egg free, dairy free, soy free, vegan & paleo. this is always a go-to when i need to bring something to a party or a potluck. lighter than a salad, can be a side, or a main entree, and everyone loves it! and this ranch?! to die for. keep extra in the fridge for all the veggie dippin' goodness.
pasta:
2 spiraled cucumber
1 spiraled summer squash
2 red peppers, chopped
handful of baby tomatoes
1 c fresh corn
1 c sliced radish
dairy + soy free "buttermilk":
1 c coconut milk
1 T + 1 t apple cider vinegar
2 t fresh lemon juice
1 T + 1 t apple cider vinegar
2 t fresh lemon juice
-place all buttermilk ingredients into small bowl and set aside to “curdle” for 5 minutes.
3/4 c cashews, soaked
1 T parsley, chopped
1/2 t fresh dill
1 t chives
1/4 c onion, minced
2-3 cloves garlic
1/4 t cold-pressed virgin coconut oil
1/2 t fine ground sea salt, or more to taste
pinch fresh ground pepper
handful of fresh basil
-when ready, blend all ingredients, except herbs until ultra creamy. now, add herbs and pulse until they are just broken up but not too much that the dressing turns green. mix in a large bowl with all the pasta ingredients and serve! lasts up to a week in fridge.
1 T parsley, chopped
1/2 t fresh dill
1 t chives
1/4 c onion, minced
2-3 cloves garlic
1/4 t cold-pressed virgin coconut oil
1/2 t fine ground sea salt, or more to taste
pinch fresh ground pepper
handful of fresh basil
-when ready, blend all ingredients, except herbs until ultra creamy. now, add herbs and pulse until they are just broken up but not too much that the dressing turns green. mix in a large bowl with all the pasta ingredients and serve! lasts up to a week in fridge.
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