If I saw “Powerhouse Pesto Plate” on a menu, I would order it based on the awesome name alone. Leave it to Angela (author of one of my favorite blogs, Oh She Glows) to create not only a great recipe but a great name for it, too. That girl is so creative.
Even her photos are amazing. Her first cookbook is due to launch in early 2014. If I were you, I would get on the email notification list. You’re gonna want this book. My guess is that it will be full of outstanding recipes like this one and this one…
Angela originally deemed this the “Green Powerhouse Pesto Plate” and posted it in celebration of St. Patrick’s Day. I’ve been meaning to try it ever since. Finally, I got around to it and now I wish I would have made it so much sooner.
It’s proof that a vegan, gluten-free, soy-free, nut-free meal doesn’t have to boring or bland. With summer’s bounty of fresh veggies and herbs, this is the perfect time of year to give this recipe a go.
As Angela points out, this isn’t technically pesto since it’s nut-free (although you could add pine nuts if you like). Honestly, I don’t think you’ll even care once you taste this creamy avocado topping. Who cares if it has nuts or not? It’s delicious.
Also, she used lentils and millet, but I was out of millet so I used a mix of regular and red quinoa. You could sub other veggies and greens, too. It would be great with mushrooms, peppers and kale. Eggplant would be great, too. Put your own spin on it and make this protein-packed, fiber-rich, powerhouse meal all your own!