- flax egg, 1 tablespoon flax meal mixed with 3 tablespoons water
- 2 ½ cups (375 g) broccoli floret
- 2 cups (340 g) quinoa, cooked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup (15 g) nutritional yeast
- ½ teaspoon baking powder
- ½ cup (65 g) all-purpose flour
- Preheat the oven to 375°F (190°C).
- To make the flax egg, combine the flax meal and water in a small bowl and set aside.
- Over high heat, bring a small pot of water to a boil. Add the broccoli florets and cook for 4-5 minutes, or until tender. Remove with a slotted spoon and transfer to a cutting board.
- Finely chop florets to the consistency of rice.
- Transfer the broccoli to a medium bowl and add the quinoa, garlic powder, onion powder, salt, pepper, nutritional yeast, baking powder, flax egg, and flour. Stir well until the ingredients are evenly distributed.
- Use your hands to form bite-sized patties, about 1½-2 tablespoons each.
- Place the bites on a greased baking sheet and bake for 20-25 minutes, flipping halfway through.
- Serve with ketchup (optional).
- 1 banana
- 1 cup (245 g) frozen pineapple
- 1 cup (225 g) frozen peach
- 1 cup (240 mL) unsweetened almond milk
- 3 cups (200 g) kale, chopped
- Add banana, pineapple, peaches, almond milk, and kale to a blender and blend on high until smooth.
- 1 tablespoon olive oil
- 5 oz (140 g) spinach
- 2 cups (250 g) all-purpose flour
- 1 tablespoon salt, plus ¼ teaspoon, divided
- 2 tablespoons water
- vegetable, roasted, for serving
- pesto, for serving
- fresh basil, for serving
- Bring a large pot of water to a boil.
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
- Add the spinach to a food processor and process until finely chopped.
- While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
- While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
- Remove the dough from the food processor and knead on a floured surface to form into a ball.
- With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
- With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
- Roll the strips into thick noodles.
- Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
- Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
- Toss with roasted vegetables and pesto and top with basil.