Avocado Pesto Pasta By GreenChef Chloe’s For VegNews Magazine

0 Avocado Pesto Pasta By GreenChef Chloes  For VegNews Magazine

Last week we discovered GreenChef Chloe on VegNews and we posted her 4th of July dessert video. This week, we bring you her Vegan Avocado Pesto Pasta video (recipe link). This is a pretty simple and quick recipe, even I could imagine whipping this one up for dinner or lunch. Which means, I will be making this for sure in the next few days. If the recipes are too complicated, I tend to wait for a visiting greenchef to make them for me. I know, I am a very spoiled dark monkie.

Enjoy the video… and go checkout VegNews Magazine, they gave us an award a few years back. Best site to read at night, or something like that. No, I don’t know what that means either. Maybe we are too dark to be read during the day. Also, take a few minutes to see more recipes by Chef Chloe on her site, chefchloeblog.weebly.com

chloe coscarelli avocado pesto pasta 01 Avocado Pesto Pasta By GreenChef Chloes  For VegNews Magazine

Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper-Fennel Cream By GreenChef Natalia

beets fennel pesto raw vegan recipe 01 Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper Fennel Cream By GreenChef NataliaPhotographer Natalia

Oh my goodness, it is time to breathe. I spent the last 6 weeks working 15 hours a day without a taking a single day off and completed the greatest accomplishment of my life thus far…my book. Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen (link http://www.glowingtemple.com/purepleasures.php) is published! Wow, that feels good.

So now I’m trying to get back into some sort of “normal” rhythm, whatever that means. There’s actual dinners rather than downing a quick smoothie and yes, I’ve taken a few hours off here and there for time at the beach and visits with friends. Though, I’m having trouble not working because I guess I really created some pretty deep habits. It’s amazing how quickly something truly begins to feel natural. So I’m still up until midnight every night, but now it’s more with promotion rather than production and there’s a lot less pressure if I feel I need to put something off until tomorrow.

These last 6 weeks focused on design, writing and editing, so I’ve really been missing being able to get in the kitchen and create. Like really create. You know, something delicious, beautiful and gourmet, not just tossing together a salad. Now that I’m back to breathing, it’s time to play a little and here’s my first post-book creation that I wanted to share.

beets fennel pesto raw vegan recipe 02 Time To Breathe And Make Some Beauty Beets With Parsley Pesto & Sweet Pepper Fennel Cream By GreenChef Natalia Continue Reading / See Additional Photos

GreenChefs | Zucchini and Pesto Rice Timbale

zucchini 02 GreenChefs | Zucchini and Pesto Rice Timbale

Zucchini and Pesto Rice Timbale (vegan)
Recipe by Veganlicious

These tasty towers are great as a salad or they can also be used as an appetizer. They’re colorful and quick and easy to make.

Serves 4 people

For the Ingredients:

 

200 grams White Rice, Cooked

1 med. Zucchini, Cut in very thin slices

1/4 Cup Vegan Pesto

Tomato and Chives as Garnish

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GreenChef Chad Sarno | Pasta Trio

chad pasta GreenChef Chad Sarno | Pasta Trio

Courgette and coconut noodles, rustic puttanesca, white truffle alfredo, sage pesto (raw)

I grew up in a large Italian family, and gathering at my grandmothers home was like no other feast you could imagine. We would be forced to painstakingly sit through 7+ courses of amazing authentic food every meal. (Sounds rough huh!) My favorite courses were the array of pastas she would bring out around the 4th course. So many types of pastas from cannelloni, tortellini, manicotti, lasagnas, ziti, gnocchi and my favorites; vermicelli and linguini, all embraced by their own magical home made sauce.

So, needless to say, this combination of raw pastas were created when I offered a raw dinner for my grandma at a large catered event outside of Boston a few years back. She fully enjoyed every course; therefore, if grandma approved, the dinner was a success!

SERVES 6-8

For the Pasta:

5-6 Long Straight Courgettes, sliced paper thin, lengthwise on mandolin

then sliced again in ‘linguini’ width ribbons

1 Cup Young Coconut Meat, sliced into thin noodles

2 TB shallots, minced

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