Vegan Basil Walnut Pesto

• 1 cup olive oil
• 60 grams vegan parmesan cheese
• 1 garlic clove, peeled
• 120 grams fresh basil leaves
• 30 grams walnut
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper

Place all ingredients in a blender and blend until smooth. Pesto can be kept in the fridge or freezer.

Pictured below is pesto that has been froze in Fresh Baby food trays. Two to three cubes will coat a large pizza or enough pasta to feed a family of 4.

Quinoa Corn and Avocado Salad

Makes 6 one-cup servings, each containing 225 calories, 6 grams fiber, and 6 grams protein

• 1 c. (170 grams) quinoa
• 2 c. water
• 1 1/2 c. frozen corn
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, finely diced
• 1 bunch cilantro, chopped
• 2 medium avocados, diced
• zest of 1 lime plus 2 tbsp fresh lime juice
• sea salt to taste (I use 1/2 tsp)

Rinse quinoa in a fine sieve or nutbag under running water until water runs clear. Drain well then transfer to a medium sized pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until all water has been absorbed (about 15-20 minutes). Remove from heat and let stand with cover on for 5 minutes. Uncover then fluff quinoa with a fork. 

Meanwhile, in a large mixing bowl, add corn, onion, tomatoes, and cilantro. 

In a small bowl, toss diced avocado in lime juice.

Add cooked quinoa and avocado to the mixing bowl, stir, then serve. Can be served warm or cold.