Vegan (& mostly gluten-free) Monochromatic Meal: Green!



Part One: No-Bake Pistachio & Matcha Pie


Total Time: 8 hours (prep & assembly takes less than 30 minutes, the rest is soak & chill time)

Yield: 8 servings


Crust Ingredients:

  • 1 cup walnuts

  • 1 ½ cups unshelled pistachios

  • 3 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • ¼ cup soft coconut oil

Filling Ingredients:

  • 2 cups cashews

  • ½ cup soft coconut oil

  • 2 teaspoons vanilla

  • ¼ cup maple syrup

  • 3 tablespoons matcha powder

  • Green food coloring - optional

Instructions

  1. Soak the cashews. Put in a bowl, cover with water, let soak for at least four hours. Cashews can also soak overnight.

  2. While the cashews are soaking, assemble the crust. In a food processor, combine all crust ingredients and blend till you get a good consistency. You don’t want to turn the mix into a paste but you want to make sure everything is well mixed and sticky.

  3. Use a tart pan or a spring-form pan and line the bottom with parchment paper. Evenly apply the crust and have it slightly go up on the sides so it can hold the filling. See photos. I used a 9 inch spring-form pan and was happy with the results.

  4. Place your pan in the fridge to set while you wait for the cashews to finish soaking.

  5. Strain the cashews and discard the water.

  6. Combine all filling ingredients into the food processor with the exception of the food coloring (if you decide to use food coloring).

  7. Process the filling ingredients for a couple of minutes until you achieve a smooth consistency. Stop the processor and scrape down the inside and bottom and then process again. Repeat this step at least twice so that the filling is super smooth.

  8. Transfer filling into a bowl and add a small amount of green food coloring to achieve the green you want. I added a tiny dot of food coloring because I wanted my pie to be more vibrant.

  9. Remove pie crust from the fridge and slowly add the filling. Leave the pie in the spring-form pan. Use a rubber spatula and slowly smooth down the top of the filling.

  10. Place pie back into the fridge to chill for at least one hour.

  11. Remove pie from the fridge and use a knife to clear the outer side of the crust from the pan before you open it. Then remove your pie completely from the spring-form or tart pan. Remember to take off the parchment paper as well.

  12. Decorate with a little powdered sugar and some additional pistachios and enjoy!


Part Two: Fruity Green Fennel Salad


Total Time: 1 hour (10 minutes of prep & assembly, the rest is setting time)

Yield: serves 4-6


Ingredients:

  • 1 small lemon

  • 2 teaspoons sugar

  • ¾ cup vegenaise

  • Bunches of fennel

  • 4 small units of green colored fruit - I used 3 green pears & 1 green apple

Instructions:

  1. Cut the four units of green fruit into small cubes and put into a bowl.

  2. Cut the lemon and juice into the fruit bowl (careful not to juice any of the seeds into the bowl).

  3. Add the vegenaise and sugar to the fruit bowl and mix well.

  4. Add fennel to taste.

  5. Let set in the fridge for until serving time.

  6. Serve and enjoy!


Part Three: Parsley & Basil Pea Pesto


Total Time: 10 minutes

Yield: serves 2


Ingredients:

  • 4 cloves minced garlic

  • 1 teaspoon sea salt

  • ½ teaspoon chili powder

  • ½ teaspoon dried cumin

  • 1 cup fresh parsley - loose, not packed

  • 1 cup fresh basil - loose, not packed

  • ½ cup pine nuts

  • ½ cup olive oil

  • ¼ cup nutritional yeast

  • ½ - 1 cup peas - thawed and ready

Instructions:

  1. Add all ingredients EXCEPT THE PEAS to a food processor and process until you reach your desired consistency.

  2. When ready to serve, pour the pesto into a saucepan and add the peas and heat on low.

  3. Serve and enjoy!


I’d never thought of making a monochromatic meal until someone made the suggestion on my Instagram and I’m so happy that they did because it makes for such a beautiful display! This meal was so nutritious and if I had used a gluten-free spaghetti then the whole setup would be vegan AND gluten-free. Everything was loaded with flavor and the portions were almost perfect for two people. If you want to make this green display for four people, then just double the pesto recipe and you’re good to go. If you're planning on making all three of these dishes for your meal then I'd make them in the order that they're listed. Starting with the pie, then the salad, and then the pesto. For more monochromatic dish inspiration I suggest this article from Cosmopolitan: India. Click here to see the article! The possibilities are endless and I can't wait to do this again but with another color. Enjoy!

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