Friday, April 14, 2006
Sundried-Tomato Pesto
This pesto is a little thick for easy use on a pizza. It can also work as a spread for a thick, crusty bread or thin it out a little more with a tinge more olive oil and toss it with some fresh pasta.
Makes 1 heaping cup of pesto
1 1/2 cups packed basil leaves
1/2 cup pinenuts
1 tbsp lemon juice
1/4 cup nutritional yeast (or more to taste)
1/2 cup sundried tomatoes, chopped
1/4-1/2 cup olive oil (your preference, really)
Place rinsed basil leaves in food processor along with pinenuts and lemon juice. Pulse to blend coarsely. Add nutritional yeast and tomatoes. While pulsing add olive oil in a steady stream. Blend to mix. Refrigerate in an airtight container up to 2 days.
Tuesday, April 11, 2006
Coconut Curry
I couldn't find the curry picture on my computer, so I'll add it when I can!
I recommend starting the rice when you start this recipe, the water will be absorbed shortly before the curry is done and will have time to sit and plump. I tend to use basmati or jasmine. This is a recipe that can easily be played with, so please adjust it to your needs! Please know that I tend to make curries that are lightly spicy.
Serves 4
3-4 tablespoons oil
1 medium onion, chopped
2 tablespoons fresh grated ginger
2 cloves minced garlic
2 teaspoons garam masala
2-3 medium potatoes, peeled and diced
2 large carrots, peeled and diced
1 1/2 cups of veggie broth or water
1 1/2 cups cooked or 1 can rinsed chickpeas
1/3 cup peas
1/2 14 oz can of coconut milk, or more to taste
faux chicken strips (totally optional)
1 1/2 cups uncooked brown rice
Rinse rice in cool water, drain and place in a pot with 3 cups water. Cook covered on med-low heat until air holes appear and water is absorbed. Remove from heat when water is almost completely absorbed and let sit covered 10 minutes before fluffing.
In a large skillet heat oil and sautee onion for about one minute. Add garlic and cook for one minute, then add ginger last. Add garam marsala and mix to combine. Combine potatoes and carrots and veggie broth. Cook covered for about 10 minutes or until slightly tender, stirring occasionally. Add chickpeas and cook for 10 minutes longer, covered, occasionally stirring. Add more water or broth if needed. Add peas and faux chicken, if using and cook for 5 minutes. There should be a little moisture, like a stew consistency. Add coconut milk and mix until heated through. The amount is up to you, I tend to use at least half of the can, but more is good too, especially if you're going to make it spicier. Fluff rice and divide into 4 bowls. Spoon curry over rice and enjoy!
I recommend starting the rice when you start this recipe, the water will be absorbed shortly before the curry is done and will have time to sit and plump. I tend to use basmati or jasmine. This is a recipe that can easily be played with, so please adjust it to your needs! Please know that I tend to make curries that are lightly spicy.
Serves 4
3-4 tablespoons oil
1 medium onion, chopped
2 tablespoons fresh grated ginger
2 cloves minced garlic
2 teaspoons garam masala
2-3 medium potatoes, peeled and diced
2 large carrots, peeled and diced
1 1/2 cups of veggie broth or water
1 1/2 cups cooked or 1 can rinsed chickpeas
1/3 cup peas
1/2 14 oz can of coconut milk, or more to taste
faux chicken strips (totally optional)
1 1/2 cups uncooked brown rice
Rinse rice in cool water, drain and place in a pot with 3 cups water. Cook covered on med-low heat until air holes appear and water is absorbed. Remove from heat when water is almost completely absorbed and let sit covered 10 minutes before fluffing.
In a large skillet heat oil and sautee onion for about one minute. Add garlic and cook for one minute, then add ginger last. Add garam marsala and mix to combine. Combine potatoes and carrots and veggie broth. Cook covered for about 10 minutes or until slightly tender, stirring occasionally. Add chickpeas and cook for 10 minutes longer, covered, occasionally stirring. Add more water or broth if needed. Add peas and faux chicken, if using and cook for 5 minutes. There should be a little moisture, like a stew consistency. Add coconut milk and mix until heated through. The amount is up to you, I tend to use at least half of the can, but more is good too, especially if you're going to make it spicier. Fluff rice and divide into 4 bowls. Spoon curry over rice and enjoy!
Alfredo Sauce
This is my quick alfredo sauce. I keep hearing about people having bad experiences with nutritional yeast. You can omit it from this recipe if you'd like, but I encourage you to try it. I didn't like nutritional yeast at all when I started using it and now I'm a big fan. If you opt to not use it, I recommend substituting a teaspoon of some sort of starch, like cornstarch, to get the sauce to thicken.
Makes sauce for 3 dinner-sized portions
2 tbsp. olive oil
2-4 cloves garlic, minced (depends on your personal preference)
1/2 onion, finely chopped
1/4 cup pinenuts (walnuts could also work for this recipe)
2/3 cup unsweetened soy milk
1/4 cup nutritional yeast
salt and pepper to taste
In a small saucepan heat oil. Add garlic and onions and sautee for approx. 3 minutes or until onions are translucent. Remove from heat and slightly cool. Place onion mixture in a food processor and add pinenuts and 1/3 cup soy milk. Pulse to blend several times then add nutritional yeast. Blend again for several pulses, until it looks like a grainy paste (mmm, doesn't that sound yummy!). Transfer mixture back into saucepan and add remaining soy milk. Heat on a low temperature until warmed, stirring continuously. Add salt and pepper to taste. Serve over noodles or fresh veggies.
Spinach and Pinenut Pasta
Feel free to use any pasta shapes you like, I tend to use mutilcolored ones just to make it more interesting looking. The quantity of spinach this calls for seems obscene but trust me, it shrinks to almost nothing so you'll be sad if you cut it down!
Serves 4
8 oz. pasta (uncooked)
1/4 cups olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
2 cups mushrooms
8 oz. spinach
2 tbsp pinenuts
1/4 cup white wine
salt and pepper to taste
Cook pasta in a pot of boiling water, until al dente and drain. While pasta is cooking, heat oil in a large skillet and sautee onions and garlic for one minute. Add the mushrooms and cook for 2 minutes, stirring occasionally. Add the spinach, cover and cook for 4-5 minutes or until wilted stirring occasionally. Stir in pinenuts and wine, cook for one additional minute and mix well. In a large bowl combine drained pasta with mushroom/spinach combination. Toss well.
