Day 13 - Kale Pesto
Although I always knew I wanted to include a homemade pesto recipe in the challenge there are so many different versions out there I really wasn't sure which one to go for. In the end I opted for a kale and seed-based pesto from Sweet Peas & Saffron which used ingredients I already had in my kitchen. I substituted the parmesan in the original recipe for nutritional yeast and added the finished pesto to some sweet potato mash.
Day 14 - Vegan 'Ferrero Rochers'
Day fourteen seemed like the perfect time for another sweet treat recipe! This vegan version of the popular hazelnut-filled chocolates from Further Food only contain five ingredients and were super quick to whip up as a treat. I also think these would make a really lovely gift!
Day 15 - Gluten Free Foccacia
Bread was something I knew I wanted to include in the challenge as I'm forever pinning recipe ideas and never making them - bread just seems so daunting doesn't it? This recipe from Sarah Bakes Gluten Free was super easy and quick to make and I was so excited that this recipe turned out so well as gluten free breads are notoriously tricky. It was the perfect accompaniment to pasta and I'll definitely be making it again soon!
Day 16 - Cauliflower & Roasted Red Pepper Soup
With lots of leftover bread from the previous day's recipe test I decided another soup would be the perfect thing to try out so I opted for this great recipe from Gal On A Mission. I was pretty hungry on this particular day as I'd been out on a long walk and missed lunch, so I also added in some green lentils to make the soup more filling and topped with a sprinkle of Follow Your Heart Parmesan.
If you'd like to see which recipes I'm hoping to try out next you can find my '30 Recipes In 30 Days' board over on Pinterest and follow me on Instagram for daily updates (@sawyerandscout) where I'll be using the hashtag #30recipesin30daysAND