1/2 diced vidalia onion
Zest from 2 lemons, juice from one
5 cloves garlic
2 TBSP nutritional yeast
1 can coconut milk
1/4 cup minced parsley
1 tsp red pepper flakes
Salt/pepper
1 package garbanzo Angel hair pasta
Vegan butter & olive oil
Sauté 1 tbsp each olive oil and vegan butter with onion until translucent. Add garlic and stir until garlic is almost done. Add lemon juice, zest, salt & pepper (a few dashes of each), red pepper flakes, and coconut milk. Simmer and stir.
Add cooked pasta (Al dente) and reserve about 1/2 C pasta water. Add if necessary to thicken.
Mix in parsley at the end, serve.
Salad:
1 bunch kale, rinsed, drained, finely chopped. Massage with a few dashes of kosher salt until kale wilts.
1/3 C each hemp seeds, pumpkin seeds, sunflower seeds
2 chopped avocados
8-10 strawberries, sliced
1 peach, choppped
Dressing:
Juice of one lemon
Just shy of equal amount of olive oil
1 tbsp each maple syrup and Dijon
Whisk, dress, and serve.
