Yes, gluten free pasta is the new pasta on the block!

So much stuff I have to say about gluten on my preventive medicine section! But let’s focus on this dish now.

You see, I start to cook, and then I think. My choices come as I go. When I started to make dinner that day, little did I know my herb mayo would end up in my pasta sauce! Best decision I have made lately. 😁 Joking aside. Try it and let me know what you think!

⚜️Ingredients:

1/3 cup herb mayo:

1/3 cup soy milk
1/3 cup olive oil
2 tbsp apple cider vinegar
Himalayan salt
Handful of fresh mint
Half of a handful dill
1 tbsp rice flour or tapioca starch
1/2 lime juice
Directions: Mix all ingredients in a blender. Let freeze for an hour. Enjoy!

2 cups vegetable stock

1 large zucchini

2 carrots

1 garlic glove

1/2 cup peas

some dill

Himalayan salt, ground pepper

⚜️Directions: put some olive oil in a wok and sauté smashed garlic,  zucchini, carrots & peas for 2 minutes. Add vegetable stock & herb mayo. Cook in low heat for 10 minutes. Ready! Now add your cooked pasta and stir until well combined.

⚜️Serve: fresh mint & some vegan Parmesan: equal parts walnuts and nutritional yeast blended.



My most important tip when it comes to vegan mayo is to use soya milk only. It has a fullness in taste and it gets thicker when blended. You can make some many variations for salads, dressings, dips, spreads, you name it!

Here’s a few:

⚜️Vegan Dijonaise:
1/3 cup soya milk,
1/3 cup olive oil,
2 tsp tapioca starch, or rice flour, or corn flour
1 tsp Dijon mustard with seeds,
2 tbsp apple cider vinegar
Himalayan salt
Pepper
Blend everything together. The sauce gets thicker with time so don’t worry if it’s not very thick at first. If you don’t want any flour in it, just increase olive oil. 💚

⚜️Pink mayonaise:

Add 1 medium size boiled beetroot in! Funky! 🌸

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