Appetizers: Pesto Balsamic Baked French Bread

Happy Sunday!

Today, I have a super quick appetizer recipe. One of my personal favorites: pesto balsamic baked french bread, great with soups, salads, pasta or really anything! This  was actually one of the first first recipes I came up with when I was in middle school (it wasn’t vegan then of course), it was delicious then and it is delicious now! It is light enough to have in the summer or with a rich vegan stew. You can also add vegan mozzarella or parmesan for an extra layer of flavor! Okay, I think it is time for the recipe!

INGREDIENTS

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. First, we are going to prepare our pesto. In a food processor, pulse together your basil, garlic, Nutritional Yeast, parsley, salt, pepper and olive oil. Add olive oil slowly until desired consistency is reached.
  3. Set your pesto aside and thinly chop your tomato into halves.
  4. Next, we are going to prepare the french bread, I like to slice the bread once down the middle (as if you were making a sandwich) and then into individual wedges for easy eating.
  5. Now we are going to combine all of our ingredients. On an oiled baking sheet place your french bread down first.
  6. Add a spoonful of pesto onto each wedge of bread and spread until the whole surface is covered. Place one slice of tomato onto each piece of bread.
  7. Taking your balsamic vinegar, lightly drizzle it over the bread. This doesn’t have to be even, I just like to make sure that every piece has a little bit on it.
  8. Place your baking sheet in the oven for 15 minutes or until golden brown.
  9. Let cool for a few minutes and enjoy!

Servings: Makes 4 servings
Prep & Cook time: 25 minutes

Hope you try this recipe out and thanks so much for stopping by!!

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.


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3 Cheese Alfredo Pesto Lasagna

Happy Wednesday!

Today on the menu is a recipe that is super indulgent and comforting, 3 cheese Alfredo pesto lasagna! I made this recipe a couple times in the last couple months but most recently I made it for Mitch’s birthday, it has become one of our favorites. This recipe is definitely comfort food, super creamy and rich! Makes you take a second between bites! Before I start drooling, let’s get into the recipe!

INGREDIENTS

LASAGNA BASE

VEGGIE FILLING

  • 4 cups of fresh spinach
  • 1 cup of fresh basil
  • 1 zucchini
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of dried oregano
  • salt and pepper to tast

RICOTTA

DIRECTIONS

  1. Preheat your oven to 400 degrees F.
  2. Bring a large pot of salted water to a boil and place your lasagna noodles in the boiling water to cook (follow instructions on your pasta box).
  3. While the pasta is cooking you can start prepping your veggie filling. Finely chop your basil, spinach, onion, zucchini and garlic.
  4. In a large skillet pour in your veggies with some oil or water and turn onto medium heat. Add in your seasoning and stir continuously so everything cooks down evenly.
  5. Once your onions brown and your spinach has wilted down, take the skillet off the heat and set aside.
  6. The last thing to prep is your ricotta filling. In a food processor add in all your ingredients except you olive oil. Pulse together adding olive oil slowly until a crumbly/smooth texture is achieved.
  7. When your noodles have finished cooking, turn the heat off and strain them. I do prefer to leave them in the water because I find that gluten-free lasagna noodles get really sticky and if they are in the water they can be pulled out easily with a pair of tongs! But use the method that you are comfortable with.
  8. Almost done! Time to assemble, in a large casserole dish cover the bottom of the dish with Alfredo sauce (I like to alternate Alfredo sauces each layer). Add your first layer of noodles, a thin layer of ricotta, veggies, some Alfredo sauce and a little bit of your vegan cheeses. Continue with your layers until you have used all your ingredients.
  9. Cover the lasagna with your remaining Alfredo sauce and top off with the rest of your vegan mozzarella and parmesan.
  10. Place in the oven to bake for 35-45 minutes or until it is golden brown and bubbly! Let the lasagna cool for 5 minutes (if you can wait) and then enjoy!!

Servings: Makes 6-8 Servings
Prep & Cook Time: 80 minutes

Hope you try this one out! A showstopper and easily customizable!

Majken

*This post contains some affiliate links, which means I receive a small commission if you make a purchase using this link.


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