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?Avocado pesto chickpea pasta, soy glazed mushrooms and other yums?
?Recipe: ?avocado pesto: In food processor start processing 1 ripe diced avocado, 3 minced garlic cloves, 1/3 cup pine nuts, 1 cup fresh basil. While it’s going, drizzle 2 tbsp olive oil and juice 1 lemon. Add water as necessary. Process until desired smoothness. (I wanted mine a bit chunky today?.) Add salt and pepper to taste. ?Soy glazed mushrooms: Sauté sliced mushrooms in vegan butter on medium-high until starts browning. Add a few splashes low-sodium tamari and keep heat high for another minute. .
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