{"id":241,"date":"2017-05-10T04:38:46","date_gmt":"2017-05-10T04:38:46","guid":{"rendered":"http:\/\/content.principia.edu\/sites\/sustainablefood\/?p=241"},"modified":"2019-07-31T18:54:31","modified_gmt":"2019-07-31T18:54:31","slug":"plant-based-recipe-test-9-pasta-with-pesto","status":"publish","type":"post","link":"http:\/\/content.principia.edu\/sites\/sustainablefood\/2017\/05\/10\/plant-based-recipe-test-9-pasta-with-pesto\/","title":{"rendered":"Plant-based Recipe Test 9: Pasta with Pesto"},"content":{"rendered":"<p>Pasta is a go-to dish for many students at Principia. Currently, marinara sauce is the only&nbsp;100% plant-based sauce option. The others are contain dairy products such as milk, cream, and cheese. For example, most traditional pesto sauces contain mozzarella cheese. Cheese-free pestos aren&#8217;t common, but they do exist! I tested out a <a href=\"https:\/\/food52.com\/recipes\/22291-simple-vegan-pesto\">recipe I found online<\/a>.&nbsp;<a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-208\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-11-1024x933.jpg\" alt=\"\" width=\"660\" height=\"601\" srcset=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-11-1024x933.jpg 1024w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-11-300x273.jpg 300w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-11-768x700.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>This recipe is similar to traditional pesto, but&nbsp;there&#8217;s nutritional yeast instead of cheese and walnuts instead of pine nuts.&nbsp;<\/p>\n<p><a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-242\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-1-962x1024.jpg\" alt=\"\" width=\"660\" height=\"703\" srcset=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-1-962x1024.jpg 962w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-1-282x300.jpg 282w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-5-1-768x818.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p><em>Slight change: The recipe called for two cups of fresh basil. I only had one, so I substituted a cup of kale for the basil I lacked.<\/em><\/p>\n<p>The recipe was quick and simple. All it required was&nbsp;measuring, chopping, and blending the ingredients. Once complete, I&nbsp;served it with pasta and began the student feedback session.<\/p>\n<p><a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-244\" src=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-1024x936.jpg\" alt=\"\" width=\"660\" height=\"603\" srcset=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-1024x936.jpg 1024w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-300x274.jpg 300w, http:\/\/content.principia.edu\/sites\/sustainablefood\/files\/2017\/05\/FullSizeRender-7-1-768x702.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p style=\"text-align: center\"><strong>Student Feedback<\/strong><\/p>\n<p style=\"text-align: left\">Diego John 10\/10<\/p>\n<ul>\n<li style=\"text-align: left\">&#8220;This tastes fresh, real, and I like it better than the original. I&#8217;d personally have this in the morning, afternoon, and night. It reminds me of food from Africa. I feel very satisfied after only eating a small bit!&#8221;<\/li>\n<\/ul>\n<p style=\"text-align: left\">Boyo Amuka 9.9\/10<\/p>\n<ul>\n<li style=\"text-align: left\">&#8220;It tastes very natural. I&#8217;d definitely choose this over what&#8217;s currently available!&#8221;<\/li>\n<\/ul>\n<p style=\"text-align: left\">Jenita Arini 9\/10<\/p>\n<ul>\n<li style=\"text-align: left\">&#8220;It&#8217;s very similar to normal pesto.&#8221;<\/li>\n<\/ul>\n<p style=\"text-align: center\"><strong>The Verdict<\/strong><\/p>\n<p style=\"text-align: left\">This (slightly altered) plant-based pesto recipe is healthy, and incredibly delicious. It was highly rated by students based on its fresh ingredients and powerful flavor. We didn&#8217;t miss the cheese at all!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta is a go-to dish for many students at Principia. Currently, marinara sauce is the only&nbsp;100% plant-based sauce option. The others are contain dairy products such as milk, cream, and cheese. For example, most traditional pesto sauces contain mozzarella cheese. Cheese-free pestos aren&#8217;t common, but they do exist! I tested out a recipe I found &hellip; <a href=\"http:\/\/content.principia.edu\/sites\/sustainablefood\/2017\/05\/10\/plant-based-recipe-test-9-pasta-with-pesto\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Plant-based Recipe Test 9: Pasta with Pesto<\/span><\/a><\/p>\n","protected":false},"author":79,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-241","post","type-post","status-publish","format-standard","hentry","category-plant-forward","category-principia-college"],"_links":{"self":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/comments?post=241"}],"version-history":[{"count":2,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/241\/revisions"}],"predecessor-version":[{"id":307,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/posts\/241\/revisions\/307"}],"wp:attachment":[{"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/media?parent=241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/categories?post=241"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/content.principia.edu\/sites\/sustainablefood\/wp-json\/wp\/v2\/tags?post=241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}