One of the dishes Elena and Morgan prepared at the Fulfilled Workshop I attended in San Francisco was a vegan mac and cheese that knocked my socks off. Elena told me she got the recipe from Timothy Pakron, Founder of Mississippi Vegan, who I will say is a genius for creating this recipe. I slightly adapted the the original by modifying a few additional ingredients which you will see in the recipe below.
Here’s a recipe that is on regular rotation at my house. We love our pasta and even more love fresh pesto
Pesto is one of my absolute favorite things to make from scratch. Even since I first did it, I could never go back to store bought pesto again.
Pesto is one of the most versatile sauces there is in my opinion. Traditionally, it’s made with basil, pine nuts, parmesan, olive oil and salt (some times garlic is included too.) However, you can easily switch up the greens to arugula, spinach, parsley or cilantro and use almonds or walnuts instead of pine nuts.