Vegan Powerhouse Pesto Plate (Gluten-free)

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…

Vegan Powerhouse Pesto Plate Gluten-free

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.

Vegan Powerhouse Pesto Plate Gluten-free

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!

Vegan Powerhouse Pesto Plate Gluten-free
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4 thoughts on “Vegan Powerhouse Pesto Plate (Gluten-free)”

  1. Livvy – I’m blushing! You are so sweet and I can’t thank you enough for your kind words.I’m so glad to hear you enjoyed this recipe! I had forgotten about it during the busy recipe testing months of late. Maybe I’ll whip it up this week. :)

  2. This was really yum. We made this with rice. Made lentils with a fresh sprig of thyme, rosemary, garlic clove, and bay leaf. Then we used 2 Tbsp. of the lentil liquid to add to pesto. Added some sauteed onions to it. Didn’t put any oil in pesto and just drizzled some over top of rice/lentil/veg before adding pesto. That pesto by Angela is to die for. Thanks for posting!


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