INGREDIENTS Palmini Angel Hair 2c Fresh Basil 2c Fresh Spinach 3 Garlic Cloves Juice from 1 Lemon 5 Tbl Nutritional Yeast ½ Tsp Sea Salt (Plus more to taste) 2 Tbsp. Olive Oil 3 Tbsp. Water
Vegan Archives - Page 3 of 4 -
INGREDIENTS 2 cups of almond milk 4 Tbsp of coconut butter 1/4 cup of vegan parmesan cheese 2 tbsp of minced garlic 1 lemon handful of parsley
INGREDIENTS 1/2 cup raw cashews, soaked 1/4 cup + 1 tbsp water 1/4 tsp garlic powder 2 tbsp lemon juice 2 tbsp fresh tarragon, packed salt + pepper, to taste
INGREDIENTS 3 cups chopped spinach 4 oz sheep’s milk feta cheese or your favorite cheese (or your favorite) 1 can palmini lasagna 1/2 cup raos sauce 1/2 cup pesto tahini 1/4 cup of room temperature water
INGREDIENTS Palmini Pad Thai 1 can palmini pasta 2 cups slaw mix 1.5 cups red cabbage, very thinly sliced 1 cup romaine or kale, very thinly sliced 1 carrot, thinly sliced / julienned/ spiralized 1 zucchini, thinly sliced / julienned/ spiralized 1 bell pepper, very thinly sliced 1/2 cup green onions handful basil, minced Optional topper: toasted cashews, chopped
INGREDIENTS Palmini linguine 1 tbsp sesame or olive oil 1 clove garlic, minced 1 egg (can omit to make vegan) 2 tbsp coconut aminos 1 tbsp fresh lime juice 1 tbsp rice vinegar (can omit and sub 2 tbsp lime juice instead) 2 tbsp coconut sugar 1 tsp peanut butter 1 tsp arrowroot powder (or thickener) dash crushed red pepper flakes 3 scallions, sliced 1/4 c peanuts, crushed lime wedge, for garnish ADD: protein & veggies of choice! I used baked tofu, broccoli, carrots & red bell peppers
INGREDIENTS 1 package Palmini linguine ¼ cup natural, smooth almond butter Juice of one large orange 2 tbsp + 1 tsp coconut aminos 1 ½ tsp garlic infused olive oil ¼ tsp sesame oil (can add more depending on your preference) Water to thin Salt, pepper to taste Sesame seeds Garnishes of your choosing
INGREDIENTS 2 cups of fresh basil 3/4 cup olive oil 4 cloves of garlic 1/2 cup sunflower seeds 1 tsp black pepper 1/4 tsp salt
Ingredients 1 1/2 packed tablespoons (15g) of minced fresh ginger (don’t skimp!) 1 1/2 packed tablespoons (15g) of minced garlic 8 cups (1,920g) low-sodium vegetable broth, separated 3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section) 2 tablespoons (4g) dried parsley 1 tablespoon (15g) low-sodium soy sauce 3/4 teaspoon fine salt and 1/2 teaspoon black pepper 1 packed cup (110g) chopped green onions, separated 2 can of Palmini Linguine Noodles Preservatives. I got both at Sprouts, Costco also sells them.) Optional: toasted sesame seeds and hot sauce
Ingredients 3-4 cups raw kale, torn or sliced (can sub any other leathery green) 1 whole Avocado, diced or sliced 4 oz tempeh (half a package, usually), seared in a hot skillet with avocado oil and 1/2 inch diced (can substitute seared tofu, chicken, egg) 1/2 can of heated Palmini noodles (sub white beans) 1/4 cup sunflower seeds or pepitas 1 tablespoon hemp seeds salt and fresh ground black pepper to taste
#eatpalmini
