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!
Where can I find hemp hearts?
If you’ve got a good farmer’s market or health food store, check there first but some vegan cafes also have them. Whole Foods often carries hemp hearts but if all else fails Amazon or EatSeed.com are good places to look. I LOVE them… high in complete protein and omegas.
Made this today. I put it over pasta and mixed in red bell peppers, onions and broccoli that I fried in a mix of olive oil and peanut oil, and added basil. It was delicious. Thanks, Christie!