Nicolopholous and I made a delicious orzo past last night which consisted of carrots, caramelized onions and this extraordinary homemade tomato pesto sauce my friend gave to me.
Tomato Pesto Sauce
1/3 cup of pine nuts (I used sunflower seeds)
6 oz. tomato paste
1/2 cup minced fresh parsley
2 teaspoons dried basil
1/2 cup olive oil
2 minced garlic cloves
1/2 teaspoon salt
Fresh ground pepper (to taste)
1 pound your favorite pasta (I used orzo)
This recipe also calls for 1/2 cup of grated Parmesan cheese (I’m sure a vegan cheese will do) but I didn’t use any and it turned out just fine.
Bring water to a boil for your favorite pasta noodles.
Lightly toast the pine nuts in the oven for 5 minutes at 350 F.
Combine all of the tomato sauce ingredients - including the toasted nuts - in a bowl and then add to your favorite cooked pasta and/or vegetables like I did. Delish!
Last night Nicolopholous (cute, eh?) and I made a deliciously scrumptious vegan pizza adapted from this recipe: http://www.twopeasandtheirpod.com/sweet-potato-kale-pizza-with-rosemary-red-onion/
Instead of the cheese we used this homemade meltable vegan cheese recipe: http://truespies.org/torleymanor/2008/01/02/how-to-make-fake-cheese/
We also used a Ragu pizza sauce from the jar, but added sriracha to it for an extra spicy kick!
He seemed to really like it, which made me happy as he is an omnivore! :) Nothing is more pleasing than watching an omnivore devour a vegan dish that I have made - it lets me know the food was good. Sprinkled on top are crushed red peppers and dried oregano.
Vegan pizza for the win! The dough is a from a recipe I have had for a while but change every time. Sometimes I add basil, sometimes garlic - sometimes both! Last night I made the dough with garlic powder and dried basil. YOM. I should post the basic dough recipe soon…
Today I picked up my race packet! ahhh! I am SUPER excited!
Other than running 6 miles on Thanksgiving, I will also be doing lots of cooking! Last year, my family ate thanksgiving dinner out of a can. Everything except the Turkey, of course. But still. The cranberry sauce, fruit for the fruit salad, yams… all out of a can. This year, I am making the cranberry sauce from fresh cranberries, the candied yams from fresh sweet potatoes, and I am also making the fruit salad which will consist of fresh fruit (apples, melon, oranges, bananas, pears, and pomegranate), yogurt, chopped almonds and cashews, and homemade brown-sugar granola for a crunchy topping! My dad’s fruit salad was canned fruit cocktail, marshmallows, and whipped cream. This will be our first year without that version! Thank goooooooooooodness.
I am also making this vegan pumpkin pie: http://vegweb.com/index.php?topic=13350.0 I am upping the applesauce to 1/3 cup, though, and adding 3 TBSP of cornstarch for firmness. Someone suggested it and said it worked beautifully! For the crust I will use this recipe: http://vegweb.com/index.php?topic=34665.0 (Instead of using 1/4 cup of oil, though, I will use 2 TBSP of oil and 2 TBSP of applesauce).
Oh, I am ALSO making the cornbread with this exact recipe: http://www.food.com/recipe/vegan-cornbread-115929
aaaaannnnnnd as for the sweet potatoes, I am using this recipe: http://ohsheglows.com/2009/11/24/this-aint-grandmas-sweet-potato-casserole/ Except I won’t mash all the potatoes, I’m makin’ it chunky! Mmmmmmm.
Just in case you’re wondering… I’m not vegan! I just LOVEEEEEEEEEE vegan cooking!
Wish me luck!