Perfect Vegan Pesto

I told M to make pesto pasta for dinner, thinking a bunch of basil that I bought at a farmer’s market yesterday and has not used. I thought the recipe was on my blog, but it was not. It’s so simple, but good. A taste of summer.

Ingredients:
a bunch of fresh basil (about 2 cups packed)
3 Tbsp pine nuts or walnuts
2 Tbsp olive oil
1 Tbsp white miso
1 clove garlic
1 Tbsp nutritious yeast
1 tsp sea salt
a pinch of cayenne

  1. Pluck all the leaves out of the stems. Use flowers as well if they have any.
  2. Peel and press a clove of garlic.
  3. Put all the ingredients in a tall container and mix with a hand mixer until it becomes smooth.
  4. Cook your favorite pasta al dente. Coat the pasta with pesto. Use about 5 Tbsp for 1 serving, but please adjust the amount according to your taste. I like to use brown rice fusilli and make pesto heavy.

 

March 3rd Menu

Choco-Berry Shake

Choco-Berry Shake

Breakfast: Coffee, Choco-Berry Milk Shake

Snack: Baked Sweet Potato

Lunch: Blueberry Buckwheat Pancakes

Dinner: 1/2 Quinoa Pizza, Smoked Chicken Ham, 1/4 Sun Dried Tomato, and Pesto Sandwich, and Sauteed Broccoli

And this makes the 356th day since I became a vegan and started this blog. Hence I stop posting everything that I eat every day. I will post hi-light of the week. I think being vegan has stuck to me. 🙂

Sweet Potato

Sweet Potato

Blueberry Buckwheat Pancake

Blueberry Buckwheat Pancake

Three Things

Three Things

Wednesday’s Menu 11/21

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Second Breakfast at work: Donut from Dankin Donut, Tea—Ah, holiday season begins…

Lunch: Kale Salad, Orange—normal.

Dinner: Raw Tomato Pesto with Pasta, Sauteed Kale and Grape Tomatoes

Kale Quinoa Salad

Raw Tomato Pesto Pasta with Sauteed Kale and Grape Tomatoes

 

 

 

 

Friday’s Menu 11/16

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Left-over Lunch (Sweet Potato, Kale, Shiitake Mushrooms, Brown Rice, Pickled Plum)

Dinner: Raw Tomato Pesto Spaghetti, Sauteed Broccoli and Grape Tomatoes—yum!

Left-over Lunch

Raw Tomato Pesto with Grape Tomatoes and Broccoli

 

 

Tuesday’s Menu 10/2

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Pesto Spaghetti with Grape Tomatoes—I’m out of pine nuts. I used walnuts instead. It tasted different, but still good.

Dumpling Dinner: Mustard Leaf Dumplings, Sauteed Swiss Chards, Potato Salad, White Rice, Pickled Baby Carrots

Pesto Spaghetti

Dumpling Dinner

 

 

Sunday’s Menu 8/19

Tropical Shake

Breakfast: Coffee, Tropical Shake

Quick Lunch: A bowl of left-over Pesto Pasta

Snacks from Fay Da Bakery: Chestnut Buns, Taro Pastry

Dinner at Spice: Massaman Crispy Noodle with Tofu—it was good, just after I finished, it expended in my stomach and made me bit too full. It’s what it is, but the sauce/soup is thick and heavy to my taste.

Pesto Pasta

Chestnut Buns

Taro Pastry

 

Massaman Crispy Noodle

 

 

 

 

 

Saturday’s Menu 8/18

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Almond Milk Shake

M’s Birthday Lunch at Rice in Dumbo: Free Scones with Lemon Butter, Vegetarian Meatballs with Thai Black Rice with Edamame, Vegetable Steam Dumplings, Spinach Riceballs—we biked over Manhattan Bridge to Brooklyn. While M was chasing after puffy clouds, I was looking for food. I knew Rice was there. It turned out to be a very good vegetarian friendly lunch on a deck outside. Vegetarian Meatballs were soft and creamy, made of tofu and bit of carrots, and good. Thai Black Rice was very good and was M’s favorite. We were hungry and ate as much as we could, yet we left half of a riceball behind.  🙂

Late Night Supper: a bowl of  left-over Pesto Pasta.

Dessert: Chocolate Fudge Ice Cream and Strawberry Ice Cream from Lula’s–Chocolate Fudge was awesome. Strawberry was weak in flavor. Maybe someone made a mistake not to put enough strawberries in this batch?

M’s Birthday Lunch at Rice—yum yum!

Free Scone for everyone at brunch time, Rice

 

A bowl of Pesto Pasta for a late supper

Ice Cream from Lula’s