sorrel pesto and pea pasta ~vegan, gluten free~

This week’s find at the Farmers’ Market was sorrel, from Lucas’ Halcyon Farm in Brewster, MA.  His stand is always beaming with vibrant, fresh greens!  You may remember the kohlrabi I got from him last year!  He recently gave us a generous bit of sorrel and this is what came of it…pesto!

Sorrel Pesto and Pea Pasta ~vegan, gluten free~

Sorrel is a bitter green cultivated world-wide.  It’s high in vitamin C, antioxidants and flavonoids, similar to spinach.  Throw it in soups and stews or eat it raw.  This recipe blends raw sorrel, fresh basil leaves, pine nuts, garlic, lemon and olive oil to create a flavorful and healthy pesto,  perfect for a springtime pasta salad or condiment to a roasted veggie sandwich.  If you can’t get your hands on sorrel, substitute baby spinach or baby kale!

Sorrel Pesto and Pea Pasta ~vegan, gluten free~

pesto and pea pasta ~vegan, gluten free~
 
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Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • For Pesto:
  • 2 cups (packed) sorrel leaves
  • 1 cup (packed) basil leaves
  • ½ cup pine nuts
  • ½ lemon, juiced
  • ¼ cup extra virgin olive oil
  • 1 garlic clove
  • sea salt and pepper to taste
  • For Pasta:
  • 1 12 oz package of pasta (gluten free if desired)
  • 1 cup frozen peas
  • 1 teaspoon lemon zest
  • spiralized radishes for garnish
Instructions
  1. To make pesto:
  2. Add sorrel, basil, pine nuts, lemon juice, olive oil and garlic into a food processor. Blend until creamy, scraping down sides as needed. Add sea salt and pepper to taste.
  3. To make pasta:
  4. Cook pasta according to package. When pasta cooked, add frozen peas (just for a second to thaw!), stir and drain. Transfer to a large bowl and drizzle with olive oil to prevent sticking. Allow to cool.
  5. When pasta is cooled, stir in pesto and lemon zest. Garnish with spiralized radishes and enjoy!

Sorrel Pesto and Pea Pasta ~vegan, gluten free~

Get out to the farmers’ markets in your town and support the local farmers!!!

Happy Meatless Monday!

zucchini muffins ~vegan, gluten free~

I never knew vegan baking could be so much fun!

It’s hard to imagine that a muffin without the butter, white processed sugar and eggs would taste this delicious!  They turned out to be super moist and pleasantly sweet! (I am sold on using flax meal as an egg replacement!)

Today’s farmers market purchase was a gigantic zucchini, enough for two meals!  Half of it was turned into a raw zucchini pasta and the other half was transformed into muffins!

zucchini muffins ~vegan, gluten free~

These took no time at all to whip up, try a batch today!

zucchini muffins ~gluten free, dairy free~

Zucchini Muffins

2 tablespoons ground flax seeds + 6 tablespoons water

1/2 cup olive oil

1/3 cup honey or agave for a vegan version

1 cup shredded zucchini

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 1/2 cups gluten free all purpose flour (I used Bob’s Red Mill but whole wheat flour would work too!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup raisins (or mini-chocolate chips!)

1/2 teaspoon sea salt

-Preheat oven to 350F.  Line a muffin tin with cups or grease using an all-natural cooking spray.

Combine flax meal with water in a small bowl.  Let sit for a few minutes.

-In a large bowl, mix together olive oil, agave, zucchini and vanilla.  Add flax “egg” and mix together.

-In a separate bowl, mix together flour, baking powder, baking soda and sea salt.

-Combine wet and dry ingredients and mix just until combined.  Gently stir in raisins.

-Pour batter into muffin tins.

-Bake for 18-20 minutes or until lightly golden and a knife comes out clean.

-Enjoy!

zucchini muffins ~gluten free, vegan~

Noah is into dressing himself these days!  Although today was sunny and 80 degrees we couldn’t leave the house without his froggy boots…

photo-67

www.beginwithinnutrition.com

sweet summer fruit and basil salad

It’s one of the last weeks here on the cape to get sweet strawberries at the farmers’ market…get them while they last!

I got these beauties from Lucas, owner of Halcyon Farm in Brewster, MA.

sweet summer fruit and basil salad

This salad combines summertime fruits with baby kale, fresh basil, quinoa and goat cheese for a delicious and refreshing meal

…perfect for after a day at the beach!

Sweet Summer Fruit and Basil Salad 

1 cup cooked quinoa, cooled

1 cup watermelon, cubed

1 cup strawberries, sliced

1/4 cup slivered almonds

1/4 cup fresh basil, thinly shredded

goat cheese, crumbled

2-3 large handfuls of baby kale

Dressing

6 tablespoons extra virgin olive oil

juice from 2 lemons

1 tablespoon shallot, finely chopped

1-2 tablespoons honey (depending on taste)

salt and pepper

sweet summer fruit and basil salad

-Combine quinoa, watermelon, strawberries, almonds and basil in a large bowl.

-Whisk together salad dressing ingredients, tasting and adding honey, salt and pepper as needed.

-Drizzle salad dressing over watermelon/strawberry mixture, tossing to coat.

-Place baby kale on a serving plate, top with watermelon/strawberry mixture and top with crumbled goat cheese.

-Enjoy!

sweet summer fruit and basil salad

Get out there and support your local farmers’ markets!!!  

Food that travels the least amount of distance from farm to fork is the healthiest to eat!

www.beginwithinnutrition.com