Kale Pasta With Lemon Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 10 mins
▢ 8 oz pasta
▢ 5 cups kale, de-stemmed and chopped
▢ 1 cup soy yogurt
▢ 1 tsp salt
▢ 1 tsp garlic powder
▢ 1 tbsp maple syrup
▢ 1 cup vegan cheese, grated
▢ juice of 1 lemon
1Cook the pasta according to instructions on packaging. This usually takes 10-12 minutes. Drain when done.
2Add the kale, soy yogurt, salt, garlic powder, maple syrup, grated cheese and lemon juice to a blender or food processor. Blend until all the kale breaks down.
3When the pasta is ready, mix it with the sauce and serve with any garnishes of your choice, or keep in the fridge in an airtight container for 3-4 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.