Vegetarian | PALMINI

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INGREDIENTS: 2 tbsp pine nuts - 1 package Palmini Linguine - 1/4 yellow onion - 1 tsp olive oil - 1/2 tsp kosher salt - 1/2 tsp pepper - 2 garlic cloves, minced - 1/2 cup vegetable broth - 1 cup cherry tomatoes, halved - 1/2 tsp garlic powder - 1 cup marinara sauce - 1/2 cup roasted red peppers, thinly sliced or chopped - 1 cup cooked cannellini beans - 1 to 2 tbsp capers, to taste - 1 tbsp fresh dill, finely chopped - 1 tbsp fresh basil, sliced - 1/3 cup vegan feta, crumbled

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INGREDIENTS: small red onion, diced (or 1/2 a large one) - fresh ginger, grated - 1 tbsp red thai curry paste (ensure vegan) - 1 veg stock cube + 500ml water - 1 Palmini Angel hair, washed & boiled 8 mins - 1/2 cup frozen peas - 2/3 red pepper, chopped - 1/2 lime, squeezed - 1 veggie burger (i went for a mushroom burger!)

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INGREDIENTS: Seaweed paper - 2-3 tbs spicy tahini - 1 can of Palmini rice - And any of your favorite toppings: mushrooms, carrots, bell pepper, avocado, salmon, etc

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INGREDIENTS: 1 can of Palmini rice, drained and rinsed - 1 small yellow onion, diced - 2 small stalks of celery, diced - 1 package of mushrooms, sliced - handful or two of chopped kale - 1 tbsp olive oil - 1 tsp ground thyme - 1 tsp ground rosemary - 1 tsp garlic powder - salt & pepper to taste

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INGREDIENTS: 2 cans Palmini rice or cauliflower rice - 1 can pumpkin - 1/4 c white wine - 3 tbsp vegan butter or ghee - 1/2 c white onion, finely diced - 2 tsp minced garlic - 1/2 tsp Turmeric - 1/4 tsp allspice - 1/4 tsp red pepper flakes - 3 tbsp fresh flat leaf parsley, chopped - 2 tbsp shredded vegan mozzarella (I love Miyokos) - Salt & pepper, to taste

#eatpalmini

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