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I can’t get enough of anything with pesto!

I can’t get enough of anything with pesto!

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*Note: Only one item on this list is a meat product (turkey).

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(Source: The Vegan Stoner)
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Pan Pizza

(Source: PETA)

Ingredients:

  • 1 tsp. olive oil
  • 1 soft tortilla shell
  • Pizza sauce
  • Toppings of choice

Directions:

  • Pour the oil into a pan and spread around with a basting brush. Warm over medium-high heat for approximately 2 minutes.
  • Place the tortilla in the pan and allow one side to become coated with oil.
  • Rub the garlic on the upward-facing side and then flip. Flip back after approximately 15 seconds.
  • Add pizza sauce and any other toppings, such as vegan cheese and veggies.
  • Reduce heat to low.
  • Cover and cook approximately 5 minutes, or until the cheese is melted and the tortilla is crisp

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Protein-Packed Peanut-y Salad

(Source: PETA)

Ingredients:

  • 1 cup prepared vegan Italian dressing
  •  1/4 cup creamy or chunky peanut butter
  • 1 head iceberg, leaf, and/or romaine lettuce, torn into bite-size pieces
  • Croutons
  • Sunflower seeds or chopped peanuts
  • Finely chopped green onions (optional)

Directions:

  • In a small bowl, gradually blend the dressing into the peanut butter using a wire whisk.
  • Toss the lettuce, croutons, sunflower seeds or peanuts, and green onions in a large bowl. Separate into individual salad bowls and top with the peanut-butter dressing.
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Avocado Pesto Pasta

(Source: PETA)

Ingredients:

  • 1 pound dried linguini
  • 1 bunch basil leaves (about 2.5 ounces)
  •  1/2 cup pine nuts
  • 2 ripe avocados, pitted and peeled
  • 2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
  • 3 garlic cloves
  • 1/2 cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped sun-dried tomatoes (optional) or cherry tomatoes as garnish

Directions

  • In a large pot, bring water to a boil. Add the pasta and cook to package directions. While the pasta cooks, create the pesto by blending the basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor. Season with the salt and pepper.
  • Drain the pasta. In a large serving bowl, toss the pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top the pasta with sun-dried tomatoes.