CREAMY MISO & VEGAN MEATBALL PASTA

SAUCE:

1/3 cup raw soaked overnight then rinsed cashews

1 tbsp white miso paste

1 large garlic clove

1/4 tsp dijon mustard

1/2 cup fresh water (more if needed)

2-3 tbsp fresh lemon juice

2 tbsp olive oil

s + p to taste

PASTA:

1 package of beyond meat

3 tbsp chili onion crunch (from trader joes. can sub crushed red pepper)

2 tbsp olive oil

1 lbs penne pasta

sliced green onion & chili onion crunch to garnish

For the sauce, combine all ingredients in a highspeed blender, blend until smooth. adjust seasonings to taste as needed.

For the meatballs: combine the meat and chili onion crunch, roll into 8-10 balls. cook in a pan over medium heat for 15 minutes turning 2-3 times throughout.

Make pasta according to package instructions.

Add everything to a bowl, mic well, and serve. garnish with green onion & chili onion crunch.

Enjoy & make memories connecting over a beautiful meal.

FLUFFY BLUEBERRY & BREAKFAST LINK PANCAKES (Sponsored by Lightlife Foods)

One thing that my boyfriend Brent and I bond over is our love of cooking (& eating, let's be real) And when I mentioned to him I wanted to make fluffy blueberry pancakes with @Lightlifefoods Plant-Based Breakfast Links he was not mad 👏at👏all. If you are a savory & sweet type of person, I'd save this recipe for later. It's a good one. Not only are these pancakes made with simple ingredients, most of which you might already have at home, but so are @Lifelightfoods Plant-Based Breakfast Links! They’re made with simple ingredients like pea-protein, garlic powder, and beets plus they are a delicious plant-based option featuring balance in every bite. And THAT makes for a seriously delicious breakfast. Pancakes are always a good idea. amirite?

Serves 4-6 hungry people 10 Lightlife Plant-Based Breakfast Links 1 tbsp coconut oil 4 cups organic, unbleached all-purpose flour 1/2 cup organic sugar or coconut sugar 1/4 cup baking powder 2 tsp salt 4 cups non-dairy milk, like almond or oat 1/4 cup apple cider vinegar 4 tsp vanilla extract 12 oz of fresh blueberries 3 tbsp plant-based butter Maple syrup for serving Bring a non-stick pan to medium heat & add the coconut oil. One hot, add in the breakfast links & cook for 4-5 minutes, turning frequently. Then remove from heat, dive into binge sized pieces, & set aside. In a medium-sized bowl combine the flour, sugar, baking powder, & salt. Mix well & set aside. In a small bowl combine the plant-based milk, apple cider vinegar, vanilla extract, & mix well. Then slowly pour the wet ingredients into the dry ingredients & whisk until smooth. Let the batter rest for 5 minutes, then fold in the blueberries & diced plant-based breakfast links. In the nonstick pan, heat some plant-based butter over medium-low heat, & add 1/2 cup pancake batter into the pan. When the top begins to bubble up, flip over & cook until golden brown. About 3-4 minutes per pancake. Serve w/ maple syrup. Makes approximately 14 medium-sized pancakes 🥞.

plate it up and fork to mouth it!

CALIFORNIA AVOCADO, FENNEL, AND SUGAR SNAP PEA GRILLED CHEESE (Sponsored by California Avocado Commi

(Sponsored by California Avocado Commission. All thoughts and opinions my own)

When I'm looking for a filling, delicious, and easy weeknight dinner I am often looking for a grilled cheese sandwich.

But since I am into what I call "lazy fancy" vibes, there is almost always a little more going on than just bread and cheese.

And this California Avocado, Fennel and Sugar Snap Pea Grilled Cheese is no exception.

It's fancy for sure, but easy to make and oh so freakin good.

Think creamy California Avocado, sweet caramelized fennel (my latest obsession), crunchy sugar snap peas, herbaceous basil, and plant-based provolone & ricotta cheese.

Truly it is a weeknight delight.

While you’re at the store, don’t forget to look for California on the label of your California Avocados!

Serves 2

INGREDIENTS

1/2 fennel bulb, core removed then thinly sliced on a mandolin, preferred, or with a knife

1 tbsp coconut oil

salt

10-14 sugar snap peas, ends trimmed *see note

1 tbsp butter

1 tbsp mayo

4 slices of bread

8 slices of plant-based provolone cheese

4-6 big basil leaves

1 ripe California Avocado, peeled and thinly sliced.

4 oz plant-based ricotta cheese

DIRECTIONS

In a large skillet, melt coconut oil over medium heat. Once hot, add in the shaved fennel. Cook for 5 minutes then lower to medium low and let caramelize for 15-20 minutes, stirring occasionally until golden brown. Then remove from heat and set aside.

Return heat to medium, and add the sugar snap peas. Cook for 7-10 minutes flipping halfway through. Remove from heat and set aside. Leave the heat on medium while you prep the bread

Next, get the bread ready by putting butter on one side of each piece of bread, then mayo. Transfer the first two slices to the pan, butter & mayo side down. Then layer on 4 slices of cheese, 2 slices per piece of bread.

Then on one side add the fennel and sugar snap peas. Lower the heat to low and let the cheese start to melt.

After 5-7 minutes, add the basil leaves, and half of the avocado to the side with the fennel and sugar snap peas. Then add on half of the ricotta cheese on top of the avocado.

Check the piece of bread that only has the cheese on it to see if it is toasty enough. Once it is, place it on top, cheese side down, and transfer to a cutting board. Repeat for the second sandwich.

Slice in half and serve!

*Notes

- trim off just the very ends of the sugar snap peas, but leave them intact. Look for flatter sugar snap peas as they make the sandwich easier to eat.