Artichoke Walnut Pesto

This is perfect on pasta as a main or crackers as an appetizer.

  • 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
  • 1 c packed parsley
  • 3/4 c walnuts, toasted
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • Salt and pepper
  • 1/4 c water

Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

Toss with pasta or serve on crackers.

Serves 6 – 8.

Brussels Sprouts Caesar

Roasted Brussels Sprouts with Caesar Salad – oh yeah!

  • 2 cloves garlic
  • 3/4 c cashews, soaked in hot water for 20 min
  • 3/4 c c water
  • 1 pitted medjool date
  • 4 tbsp nutritional yeast
  • Zest and juice of one lemon
  • 1 tbsp Apple cider vinegar
  • 1 tsp pepper
  • 1 tsp Dijon

Combine in a food processor until smooth and chill.

The Parm

  • 2/3 c raw cashews
  • 1/4 c nutritional yeast
  • 1 tsp salt

Pulse in a food processor until it is like fine crumbs.

Brussels Sprouts

  • 2 tbsp olive oil
  • 2 lbs Brussels sprouts, halved
  • Salt and pepper
  • 2 tbsp capers, drained
  • 1 c coconut bacon
  • 1/4 c “The Parm”
  • Lemon wedges

Preheat oven to 400.

Toss the Brussels Spouts with olive oil, salt and pepper and roast for 30 – 40 minutes until they start to brown, stirring a few times.

Toss with dressing and sprinkle with The Parm and coconut bacon.

Serves 4.