5-Ingredient Vegan Pesto

This vegan pesto will soon become a fridge staple as it uses 5-ingredients in less than 5 minutes!

Pesto has got to be my most favorite sauce of all time!

But unfortunately, since I am lactose intolerant, it can be very hard finding a vegan version of pesto in grocery stores and in most restaurants since parmesan plays a major role in the sauce.

Well, what do I do?! What can I do to resolve this issue!?

Create a super easy vegan version of pesto with just 5-ingredients is what I can do! (That’s a mouthful!)

You will probably have most of these ingredients on hand except maybe nutritional yeast. For my vegan and vegetarian subscribers, I know it can be hard to incorporate vitamin B12 into your diet, and often plant-based eaters end up deficient since B12 occurs naturally in animal foods. Nutritional yeast is a great way to get your daily recommended amount of vitamin B12! See source for more information.

Adding nutritional yeast will not only help with vitamin B12 but will also give the pesto a “cheesy” flavor.

Pesto is a great everyday sauce that can be used in many dishes such as pasta, appetizers, chicken and/or potatoes. Pesto is great in the fridge for up to a week or stored in the freezer (in an airtight container) for up to 1 month. One of my favorite things to do is to pour pesto sauce into an ice tray. All you need to do is heat up a skillet, pop out a pesto cube or two, and let it melt! Add chicken breasts or tempeh to the skillet and you will have a very simple and easy side dish!

What do you like to put pesto on? Please let me know in the comments section and if you tried this super easy 5-ingredient vegan pesto! Don’t forget to subscribe and share! :)

This vegan pesto will soon become a fridge staple as it uses 5-ingredients in less than 5 minutes!

INGREDIENTS

• 2 cups packed fresh organic basil

• 1/4 cup nutritional yeast

• 5-8 raw almonds

• 3 large cloves of garlic (peeled)

• 1/3 cup EVOO (oil free version-water or veggie stock)

DIRECTIONS

1. In a food processor, pulse almonds and garlic until finely chopped.

2. Add basil, yeast, and S/P on high until loose paste forms.

3. While the processor is on low, pour the oil through the feed tube gradually. Scrape down the sides and add more if necessary to achieve the desired sauce consistency. (Oil-free version* add water or vegetable stock gradually until desired consistency)

4. Taste and adjust if necessary, adding more nutritional yeast for that cheesy flavor, salt for overall flavor, garlic for that “bite” or almonds for a nuttier flavor.

5. Best stored in the fridge for up to one week or freezer for up to 1 month. 

Classic Vegan Truffles

These truffles are rich, creamy smooth and just melt in your mouth! Literally, as I am writing this post, my mouth is watering! 

Classic vegan truffles are to die for!

Valentine’s day is coming up, so truffles are a great safe option to make for that special someone or just for you! Truffles are great to make the day before as the flavor consistency tastes best when chilled overnight. 

As most of you know, a classic chocolate truffle includes a ganache that is composed of heavy cream and bittersweet chocolate. You can dip the truffles in chocolate or dust them off with cocoa powder.

I am lactose intolerant, so I haven’t been able to eat a classic truffle in quite some time. Through countless recipe testings, I am finally at a point where I can eat a truffle and not be sick!

While this recipe follows the traditional approach on making a classic truffle, the special ingredients that are orchestrated in these special little balls are what makes them stand out the most.

Check out below on how to make these amazing bad boys!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

These classic vegan truffles are made with ingredients that are naturally lower in sugar while maintaining the classic creamy ganache texture!

INGREDIENTS

• 12 oz good quality vegan dark chocolate ((60% or higher))

• 1 can coconut cream

• 1/4 cup coffee

• 1 Tbsp pure maple syrup

DIRECTIONS

1. In a small saucepan, heat coconut cream, coffee, and pure maple syrup while whisking consistently. Just as it starts to boil, take the saucepan off the burner.

2. Cut the chocolate bark into pieces (can use small chocolate chips too) and place into a medium bowl.

3. Pour the cream mixture over the chocolate. With a spatula, fold the cream mixture with the chocolate until fully incorporated.

4. Let the mixture sit until room temperature and place into fridge to chill for up to 2 hours.

5. When the ganache is firm, use a small scooper or spoon and form the ganache into balls. Roll them in your favorite toppings like cocoa powder, coconut flakes, or melted chocolate with clean, cold hands.

6. Store in refrigerator until ready to serve!

NOTES

1. Before setting your ganache mixture in the fridge to chill, cover the top layer with plastic wrap to prevent a skin from developing as well as to keep the ganache away from dirt and fridge odor.

2. Best when chilled in the fridge overnight. If you are putting it in the freezer to speed up the "chilling process", set the ganache out until room temperature before scooping into balls. If you try to scoop when the ganache is really firm to frozen, then the ganache will fall apart and it will be hard to form balls.

3. If you find the balls are melting in your hands as you are forming them, wash your hands and keep an ice packet or frozen bag of peas at bay to lower your hand's body temperature.

Pink Starburst Smoothie

February Motto:

Does anyone else think it would be great if you could just take all of the pink starbursts and drink them? No? Just me? Well…

This. Smoothie. Literally. Tastes. Like. A. Pink. Starburst!

I am not kidding -- it’s pretty amazing! As a health and wellness blog, do you really think I would blend an entire bag of pink starbursts and tell you to drink it?!

Maybe.

Haha, hard no…

But once you see the ingredients, you will notice that you may already have these things on hand! With the month of February, this smoothie couldn’t have come at a perfect time, just look at that gorgeous pink color!

The ingredients provide not only a beautiful pink color for Valentine’s Day; it also provides high levels of vitamin C that will boost your immune system and keep the common cold at bay. While we are on the topic, here are some facts about vitamin C:

• Vitamin C is a powerful antioxidant that captures free radicals and neutralizes them.

• Apples, berries, broccoli, red bell peppers, and citrus fruits contain a high level of vitamin C.

• Vitamin C helps to absorb iron.

• It also helps to prevent damage to our bodies from pollutants and toxicities.

Since Valentine’s day is coming up, I would definitely replace your morning orange juice for this smoothie and make a wonderful breakfast in bed with yourself or with your significant other!

But, as always, be sure to consult your healthcare provider before starting any new nutritional supplement. I’m not a doctor – just a nutrition student!

A sweet and refreshing smoothie jammed pack full of vitamin C and antioxidants! 

INGREDIENTS

• 2 blood oranges (peeled)

• 4 carrot stalks

• 1 red apple (cored (any red will work))

• 1 frozen banana (ripened)

• 1/2 cup frozen raspberries

• 1 small knob of fresh ginger root

• 1 cup coconut water

DIRECTIONS

1. Add all ingredients to a blender and blend until smooth -- that’s it!

NOTES

1. It is best to use a high powered blender like Vitamix or Blendtec. This is what I use!

2. If the smoothie is too tart, start by adding 1 tsp of pure maple honey and increase to your likeness for a more sweeter taste.

3. You can add 1 cup of ice if you want to use fresh fruit instead of frozen.

4. This smoothie can have a grainy texture so if you prefer a smoother texture, then turn this into a juice by filtering through a milk bag or cheesecloth.