This is another recipe that is perfect for springtime. It has an abundance of fresh spring produce and it can’t get much better than fresh seasonal produce. If it’s one of those beautiful picnic days, this is equally as good made as a pasta salad. The choice is yours.
4 cups arugula, lightly packed
1/4 cup roasted sunflower seeds, unsalted
1 tablespoon nutritional yeast
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
2 cloves garlic
Large pinch of salt
2 cups unsweetened coconut milk
1 teaspoon+ salt, to taste
1/4 cup dairy free margarine
1/4 cup flour
Pasta:375 grams short pasta of choice
1 cup asparagus, trimmed, cut into inch long pieces
1 small yellow pepper, cut into 1 inch pieces
3/4 cup cherry tomatoes, halved
Arugula leaves for garnish
In a food processor combine nutritional yeast and sunflower seeds and pulse until finely chopped. Add everything else except olive oil and pulse until combined. Pour olive oil in a thin drizzle until incorporated, making sure to scrape sides periodically. Set aside. Cook pasta to box directions. When the pasta only needs 1 minute longer, throw in the asparagus and yellow pepper to blanch.Warm the coconut milk and salt in a saucepan over medium heat or in the microwave. While Pasta is cooking create a roux by melting the margarine over medium heat. Once melted stir in the flour until fully incorporated, cooking for 1 minute. Pour 1/3 of the coconut milk into the pot with the roux, whisking continuously. Once thickened add another 1/3 cup and repeat until all of the milk has been added and thickened by the roux. Add the pesto into the milk and mix well. Toss sauce with the hot pasta, vegetables and cherry tomatoes. Garnish with a few arugula leaves. Enjoy!
These little gems just scream spring! A perfect little cupcake, these guys actually got an honorable mention in a recipe contest. Click the link below if you’d like to check them out there. They didn’t get 1st because apparently the filling was finicky to get in. If you have issues let me know please, as I’d like to fix it. Works good for me though and I know you guys are smarties :).
1/2 cup plus 2 tablespoons dairy free margarine
1 cup sugar
2 tablespoons ground flax seed plus 6 tablespoons water
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup each of coconut or soy yogurt and unsweetened coconut milk, combined
1 teaspoon vanilla extract
Large pinch of salt
2 cups diced strawberries
2 tablespoon sugar
1 cup icing sugar
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons unsweetened coconut milk
Preheat oven to 350°. In a food processor mix ground flax seed and water until the mix becomes viscous and ‘egg-like’ to create flax ‘eggs’. In a large mixing bowl cream together butter and sugar. Add in flax eggs an vanilla and mix well.
In a separate bowl combine flour, baking soda and salt. Add flour mixture and milk/yogurt mixture in batches, starting and ending with flour. Spoon into mini or regular cupcake tins with liners.
Bake for 12-15 minutes for minis or 18-22 minutes for regular or until a toothpick inserted into center comes out clean.
For strawberry filling heat strawberries and sugar over medium heat, whisking while cooking to further break up the strawberries. Cook for approximately 10 minutes. Set aside to cool.
Mix all ingredients for the glaze in a bowl and set aside. Once cupcakes and filling have cooled, spoon the filling into a piping bag with a round piping tip. Insert the tip into center of cupcake and squeeze some filling into the middle. Repeat until all cupcakes are filled. Dip the top of cupcakes into the glaze or spoon the glaze over them. Enjoy!Makes 32 mini cupcakes or 12 regular.