Vegan Green Goddess Pasta

Who else loooooves a mean Green Goddess? It’s the perfect way to add some zest and flavor to a bland salad. But did you know that with a few fresh veggies, you can turn Green Goddess from a salad dressing into a creamy pasta sauce? It’s a serious game changer!

The sauce gets its green color from three key veggies:

• spinach,

• green peppers,

• and cilantro. Lots of it. (Sorry, cilantro haters!)

And to make this creamy, we’re going to use vegan sour cream. I love the one from Forager Project. This also adds some tang and brings all the flavors together nicely.

Green Goddess Pasta is fresh, flavorful, and fun… and GREEN!

Vegan, Dairy-Free, Gluten-Free Option

Entree

American

Yield: 4

Author: Alisha Vavilakolanu

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Vegan Green Goddess Pasta

Prep time: 7 MCook time: 8 MTotal time: 15 M

Ingredients:

• 8 oz pasta of choice (can be gluten-free)
• 1 cup spinach
• 1/2 cup cilantro
• 1/2 cup green bell pepper, roughly chopped
• 1/4 cup onion, roughly chopped
• 2 cloves garlic (about 1/2 tsp), minced
• 2/3 cup vegan sour cream (I love Forager Project's organic cultured vegan sour cream)
• 1/3 cup unsweetened plant milk
• 1 tbsp lemon juice
• 3 tbsp vegan parmesan (or sub nutritional yeast)
• 2 tsp red chili flakes
• salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions.
2. To a high-speed blender, add remaining ingredients and blend until creamy.
3. Toss pasta in sauce and serve immediately.

https://thelishlife.com/blog/green-goddess-pasta

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Tag @lish_life on instagram and hashtag it #thelishlife

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Air Fryer Crispy Potato Wedges

Do y’all remember my Crispy Potato Wedges? Well, they’re making a comeback—air fryer style! That means half the oil (or none at all if you’re #oilfree gang!) and half the time for the same level of crispy-on-the-outside, soft inside, and all around perfect wedges!

These pair perfectly with my BBQ Pulled Jackfruit or Pulled Portobello Sandwiches or, if you’re like me, you can just make ‘em your whole meal! ;)

Vegan, Gluten-Free, Dairy-Free

Appetizer

American

Yield: 6

Author: Alisha Vavilakolanu

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Air Fryer Crispy Potato Wedges

Prep time: 5 MCook time: 12 MTotal time: 17 M

Ingredients:

• 3 large potatoes
• 1 tbsp olive oil (can omit if oil-free)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• salt and pepper, to taste

Instructions:

1. Preheat air fryer to 400 degrees Fahrenheit. 
2. Wash and scrub potatoes. Pat dry and cut into wedges by first cutting each potato in half, then slicing the halves vertically to create the wedges.
3. Toss wedges in the (optional) olive oil, paprika, and garlic powder, and season with salt and pepper to taste.
4. Spread wedges on baking tray and bake at 400 degrees for 12 minutes, tossing the air fryer basket halfway.
5. Serve warm with your favorite dip!

https://thelishlife.com/blog/air-fryer-crispy-potato-wedges

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Tag @lish_life on instagram and hashtag it #thelishlife

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Vegan Blueberry Biscuits (Baking Mix Hack!)

It’s blueberry season! Lately, my Instagram feed has been filling up with blueberry-themed recipes so I was inspired to create one of my own. These easy Blueberry Biscuits are the sweet, summer cousin of the Cheezy Buttermilk Biscuits I already know and love. These biscuits also use the same baking mix hack which means all YOU need is five simple ingredients:

• a baking mix (such as the one Bisquick makes),

• non-dairy milk,

• apple cider vinegar,

• sugar,

• and—of course—blueberries!

If you’re looking for a light summer berry treat, these biscuits are for you! And when I say ‘light,’ I mean that they are definitely on the lighter side of sweetness so I would recommend adding more sugar if you have a sweet tooth.

Vegan, Dairy-Free

Dessert

American

Yield: 10

Author: Alisha Vavilakolanu

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Vegan Blueberry Biscuits (Five Ingredients!)

Prep time: 5 MCook time: 12 MTotal time: 17 M

Ingredients:

• 2 1/4 cups vegan baking mix
• 2/3 cup unsweetened plant milk
• 1 tsp apple cider vinegar
• 1/3 cup sugar
• 1 cup blueberries

Instructions:

1. Preheat oven to 450 degrees Fahrenheit. Lightly grease or line a large baking sheet with parchment paper.
2. Add the baking mix to a large mixing bowl.
3. In a separate bowl, combine plant milk and apple cider vinegar and set aside for 5 minutes to curdle. This is your vegan buttermilk.
4. Create a well in the center of the baking mix. Add the vegan buttermilk and sugar and stir to form the dough. Fold in the blueberries last.
5. Add some flour (or more baking mix) to a clean surface such as a countertop or cutting board. Set biscuit dough on top and use your hands to form approximately 1-inch thick biscuits. This recipe makes about 10 biscuits.
6. Place biscuits two inches apart on baking tray. Bake at 450 degrees for about 12 minutes.

https://thelishlife.com/blog/vegan-blueberry-biscuits

Did you make this recipe?

Tag @lish_life on instagram and hashtag it #thelishlife

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