2 delicious recipes to try out this weekend🤤 by @cookingforpeanuts Whichbrecipe are you trying?👇👇👇
1️⃣ 🌱Broccoli + chickpeas in white sauce (oil-free)🌱
✅ Recipe (serves about 3):
✅What you need:
1 cup raw cashews
3 cups bite-size broccoli florets
1/3 cup nutritional yeast
1 tablespoon garlic powder
1 tsp onion powder
1 1/2 cups water
Salt to taste
2 cups cooked chickpeas
Freshly ground black pepper to taste
✅Add 1 cup raw cashews to small saucepan with enough water to cover by 2-inches. Bring to a boil. Remove from heat and set aside to soak for about 15 minutes. Drain.✅Lightly blanch 3 cups bite-size broccoli florets (-boil for a couple minutes and run under cold water). ✅Blend sauce until smooth: 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1-1/2 cups water. Add salt to taste. ✅Heat sauce in large sauce pan until just starts to thicken. Mix in 2 cups cooked chickpeas and steamed broccoli florets. Cook until heated through. Serve with desired amount of pasta. Add salt and black pepper.
2️⃣ 🌱Creamy Tahini Lentils, crispy roasted potatoes and garlicky kale🌱
✅Recipe: sauté 1 large diced onion in 1 tbsp olive oil or broth until translucent, about 5 minutes. ✅Add 3 large minced garlic cloves and cook 30 seconds more. ✅Add 1 tsp dried oregano, 1/2 dried tsp thyme, 1/2 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook one more minute. ✅Add 1 tbsp tomato paste, 1-1/2 cups dry green or brown lentils, 4 cups veggie broth and simmer about 15 minutes, or until lentils are just cooked. Mix in 1 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar. Simmer another 2 minutes. Add salt and black pepper to taste.