Vegan Pasta with Brussels Sprouts and Greens

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

This was my lunch today. I used leftover steamed Brussels sprouts from yesterday's dinner. Super fast and delicious! You could probably add some chickpeas to this or squeeze a little lemon juice on top, which is what I meant to do, but forgot.

Vegan Pasta with Brussels Sprouts and Greens
Makes 1 big serving or 2 sides

Ingredients

1 teaspoon oil
1 clove of garlic, minced
1 pinch hot chilli flakes
1 1/2 cups chopped greens (I used chard and kale)
6 cherry tomatoes, halved
6 Brussels sprouts, halved
6 Kalamata olives, halved
1 heaping tablespoon chopped sun-dried tomatoes (plump not dry)
2 heaping tablespoons chopped roasted red peppers
1 tablespoon nutritional yeast
1/2 teaspoon ground black pepper
1/4 teaspoon Himalayan pink salt
1 cup cooked pasta (I used brown rice linguine)
1 teaspoon extra virgin olive oil

Directions

In a medium pot, sauté the garlic and pepper flakes in avocado oil for 30 seconds.
Add the greens, tomatoes and sprouts. Stir for a minute or two until the greens start to wilt.
Stir in the rest of the ingredients except for the olive oil. Remove the pot from the heat and then stir in the olive oil. Serve warm.