Brent and I have been pretty lazy lately and that’s mostly burrito kick since we found gluten-free wraps made from teff. This wasn’t one of those nights.
All you need is the following in your blender.
1 cube of veggie bouillon
juice from a lemon
1/4 cup of hemp hearts (pine nuts work too but hemp is cheaper and more sustainable)
5-6 cloves of garlic (more if you like it spicy)
1 large bunch of spinach (frozen is fine)
1 tsp flake red pepper
1 tbsp nutritional yeast
1 block of silken tofu (use a cup of dry cashews, soaked overnight if you’ve got a soy allergy)
BLEND! We served ours with pasta that we tossed with chickpeas, sun dried tomato and porcini mushrooms.
It was definitely a worth while experiment because it was tasty and loaded with nutrients.
This is Brent and Christie, signing off!