SPICY PESTO & BROCCOLI QUINOA BOWL W/ GARLIC BREAD CROUTONS (GF & V)

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happy 2021, friends :) it feels like a new day. lots of unknowns, and i’m sure future struggles, but today i breath a sigh of relief, and hopefully you do as well.

there’s not much of a good segue way here, so were just going to talk about how good this bowl is!

i know quinoa and broccoli is nothing to really get excited about. that is until you make a super punchy pesto vinaigrette and then mix in a good amount of hot sauce to spice things up a bit. then there’s homemade garlic bread croutons - they’re crunchy and buttery (thank you miyoko’s vegan cultured butter) and garlicky and salty, and really the all-star in this dish. we add some toasted pine nuts which are never a bad idea, and wispy shreds of red onion to add some crunch and flavor.

i really love making component bowls like this because each thing can be made ahead and can stay in the fridge for a couple days, and then assembled the day of. another thing i lean on here is prepared vegan pesto. it’s something i always keep in my fridge ready to throw on pasta, in bowls, pizza, etc., and it just makes preparing this one step easier.

and the last thing i love about this bowl is the leftovers. i especially love making something that can be at the ready for lunch during the week, and this one does just that (you could even double the recipe if you want more). here’s to bowl food, and one’s that leave us with leftovers!

big love, xo

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spicy pesto & broccoli quinoa bowl w/ garlic bread croutons | gf & v

| serves 4 as a side |

print the recipe

notes:

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• to speed things up a bit, i call for prepared pesto for the vinaigrette (gotham greens and gigi’s are both great options), but of course you could make your own ( here’s a favorite recipe from a few years ago).

• white quinoa is called for but feel free to use what you have on hand.

• lastly, everything can be prepared/made ahead of time and assembled when. needed. simply store each component seperately in the fridge until you’re ready to assemble the bowl.

ingredients

spicy pesto vinaigrette

• 1/4 cup extra virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon fresh lemon juice

• 2-3 tablespoons dairy-free pesto

• 1-2 tablespoons gluten-free & vegan hot sauce (i like using this one)

• salt and pepper, to taste

salad

• 1/2 cup white quinoa, rinsed

• 1 head broccoli, cut into florets

• 1/4 small red onion

• 1/4 cup pine nuts

garlic bread croutons

• 1 cup stale gluten-free & vegan bread pieces

• 2 tablespoons vegan butter

• 1 small clove garlic, shaved over a microplane or minced

• salt & pepper, to taste

• 1 tablespoon chopped fresh parsley

method

1. make the vinaigrette. whisk together the olive oil, vinegar, and lemon juice until combined. add 2 tablespoons of the prepared pesto, and 1 tablespoon hot sauce. season with salt. and pepper. whisk and taste, adding more pesto, hot sauce, or salt, if needed. set aside.

2. make the salad. cook the quinoa according to the instructions on the package. once cooked, set aside and let cool.

3. while the quinoa is cooking, cook your broccoli. steam broccoli until tender, about 3 minutes. set aside and let cool.

4. using a mandolin (or a sharp knife), shave the red onion into very thin half moons, and set aside.

5. heat a pan over medium. once hot, toast pine nuts, shaking the pan every few seconds to toast evenly. remove the nuts from the pan and let them cool completely.

6. make the croutons. preheat oven to 400°F and line a baking sheet with parchment paper. place the torn bread onto your prepared baking sheet. melt the butter with the garlic over medium-low heat until the butter is melted. remove and pour over the bread pieces. season with salt and pepper, and toss everything together. place in the oven and cook until the bread is toasted, about 10-12 minutes. remove from oven and toss together with the parsley. let cool.

7. assemble the salad. in a large serving bowl, combine the quinoa, broccoli, and red onion. drizzle over half the dressing and toss. taste and add more dressing as needed. top with toasted pine nuts and garlic bread croutons, and serve

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SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD

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since i think we’re collectively stress-eating at this point before the election, i thought we could use something a bit wholesome? maybe?

cold-weather salads have the tendency to be a tiny controversial. but if you make them hearty enough, and use a generous amount of creamy dressing, you just might make yourself a cold-weather-salad-convert. this is how it happened for me at least.

today, we’re taking a classic caesar and making it a bit more cold-weather-friendly. instead of using traditional romaine lettuce, we’re using shaved brussels sprouts. it’s an extra step because we’re trimming, then shaving the sprouts, but trust when i tell you that it’s way worth it. they provide a lot of crunch (but not too much) and texture, but the shaved sprouts also stand up to being prepped ahead of time, and/or also being stored in the fridge for a few days. (this even packs up well if you need something to take in line while you wait to vote!) all big pluses in my book. from there, we add chunks of bright chunky apple bits, and some wispy red onions slices; then a generous drizzle of our homemade vegan caesar dressing. toss in some toasted walnuts, and then shave some over top for some faux parm, and you’re all set!

either way, wishing those in the states a successful day at the ballots, whether that’s voting early, or on election day!

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shaved brussels sprout caesar salad | gf & v

print the recipe!

notes:

• the brussels sprouts can be prepped up to 2 days before making the salad. simply shave them and store them raw in airtight container in the fridge.

| serves 4 |

ingredients

• vegan caesar dressing (makes extra)

• 1 lb. brussels sprouts, shredded on a mandolin (or with a sharp knife)

• 1/2 tablespoon extra virgin olive oil

• juice from 1/2 small lemon

• fine sea salt

• 1 honeycrisp apple, cored and cut into small chunks

• half small red onion, sliced thin

• freshly ground pepper, to taste

• 1/4 cup walnuts, toasted and roughly chopped, plus more for garnish

method

1. make your caesar dressing, and set aside.

2. add the shredded brussels sprouts to a large bowl. drizzle over the olive oil; add the lemon juice, and a couple pinches of salt. toss everything together. add in the apple chunks, red onion, and a few cracks of pepper. drizzle about half the dressing over the salad, and toss to combine until everything is generously coated. give the salad a taste, add more salt and/or dressing if necessary, then toss in the chopped walnuts.

3. transfer salad to a serving bowl. shave about 4-5 walnuts over a microplane to garnish (this is totally optional), and serve.

4. leftover salad can be stored in an airtight container, in the fridge, for up to 3 days.

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