vegan pesto cauliflower Featured

Pesto Cauliflower (Vegan, Gluten Free)

Pesto tastes amazing on just about anything, and cauliflower is the perfect vehicle! This simple side dish features this versatile vegetable and a homemade vegan pesto.

vegan pesto cauliflower

Have you made homemade pesto before? If not, now is the time! This vegan pesto is incredibly flavorful and easy to make. I love making homemade sauces, including pesto. Preparing them myself allows me to control the quality of ingredients I use, making them healthier versions of store bought options without compromising on taste.

How to Make Vegan Pesto

All you need is six ingredients and a blender or food processor to make this vegan pesto. While traditional pesto uses parmesan cheese, you will use nutritional yeast in this vegan version. This gives the pesto a cheesy, umami flavor without the use of cheese! Blend together lemon juice, fresh basil, garlic, salt, nutritional yeast, and olive oil to make the freshest vegan pesto ever.

vegan pesto

Main Ingredients + Some Nutrition Notes

  • Nutritional Yeast: Nutritional yeast is a type of yeast rich in vitamins, minerals and proteins. It contains all nine essential amino acids, making it a complete plant-based protein. It is also one of the only plant-based sources of vitamin B12.
  • Cauliflower: A member of the cruciferous vegetable family, cauliflower is rich in different antioxidants, which help fight free radical cell damage and inflammation. It’s also a great source of fiber.
  • Basil: Basil, and other fresh herbs, are excellent flavor additions to any meal. Using fresh herbs in your cooking reduces the need for added sodium! Plus, basil is actually a good source of vitamin K, like other leafy greens.
  • Lemon
  • Garlic
  • Olive Oil
vegan pesto cauliflower

I’ve had this pesto on all sorts of things: pasta, pizza, salmon, and now cauliflower! I’m always trying out new ways to eat this delicious vegetable, and this really might be my new favorite. It would taste amazing on pretty much any other vegetable, so feel free to substitute whatever you have on hand!

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vegan pesto cauliflower

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  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: side dish

Description

Pesto tastes amazing on just about anything, and cauliflower is the perfect vehicle! This simple side dish features this versatile vegetable and a homemade vegan pesto.


Scale

Ingredients

  • 1 head cauliflower, cut into florets
  • 1 tbsp avocado oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Vegan Pesto

  • Juice of 1 lemon
  • 1/2 cup pine nuts
  • 2 cloves garlic, roughly chopped
  • 3 handfuls fresh basil
  • 1/4 cup + 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt 
  • 2 tbsp cold water

Instructions

  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in avocado oil, salt, and pepper.
  3. Roast for 35-30 minutes, until fork tender and slightly browned.
  4. While cauliflower roasts, prepare pesto. Add all ingredients to a blender or food processor. Blend until ingredients are combined, but still a bit chunky.
  5. Toss pesto with cooked cauliflower until well coated.


Notes

  • This recipe can be kept in the refrigerator for up to 5 days.

Keywords: vegan, pesto, pesto cauliflower, vegan recipe

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Featured

Freezer Cookie Dough Fudge (Vegan, Gluten Free)

This cookie dough fudge is super rich, creamy, and made from plant based ingredients. You just need a few simple ingredients to make a batch for yourself!

cookie dough fudge

Those who know me best know that I have a crazy sweet tooth. I definitely inherit it from my mom, who is one of the best bakers I know. I like to have something sweet pretty much every day, sometimes more than once!

Lately, I’ve really enjoyed making simple dessert recipes in batches that can easily be stored in my freezer, including No Bake Samoas and Dark Chocolate Peanut Butter Truffles. I love desserts that keep well in the freezer! They are instantly available when I have a sweet craving, and don’t require any prep once I’ve made a batch, and I don’t feel the pressure to consume them all at once before they go bad.

stack of cookie dough fudge

One of Ben’s all time favorite treats is frozen cookie dough. While cookie dough is SO delicious, it’s definitely not the safest thing to eat in terms of food safety! This idea inspired me to create this creamy cookie dough fudge. you’ll get all the taste of cookie dough, but none of the food-borne illness risks!

cookie dough fudge

Main Ingredients + Some Nutrition Notes

This cookie dough fudge recipe only requires 7 simple ingredients, some of which you probably already have in your pantry!

  • Cashew Butter: Cashews are rich in healthy monounsaturated fats, so they can help lower “bad” LDL cholesterol when replacing saturated fats in the diet. They are also good sources of vitamins and minerals, including iron and magnesium. Research shows that eating 2 servings of nuts per day may lower your risk for certain diseases like heart disease and diabetes, as well as help with weight management.
  • Coconut Oil: While coconut oil is high in saturated fat, many of the fats in coconut oil are medium-chain triglycerides (MCTs). MCTs are metabolized differently than the other fats in our diets. They are broken down and absorbed more quickly and go right to our livers to be used for energy. MCTs are wonderful for people with fat malabsorption issues for this reason. There is some research that links MCTs with weight management, because they are used for energy and less likely to be stored as fat, but we still need to learn a lot more about it! Coconut oil can be part of a healthy, balanced diet when used in moderation.
  • Maple Syrup
  • Almond Flour
cookie dough fudge

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cookie dough fudge

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Freezer Cookie Dough Fudge (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 816 servings 1x
  • Category: Dessert

Description

This cookie dough fudge requires simple ingredients and takes less than 15 minutes to make! Store it in the freezer for instant access to a yummy treat.


Scale

Ingredients

  • 1 cup creamy cashew butter
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp almond flour
  • 1/3 cup dark chocolate chips
  • 1 tsp flaky sea salt

Instructions

  1. Line a loaf pan with parchment paper.
  2. Combine cashew butter, coconut oil, maple syrup, and vanilla extract in a saucepan on low heat. Melt everything together, stirring occasionally, until smooth and creamy.
  3. Remove from heat, then stir in almond flour.
  4. Let cool for 5-10 minutes to room temperature. Stir in the chocolate chips.
  5. Pour batter into prepared loaf pan and smooth it out using a rubber spatula. Sprinkle with sea salt and additional chocolate chips, if desired.
  6. Place in the freezer and freeze until solid, 20-30 minutes. Slice into 8-16 pieces. Enjoy immediately, or return to the freezer to store.


Notes

This cookie dough fudge will begin to melt a bit and soften significantly when left at room temperature, due to the nature of coconut oil. Store in the freezer and enjoy immediately for best results.

I’ve not tried other nut butters, but I imagine different creamy versions would work well! The texture will be similar, but the flavor may be altered. 

Keywords: cookie dough fudge, vegan, vegan desserts, gluten free

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creamy asparagus soup Featured

Creamy Asparagus Soup (Vegan, Gluten Free)

This spring soup is light, full of in-season produce, and incredibly smooth and creamy. There is an unexpected, healthy ingredient that gives this soup its silky texture, making it completely dairy free.

creamy asparagus soup

Soup is not just for wintertime! It’s one of my favorite one pot meals to prepare at the beginning of the week for lunch or dinner. This creamy asparagus soup is light, nutritious and full of fresh spring flavor. I’m more than happy to extend soup season for this vibrant bowl!

There are no fancy ingredients in this soup, and you might already have some in your pantry! An unexpected ingredient makes this soup unique and incredibly creamy, without adding any cream…avocado!

I’ve added avocado to smoothies before, and love the silky texture it adds. Adding it to a pureed soup has a similar effect. It’s a neutral flavored ingredient that makes the soup incredibly smooth and creamy. Avocado also adds plenty of healthy monounsaturated fats and potassium to this soup!

creamy asparagus soup in blender

Main Ingredients + Some Nutrition Notes

You need just one pot and a blender to make this delicious creamy asparagus soup. It will take you less than half an hour from start to finish! Put these ingredients on your next shopping list:

  • Asparagus: Asparagus is high in folate, which is important for healthy pregnancies and cell growth. It’s also a good source of vitamin K, which we need for blood clotting, and antioxidants.
  • Garlic: Garlic contains sulfur compounds, which may have cancer preventative effects when ingested. It also may help boost our immune response when we are sick.
  • Avocado: Our generation’s favorite healthy fat! Avocado is rich in healthy monounstaturated fats, which help lower “bad” LDL cholesterol when they replace saturated fats in the diet. They also contain more potassium than a banana!
  • Leeks
  • White onion
  • White beans
  • Vegetable broth
  • Lemon
creamy asparagus soup

A Few Recipe Notes

  • Fresh or frozen asparagus both work wonderfully in this recipe. I actually used frozen for this batch, because the store was out of fresh!
  • If you use low sodium vegetable broth, you may need to adjust the amount of salt added to the soup.
  • This recipe will keep in the refrigerator in a sealed container for up to 5 days.
creamy asparagus soup

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creamy asparagus soup

Creamy Asparagus Soup (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Soup

Description

This creamy asparagus soup is made super silky without any cream or dairy, thanks to avocado! All you need is one pot, a blender, and 30 minutes to whip up a batch.


Scale

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, chopped
  • 2 leeks, white parts only, sliced
  • 4 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne
  • 1 large bunch asparagus, cut in half
  • 1 carton vegetable broth
  • 1 avocado, peeled and chopped
  • 1 cup white beans
  • 2 tbsp lemon juice
  • Fresh parsley for garnishing

Instructions

  1. Heat olive oil on medium heat in a large pot.
  2. Add onion, leeks, salt, and pepper and cook until onion is translucent, about 3-5 minutes, stirring occasionally.
  3. Add garlic and cayenne, and cook another 1-2 minutes.
  4. Add asparagus and vegetable broth, cover, bring to a boil, then reduce to a simmer, cooking until asparagus is fork tender.
  5. Add avocado, white beans, and lemon juice. Stir to combine.
  6. Remove from heat, and ladle soup into blender. You may need to do this in batches, depending on the size of your blender container.
  7. Blend on high speed for 30-45 seconds, until smooth and creamy.
  8. Pour soup directly into bowls and serve hot. Garnish with chopped fresh parsley, other fresh herbs, or extra fresh lemon if desired.

Keywords: creamy asparagus soup, dairy free, vegan, gluten free, healthy soup

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Banana baked oatmeal with chocolate chips and peanut butter Featured

Banana Baked Oatmeal with Peanut Butter and Chocolate Chips (Vegan, Gluten Free)

This banana baked oatmeal is an easy yet decadent breakfast or brunch recipe. Prepare it on a Sunday to have for breakfast throughout the week, or serve it warm from the oven for Mother’s Day brunch this weekend! This recipe is vegan, gluten free, and naturally sweetened with banana and applesauce, so it’s perfect for a crowd that has dietary restrictions.

Banana baked oatmeal with chocolate chips and peanut butter

 Oatmeal is my all-time favorite breakfast. I love it because it’s very inexpensive, easy to prepare, and there are endless flavor combinations, so it never gets boring. Oatmeal has plenty of fiber to keep us full, and is a good source of soluble fiber in the form of beta-glucan. Soluble fiber is especially important to have in our diets because it may help lower “bad” LDL cholesterol, therefore reducing the risk of heart disease.

I eat oatmeal for breakfast several times per week, but can you believe this is my first time making a baked oatmeal recipe? Now that I’ve done it, I don’t know what I was waiting for. This recipe is incredibly simple, uses common ingredients you probably have in your pantry, and tastes amazing. The flavor reminds me of banana bread, but has a heartier texture thanks to the old fashioned oats.

This banana baked oatmeal recipe is great because all you need is one bowl to make it happen. After creating a flax egg in a mixing bowl, just add the other ingredients in the order listed. Stir together, pour into your baking dish, and into the oven it goes! It will definitely be added to my regular meal prep rotation, especially for busy weeks when we need breakfast on the go.

Banana baked oatmeal with chocolate chips and peanut butter

A Few Recipe Notes

  • While I haven’t tested other types of oats with this recipe, I definitely suggest using old fashioned rolled oats. Their chewy texture holds up well when baked.
  • I used a flax egg to keep this recipe vegan. You can substitute ground chia for ground flax, or one whole egg if you are not vegan!
  • For the bananas, the riper, the better! Ripe bananas are much sweeter, and this eliminates the need for added sugar in this recipe.
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Banana baked oatmeal with chocolate chips and peanut butter

Banana Baked Oatmeal with Peanut Butter and Chocolate Chips (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baking

Description

This vegan and gluten free baked oatmeal is delicious and perfect for meal prep.


Scale

Ingredients

  • 1 tbsp ground flax
  • 3 tbsp warm water
  • 2 very ripe bananas, mashed
  • 1/3 cup unsweetened applesauce
  • ¼ cup creamy natural peanut butter (I used this brand)
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 ½ cup unsweetened oat milk or almond milk
  • 3 cups gluten free old fashioned rolled oats
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Whisk together ground flax and water in a mixing bowl until thickened.
  3. Add mashed banana, applesauce, peanut butter, cinnamon, salt, and vanilla extract to bowl and mix until well combined.
  4. Add milk and mix again until well combined.
  5. Stir in oats and chocolate chips.
  6. Pour into 9×9 baking dish. Top with more chocolate chips and banana slices (optional).
  7. Bake for 40-45 minutes until edges begin to brown.
  8. Drizzle with more peanut butter if desired.
  9. Serve warm or store in the fridge for up to one week. This recipe is good right out of the fridge and warms up easily!

Keywords: baked oatmeal, banana baked oatmeal, peanut butter, vegan baked oatmeal

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Banana baked oatmeal with chocolate chips and peanut butter

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

broccoli salad with thai peanut dressing Featured

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

This lettuce-free salad is still full of green goodness, thanks to one of my favorite vegetables. Broccoli is the crunchy base for this delicious salad, and it’s the perfect vehicle for a creamy Thai peanut dressing!

broccoli salad with thai peanut dressing

I’ve said it before, and I’ll say it again – peanut sauce makes everything better. I’m always looking for new ways to add it to my meals. This salad was inspired by the Raw Broccoli salad I had at one I had at one of my favorite NYC restaurants, Emily. My sister and I dined there on one of my last nights living in the city and shared a meal. I left the restaurant equally as excited about their broccoli salad as I was their pizza!

This broccoli salad includes dried cherries and peanuts, just like at Emily. I also added edamame for an added boost of plant-based protein! Everything is coated in the creamiest blanket of peanut dressing. This dish is also a great meal prep recipe. It’s quick and easy to make, and it holds up well in the fridge for a few days.

Broccoli and Cruciferous Vegetables

Broccoli just might be my all-time favorite vegetable. One reason I love it is because it holds onto sauces and dressings so well. It also has so many health benefits! Broccoli is part of the cruciferous vegetable family, which also includes kale, cauliflower, cabbage and Brussels sprouts. Cruciferous vegetables are rich in fiber, so they help keep us full. They are also excellent sources of many vitamins and minerals, including folate, and vitamins A, C, and K. Cruciferous vegetables also contain phytonutrients called glucosinolates. These compounds have antioxidant effects, lowering inflammation in our bodies. Glucosinolates have been associated with preventing certain types of cancer. I strive to include 1-2 cruciferous vegetables in my diet each week!

broccoli salad with thai peanut dressing

A Few Recipe Notes

  • Blanching broccoli keeps it crunchy and crisp, while bringing out the vibrant green color we love to see.
  • Dry your blanched broccoli very well so the sauce coats everything evenly – don’t skip this step!
  • Other dried fruit, such as raisins, cranberries, or chopped dates, would work well to replace dried cherries.
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broccoli salad with thai peanut dressing

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dishes

Description

A lettuce-free salad that still packs a nutritional punch, thanks to broccoli. Paired with the best peanut dressing, this salad is addicting!


Scale

Ingredients

  • 2 heads broccoli, cut into florets
  • 1 cup frozen edamame
  • 2 scallions, sliced
  • 1/3 cup dried cherries
  • 1 tbsp sesame seeds

Peanut Dressing

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 2 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 12 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Instructions

  1. Bring a large pot of water to a boil. Blanch the broccoli by boiling for 2 minutes, then immediately drain plunge it into an ice bath.
  2. Bring a small pot of water to a boil. Add edamame and cook for 5 minutes. Drain and rinse with cold water.
  3. Whisk together all peanut dressing ingredients until smooth and well combined.
  4. Use a clean dish towel to dry broccoli as much as possible.
  5. Mix together broccoli, edamame, scallions, dried cherries and sesame seeds. Add 2/3 of the peanut dressing and toss to coat evenly (save remaining dressing for another dish).

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mushroom tacos with mango avocado salsa Featured

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

These easy tacos are filled with vegetables and packed with flavor. The smokiness of the mushrooms contrasts so nicely with the sweet and spicy mango avocado salsa and creamy tahini lime dressing! Put these on the menu for your next Taco Tuesday.

mushroom tacos with mango avocado salsa

Tacos are one of our favorite easy meals. We make them a few times every month, each time switching up the ingredients and toppings. Tacos are also an ideal meal to serve to a big group. You can include so many different easy sides and toppings, so each person is able to customize their meal based on taste and dietary restrictions.

I usually make tacos with fish or shrimp, but I wanted to experiment with a vegan version! Choosing Portobello mushrooms as the base was a great move, because they have a meaty texture that contrasts well with other toppings. Seasoned with garlic, spices and chipotle in adobo sauce, these mushrooms have a smoky and slightly spicy flavor you will want in all your tacos going forward.

mango avocado black bean salsa

The mango avocado salsa is the perfect juxtaposition to the mushrooms. Just combine super sweet mango, creamy avocado, tomatoes, black beans, cilantro, salt, lime juice and jalapeno in a bowl! This salsa is delicious on its own and would also be amazing served with fish.

To round everything out, I made a super simple tahini lime sauce. Drizzle this on for a creamy and zesty addition to your tacos. It cuts some of the heat and is a wonderful alternative to sour cream.

A Few Recipe Notes

  • Adjust the amount of chipotle pepper based on your tolerance for spicy foods. I prefer less spicy foods, so I used one seeded small pepper. Keep the seeds in and add more peppers for extra spice.
  • Heating the corn tortillas directly on the flame of your gas stove gives them a smoky flavor and a nice char. If you do not have a gas stove, heat them using dry heat in a skillet without oil rather than in the microwave to preserve their flavor and texture.
  • Mango could easily be swapped for pineapple or papaya in the mango avocado salsa.
mushroom tacos with mango avocado salsa
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mushroom tacos with mango avocado salsa

Mushroom Tacos with Mango Avocado Salsa (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dishes

Description

Vegan tacos with smoky portobello mushrooms and a freshly made mango avocado salsa.


Scale

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ½ tsp chili powder
  • 3 Portobello mushrooms, cleaned and sliced
  • 1 chipotle pepper in adobo, seeded and chopped
  • 1 ½ tbsp adobo sauce from chipotle in adobo can
  • 1 ripe mango, cut into ½ inch dice
  • 1 ripe avocado, cut into ½ inch dice
  • 1 plum tomato, seeded and chopped
  • 1 cup black beans
  • ½ jalapeño pepper, seeded and minced
  • 4 tbsp lime juice
  • ½ cup fresh cilantro, chopped finely
  • 2 tbsp tahini
  • ¼ tsp garlic powder
  • 3 tbsp cold water
  • Salt
  • 8 corn tortillas

Instructions

  1. Heat olive oil in a cast iron skillet on medium heat.
  2. Add half the minced garlic and cook for 1 minute, stirring to avoid burning. Add cumin and chili powder and stir.
  3. Add sliced mushrooms and a pinch of salt. Cook for 5-10 minutes , stirring occasionally until mushrooms are fork tender. Add chipotle and adobo sauce and cook an additional 1 minute, stirring to coat.
  4. Combine remaining garlic, mango, avocado, tomato, black beans, jalapeno, 2 tbsp lime juice and cilantro in a mixing bowl. Stir to combine and add salt to taste.
  5. Whisk together remaining lime juice, tahini, garlic powder, water and salt to taste in a separate bowl. Add more water as needed, 1 tbsp at a time, to thin out sauce.
  6. Heat tortillas over low heat directly on the flame of a gas burner. Use tongs to flip once tortilla starts to bubble.
  7. Top heated tortillas with mushrooms, salsa and tahini lime sauce.


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chickpea and roasted vegetable salad Featured

Chickpea and Roasted Vegetable Salad (Vegan, Gluten Free)

This zippy salad is full of plant-based protein and fresh, contrasting flavors! It is the perfect side dish to serve with your favorite spring meals.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

 

I’m currently munching on this salad for lunch as I write this blog post, and I’m definitely going to need seconds. The roasted vegetables, paired with a lemony dressing are transporting me to summertime. Something about the warmer weather makes me want to spend a little less time in the kitchen with less complicated recipes, and this one involves only a few simple steps. Roast vegetables, whisk together a simple dressing, chop fresh herbs and toss all together with canned chickpeas. Less time cooking = more time for enjoying this delicious meal outside!

Why I Love Chickpeas

Canned chickpeas are a pantry staple in my house. They are so versatile – I add them to soups, stews and salads, and love to make homemade hummus. They are an inexpensive source of plant-based protein, which will help make any meal more filling and satisfying. Chickpeas are also high in soluble fiber and act as a prebiotic. Prebiotic foods contain a certain type of fiber that our bodies no not digest, but the probiotics (aka the good bacteria) in our guts feed on! For that reason, the fiber in chickpeas and other foods may help support our gut microbiome. A healthy microbiome has been associated with weight control, better sleep, better mood, and less inflammation. I try to eat beans or legumes like chickpeas a few times per week to reap their many benefits.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

This salad takes less than one hour to make, and the recipe is very hands off. It also keeps well in the fridge, so it is a wonderful recipe to meal prep. Serve it as a side with dinner, or add a big scoop to your lunch salads to bring to work.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

Chickpea, Roasted Eggplant and Tomato Salad with Golden Raisins (Vegan, Gluten Free)

Serves 5-7

Ingredients

  • 5 tbsp olive oil, divided
  • 1 large eggplant, cut into 1 inch cubes
  • 1 pint cherry tomatoes
  • 5 cloves garlic, peeled
  • Salt
  • Pepper
  • 2 cans low sodium chickpeas, drained and rinsed
  • 1 cup fresh basil, chopped
  • 1 handful fresh dill
  • 1/3 cup golden raisins

Dressing

  • 2 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tbsp red wine vinegar
  • ½ tbsp Dijon mustard
  • 1 tbsp sunflower seed butter (or sub tahini)
  • 2 tbsp cold water
  • 1 clove garlic, grated or minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss eggplant with half the olive oil and salt and pepper to taste. Roast for 30-35 minutes, tossing halfway through, until tender.
  2. Toss remaining olive oil with cherry tomatoes and garlic cloves. Add to a parchment paper lined baking sheet and season with salt and pepper to taste. Roast for 20 minutes, tossing halfway through until tomatoes begin to wrinkle and blister.
  3. While vegetables roast, whisk together the dressing ingredients until smooth.
  4. Combine chickpeas, roasted vegetables, fresh herbs, raisins and dressing in a mixing bowl. Toss to combine.

This recipe keeps well in the fridge for up to 5 days.

If you make this recipe, tag @daisybeet on Instagram so I can see your creations!

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chickpea and roasted vegetable salad with golden raisins and fresh herbs