I love Pesto and I love Sun Dried Tomatoes…So why not combine the two? Combined, they’re an amazing combination and I knew I had to share this recipe with you guys! I love making the sauce a bit chunky and have pieces of the sun dried tomato that haven’t been fully blended up because it adds a great form of texture and taste. I hope you enjoy and remember if you make this, tag me on instagram @plantbasedjane so I can see it!
If you have noticed, my blog is 100% free from any recipes that involve nuts. That is because I am allergic to peanuts and tree nuts! When becoming Vegan, I noticed that almost all of “cheesy” pasta sauces had a base of cashews. That can be super frustrating to someone (like me) who wants to enjoy creamy sauces or Vegan cheeses but can’t because a lot of them are nut based. So since we are nut-free here on Plant Based Jane I wanted to bring out the handy cauliflower that worked so well in my last pasta recipe, and show you… View Post
It’s a little shocking to me that I haven’t done many pasta recipes as pasta is my all time favorite carb. I eat pasta 4 out of 7 nights a week for dinner so it’s something I enjoy on the regular. Awhile back there was a “cauliflower sauce” craze that went around the web. At first, I wasn’t too fond of the idea. I tried it a could of times but could never truly understand what the craze was about it. I recently decided to start playing around with the sauce again but putting a new twist on it and… View Post
I have recently been starting to use corn starch a lot in my cooking, because I love the way it can thicken up a sauce and add such a luxurious feeling to so many dishes. Tofu is a HUGE staple in my life, and I always have 1-2 blocks of it in my fridge. Previous to going Vegan, I literally could not understand Tofu. It creeped me out. I would laugh at the thought of eating Tofu. Funny how things change. I use Tofu for so many dishes because it is SO versatile. Like for instance, did you know tofu… View Post
Ever since I was a kid, Italian food has always been my favorite. The pasta, pizza, bruschetta…Everything is so tasty. Before going Vegan, I was a ricotta obsessed. I loved it on almost everything and always had it in the house. After going Vegan I realized that Tofu makes an amazing Ricotta replacement! When crumbled like you would when scrambling Tofu, it makes such an amazing consistency. Paired with the right seasonings & other items, you wouldn’t know the difference. So I decided to recreate one of my favorite Italian recipes: Stuffed Shells. After trying this for the first time,… View Post