May 13, 2011 § 3 Comments
This is an untraditional pesto. The only things similar are the basil leaves and garlic. I like this pesto because it is creamy and a bit tangy. It’s just as versatile, but gives you a slightly different taste. You can use this recipe as a spread or dressing and it also makes an amazing pesto pasta.
- ~3 loose cups of basil leaves
- ~3/4 cup of walnuts*
- ~1/4 cup of pecans*
- 2 cloves of garlic
- 3 tbsp of olive oil
- ~1 cup of greek yogurt (I used Fage Total 0%)
- 1/2- 1 tsp of chili flakes (depends on your tolerance)
- salt and pepper to taste
*I wanted to use my extra walnuts and pecans; hence the weird ratio. Feel free to play with the ratio or use different nuts.
Step 1: add your walnuts, pecans and garlic
Step 2: add your basil leaves
Step 3: add everything else
Step 4: blend (I’m using the Ninja)
Step 1: dice some cherry tomatoes
Step 2: toast some bread
photo taken from Healthy Bread in Five Minutes (PBS)
Step 3: serve with some cracked black pepper
I used the whole grain loaf from La Brea Bakery.
with some hummus (learn to make hummus)
March 18, 2011 § 1 Comment
This was my first time making veggie patties and they tasted delicious! I adapted this recipe from multiple sources. It works in a sandwich, an afternoon snack or even as new addition to breakfast.
I love sandwiches, but they can be so plain. I always eat mine with a little something extra to give it that flavor boost or an element of surprise. This patty is great alone, but why not dress it up?
I wanted to go with the southwest theme, but give it a twist. I’ve had tons of sandwiches with avocado, but never an avocado spread. Below, I made a chunky avocado spread with baby heirlooms, parsley, cilantro and a touch of honey.
This spread goes great in sandwiches, on crackers and salads.
Let’s start with the patty.
Southwest Jalapeno Patty
Serving Size: 1 patty/person; ~4-5 depending on how you shape
- 1 can of black beans- preferably salt-free
- 1 jalapeno
- 3 cloves of garlic
- 1/2 bell pepper (any color)
- 1 small onion or 1/2 an onion
- 4 mushrooms (optional)
- 1/2 cup of oats
- 2 eggs
- 1/2 tbsp of cumin
- 2 tbsp of bragg’s liquid amino
- 1 tsp brown sugar
- pepper to taste
- 1 tsp cornstarch mixed with 1 tbsp of water
Preheat oven to 375 degrees
Drain canned beans and pour in a large mixing bowl
In a food processor, add oats and pulse till coarse to fine. Consistency should be similar to kosher salt. Set aside.
In food processor, add jalapeno, bell pepper, mushrooms, garlic and onion. Pulse till ingredients look coarsely chopped. Add to mixing bowl with beans.
Mash all ingredients together with fork. Most beans should be smashed.
In a bowl add eggs, bragg’s, sugar and pepper. Beat!