Vegan Pea Pesto

This vegan pea pesto tastes like spring! It’s amazing over pasta, roasted vegetables, a slice of bread, pretty much anything.

Vegan Pea Pesto

Delicious, easy pea pesto pasta that's vegan, gluten free, paleo and amazing with pasta, roasted vegetables, or thrown on top of a salad! 

Course Appetizer, dressing, Salad, Side Dish
Cuisine Paleo, Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author lexiborr

Ingredients

  • 1 cup fresh basil
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1 cup green peas or thawed frozen peas
  • 4 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 1 lemon juiced
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt

Instructions

  1. In a food processor, add basil, arugula parsley, peas, garlic, pine nuts, lemon juice, nutritional and sea salt. While the machine is processing , slowly add in the olive oil.

  2. Continue blending until creamy and well combined. If it has trouble blending add a bit more olive oil or filtered water.

  3. Enjoy fresh on top of pasta, roasted vegetables, or salad. Leftovers will keep in the refrigerator up to 2-3 days in an airtight container.

Fried Plantains

If you’re ready to add plantains to your life but aren’t sure how (like I was for way too long) you are in luck! My recipe is super simple and they are ready to eat within a few minutes. If you are paleo or avoiding grains, it can be hard to find a variety of carbohydrates to incorporate. I find myself eating sweet potatoes most of the time, but plantains are a great way to switch up your menu! They make an excellent side dish, quick snack, or addition to any meal.

Fried Plantains

Easy, delicious and so satisfying! They are paleo, vegan, dairy free and perfect as a snack, side dish, appetizer, or addition to any meal!

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Paleo, Vegan
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3
Author lexiborr

Ingredients

  • 1 large plantain
  • 3 tbsp coconut oil or avocado oil
  • pinch of sea salt
  • dash of black pepper

Instructions

  1. Heat your oil in a pan (I use my cast iron skillet) over medium heat.

  2. Peel your plantain by cutting off the ends and then slicing the peel to make it easier to peel.

  3. Slice plantain so you get 1" round slices.

  4. Place plantains in coconut oil. When the bottoms are golden brown, flip to brown the other side.

  5. With the back of a fork, press down on each side to flatten each plantain. Add salt and pepper.

  6. Remove from the pan and enjoy!

Banana Blueberry Cookies

Healthy Banana Blueberry Cookies packed with flavor! Plus they’re vegan, gluten-free, paleo and refined sugar-free. The perfect snack or healthy start to your day.

Banana Blueberry Cookies

These paleo vegan cookies make a good breakfast on-the-go, or healthy treat!

Course Breakfast, Dessert, Snack
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author lexiborr

Ingredients

  • 1 ripe banana mashed
  • 1/2 cup almond butter or any nut butter
  • 3 tbsp coconut oil melted/cooled
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1/3 cup fresh blueberries

Instructions

  1. Preheat oven to 350F and line a large baking sheet with parchment paper.

  2. In a large mixing bowl, mash banana until smooth.

  3. Add in almond butter, coconut oil, maple syrup, and vanilla extract and mix until completely combined.

  4. Add in almond flour, cinnamon and sea salt while mixing.

  5. Fold in fresh blueberries.

  6. With a spoon or cookie scoop, scoop dough onto parchment paper lined baking sheet and gently press each cookie down in the middle to flatten.

  7. Bake in the oven for 10-12 minutes. Let cool for at least 10 minutes before eating.

  8. Keep stored in the fridge in an airtight container for up to 4 days.

Raw Vegan Strawberry Cheesecake

When it comes to desserts raw vegan treats are my weakness (or strength… however you want to look at it!) This is a simple raw cheesecake with a walnut date crust and a strawberry cashew filling, topped with fresh sliced strawberries! This is by far one of my favorite desserts i’ve ever made. It’s also a lot of fun to make, and not difficult at all.

Raw Vegan Strawberry Cheesecake

This is a simple raw cheesecake with a walnut date crust and a strawberry cashew filling, topped with fresh sliced strawberries!
Course Dessert, Snack
Cuisine dairyfree, Paleo, Vegan
Prep Time 1 hour
Total Time 1 hour
Servings 8 slices
Author lexiborr

Ingredients

For the crust:

  • 1 cup raw walnuts
  • 1 cup pitted medjool dates

For the filling:

  • 2 cups raw cashews
  • 1 cup fresh strawberries
  • 1/4 cup full fat coconut milk from top of can
  • 1/4 cup coconut oil melted/cooled
  • juice of two lemons

Instructions

  1. In a food processor, process dates and walnuts until a dough like consistency forms.

  2. Press down the crust firmly to cover the entire pie dish.

  3. Place pie dish in freezer for one hour.

  4. In a food processor or high speed blender (I used my Vitamix) blend all ingredients for the cheesecake layer until completely smooth.

  5. Spread cheesecake layer evenly over the entire pie and garnish with fresh cut strawberries.

  6. Store in the fridge for at least one hour before cutting.

  7. Keep pie stored in the fridge for up to 4 days.

Vegan Cashew Caesar Dressing

This delicious vegan caesar dressing has a cashew base, making for a thick and creamy texture without the dairy! I love throwing it on fresh salad but the possibilities are endless with this dressing! You can’t go wrong when you have a batch of it on hand.

Vegan Cashew Caesar Dressing

I have been obsessing over this dressing lately. I love a creamy dressing, and that's where the magical cashew comes into play. Seriously, cashews are the most versatile nut! All you'll need is a few simple ingredients, and a high powered blender!

Course dressing, sauce
Cuisine Paleo, Vegan, whole30
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Author lexiborr

Ingredients

  • 1 cup raw cashews
  • 1/4 cup filtered water
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 2 cloves fresh garlic
  • 1/4 tsp sea salt
  • dash of black pepper

Instructions

  1. Soften the cashews by covering them with cold water in a bowl and letting soak for 4 hours or overnight. If you do not have time you can soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are soft. 

  2. Add the cashews, filtered water, extra virgin olive oil, lemon juice and apple cider vinegar into a high-speed blender, and blend until the dressing is smooth.

  3. Add in the nutritional yeast, fresh garlic, sea salt and black pepper and blend until completely smooth.

  4. Add more filtered water to thin if necessary, scrap down the sides of the blender, and blend again for 1-2 minutes.

  5. Serve immediately on your favorite salad or store in the fridge for up to 4 days after in air tight container.

Almond Butter Bark

It doesn’t get much better than this! Just a few ingredients are needed to make the most satisfying sweet, creamy almond butter bark drizzled with dark chocolate!

Almond Butter Bark

This easy almond butter bark is made with a few simple ingredients, and has no added sugar! It's full of healthy fats and is a delicious, satiating snack or dessert! You don't need a food processor to make this and it comes together in minutes.
Course Dessert, Snack
Cuisine Paleo, Vegan
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 10 pieces
Author lexiborr

Ingredients

  • 1/3 cup coconut oil melted/cooled
  • 1/2 cup smooth almond butter
  • 1/2 tsp vanilla extract

Chocolate drizzle:

  • 1/4 cup chocolate of choice I use 100% cacao
  • 2 tbsp coconut oil

Optional add ins: chia seeds, shredded dried coconut, cacao nibs or chopped nuts/seeds

Instructions

  1. Line a baking tray with parchment paper.

  2. Combine the melted coconut oil, almond butter and vanilla extract in a bowl and mix until well combined.

  3. Spread mixture on the baking tray and freeze for about 30 minutes.

  4. Oven the stove, simmer chocolate and coconut oil to create the chocolate drizzle. 

  5. Drizzle chocolate over bark and add optional toppings. Freeze for 30 more minutes. 

  6. Remove tray from freezer and break bark apart into large pieces. Store in airtight container in the freezer.

Cajun Cauliflower “Steaks” with Arugula Pesto

Cajun Cauliflower "Steaks" with Arugula Pesto

For a new take on cauliflower, try these cauliflower "steaks" with a cajun kick and a dairy-free, vegan arugula pesto sauce! 

Course Appetizer, Main Course, Side Dish
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 "steaks"
Author lexiborr

Ingredients

Cauliflower "Steaks"

  • 1 large head of cauliflower
  • 2 tbsp avocado oil
  • 3-4 tsp Cajun spice blend or similar spices
  • 1/4 tsp sea salt

Arugula Pesto Sauce

  • 1 bunch Italian parsley
  • 1 handful fresh arugula
  • 2 cloves fresh garlic
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • sea salt + black pepper to taste

Instructions

  1. Preheat oven to 400F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps them hold together.
  2. Place "steaks" on a parchment lined baking sheet and rub the "steaks" with avocado oil and spice blend.
  3. Bake for 25-30 minutes, flipping carefully at the halfway point.

  4. While the "steaks" are baking, prepare the Tahini Pumpkin Seed Pesto by adding all ingredients to a food processor and pulse until a creamy sauce is formed.
  5. Plate cauliflower and spread pesto sauce on top.
  6. Garnish with fresh lemon and pumpkin seeds and serve!