Creamy Basil and Thyme Pasta with Cashew Cream

1-2 Large handful of fresh thyme, stripped from the stems

1-2 Large handful of Basil

1 cup plant-based whipping cream (can also use coconut cream)

1/2 cup raw, un-roasted cashews

1/2 red onion sliced and roasted

4-5 cloves of garlic whole, for roasting

1/tsp Himalayan salt, or sea salt

1 tsp avocado/ grapeseed oil

1 tsp garlic powder

1 tbsp coriander

1 tsp black pepper

1 package of brown rice or chickpea noodles (Tinkyada Spaghetti is used in picture, but any noodle will do)

2 tbsp Hemp Seeds (optional protein boost)

High Speed Blender, Cookie sheet, and Large skillet

Set oven to 425

Place onions and garlic in cooking sheet and drizzle oil over vegetables. Roast in oven for 15-20 minutes or until edges get slightly brown

While veggies are roasting, fill a large pot with water and prepare your noodles as directed on the package. Mix with a little oil so the noodles don’t stick together. Set aside.

After veggies are done, remove from oven.

Wait a few minutes for garlic to cool and remove from casing and add to blender. Add onions, thyme, coriander, garlic powder, a pinch of salt, pepper, half of the fresh basil, and cashews*, and plant-based whipping cream. Blend on high speed until creamy

Mix sauce into pasta, stir. Sprinkle additional thyme and basil on top of the pasta with hemp seeds and serve

*If you don’t have a high speed blender, you will need to boil the cashews in hot water or broth for about 5-10 minutes and add to regular blender. Also, do NOT used roasted cashews. It will change the flavor and texture.

Vegan Coconut Curry

Very easy curry to make at home. You can modify and add your favorite vegetables (like peppers, broccoli, and cabbage) that you have on-hand as well. Harvest the rest of your summer garden and add to this warming, nutritious soup

1 tbsp avocado or grape-seed oil

3-4 carrots, peeled and chopped into coin size pieces

3 bell peppers, any color, diced

1 poblano pepper, diced

1 large red onion, diced

5 cloves garlic, diced

2 cans garbanzo beans

1-2 inch of ginger, ground/ zested

1 tbsp paprika

1 tbsp chili powder

1 tbsp fenugreek

2 tbsp curry (I use yellow Jamaican yellow curry or a sweet curry, but use whatever curry you like)

1 tbsp coriander

1 tbsp salt

6-8 cups broth

1 can Ro-tel diced tomato with chilies

2 handfuls of kale or spinach

Cilantro, chopped (optional, for serving)

Heat cast iron Dutch oven or large  soup pot, add avocado oil, diced onion and sautee until slightly brown (about 5-7 minutes), add diced garlic, stir. Add carrots, stir. If vegetables feel like they are sticking to the pan,  add a little broth to deglaze the pan.

Add remaining diced vegetables and all the spices, plus the broth and the garbanzo beans. Bring to simmer, cover, and cook for about 20 minutes or until carrots are tender. Turn off heat

Add coconut cream. Stir

Add chopped kale or spinach. Stir well until greens are a little wilted (this will take a couple minute longer for kale than if you use spinach)

Taste, season to your liking