Easy Vegan Mediterranean

wowowow… i was wanting some healthy pasta, and ended up with a whole italian/greek influenced meal. so simple, and soo tasty! you can make this whole meal in about 10 steps. all vegan (because why not some days?). here’s the step by step flow. trust me - don’t get ahead of yourself, follow these steps, and you will save time. enjoy!

Easy Vegan Mediterranean Meal

servings: 4
time: 30-40 min
30 Day Approved

Ingredients

FRESH HUMMUS

• 1.5 cups chick peas (canned - or cooked, drained, and rinsed)

• 1/3 cup smooth tahini

• 2 tblsp extra virgin olive oil

• 2 tblsp fresh lemon juice (more to taste)

• 1 garlic clove (fresh or minced)

• 1/2 teason sea salt

• 5 tblsp water, or as needed to blend

• garnish: paprika, red pepper flakes, olive oil, parsley

• fresh veggies/pita to dip

CAESAR DRESSING + SALAD

• 2 heads romaine lettuce, chopped

• 1/4 cup plain hummus (leave in blender from above)

• 1 tsp spicy mustard

• 1/2 tsp lemon zest

• 2-3 tblsp lemon juice (to taste)

• 2 tsp capers (finely minced/smashed) + 3 tsp brining juice

• 4-5 cloves garlic, minced

• 1 pinch sea salt

• 1 pinch ground pepper

• 1-2 tblsp olive oil (optional - for creaminess)

• 1-2 tsp maple syrup (optional)

• vegan parmesan (optional)

PESTO + PASTA

• 1 package brown rice spaghetti (save pasta water)

• 3/4 cup cashews or mixed nuts

• 6 large leaves fresh basil

• 1/2 cup fresh parsley

• 1-2 tblsp olive oil

• 1/2 tsp sea salt (more to taste)

• 1/4 cup pasta water (more as needed to blend)

Directions

1. Boil 2 cups water (on stove or electric boiler). While boiling, rinse and chop romaine lettuce, basil, and parsley. Add lettuce to large salad bowl; set herbs aside.

2. Once boiled, pour hot water over the cashews/mixed nuts in a bowl - set aside.

3. Make the hummus: In blender (or food processor), add chick peas, tahini, olive oil, lemon juice, garlic, and salt. Blend and stir until very smooth and creamy, to your desired taste. Add water as needed. Set aside, leaving about 1/4 cup hummus in the blender. (Garnish and serve to the fam/friends while you finish the rest of the meal!)

4. Start boiling a large pot of water (for pasta).

5. Make the Caesar dressing: In blender with remaining hummus, add mustard, lemon zest, lemon juice, capers, garlic, salt, pepper, olive oil, and maple syrup. Blend till smooth. Remove from blender and set aside. Rinse blender.

6. Add pasta to boiling water and set timer.

7. Make the pesto: Drain the nuts. Add nuts to blender, along with basil, parsley, olive oil, sea salt, and 1/4 cup pasta water (to start). Blend and mix/stir until smooth and thick pesto forms (add more water if needed, 1 tblsp at a time).

8. Toss lettuce with Caesar dressing and set aside to serve. Garnish with vegan parmesan and fresh pepper (optional).

9. Remove pasta from stove once done cooking; drain and rinse.

10. Place drained pasta back into warm pot, and add pesto sauce. Toss together and serve warm. Bon appetit!