Mint & Basil Pesto

MAKES: 1 CUP | 70 KCAL PER 2 TBSP SERVING

1 1/2 cups packed fresh basil leaves
3/4 cup packed fresh mint leaves
1/4 cup toasted sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
1 large clove garlic, quartered
1/4 teaspoon salt

Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Place basil, mint, almonds, oil, lemon zest and juice, garlic and salt in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.

Strawberry Banana Basil Smoothie

MAKES: 1 SERVING

1 cup water or almond/soy/oat milk
1 fresh or frozen medium banana
1/2 cup fresh or frozen strawberries
5-10 fresh basil leaves
4-6 ice cubes (recommended if your fruit isn’t frozen)
Honey to taste

1/4 cup silken tofu
1 tablespoon flax seeds or chia seeds
Spinach

Put all of the ingredients into your high speed blender and blend for anywhere from 30-45 seconds or until the desired consistency is reached.

Beet & Peach Soup with Tarragon

MAKES: 6 SERVINGS | 159 KCAL PER 2/3 CUP SERVING

2 pounds fresh golden beets, peeled and cut into 1-inch cubes
1 tablespoon olive oil
2 cups white grape-peach juice
2 tablespoons cider vinegar
1/4 cup plain vegan yogurt, silken tofu, or coconut milk
1/4 teaspoon finely chopped fresh tarragon
2 medium fresh peaches, peeled and diced
Fresh tarragon sprigs

Preheat oven to 400°. Place beets in baking pan and drizzle with oil; toss to coat. Roast 40-45 minutes and cool. Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine yogurt and chopped tarragon; refrigerate. To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

For a whole different taste sensation, substitute ½ tsp. chopped fresh basil, fresh thyme or fresh chives for the tarragon. If you prefer, you can blend the herb of your choice with the beets rather than mixing it with the yogurt.

Garlic Herb Vegan Cheese Spread

MAKES: 7 SERVINGS | 114 KCAL PER 4 TBSP SERVING

1 cup blanched or whole, raw almonds (with skins off)
1/2 cup water
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup finely chopped parsley, dill, or chives

Place raw almonds into a glass container and cover with water. Cover, and place in the refrigerator. Soak for 24 hours, then drain and rinse.

Place the soaked almonds, water, lemon juice, nutritional yeast, olive oil, garlic powder, and salt into a high speed blender. Blend until smooth. Empty mixture into a bowl, add chopped herbs and mix until everything is combined. Place in an airtight container and refrigerate for a few hours so the flavour can develop.

Store unused spread in the refrigerator in an airtight container for 4-5 days.

Cilantro Guacamole

MAKES: 4 SERVINGS | 262 KCAL PER SERVING

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
½ cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper 

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Lemon Mint Vinaigrette

MAKES: 1.5 CUPS 

1 cup olive oil
2 Tbsp. finely chopped fresh mint
2 Tbsp. finely chopped fresh parsley
6 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 tsp. sugar; 1/2 tsp. salt; 1/2 tsp. pepper

Whisk together all ingredients. Store in an airtight container in the refrigerator up to 2 weeks.

Drizzle this vinaigrette over salad greens topped with green peas and shredded carrots.

Green Hummus

MAKES: 7 SERVINGS | 142 KCAL PER 1/4 CUP SERVING

¼ cup tahini
¼ cup fresh lemon juice (about 1 large lemon’s worth)
2 tablespoons olive oil, plus more for serving
½ cup roughly chopped, loosely packed fresh parsley
¼ cup roughly chopped, loosely packed fresh tarragon or basil
2 to 3 tablespoons roughly chopped fresh chives or green onion
1 large garlic clove, roughly chopped
½ teaspoon salt, more to taste
One (15 oz) can of chickpeas/garbanzo beans, drained and rinsed
1 to 2 tablespoons water, optional
Garnish with extra olive oil and a sprinkling of chopped fresh herbs

Combine the tahini and lemon juice in the bowl of your food processor or high-powered blender. Process for about 1 ½ minutes. Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process until the hummus is thick and smooth, about 1 to 2 minutes more. Drizzle in 1 to 2 tbsp of water while running the food processor if your hummus is too thick.

Serve in a small bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs. Store hummus in an airtight container and refrigerate for up to one week.

Roasted Vegetables

MAKES: 12 SERVINGS

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes (or baking potatoes), cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup or less olive oil
2 tablespoons balsamic vinegar/lemon juice
salt and freshly ground black pepper to taste

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Asparagus Mint Slaw

MAKES: 4 SERVINGS

¼ cup roughly chopped mint
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
5 small radishes, julienned
4 scallions, thinly sliced
2 carrots, julienned
1 bunch asparagus, trimmed and shaved using a vegetable peeler

Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl. Add radishes, scallions, carrots, and asparagus; toss to combine.

Basil, Mint & Red Pepper Sauce

ENJOY WITH SALADS, VEGETABLES, SANDWICHES, PIZZA, ETC

large handful of basil leaves
3-4 sprigs mint
1 sweet red pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 small clove garlic, chopped finely
salt and pepper to taste

Strip the leaves from the mint sprigs and chop them finely with the basil leaves. Roast the pepper until it is blackened all over, then wrap in damp paper towels for a few minutes. The skin will then rub off easily. Remove the seeds and membranes and chop finely.

Mix together the oil, vinegar, garlic and seasonings. Stir in the herbs and pepper.