Team Laser Cats

Folks in Philadelphia who love bikes, cats, and snacks.

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Krista’s Avocado Pesto Pasta

I sometimes have a hard time getting greens into my diet, so I’m a fan of blended sauces that let you throw a bunch of healthy foods together real quick. This whole meal takes about 20 minutes to whip up!

Serves 4


  • 1lb pasta (any variety)
  • 1 large avocado
  • 1 – 3 cloves of garlic (raw or roasted), roughly chopped
  • 2Tbsp white or yellow miso paste
  • Juice of 1 lemon
  • 1/2 cup raw, unsalted walnuts (or cashews)
  • big handful of greens (I use spinach, but you can use basil, kale, etc)
  • 1 cup of reserved pasta water
  • nutritional yeast to taste


  1. Boil water and add pasta. Cook until al dente and drain, reserving a cup of the pasta water. Lightly rinse the drained pasta with warm water.
  2. Place avocado, garlic, miso paste, lemon juice, walnuts, and greens into blender. Add about half of the reserved pasta water and blend until smooth. Add more water if the sauce is too thick, and keep adding to your desired thickness. I usually use about 3/4 cup in total.
  3. Toss the pasta with the sauce, either in individual plates or in a large pot. I like to add the nutritional yeast while mixing, and then add more on top. Season with salt and pepper to taste.
  4. Optional add ons: sundried tomatoes, tempeh, Sriracha, spring peas, red pepper flakes.
  5. Enjoy!

This could also be great as a spread in sandwiches and wraps.

Adapted from

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Elisabeth’s Hummus

I’ve had a few requests recently for my hummus recipe. An old boyfriend, for some reason, thinks it tastes like baloney, though I have no idea what he’s talking about and can assure you it’s fully vegan. Apologies to people who work with exact measurements; my recipe is going to have some estimates. Try it, tweak it, refine it.

1 large can garbanzo beans, drained
2-3 cloves of garlic
1-2 tablespoons tahini
1 tablespoon lemon juice
1/4-1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon paprika
grapeseed, sesame, or olive oil
a little bit of water to help emulsify, if necessary

Throw the garlic in your food processor first, chop it a bit, then add garbanzo beans. Process. Add tahini, lemon juice, and spices, process more. Now, you’ll note there’s no quantity on the oil added. You’re going to add this gradually as you process it until you get to the consistency you desire — less oil if you’re using it for sandwiches, more if it’s going to be for chips or veggie dip. You can also adjust the amount of tahini, as more will make it smoother. Let it sit for about an hour, then check the salt and garlic levels before serving, as these flavors will really “bloom” as it settles. Devour your delicious protein source!