Kale, Spinach & Cashew Pesto

Kale, Spinach & Cashew Pesto

This easy pesto is ready in less than 10 minutes and it has so many uses. Pour over your favorite pasta, eat with crackers or veggies.

Use it on your pizza, wraps, sandwich even as a base when making savory meals. This pesto is similar to my sofrito recipe, but it uses different ingredients and purposes. I use cashews instead of pine nuts because we had allergy reactions with pine nuts. Also, I find that cashews give the pesto more consistency and a nutty flavor that I love.

Enjoy this pesto with your favorite pasta.

When making the pesto you can adjust the ingredients depending on your taste. I love making a big jar and have it available all the time. I adjust the amount I’m using depending on the recipe that I’m making. For example, if I’m using it on a pasta, I add a little bit more of olive oil. But if I’m using it on pizzas, bread or as a dip, I add more cashews or greens.

RECIPE VIDEO:

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

HERES THE RECIPE:

Kale, Spinach & Cashew Pesto

Yield about: 1 ½ cups

Preparation Time: 8 minutes

Cooking Time: 8

Ingredients:

  • 2 cups Kale, ribs removed
  • 1 cup spinach, washed and rinsed
  • 1 cup olive oil or more to taste
  • 1 lemon, squeezed
  • 3 garlic cloves
  • ½ cup cashews, soaked overnight
  • 2 tablespoons nutritional yeast
  • ½ tsp salt or more to taste
  • ¼ cup water
  • ¼ cup parmesan cheese or vegan alternative. (Optional)

Instructions:

  1. Add kale, spinach and olive oil to a blender. Blend until well combined.
  2. Add the rest of the ingredients and blend until well combined.
  3. Add more water if needed.
  4. Feel free to add more seasonings depending on your taste and uses.

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Asopao de Gandules con Bolitas de Platanos Vegano

Asopao de Gandules con Bolitas de Platanos Vegano

Puerto Rican Pigeon Peas Soup with Plantain Dumplings

Asopao is a Puerto Rican word for a stew thickened with rice. Asopaos of many different kinds are very popular in Puerto Rican cuisine.

Asopao de gandules is typically combined with onions, ham, sofrito, chicken stock, rice, tomato sauce, and olive oil. My version is completely vegan, but you can always add your favorite ingredients.

Plantain Dumplings – Bolitas de Platano

The plantain dumplings or bolitas de platanos are easy to make. You can chop the plantain in tiny pieces and shred it in a food processor, but I prefer to use a hand shredder. See the picture and video for more details.

Making Plantain Dumplings

This soup has a thick consistency and goes well with tostones on the side, but bread is always welcome. 

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Asopao de Gandules con Bolitas de Platanos Vegano

Serving: 6 servings

Preparation Time: 20 minutes

Cooking Time: 40

Ingredients:

  Plantain Dumplings:

  • 1 green plantains – peeled and shredded in food processor or using a hand shredder
  • ½ tsp. garlic powder
  • dash of salt

  Asopao – Soup

  • 1 can gandules – pigeon peas
  • 1-quart veggie broth
  • 2 tablespoons olive oil
  • ½ cup sofrito or green pepper, red pepper, onion, garlic and cilantro, finely diced
  • ½ cup tomato sauce
  • ½ cups short-grain rice
  • 1 carrot, diced
  • 1 medium yellow potato, diced
  • 1/2 tablespoon salt, or to taste
  • ½ tsp nutritional yeast
  • ½ tsp sazon
  • olives and capers
  • 1 bay leave
  • 1/3 cup chopped cilantro for topping

Instructions:

  1. Form dumplings from a 1/2 tablespoonfuls of shredded plantain, garlic, and salt.  Set aside. See video and pictures for more details.
  2. In a large caldero or saucepan, combine the gandules and the veggie broth. Heat until boiling.
  3. While the stock and gandules boil, add the sofrito and cook about 4 more minutes. Add tomato sauce and simmer over medium heat for 5 minutes.
  4. Add the rest of the ingredients to the broth and simmer for 30 minutes, or until the rice is cooked and the soup has thickened. Add the cilantro just before serving.
  5. Asopao is a thick soup perfect for rainy days!

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Puerto Rican Tostones – Fried Plantains

Puerto Rican Tostones – Fried Plantains

Crispy fried plantains or Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. They are a staple in our Puerto Rican Cuisine.  They can be served as a side dish or appetizer.

Fried Plantains with Garlic Pesto

You can find these in Puerto Rico almost everywhere; at any restaurant, cafeteria, even at big chain restaurants and Asian restaurants around. But the best way to eat them is when someone invites you to their home and they make them for you. My grandma used to make the best tostones. I guess when you cook with love you transfer happiness to people.

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Crispy Baked Everything Bagel Tofu

Crispy Baked Everything Bagel Tofu

This Crispy Baked Tofu was marinated using Trader’s Joe Everything but the Bagel seasoning. This recipe is very simple to make. You only need a few ingredients, is healthy and so delicious. I love making tofu because it’s so versatile and filling.

Serve as an appetizer

Despite its reputation, tofu is rich in plant protein, contains essential amino acids, a great source of iron, calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1. I always make sure to buy high quality, organic and non-GMO tofu.

With just a few ingredients you can make this delicious tofu.


When marinating my tofu or making fried rice, I replace the soy sauce for coconut amino. The coconut amino is packed with 17 amino acids, potassium, vitamin C and vitamin B and scores low on the glycemic index. Of course, I always add my Hispanic flavors using a little bit of adobo and garlic. See recipe video below for more details on how to make this recipe.

You can eat this tofu as an appetizer with your favorite sauce or make a beautiful bowl using other ingredients like in this picture. I made this bowl using leftovers like rice, sweet plantains and veggies from another recipe.

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HERE’S THE RECIPE VIDEO:

HERE’S THE RECIPE

Crispy Baked Everything Bagel Tofu

Ingredients:

  • 1/14oz pre-pressed Extra Firm Organic Tofu
  • 2-3 Tbsp of Coconut Amino
  • 1 tsp garlic powder
  • 1 tsp adobo (optional)
  • Sal to taste (optional)
  • 1 ½ tsp egg replacer + 2 tbsp of water (use 1 egg white if not vegan)
  • 1 jar of Everything but the Bagel Seasoning

Instructions:

  1. Preheat oven to 350 degrees. Line up a tray with parchment paper.
  2. Slice Tofu and cut in triangles, set aside.
  3. Mix coconut amino and the seasoning inside a medium bowl.
  4. Marinate tofu for about 10 minutes flipping in between.
  5. Dip tofu in the egg replacer batter and transfer to breading bowl to cover with everything bagel seasoning. Place tofu on the prepared baking tray and bake for about 8 to 10 minutes. Flip tofu between baking. Serve with your favorite sauce or inside a salad bowl.

Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

Vegan Gluten-Free Red Lentil Pasta with Sun-Dried Tomato Pesto

Delicious Red Lentil Pasta, tossed with rich sun-dried tomato pesto and veggies, and topped with vegan mozzarella — it makes a nutritious, comforting and healthy dinner.

Because sometime we need something hearty and comforting , especially during winter. This lentil pasta is a flavorful dish perfect for meal prepping, a dinner date with your loved ones or just to share it with the family. It’s packed with plant-based protein, iron and a hearty delicious flavor. What I love about this pasta is that is very filling, nutritious and so simple to make.

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