To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed until the desired consistency is reached.
Use a zoodler to make zucchini noodles or purchase pre-zoodled zucchini.
Add zoodles, pesto, sun-dried tomatoes and grape tomatoes to hot cast-iron skillet and saute until hot.
Serve warm and place a small dollop of vegan cream cheese on top.
Store leftovers covered in the refrigerator up to 1 week.
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a large bowl beat butter, coconut nectar and egg until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Let dough stand at room temperature for at least 1 hour or up to 8 hours.
Preheat oven to 375°. Prepare baking sheets by lining with parchment paper.
Line cookie sheets with parchment paper.
Lightly flour your rolling surface and sprinkle flour over the dough and rolling pin.
Roll dough to about 1/4-inch thick and use additional flour to avoid sticking.
Cut out cookies with the desired cutter.
Space cookies 1 1/2-inches apart and bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.
For icing mix cream cheese with coconut nectar and a pinch of cinnamon until smooth. Place in ziplock bag and cut corner to decorate.
