seasonal plant-based recipes
Just dropping in to share this friggin’ delicious plant based take on fettuccine alfredo I developed in collaboration with Loam Agronomics and their lovely veggies. It will satisfy those comfort food cravings without putting you in a food coma and it’s pretty quick to whip up so you won’t be on your feet too long. I think it’s pretty darn delicious and I’m sure you will too. Check out the recipe HERE 🙂
You know how sometimes it takes a bit of pushing the boundaries and limits a bit in order to grow? That’s how I feel about this little collaboration with Loam Agronomics. Not only am I making veggie-centric recipes for them (instead of baked goods and sweets that fall within my comfort zone), but I’m aiming to keep these recipes on the simpler side without any hard-to-find ingredients. Also, not to brag, but they have all been really damn delicious.
So here’s the recipe I developed from 2 shares ago with probably the most delicious and beautiful beets I’ve ever eaten. Beets are trickier because they are naturally really sweet and earthy so they need a nice contrast. That’s where the pesto comes in made with cilantro, toasted pecans, and fresh lemon juice. Seriously wishing I had some to eat right about now… Head over to the Loam site to get the recipe and maybe even sign up for one of their beautiful CSA shares 😉
In case you fell in love with that plate like I did, it’s from Thro Ceramics located in the heart of East Texas.
