Gal Workout this morning, so we decided to head to bootcamp instead. We had a substitute instructor who lead a stellar Tabata workout. I hope you guys get a little of that Booyah feeling today, too. XOXOX.