Vegan-Meal-Challenge-Recipe-Book

4 tbsp hemp parmesan (recipe below)METHOD1. Use a spiralizer or a julienne peeler to cut zucchini into long ribbons (resembling noodles).2. Toss zucchini with all remaining ingredients, and serve.Hemp ParmesanMakes 1/2 - 2/3 cupINGREDIENTS6 tbsp hemp seeds6 tbsp nutritional yeastDash sea saltMETHODCombine all ingredients in a food processor, and pulse to break down and combine. Store in the fridge for up to 2 weeks.GLUTEN FREE WHITE BEAN AND SUMMER VEGETABLE PASTAServes 4INGREDIENTS1 small eggplant, cut into 1 inch cubes and lightly salted for 30 minutes, then patted dry1 clove garlic, minced1 large zucchini, sliced1 can organic fire roasted, diced tomatoes1 small can organic tomato sauce1 tsp agave1 tbsp dried basil1 tsp dried oregano1 tsp dried thyme1 can (or 2 cups freshly cooked) cannellini or navy beans, drained8 oz. dry brown rice or quinoa pasta (rigatoni, linguine, and penne are all fine)METHOD1. Heat a large skillet with olive or coconut oil spray (or just use a few tbsp water). Sautee the eggplant with the garlic tillthe eggplant is getting nice and brown (about 8 minutes).2. Add the zucchini and cook it till tender (another 5 minutes).3. Add the canned tomatoes, tomato sauce, agave, basil, oregano, thyme. Heat through. Test for seasoning, and add moreof whatever herbs you like.4. Add the white beans and heat the whole sauce through. This is so tasty and simple, you could eat it on its own as a“cheater’s” ratatouille.5. While your sauce cooks, put a pot of salted water to boil. Add pasta when it hits a rolling boil, and cook pasta till tender