Paleo vegan recipes exist too

pesto

butter lettuce pesto

braised black radishes

pesto-braised black radishes

Since adding eggs to my diet, I have been ridiculously excited about them. I have eaten them scrambled, fried, poached, hard boiled, soft boiled, in frittatas, and in Paleo baked goods. I have exuded enthusiasm and shared my recipes all over– in real life and on the Internet. But here’s the thing: Really, I mostly eat vegetables and they are actually the food I am most passionate and excited about. Eggs are shiny and new, while it has been so long since I have adored every vegetable known to man (except mushrooms, which are gross but let’s call them a fungus, not a vegetable) that I forgot that other people might be interested in learning more about what to do with their veggies too. Whoops. Sorry, veganism! I have under-represented your charms.

Here are two Paleo vegan recipes, using vegetables that are local, seasonal, and organic– I know because they came in my CSA.

Butter Lettuce Pesto

1 clove garlic (I go very light on this due to all my stomach problems. Feel free to add more if your gut is tougher than mine!)

a pinch of salt

several grinds of fresh black pepper

1/4 cup sprouted almonds (sprouted nuts also because of my stomach, but I really think they taste better too. Also the nutrition is more available to your body if you sprout!)

1 head butter lettuce torn into smaller pieces (about 6 heaping cups)

1 cup fresh basil

1/4 cup nutritional yeast

about 1/4 cup olive oil (more or less depending on how much your lettuce breaks down)

In a food processor, finely chop the garlic and salt and pepper together.  Add the nuts and process until fine.  Add the butter lettuce and basil in batches small enough to let the leaves get chopped and incorporated, but try not to overprocess into a paste.  Then, with the processor running, pour a steady stream of olive oil into the feed chute until a slightly granular sauce forms without any separate oil visible. Add in your nutritional yeast and salt and pepper.  Stores in an airtight container in the fridge for up to a week.

Braised black radishes:

1 Tablespoon olive oil

1 Tablespoon coconut oil

1 pound black radishes– trimmed, peeled, and cut into chunks.

3 Tablespoons of the pesto in the recipe above

2 Tablespoons fresh parley leaves

1 teaspon dried tarragon leaves

1/2 cup white wine or vegetable broth (make sure there is no sugar in your broth!)

1 Tablespoon lemon juice (fresh)

sea salt and black pepper to taste

Combine the olive oil, pesto, coconut oil, radishes, and wine in a saucepan, throw in half of the herbs, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding extra wine as needed.
Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Remove from the heat; add the rest of the herbs and lemon juice. Taste and adjust the seasoning, if necessary.
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