Chickpea Flatbread
Vegan; Gluten Free
When I made this, I think my cookie sheet was too large. So, if you happen to be like me and have several cookie sheets in different sizes, use a medium one. Mine came out thinner then I would have liked, super tasty. I'll measure the one that I'll use next time, so that way there should be no confusion as to what "large" or "medium" mean. This recipe goes great with any pesto recipe....
2 1/2 cups chick-pea flour (also called gram or garbanzo flour)
3 1/2 cups fresh cold water
2 teaspoons black pepper, or to taste
1/4 cup extra virgin olive oil
A pinch of salt
Vegan Parmesan Cheese
1. In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn't need much).
2. Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).
3. Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. 5 minutes before pulling out of the oven, sprinkle with vegan Parmesan cheese. Remove from the oven when done and let cool a little before cutting & serving.
Found: In Pursuite of More
RecipesUS
Showing posts with label Pesto. Show all posts
Showing posts with label Pesto. Show all posts
Wednesday, January 9, 2013
Thursday, January 3, 2013
Marinated Portobellos With Cashew Cheese and Pesto
Marinated Portobellos With Cashew Cheese and Pesto
Vegan; Makes 3 servings; Gluten Free
This recipe takes a little bit of prep, but it's SO worth it! From the cashew cream (soaking the cashews), to making the pesto~ the prep is easy and the presentation is a beauty for any table.....
For the Mushrooms:
1/2 Tbsp./tsp. vegetable oil
1/4 cup soy sauce or tamari (use gluten free)
1 Tbsp. balsamic vinegar
2 cloves garlic, crushed
1 tsp. dried basil
6 portobello mushrooms, stems removed
1. Combine all ingredients, except for the mushrooms, in a bowl and mix well.
Coat each portobello with the mixture, and then place on a plate. Pour the remaining mixture over the mushrooms. Set aside until ready to bake.
2. Preheat the oven to 400°F.
3. Line a baking sheet with tin foil, place the mushrooms on the pan, and bake for 10 minutes. Flip and bake for an additional 10 minutes.
4. Remove mushrooms from the oven, fill with cashew cheese (recipe in blog), and top with pesto (recipe in blog). Bake for an additional 5 minutes.
Serve immediately.
For the Cashew Cream~ See Recipe in Blog....
For the Basil Pesto~ See Recipe in Blog....
Found and modified from PETA
Vegan; Makes 3 servings; Gluten Free
This recipe takes a little bit of prep, but it's SO worth it! From the cashew cream (soaking the cashews), to making the pesto~ the prep is easy and the presentation is a beauty for any table.....
For the Mushrooms:
1/2 Tbsp./tsp. vegetable oil
1/4 cup soy sauce or tamari (use gluten free)
1 Tbsp. balsamic vinegar
2 cloves garlic, crushed
1 tsp. dried basil
6 portobello mushrooms, stems removed
1. Combine all ingredients, except for the mushrooms, in a bowl and mix well.
Coat each portobello with the mixture, and then place on a plate. Pour the remaining mixture over the mushrooms. Set aside until ready to bake.
2. Preheat the oven to 400°F.
3. Line a baking sheet with tin foil, place the mushrooms on the pan, and bake for 10 minutes. Flip and bake for an additional 10 minutes.
4. Remove mushrooms from the oven, fill with cashew cheese (recipe in blog), and top with pesto (recipe in blog). Bake for an additional 5 minutes.
Serve immediately.
For the Cashew Cream~ See Recipe in Blog....
For the Basil Pesto~ See Recipe in Blog....
Found and modified from PETA
Monday, December 3, 2012
Ravioli Fillings~ Just To Name A Few
Ravioli Fillings~ Just To Name A Few
The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....
Triple Nut Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste
For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....
"Ricotta" and Spinach:
1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted
1. Mash the tofu with a fork and add the garlic. Set aside.
2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.
Wild for Mushrooms:
1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)
1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.
The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....
Triple Nut Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste
For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....
"Ricotta" and Spinach:
1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted
1. Mash the tofu with a fork and add the garlic. Set aside.
2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.
Wild for Mushrooms:
1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)
1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.
Monday, September 24, 2012
A Nutty Kind of Pesto
A Nutty Kind of Pesto
Vegan
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!
Vegan
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!
Wednesday, September 12, 2012
Jalapeno Basil Pesto
Jalapeno Basil Pesto
Vegan
This one is adapted from Show Me the Curry. In this household, we tend to like food on the spicy side. This is the perfect pairing with jalapeno fettuccine and some garlic bread.
1 cup tightly packed fresh basil Leaves
1 teaspoon olive oil
2 large cloves of garlic
1 jalapeno pepper–or to taste, roughly chopped
1/4 cup almonds
1/4 cup vegan Parmesan cheese
Olive Oil – 1/4 cup plus additional as needed for serving
Salt – to taste
White Pepper – to taste
Lemon Juice – to taste
Method:
1. Remove Basil Leaves from the stems and wash well. Place them on a paper towel or clean kitchen towel, cover with another towel and dab dry.
2. Heat 1 tsp Olive Oil in a skillet and quickly saute Garlic and Jalapeno on high heat. Remove into another plate to cool when Garlic turns light brown and Jalapeno skin starts to blister.
3. In a food processor, add almonds and pulse lightly. Add cooled Jalapeno and Garlic and pulse lightly. Add Basil Leaves and pulse until roughly chopped.
4. Add Olive Oil slowly while continuing to pulse. Add vegan Parmesan Cheese and process for about 15 seconds until mixture is smooth but still has a little texture.
5. Remove into a bowl and add Salt, White Pepper and Lemon Juice to taste.
Saturday, June 30, 2012
Artichoke and New Potato Packets with Pesto
Artichoke and New Potato Packets with Pesto
Serves 4; 30 minutes or fewer; Gluten Free
Slice the potatoes as thinly as possible for this recipe to ensure they cook evenly.
This is a great recipe to try with different types of pesto. In the blog you'll find lots of different ones (I'm going through a phase right now!)....
8 oz. new potatoes, thinly sliced (1 1/2 cups)
1/2 cup low-sodium vegetable broth
1 12 oz. pkg. frozen artichoke hearts, thawed (2 cups)
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and green parts chopped (1 cup)
3 Tbs. prepared pesto
3 Tbs. vegan Parmesan cheese
1/2 cup fresh chopped basil
1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.
3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packet is sealed. Transfer to baking sheet, and bake for 25 to 30 minutes.
4. Transfer packets to serving plates. Let each person open packets slowly and carefully-escaping air will be hot. Sprinkle with some basil and vegan Parmesan cheese.
Per packet serving: 237 cal.; 11 grams prot.; 8 grams total fat (3 grams sat. fat); 31 grams carb.; 9 mg chol.; 266 mg sod.; 10 grams fiber; 6 grams sugars
Adapted from Vegetarian Times May/June 2010
Serves 4; 30 minutes or fewer; Gluten Free
Slice the potatoes as thinly as possible for this recipe to ensure they cook evenly.
This is a great recipe to try with different types of pesto. In the blog you'll find lots of different ones (I'm going through a phase right now!)....
8 oz. new potatoes, thinly sliced (1 1/2 cups)
1/2 cup low-sodium vegetable broth
1 12 oz. pkg. frozen artichoke hearts, thawed (2 cups)
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and green parts chopped (1 cup)
3 Tbs. prepared pesto
3 Tbs. vegan Parmesan cheese
1/2 cup fresh chopped basil
1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.
3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packet is sealed. Transfer to baking sheet, and bake for 25 to 30 minutes.
4. Transfer packets to serving plates. Let each person open packets slowly and carefully-escaping air will be hot. Sprinkle with some basil and vegan Parmesan cheese.
Per packet serving: 237 cal.; 11 grams prot.; 8 grams total fat (3 grams sat. fat); 31 grams carb.; 9 mg chol.; 266 mg sod.; 10 grams fiber; 6 grams sugars
Adapted from Vegetarian Times May/June 2010
Wednesday, May 23, 2012
Linguine with Raw Nut Pesto and Tomato Sauce
Linguine with Raw Nut Pesto and Tomato Sauce
Serves 4; Vegan; 30-45 minutes
In this lightly spiced and aromatic pasta sauce, nuts are the meat of the matter.
Tomato Sauce:
1/4 cup olive oil
1 small onion, finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
1 pound (about 2 cups) canned whole peeled tomatoes, with juice
Salt and freshly ground black pepper
Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and pistachios
(I used cashews instead of pistachios)
3 to 4 fresh mint leaves
freshly ground black pepper
Linguine:
salt
1 pound linguine (I used garlic and parsley)
fresh mint leaves, for garnish
grated vegan Parmesan cheese
1. To make tomato sauce, use a heavy-based saucepan over medium heat to heat oil and saute onion and shallots until translucent. Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon. Season with salt and pepper to taste. Simmer uncovered until most of the juices have evaporated, 20 to 30 minutes. Meanwhile, prepare pesto. (I only timed the sauce for 20 minutes. I kept most of the juice for the pesto-sauce.)
2. For the pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
3. Bring a large pot of lightly salted water to boil. Add linguine and cook until al dente (firm to the bite). Set aside 1/2 cup pasta water (I skipped this ingredient), and drain pasta well. Return pasta to the warm pot and add pesto and tomato sauce. Toss well to coat, adding reserved water as needed to thin the sauce. Transfer to a warm serving bowl and garnish with fresh mint leaves. Serve with vegan Parmesan cheese.
Found in: The best of Vegan Cooking by Priscilla Feral (Friends of Animals)
Serves 4; Vegan; 30-45 minutes
In this lightly spiced and aromatic pasta sauce, nuts are the meat of the matter.
Tomato Sauce:
1/4 cup olive oil
1 small onion, finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
1 pound (about 2 cups) canned whole peeled tomatoes, with juice
Salt and freshly ground black pepper
Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and pistachios
(I used cashews instead of pistachios)
3 to 4 fresh mint leaves
freshly ground black pepper
Linguine:
salt
1 pound linguine (I used garlic and parsley)
fresh mint leaves, for garnish
grated vegan Parmesan cheese
1. To make tomato sauce, use a heavy-based saucepan over medium heat to heat oil and saute onion and shallots until translucent. Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon. Season with salt and pepper to taste. Simmer uncovered until most of the juices have evaporated, 20 to 30 minutes. Meanwhile, prepare pesto. (I only timed the sauce for 20 minutes. I kept most of the juice for the pesto-sauce.)
2. For the pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
3. Bring a large pot of lightly salted water to boil. Add linguine and cook until al dente (firm to the bite). Set aside 1/2 cup pasta water (I skipped this ingredient), and drain pasta well. Return pasta to the warm pot and add pesto and tomato sauce. Toss well to coat, adding reserved water as needed to thin the sauce. Transfer to a warm serving bowl and garnish with fresh mint leaves. Serve with vegan Parmesan cheese.
Found in: The best of Vegan Cooking by Priscilla Feral (Friends of Animals)
Tuesday, May 22, 2012
Quick Pesto with Broiled Tomatoes
Quick Pesto with Broiled Tomatoes
Serves 8; Vegan; 30 minutes or fewer
So, I did this recipe and it was SUPER easy and VERY yummy, however, I had a problem with my broiler burning the bread crumbs (even at 3 minutes). I set my oven to 325 degrees and "baked" them for a little longer. Since I'm seeing tomatoes everywhere, I figured this was the best post. If you serve with some garlic bread it turns into a light meal-perfect for summer!
Quick Pesto
3 cups basil leaves
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste (I had to use both)
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
To make pesto: Place basil and garlic in food processor , and process until finely chopped. Add pine nuts and nutritional yeast, and process for 1 minute, or until pine nuts are finely chopped and mixture is paste-like. (I put all of above into the food processor at one time, and added the oil as directed.) With motor running, add olive oil in a steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
To make tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Per Serving (1/2 tomato with topping): 84 cal.; 2 g. prot.; 6 g. total fat (<1 g. sat. fat); 6 g. carb.; 0 mg. chol.; 12 mg. sod.; 1 g. fiber; 2 g. sugars
Serves 8; Vegan; 30 minutes or fewer
So, I did this recipe and it was SUPER easy and VERY yummy, however, I had a problem with my broiler burning the bread crumbs (even at 3 minutes). I set my oven to 325 degrees and "baked" them for a little longer. Since I'm seeing tomatoes everywhere, I figured this was the best post. If you serve with some garlic bread it turns into a light meal-perfect for summer!
Quick Pesto
3 cups basil leaves
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste (I had to use both)
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
To make pesto: Place basil and garlic in food processor , and process until finely chopped. Add pine nuts and nutritional yeast, and process for 1 minute, or until pine nuts are finely chopped and mixture is paste-like. (I put all of above into the food processor at one time, and added the oil as directed.) With motor running, add olive oil in a steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
To make tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Per Serving (1/2 tomato with topping): 84 cal.; 2 g. prot.; 6 g. total fat (<1 g. sat. fat); 6 g. carb.; 0 mg. chol.; 12 mg. sod.; 1 g. fiber; 2 g. sugars
Friday, May 18, 2012
Zucchini Pesto
Zucchini Pesto
Since I'm seeing lots of zucchinis at the farmers markets I thought this would be a great recipe to share. If you like an added kick, add (depending on taste) 1/4 teaspoon of crushed red pepper.
Pesto is a delicious topping for steamed vegetables.
2 small zucchini or other summer squash
1 medium garlic clove
2 cups packed fresh basil leaves
2 teaspoons olive oil
1/4 teaspoon salt
Cut zucchini into 1-inch chunks (you should have about 2 cups). Steam chunks over boiling water for about 5 minutes, or until it is just tender when pierced with a sharp knife.
Place garlic and basil into a food professor fitted with a metal blade and chop until fine. Add zucchini, oil, and salt. Pulse until everything is finely chopped.
Per 1 tablespoon
Calories: 17; Fat: 1.2 g; Saturated Fat: 0.2 g; Calories from Fat: 62.4%; Cholesterol: 0 mg; Protein: 0.5 g; Carbohydrates: 1.6 g; Sugar: 0.5 g; Fiber: 0.8 g; Sodium: 75 mg; Calcium: 20 mg; Iron: 0.4 mg; Vitamin C: 3.2 mg; Beta Carotene: 454 mcg; Vitamin E: 0.2 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Found: PCRM.org
Since I'm seeing lots of zucchinis at the farmers markets I thought this would be a great recipe to share. If you like an added kick, add (depending on taste) 1/4 teaspoon of crushed red pepper.
Pesto is a delicious topping for steamed vegetables.
2 small zucchini or other summer squash
1 medium garlic clove
2 cups packed fresh basil leaves
2 teaspoons olive oil
1/4 teaspoon salt
Cut zucchini into 1-inch chunks (you should have about 2 cups). Steam chunks over boiling water for about 5 minutes, or until it is just tender when pierced with a sharp knife.
Place garlic and basil into a food professor fitted with a metal blade and chop until fine. Add zucchini, oil, and salt. Pulse until everything is finely chopped.
Per 1 tablespoon
Calories: 17; Fat: 1.2 g; Saturated Fat: 0.2 g; Calories from Fat: 62.4%; Cholesterol: 0 mg; Protein: 0.5 g; Carbohydrates: 1.6 g; Sugar: 0.5 g; Fiber: 0.8 g; Sodium: 75 mg; Calcium: 20 mg; Iron: 0.4 mg; Vitamin C: 3.2 mg; Beta Carotene: 454 mcg; Vitamin E: 0.2 mg
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Found: PCRM.org
Thursday, May 17, 2012
Spinach-Artichoke Pesto
Spinach-Artichoke Pesto
Vegan
So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....
1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)
1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.
2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.
Vegan
So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....
1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)
1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.
2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.
Smokey Bell Pepper Pesto
Smokey Bell Pepper Pesto
Vegan
So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.
Whole Living March 2012
Vegan
So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.
Whole Living March 2012
Carrot-Pistachio Pesto with Bulgur and Chickpeas
Carrot-Pistachio Pesto with Bulgur and Chickpeas
Vegan; Serves 4
This is great to use as a stuffing for bell peppers or tomatoes....
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle still releasing flavor)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012
Vegan; Serves 4
This is great to use as a stuffing for bell peppers or tomatoes....
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle still releasing flavor)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012
Dairy-free Pesto with Spirali
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Vegan; 30-45 minutes; Serves 4
11 oz new potatoes, cubed
5 oz/1 cup fine green beans, cut into thirds
8oz broccoli florets
13 oz/3 cups dried spirali pasta
2 tomatoes, seeded and diced
1 oz/ 1/4 cup pine nuts, toasted
salt and freshly ground pepper
For the pesto
(This is my go to recipe when I need a great lighter version of a pesto recipe!)
1 oz/ 1/4 cup fresh basil leaves, torn
1/4 oz fresh mint leaves, torn
2 large garlic cloves, crushed
1 Tbsp Dijon mustard
1/4 cup pine nuts
4 Tbsp extra virgin olive oil
juice of 1/2 a lemon
1.) To make the pesto, puree the basil and mint, garlic mustard, pine nuts, oil and lemon juice in a food processor or blender. Season and set aside.
2.) Cook the new potatoes in a large pan of salted boiling water for 5-7 minutes, until tender. Steam the green beans and broccoli for 3 minutes until they are tender.
3.) Cook the spirali in a large pan of salted boiling water for 10-12 minutes until al dente. Drain, reserving 2/3 cup of the cooking water. Return the pasta and reserved water to the pan. Add the precooked potatoes, beans, broccoli, pesto and seasoning, then stir until combined. Heat over a gentle heat for 1-2 minutes, then stir in the tomatoes and toasted pine nuts.
Per Serving: prot. 18.5 grams; fat 22.7 grams; sat. fat 2.78 grams; carb. 88.4 grams; fiber 6.7 grams; iron 4.8 mg; calcium 101 mg.
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