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Gluten-free Vegan Eggplant Pesto Pomodoro
Prep time: 10 minutes
Cook time: 20 minutes
1 medium eggplant
2-7 cloves of garlic (depending on your taste preference)
1/2 small onion
1 can large can of tomatoes
3 T Olive Oil (Split)
1/4 c hemp seeds
1/2 small bunch of kale, washed, patted dry, roughly chopped or hand torn
1/4 c fresh basil
1/4 c Italian fresh parsley
1/4 c fresh oregano
Sea salt, pepper and crushed red pepper to taste
1 package of your favorite gluten free noodles
Optional: Capers, olives,subbing plum tomatoes for can.
Boil water for noodles.
In the meantime, saute 2 T olive oil and eggplant over medium heat, about 5 minutes.
Add garlic and onion and saute until fragrant, about 3 seconds to a minute and a half.
Add tomatoes, salt, pepper, and crushed red pepper. Simmer about 10 minutes.
Add kale and hemp seeds stir in and turn off heat. Add fresh herbs and last T of olive oil.
Serve sauce over pasta. Enjoy!
My favorite brand of olive oil is Middle Earth Organics. The flavor and quality are unparalleled. Available at Jimbos (SD), Whole Foods (Indy), or Amazon
Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.