ooo i've never had pasta as a side dish for rice! 

this is black bean pasta, so maybe that counts as a legume not a carb!

Our recipe for a cheesy umami pesto sauce that you can put on everything.

![Pesto](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/IMG_4737_Post_AP_n3fonm/1532657648.jpg/w=700)

#### Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor. 

#### Grab a bowl of rice & veggies of your choice and cover it in this sauce. It's as quick and simple as it sounds! My personal bowl was black rice, black bean pasta, cucumbers, avocado, and edamame. Get creative with it and use whatever you have in your fridge. This is a great recipe for using up any leftover ingredients. You can even keep any extra sauce for other recipes. Let's drizzle away!

## **Pesto Greens Bowl**
##### Serves: **2**
##### Active time: **10 minutes**

### **Ingredients**

#### *For the sauce*
- Handful of cilantro
- 1/2 avocado
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1 fresh squeezed lemon
- 1 tbsp liquid aminos (soy or tamari sauce)
- 1 tbsp garlic
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- Pinch of salt & pepper

### *Method*

1. Throw all the ingredients into a blender and mix together.

2. Add water till you achieve a consistency of your preference.

3. Drizzle 'em onto your veggies and rice! Super simple.


![Pesto](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_4737_Post_AP_n3fonm/1532657648.jpg/w=700)

#### Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor. 

#### Grab a bowl of rice & veggies of your choice and cover it in this sauce. It's as quick and simple as it sounds! My personal bowl was black rice, black bean pasta, cucumbers, avocado, and edamame. Get creative with it and use whatever you have in your fridge. This is a great recipe for using up any leftover ingredients. You can even keep any extra sauce for other recipes. Let's drizzle away!

## **Pesto Greens Bowl**
##### Serves: **2**
##### Active time: **10 minutes**

### **Ingredients**

#### *For the sauce*
- Handful of cilantro
- 1/2 avocado
- 1/4 cup walnuts
- 1/4 cup sunflower seeds
- 1 fresh squeezed lemon
- 1 tbsp liquid aminos (soy or tamari sauce)
- 1 tbsp garlic
- 1 tbsp miso paste
- 3 tbsp nutritional yeast
- Pinch of salt & pepper

### *Method*

1. Throw all the ingredients into a blender and mix together.

2. Add water till you achieve a consistency of your preference.

3. Drizzle 'em onto your veggies and rice! Super simple.


Vegan Pesto Greens Bowl Recipe

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yum! I love squash soup!! Have not tried the other 2 yet but would love to 😋

awesome! it's all made without added coloring, and packed full of nutrients!

Add color to your table with these wholesome soups.

![Three color soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Three-Way-Soup_cp9qf7/1539744081.jpg/w=700)

#### Who doesn’t enjoy a good, colorful, simple soup every now and then? This was purple potato, squash and beet soup - they are all delicious with a hint of sweetness. Pair with some bread and you’ll get a perfect feast for fall!

### Three Color Soup
##### Serves: **2**
##### Active time: **1 hr**

**Ingredients**
* 500g purple poatoes
* 1 butternut squash 
* 3 small beets
* 1 onion, peeled and chopped
* 1 fennel bulb
* 2 tbsp chopped garlic
* 2 large carrots, peeled and chopped (purple/yellow)
* 1 cup veggie broth
* 1 cup coconut milk
* 2 tbsp maple syrup
* 2 tbsp soy/tamari
* 2 tbsp tomato paste
* Thumb ginger, minced
* Salt and pepper, to taste

**Directions**
1. Chop your beet, potato, squash and bake at 400F/205C for 30 minutes. Toss with coconut oil & salt/pepper
2. Saute your onion in coconut oil for a few minutes then add carrots, garlic, fennel, ginger
3. Cook a few minutes, add your veggie broth and coconut milk and bring to a boil. Reduce heat, cover and cook 5 more minutes.
4. Remove from heat and distribute evenly among 3 containers. This will be your base.
5. Once veggies are done roasting in oven, take beets and one bowl of your base to a blender and mix. Adjust consistency with more coconut milk.
6. Follow the same process, take purple potatoes and one bowl of your base and adjust consistency. Do the same for your squash as well.
7. Now you’ll have 3 different flavors of soups, finish with some vegan yogurt and enjoy!

Three Color Soup Recipe

some lilac and baby pink ones would be so pretty with this turquoise color! 😍

These are so beautiful, think we might have to make these for Sonoma VegFest!

Is the sea blue, green or something in between? Recreate the sea’s beauty with these mermaid no-bake cake bites!

![Mermaid](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_3852_f3puaz/1533879241.jpg/w=700)

#### If mermaids exist, they’d probably like cake bites too! I tried coloring mine purple with butterfly pea powder, but they turned out more blue than purple… 🐳🐬🌊 Aside from that, the cake bites were a major success, and took me right back to my childhood of colorful birthday cakes.

#### Check out this recipe for a vegan, no bake, gluten-free, mermaid cake bites with butterfly pea coloring and cocoa butter chocolate, finished with vanilla lemon icing. It was nearly impossible to find dairy-free white chocolate in the stores, so I made my own using cocoa butter. Who wants one?

## **No Bake Mermaid Cake Bites**
##### Makes: a dozen
##### Active Time: 25min

### **Ingredients**

**For the Cake Batter:**
* 8 tbsp vegan butter
* 1 tsp vanilla extract or powder
* 1 tsp green spirulina*
* 1 tsp blue spirulina*
* 1 1/2 cups gluten-free yellow cake mix
* 1/2 cup all-purpose gluten-free flour
* 1/4 cup cane sugar

**For the Cocoa Butter Shell:**
* 2oz cocoa butter
* 1 tsp butterfly pea powder*
* 1 tsp coconut flour, almond or rice flour
* 1/2 cup powdered sugar
* A pinch of salt

**For the Vanilla Drizzle:**
* 1 tsp apple cider vinegar
* 1 tbsp lemon juice
* 1 tsp vanilla powder/extract
* 1/2 cup powdered sugar
* 1/4 cup soft coconut oil

##### * Use this promo code 'rusticvegan15' for a discount when you order superfood powders from [rawnice](https://www.rawnice.com).

### **Directions**

1. Mix all cake batter ingredients and then slowly work in the butter with a fork.
2. If cake batter is not wet enough, add 1tbsp of coconut oil or more vegan butter.
3. Once reaching correct consistency, roll into balls with your hands and place in the freezer.
4. Melt the cocoa butter on low heat and remove, then keep it at room temperature.
5. Slowly work in your powder sugar little by little and then add the rest of the ingredients.
6. Spoon the glaze over your cake bites and then put them back into the freezer.
7. After 20 minutes remove and drizzle them with vanilla lemon icing and enjoy!

#### Live out your mermaid fantasies with this recipe!

No Bake Vegan Mermaid Cake Bites Recipe

Wow I'd never have thought of using black beans to make brownies!! 

These brownies use some unusual ingredients for a really moist, fudgy texture!

![Black bean avocado brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/brownies_qruisq/1541745897.jpg/w=700)
#### Crack open a can of black beans (yes, you read that right) for this recipe! Throw in an avocado, and these brownies are going to be a super fudgy (and flourless) treat! Drizzle raspberry lemon sauce on top for a fruity ganache!

Makes: 4 Servings` `  
Active Time: 30 min` `   
` `  
**Ingredients**` `   
` `   
**Brownie**` `   
1 can of black beans` `   
1 avocado` `   
3 tbsp melted unrefined coconut oil` `   
3/4 cup raw cacao` `   
1 cup of coconut sugar` `   
1 tsp baking powder` `   
1/4 tsp salt` `   
1 tsp vanilla extract or powder` `   
2 flax eggs (2 tbsp ground flax seed mixed with 6 tbsp water)` `   
` `   
**Raspberry Lemon Drizzle**` `   
1 cup melted raspberries` `   
1 tsp apple cider vinegar` `   
1/2 cup powder sugar` `   
Juice of 1/2 lemon` `   
` `   
**Method**` `  
Make the flax egg and refrigerate the mixture for 10 minutes.` `  
` `  
After 10 minutes, add the flax egg mixture and all the other ingredients needed for the Brownie into a food processor and mix until smooth. Add a teaspoon of water at a time if the brownie mix is too thick to be combined.` `  
` `  
Then, grease and fill the muffin tins until your brownie mix is all used up. Finish off with walnuts on top.` `  
` `  
Bake at 350°F/175°C for 20-25 minutes. Once the cookies are done, remove from the oven and set aside to cool at room temperature.` `  
` `  
While the brownie cools, mix all the ingredients needed for the raspberry lemon drizzle by hand. Once the brownie have cooled completely, drizzle the raspberry lemon drizzle all over the brownies! Enjoy!` `  
` `  

Vegan Pesto Greens Bowl Recipe

Life Bowls anybody? I say that because greens give us life. I created these black avocado walnut pesto bowls to be as natural as possible – I didn’t season anything. I just let the veggies and rice do their thing and added a cheesy avocado walnut pesto sauce for some extra flavor.

Pesto Greens Bowl

Serves: 2

Active time: 10 minutes

Ingredients

For the sauce

Method

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Responses