VEGAN PESTO
🌱 1 cup packed fresh basil inc large stems
🌱 2 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
🌱 2 large cloves garlic (peeled)
🌱 1 Tbsp lemon juice
🌱 2 Tbsp vegan dairy moz
🌱 1/4 tsp sea salt
🌱 2 Tbsp extra virgin olive oil*
🌱 1-2 Tbsp water (plus more as needed)
— Pulse all ingredients together in a blender or food processor until desired pesto consistency is achieved
CHILD PROOF ONION RINGS
The Most Important Thing:
🌱 2-3 large onions
The Dry Stuff:
🌱 1 cup cornstarch
🌱 4 tsp paprika
🌱 3 tsp salt
🌱 2 tsp onion powder
🌱 2 tsp garlic powder
🌱 1.5 tsp sugar (optional)
🌱 1 cup breadcrumbs (rice crumbs for GF option)
The Batter :
🌱 1/2 cup flour of choice (we used chickpea)
🌱 2/3 cup unsweetened plant milk
🌱 1/2 tsp paprika
🌱 1/4 tsp turmeric
🌱 1/2 tsp salt
— Preheat oven to 230°C. Mix dry ingredients together in a bowl, and whisk wet ingredients together in a seperate bowl. Set aside for 10 minutes to allow wet batter to thicken. Meanwhile slice your onions to get ‘rings’ and seperate the layers. Dip each ring into wet better first letting the ‘excess’ drip off, and then dip in the dry mixture. Lay on a baking sheet and bake for 8-10 mins!
