(No, nothing on the relationship front..)
While I modestly shared the news of passing the.most.important.exam.of.my.life, I figure you guys may be more excited about this news: my photos are in a cookbook! In Tess‘ newest cookbook, no less. I am not sure what was more exciting: new Tess recipes or being a published foodie photographer? (I choose the former, actually)
In Tess’ latest cookbook, Get Waisted, she has teamed up with Dr. Mary Clifton, to create 100 delicious, healthy recipes. She has included healthy modifications to older recipes and all-new favourites. Bean and rice coconut banana curry, Black bean and rice bowl with mango salsa, Japanese ume rice, Lemon lover’s red lentil spinach soup, Mexican polenta bowl, Pasta caulifredo, Rosemary polenta with mushrooms, Samosa wrap with cilantro chutney, Spicy Indian chickpea fritters.. ok, ok, I will stop the temptation. You can find all of the recipes on Vegansprout if you are curious. Suffice it to say, the recipes are creative and drool-worthy. And I photographed a handful of them.
One of the recipes Tess included is one of my favourites from her first book: Black Bean, Cilantro and Apricot Salad. I routinely make it, changing ingredients, matching what I have in my kitchen.
This time, I swapped the black beans for chickpeas; the mango juice for pineapple juice; swapped the corn for more carrots and scrapped the spinach altogether. Combined with the sweet dried apricots and cilantro-ginger spiked dressing, you have a delicious summer bean salad. Sweet, salty, spicy, crunchy.. It is really hard to mess it up.
The photos in the cookbook are true to the recipe, thus you won’t see this in there. Trust me, I tried. Tess, I just made your salad with pecans instead of walnuts.. can’t you just change your recipe?…. NO GO FROM TESS! You will see this salad, in its many incarnations this summer, though. Perfect for potlucks and summer gatherings. Especially if Houston’s weather is as hot and humid as I fear. Last I checked, there were highs of 35C, feels like 45C with a 50% humidity. This is no heat wave. This.Is.Houston. It will soon become my new reality. GAH! I am sweating just thinking about it. I may not be turning on my oven or stove very often, methinks.
Have you tried any of Tess’ recipes yet? This cookbook would be a great place to start. You can buy it directly from Tess here (discounts if you buy more than one cookbook) or on Amazon (kindle and hard copy).
Rob and I have been good about eating through the freezer and pantry. While I no longer have a white board with the freezer inventory (it was such a good idea but we lost track), we generally pick up a container, look at the label, pick our favourite of the day and chow down.
Trust me, I am very diligent about labelling freezer meals.
I am not sure why I don’t do the same with my fridge foods. I don’t store too many things in the fridge but sometimes I forget about salad dressings or marinades pushed to the back. My rationale is probably: Well, this is fresh food. I’ll remember what it is before it grows mold.
Some fridge finds are still happy in my fridge for months. Possibly years, although I can’t say for sure. Since now I can’t remember what it was and when I made it.
My mystery concoction looked like roasted and ground nuts. Likely with some spices. It passed the sniff test. Not entirely sure what it is, I have two options: almonzano (unlikely because it doesn’t taste similar) or dukkah. Or something I just don’t remember making, which is also a possibility. Dukkah is an Egyptian nut and spice mix with cumin, coriander and sesame seeds but there are many variations. The New York Times recently shared recipes for dukkah with peanuts, pumpkin seeds, chickpea flour and even an herbal variation with mint and fennel. While I have included a link to my favourite dukkah recipe that includes coconut, I am fairly confident this was a different variation. I *think* this is the hazelnut dukkah from Vegan Eats World, which is more nut-heavy than spice-heavy. I prefer more spices than nuts, so that the flavours really pop, but the lack of spices did not hold back here.
This salad started off a bit ho-hum, with a simple favour profile: cucumbers, chickpeas, quinoa, lemon and balsamic. It was nice, but not something to rave about… I wanted to add some chopped almonds but instead sprinkled the mystery nut blend overtop and it definitely brought this to a wow dish. The lemon really accents and highlights the spices. It tastes great and yet I still cannot confirm what is in this mix.
So for now, let’s assume it is dukkah and enjoy it for all it is worth.
How do you keep track of your food? Do you subscribe to “if I can’t remember what I made, then I probably shouldn’t be eating it?” rule?
Here are other recipes with dukkah:
Roasted Cauliflower and Chickpeas with Dukkah
Maple and Dukkah Roasted Sweet Potatoes from Olive Magazine
Roasted Carrot Soup with Dukkah from Bon Appetit
Bulgur Bowl With Spinach, Mushrooms and Middle Eastern Nut and Spice Seasoning from New York Times
Dukkah-Spiced Green Beans and Mushrooms from Anja’s Food For Thought
Roasted Squash with Tahini and Dukkah at Lisa’s Kitchen
I am on a kasha-kick. At least until my stash runs out.
The millet evaporated last summer. Next went the wild rice. Now I am plowing through the kasha. Once I discovered the boil-in-a-bag stuff, I was smitten with it as a base for veggie-based bowls.
With a focus on simpler meals, I made the dressing first and then decided what to toss with it.
And yes, this was a glorious dressing.
It seems so weird. Raw onion? Dill? Miso?
But trust me, it worked so well. I also tried a creamier version with tofu-cashew mayonnaise and liked that, too.
I picked kasha, but any grain would work here. Brown rice? Quinoa? Choose your favourite veggie but broccoli complemented the tangy dill-miso dressing well.
The dehydrator and juicer are now out in full force.
Carrots for juice and then the pulp was made into these lovely raw falafels.
I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.
However, I loved these raw carrot falafels.
Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.
In any case, they taste great.
Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.
I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.
I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.
Enough of the doom-and-gloom? Bring on more tasty salads!
It has been a while since I proclaimed to make the best salad ever. As I continue to make more and more salads, I have higher salad expectations.
My old favourites are still wonderful:
The Best Salad Ever (First Version): Turkish Bulgur, Pomegranate and Almond Salad
The New Best Salad Ever (dethroning the above): Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa
The Best Lentil Salad Ever: 11-Spice Lentil Salad with Capers and Currants
And now, I present to you: The Best Chickpea Salad Ever.
I eat chickpeas a lot, but I don’t usually eat them as the main salad component. I would have a hard time thinking of a good cold chickpea-based salad off the top of my head. I don’t like chickpeas with vinaigrettes, preferring them pan-roasted or smothered in thick sauces. However, as soon as we tasted this salad, both Rob and I were smitten.
This is a perfect chickpea salad, combining the tang I enjoy from vinaigrettes with a light creaminess from tahini along with a sweet spice from curry powder, contrasted with sweet currants and carrots. It is quite similar to my favourite lentil salad, except I am using a pre-made curry powder. Granted, the success of your salad will depend entirely on the curry powder you use. I am very partial to Penzey’s sweet blend which is fragrant and flavourful without being too spicy or earthy. It is highlighted perfectly with the touch of maple syrup.
I had this recipe bookmarked for the longest time and once I made it, I was sad I hadn’t made it earlier. Do not delay in trying it out. It will make a great potluck salad this summer.
What is your favourite salad?
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge, to this week’s Healthy Vegan Fridays, to this month’s My Legume Love Affair, to this month’s Bookmarked Recipes and to this month’s Eat Make Grow Blog Hop for picnic eats. (more…)
Power of beautiful food?
I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.
So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.
It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.
By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.
Here’s to beautiful salad!
Have you tried Gena’s recipes? What are your favourites?
Guys, I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food Power. To enter, just leave a comment here telling me about your favourite raw meal. Definitely include a link to a recipe if it is online, like Gabby’s Raw “Baked” Fettuccine Alfredo, Genevieve’s Mango Gazpacho or Hannah’s Raw Blondies with Chocolate Ganache. I really liked Ellen’s suggest of a Korean collard wrap with Asian pear and sweet chili sauce. Sounds delicious! I ended up hunting down some Asian pear, napa cabbage and collards but at the last minute, as the winds warmed me with the southern breeze (this was right before it snowed yesterday), I changed my mind. Instead of a wrap, I went with a chopped salad. And instead of Korean and I went Mexican with a smoky avocado and cumin dressing.
When asked what I usually eat, I explain to people that I love to make soups and salads. Not your flaky salads and not your brothy soups, I prefer hearty one-pot meals in a bowl. My salads tend to be either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my soup or salad!
Not all dressings are created equal, and this smoky avocado dressing is creamy but intense at the same time. It wouldn’t work with flimsy baby greens, which is why I opted for heartier sliced Napa cabbage and collard greens. To counter the heaviness of the dressing, I added a touch of sweetness to the salad with Asian pear and red bell pepper. To add even more goodness, I added some arugula sprouts and to add a good protein source I added chickpeas [sprouted chickpeas keeps this raw, but cooked chickpeas are what I prefer]. With the dressing thinned out over the salad, it was a nice merriment of flavours and textures, although a tad heavy on cumin (even for me).
OK, next up: working on that Korean wrap.
I am loving your enthusiasm for ChefTap. Turns out I am a week early harping its awesomeness. It isn’t a new app. In fact it has been out for over 2 years. Kate, one of its developers (and such a sweetie), told me they will be releasing their newest version in a week which promises to be smoother and faster with a new facelift, so definitely stay tuned.
For those of you still in a deep winter freeze, I hear your plight.
The winter blahs. When you are already tired of the root veggies and dreaming of what it would be like in a warmer climate. Thinking any excuse to head to Texas seems like a good idea. Except I should be studying instead of travelling. There is no excuse to stop cooking, though. What better way to merry my longing for the tropics than to bring it back into my kitchen? Here is a recipe from Belize.
With a new-found craving for pesto, I was excited about trying this non-traditional pesto filled with toasted cashews, cilantro and a hefty dose of garlic. I brought it to a recent gathering and was thrilled that I decided to make a double batch of the pesto. A first lick of the pesto had me swooning. I first served it smeared into a quinoa and kale salad topped with toasted coconut. The zest of the pesto was lost as it was diluted in the salad but the main flavours were present. Less bold, more tame. More for the masses. Adding dollops of even more pesto to the salad helped highly the pesto’s prowess. Later in the week, I added the pesto to zucchini noodles along with some white beans for a delicious tropical spin on alternative spaghetti.
Have a favourite pesto? Here are other ones I have enjoyed:
First of all, thank you so much for your kind words about my refrigerator woes, and an immense amount of gratitude goes to my friends and family for offering to help store our food over the weekend. You’d think there would be an emergency fridge delivery service, eh? Or maybe our landlord just opted for the “deliver it on Monday” option. Suffice it to say we had three days without fridge stuff.
How did we manage? Oatmeal. Twice a day. I am only partly joking. If I going to make a single serving of any food, it better be quick. Hence, the oats. I jazzed them up as a dessert pudding with chocolate protein powder, which is also how I ate them for breakfast, too. Still tasty.
Rob and I also unearthened some of our favourite foods from the freezer. It is amazing what I had forgotten that been stashed away. I had the forethought to freeze meals in single servings (or 2), so it was perfect. Freezer meals don’t have to be shabby. We had memories of summer produce by munching through Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans, Peruvian Mayocoba Bean Bowl with a Roasted Pepper Sauce, Iraqi-Inspired Eggplant and Seitan Stew and even older but (still) goodie Cauliflower, Spinach and Chickpea Balti. Score!
I also experimented with frozen oats and frozen stir fries. Meals that I had made before the fridge died but then stashed outside, in the winter chill, to freeze. It works! Turns out I am not the first person to have figured out you can freeze steel-cut oatmeal (Trader Joe’s even sells it). You can rest assured I will be sharing those recipes eventually (the stir-fry, not how to freeze oats).
In the meantime, I am sharing a cinnamon-spiced beet and sweet potato salad with spelt berries and kale. Ashley raved about Kath’s salad, so I had been meaning to try it out for a while. Plus, Valentine’s Day is all about the red foods, eh? Bring on the beets!
I’ve gone the savoury cinnamon route before (Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette, Moroccan Barley and Pea Shoot Salad, Cherry Collard Dolmas) and this was pretty good, too. I won’t gush its praises but it was fit for a weeknight meal (maybe not for anti-kale guests). It may seem like an involved salad but you just need to prepare each component separately – the cinnamon-roasted beets and sweets, the spelt berries, the sauteed kale and finally, the dressing.
I have had problems with burned spices when added to roasted vegetables, but this worked out. The sweetener from the dressing helps to accentuate the earthiness of the cinnamon. I imagine adding maple syrup to the veggies while roasting would be delicious as well.
How are you celebrating Valentine’s Day? Red food? Chocolate? Or nothing at all, since every day is an awesome celebration of love? I vote for the latter, but I know Rob is planning a special home-cooked meal for me later this week. He has leaked that it will involve frozen bananas. (Exciting! Nothing more sexy than your man in an apron, no?)
Half-way through January.
Have you been affected by the January Joiners?
A congested gym as people begin their journey to health through exercise.
Surprisingly (or not), I haven’t been affected. Same thing happened last year as well. Nothing really changed. The same regulars keep returning.
I shouldn’t give away my secret: I like going to the gym at 6:30am in part, because it is less busy. Even if I show up late, I can still find a spot at my favourite spinning or weight lifting class. (*except one crazy hard-core gym where the spinning classes are filled by 6am!)
I have been trying to be a bit more punctual for my morning work-outs, but now that I am at the mercy of the transit, things are even less predictable. The benefit of my gym is that there are lots of locations. Last week, I realized I wouldn’t be on time for the 6:30am class, so I detoured to the 7am class at a different location. Arrived 15 minutes early, only to find out the instructor was sick and it was cancelled. Another location had a spinning class that was just starting, so I rushed over and joined in 15 minutes later. Something is better than nothing.
Science says so, too. Combined short routines are as good as longer work-outs. Too long is not as good, though. Leisurely runners outlive the runners who ran twice as much. Moderate-paced runners also lose more weight than those who were more active. As you exercise more, fatigue sets in; hunger reigns.
Since I’ve stopped cycling my crazy commute, my energy levels have improved, my mood is better and my eating is under control. Sounds like I need to work on my balance. More isn’t necessarily better. More exercise, at least.. more rest could be better.
I’ve noticed an increased interest in my detox salad over the past few weeks. It reminded me how good it was but decided to go for a different twist. This kind of salad is perfect with hard crunchy veggies. Like the veggies leftover from platters. Cauliflower and broccoli always seem to linger behind. Save the veggies! :) Like my Raw Thai Pineapple Parsnip Rice Salad, I use my food processor to chop up cauliflower, broccoli and red pepper into small pieces. Currants add a subtle sweetness. Hemp seeds add fat and protein. And the dressing? A sweet tangy curried mustard concoction. I love how salads like this only improve with a longer marinade. Leftovers, for the win!
Is it true? Carrots for the new year?
I hadn’t really thought about it until Deb posted her latest carrot soup creation. *swoon*
But it must be true. It is the new year and I am on a carrot kick. Apparently my Mom has also been buying them like they are going out of style. HA!
Perfect for dipping in hummus, I love eating monster carrots like a horse. Chomp, chomp, chomp.
So, I have another carrot dressing for you. (Another hummus recipe is in the queue, no worries). This no-oil carrot dressing is even more creamy from the toasted sesame seeds and sunflower seeds. A little ginger adds some zing but it is tempered by the lemon juice. It looks similar to the carrot miso ginger dressing, but it is definitely richer. A deeper sesame flavour. Similar, yet different. Both delicious. I used Justin’s suggestion of serving the dressing atop a quinoa salad with tomato and avocado and was thrilled with the meal. Especially since my quinoa was warm. And warm salads are fun during winter.
I have definitely noticed an improvement in my salads.
There are salads and then there are salads. And by the latter kind of salads, I mean meal-sized salads. Size alone does not make them appropriate for meals.
Leafy green salads used to have me perplexed. Growing up, a simple salad was usually always served before a meal, with lettuce, tomato and cucumber and a light vinaigrette. My penchant for one-pot meal-in-a-bowl dishes had me rethinking my views on traditional salad.
So let’s just say I made lots of dressings last year and this is definitely one of my favourites: carrot miso. Using vegetables themselves in the dressing adds a body typically derived from oil. Since you puree the carrot, it is a thicker dressing than I am used to… more akin to a sauce.
Sadly, this salad didn’t really travel as well in my salad jar. Most likely because it didn’t have the vinegar heaviness found in most of my dressings. The vinegar essentially pickles the bottom layer of vegetables when packed in advance. In this case, I wound up adding the dressing right before serving.
A few years ago I made a different avocado salad with a carrot-ginger dressing. It was an appetizer, a starter to a potluck with friends. This time, I made this as my meal. I added lots of veggies like cucumber, tomatoes and grated carrots along with chickpeas for protein and avocado and pumpkin seeds for fat (and crunch!). The sweet tangy dressing brought it all together. In fact, I think this dressing was even better than the heavier carrot-ginger version I made earlier. I guess my taste buds are a changin’….
In a typical day, I try to eat a combination of vegetables, beans and whole grains. While steel cut oats are my typical breakfast, I will often add whole grains to some of my other meals.
There are many whole grains: brown rice, wheat berries, spelt berries, bulgur, oats, rye, barley, millet, kamut, and teff, oh my! Despite what the name may imply, buckwheat is in the same family as sorrel and rhubarb. It is not even a wheat. Buckwheat, quinoa (my favourite), amaranth and wild rice are considered pseudograins because they are seeds (not grains). They also happen to contain more protein than grains and are all gluten-free.
They all taste different. Not all of them will appeal to everyone.
Of all the grains/pseudograins, I think kasha gets the most haters. Kasha is simply toasted buckwheat, but seems to have an acquired taste.
When I first cooked it, I hated it too. I added too much water (1:3 ratio) and it became a literal soggy mess. It took me two years to try again. I tried a different strategy. Next, I baked it first, and cooked it in a 1:2 ratio which was 100x better. The cooked kernels were soft but some partially opened. When I included it in a multigrain oatmeal with quinoa, I liked it, too. So when Rob’s Mom offered me some kasha for breakfast, I didn’t hesitate. I hesitated when I saw what she was doing though. Instead of boiling kasha in water, she pulled out a funny-looking instant boil-in-a-bag Polish package. It made the most glorious kasha, though. Plump, yet firm, the kasha had a nice nutty flavour with a perfect texture. Rob’s mom gave us some to take home with us but when we stopped off at the Polish store on the way home, I found out it actually wasn’t any more expensive than when I buy it in bulk. I don’t know what that bag does, but it is magical.
When people say they don’t like an ingredient, I always think maybe they just haven’t met the right version yet. (I will even concede while I detest celery, you can get me to eat raw celery if you remove the strings and I will eat a soup with celery in the mirepoix; while I hate the flavour of coffee, I will eat something with mocha if it is a faint wisp within a chocolate dessert; and I like tarragon and fennel, when I don’t like licorice).
So, if you don’t think you like kasha, try this first. Amuse me. Then tell me what you think.
However, I will need to walk you through it… unless you know Polish. Without Rob, I knew I had to boil it for 15-20 minutes. Rob helped by telling me I had to salt the water and keep the pot covered as it simmered. After 15-20 minutes, you open the package and have lovely, fluffy kasha. Rinse in cold water before you open the package.
To flavour this dish, I adapted the recipe in Appetite for Reduction for Sauteed Kasha and Mushrooms with Dill, a pasta-less version of Kasha Varnishkes. The fluffy kasha is combined with sauteed mushrooms and onions. Lots of black pepper and dill make this dish flavourful, despite it looking so bland on paper.
The tricky part will be locating the boil-in-a-bag kasha. Go to your European grocer. For those in Toronto, you can find it at Euromax in Milton, Starsky’s in Mississauga and possibly Benna’s on Roncesvalles (I haven’t checked the latter myself). In Woodstock, you can buy it from this European Meat and Deli.
Does anyone have a way to make kasha taste like this without the package? Did I miss the cooking kasha 101 memo?
What better way to sneak back into sweetened life than by eating through Doug McNish’s cooking class. I’ve done a few cooking classes before, but this one was definitely one of my favourites. While I am still no master of the knives, I felt that this class was awesome despite not being hands on. Instead, we chatted and watched as Doug created this fabulous menu in under 3 hours.
- Painted Fruit
- Raw Berry Jam
- Fermented Lemon Vanilla Cashew Yogurt
- Avocado Fries with Sundried Tomato Ketchup
- Carrot and Kelp Noodle Pad Thai, Sweet and Spicy Almond Crumble
- Kelp Noodle “Stir Fry” Pear Ginger Miso Sauce, Wilted Spinach and Hemp
- Sweet Potato and Carrot Mac N Cheese
- Mushroom Walnut Stroganoff, Moroccan Spiced Dandelion Greens
- Thick Cut Zucchini Bread, Avocado, Eggplant Bacon, Hemp Mayo
- Chocolate Avocado Torte, Almond Flax Crust
- Banana Crepes, Chocolate Sauce, Walnut Crumble, Raspberry Coulis, Caramelized Peach
Yes, that is over 20 recipes. We munched on a few of the dishes as they were made, but for the most part, the eight of us split the food to take home and eat as leftovers. Batch cooking for the win!
This is where the class shined: The recipes were great. Doug has worked in and with many restaurants and knows his stuff. His recipes are restaurant quality. He highlighted the importance of plating and presentation. He didn’t hide his secrets.Those banana crepes we made? Sound familiar? He made them this summer when he had a special brunch menu at Raw Aura. Some of the recipes are from his current book, some from his upcoming book and others were modifications of published recipes. He does not measure as he cooks. He tastes as he goes and modifies based on the freshness of the ingredients (something I really should learn how to do more naturally).
Doug has previously shared many of his recipes, especially in his cookbook, including his infamous sour cream and onion kale chips. However, I have yet to try any of his recipes. I have been daunted by his zealous use of oils, nut butters and agave. I know his food tastes good, although a bit heavy for me. After making Peacefood Cafe’s Raw Key Lime Pie earlier this summer, I know that restaurant quality really translates to fat and sugar, namely oil and agave!
Trust me, though, I licked my takeaway containers with the delicious food, though. I hope to reintroduce these foods into my kitchen a little bit more Janet-friendly… but most importantly, my spark has been rekindled for raw foods. It also helps that we still have not hit real winter weather yet. Until then, light salads such as this seems to fit the bill.
Herby, peanutty noodly salad. I couldn’t even make up a name as fun as this (Rob probably could but he didn’t). Pick your favourite herbs and toss them in this lime-spiked dressing. Coat noodles of your choice and add in some green vegetables like snow peas, snap peas or even broccoli. Toss with some (toasted) peanuts for some crunch and fats. Not as decadent as the meals this weekend, but I am ok with that.
PS. For those in the GTA, my newest health food store find is Foods For Life which had kelp noodles (16 oz) for $2.49 earlier this week. A quick sale since they expire in January. However, a great price to try these noodles! They also have kamut!
While I planted basil this summer, I didn’t use very much of it. It bolted before I knew what I wanted to do with it. My Pesto Perpetuo basil, a non-bolting basil, from two years ago was a basil warehouse. I had access to basil year-round as it survived the trip back into the house during winter. However, it died when I put it back outside this year. I suppose annuals have to die at some point. Given my lack of basil this summer, I feel that it is worth scoping it out next year.
Of course, it makes sense that once the summer is mere a distant memory, the days are cold and the rides back home in the night even colder, all I want is pesto. One of my proliferative herbs this summer was sage (if only the thyme and rosemary could have taken some advice). It may be synonymous with Thanksgiving stuffing, but one can definitely look beyond that.
You actually don’t need cups of sage to make this pesto. Instead sage is buffered with mild baby spinach to create a garlicky spread. Instead of pine nuts, I used toasted hazelnuts and hazelnut oil to flavour this winter pesto. The nutritional yeast adds the traditional cheesy taste but feel free to omit it. I chose to serve it with hazelnut-roasted delicata squash rings. Served on more greens, you have a very flavourful salad. Add white beans to make this a main meal. I didn’t use too much oil so my pesto was more thick than oily. Loaded with flavour. Later in the week, I liked it smeared inside a green wrap (with a nod to my simple hazelnut-roasted squash, avocado and cucumber wrap).
Do you like pesto in the winter?