Recipe

#Repost @crowmoonkitchen

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#Repost @crowmoonkitchen
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Pesto pasta loaded with veggies and baked tofu. This recipe is oil free, nut free, vegan, and could be easily gluten free by using a GF pasta! Recipe for the pesto sauce below. Before you read the recipe I have to tell you that even though I used coconut milk in the sauce it has zero coconut flavor. I used it for volume and silky mouth feel. The other flavors balance it out so that the coconut flavor disappears! Food science at its best!!! 👨🏻‍🍳
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14 oz full fat coconut milk
1 cup fresh basil leaves
2 cups fresh kale, chopped
8 cloves roasted garlic
1/4 cup nutritional yeast
1 Tbl mild @misomaster
1/4 cup unsalted sunflower seeds
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Put all ingredients into a food processor or high speed blender and process until smooth. Add in 1/2 cup pasta water or just hot water at the end to make it even smoother. It is imperative to use roasted garlic because the roasting step cuts the sharpness of the garlic and adds a more complex flavor than raw. Peel the garlic and wrap it in foil. Bake at 425 for 15 min or toss the foil wrapped garlic into your airfryer at 370 for 20 min. 🌱
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