The Skinny Bitches have a section of their cookbook called PMS Pissy Mood Snacks and boy does that apply to me today. So, for lunch I decided to whip up these Quick Tortilla Pizzaswith Roasted Red Pepper Sauce, all on page 37 of SBK.
Wow, quick was an understatement! Most quickies take way longer than this recipe!
The recipe calls for 9-10 inch whole wheat tortillas. But alas, I have Healthy U to thank for Maria and Ricardo's Whole Wheat Wraps which are about 12-14 inches wide. They fit perfectly on a pizza stone!
The sauce was only 4 ingredients: Jar of roasted red peppers, fresh basil, salt and pepper. So, from pantry to windowsill garden to blender - tah dah - sauce.
Top the tortilla with the sauce and then load on the vegan mozzarella, onion and olives. I threw some capers on there too because they were hangin' out in the olive jar.
Results: I loved it! Crispy crust under savory toppings. This would be a great tapas for a coctail party.
Under 15 year old results: I made their pizzas naked - no onion or olives - just plain "cheese". 14 year old asked what kind of sauce it was, said it was gross and ate the whole thing. 10 year old followed suit, but only ate 1/4 of his quickie pizza.
Do Over: Next time maybe I'll use 1/2 the Roasted Red Pepper and substitute fresh tomato for the other half. Or, I could have put thinly sliced tomato on top along with more fresh basil leaves. For someone who wants dairy I think goat cheese would be a groovy addition, too.
Penny Pinching: Vegan cheese will always cost you $5.00 if you use all 10 ounces in the package. But, everything else is easy on the pocket book.
Play around with toppings and let me know what you come up with!
Monday, October 12, 2009
Friday, October 9, 2009
Souper Skinny Bitch Soup. Cheezy Cream of Broccoli
I have to admit, I knew this would not be a family favorite as I started chopping broccoli and dicing onions. Cheezy Cream of Broccoli Soup is on SBK page 54. I was sooooo jonesing for some comfort food, that this just seemed to fit the bill. The Skinny Bitches' comment on the bottom of the page says "So Friggin' Good" and they are right. Yum-a-licous! I'm happy that by boys weren't interested, because that means I own the whole pot! I have lunch for a week! Sweet! Now, you can't make this soup without thinking about Saturday Night Live. There is a great skit from the '90s where Dana Carvey is singing at the piano and add-libbing a song that becomes about "choppin' broccoli". Yes, really. It goes something like, "She went to the store . . . she bought some - - - broccoli . . . she brought it hoooooome . . . She's choppin' broccoli . . .choppin' broccoli . . . choppin b - r - oc - co - liiiiiiiii." It just got funnier and funnier as it went. It was so funny, when I was a counselor at Camp Susquehannock for Girls we acted out the song and threw broccoli into the audience. Anyway, this soup doesn't actually take that much choppin'. Rough cut 1/2 an onion and 2 large heads of broccoli and you are done. After a little cooking, you let the blender do the work, and soon you have a warm, comforting, filling soup. Husband wouldn't eat it because he doesn't like cheesey soups. "It isn't cheese, it is dairy-free" didn't change his mind. Boys wouldn't try it because they followed in dad's uncooperative footsteps. One spoonful would have turned them into soup lovers! I loved it! It is satisfying, soothing, and healthy. It re-heat very well. It travels to a middle school and sits in a communal refrigerator very well. It smells good and students who enter your classroom after lunch will say "what smells so good?" Penny pinching: This is a cheap pot of soup. The 6 oz. of vegan cheddar are the most expensive ingredient. Vegan cheese comes shredded in 2 cup quantities, 1 oz slices, or 10 oz. blocks. You can find vegan cheese at Healthy U and Wegmans. Getting Off Topic: One benefit of shopping at Healthy U is their wide assortment of cookbooks and resources. You can find a bookshelf or two filled with cookbooks that suit your specific need: celiac and gluten free, dairy free, raw food, vegan diet . . . you name it they have it or they will order it for you. They also carry a great magazine I can't find anywhere else, called Clean Eating. Check it out! Meal Idea: This soup can be made into a dinner by adding a loaf of bread and a tossed salad, or crostini topped with a tomato relish of some kind. Slurp and enjoy! I think the Skinny Bitches are on to something with this yummy soup.
Monday, October 5, 2009
OMW, Skinny Bitches rock the Pad Thai
I didn't want to start cooking with the International Bitch section of the SBK (starts of page 85), because I was afraid I would knock out those recipes and lose interest in the rest of the book. I don't know why, but I like all things ethnic food! Yum, ethnic food is my fave part of cultural diffusion! Thank you immigration! Maybe there should be a statue of Betty Crocker standing next to the Statue of Liberty. She could have a wooden spoon in one hand and a mandolin (the slicer not the musical instrument) in the other. She could have an inscription that says "send me your chefs, your traditional recipes, your spices, your dumplings, your stuffed sandwiches . . ."
Anyway, I consider it a treat that I allowed myself into the International Bitch department. I've been a good girl, so I get a treat.
I decided to venture into international waters with the recipe on SBK page 92, Pad Thai. If you ever dine in a Thai restaurant with my husband, this is what he will order, along with a Mai Tai. Why not? It has more complex flavors than American fare, but it isn't off-putting or too daring for the average palette. So, I figured it might be a family-friendly meal.
This recipe does require a trip to the market. A fresh lime and garden mint are towards the bottom of the ingredient list, but don't skip them, they are part of that complexity I was talking about. They also finish the dish with some zing and freshness.
You will also need scallions, red onion and bean sprouts from the produce department. Don't get all flaky and grab alfalfa sprouts. We are not making a hummus wrap here, we are making Pad Thai, so look for the thicker, white spouts that are clearly marked Bean Spouts, or check out the ingredients list and make sure it lists types of beans like Mung. (Or go completely bananas and buy a sprouting jar and sprout your own! Yup, it's easy. Buy a jug at Healthy U, and you get beans to start with and easy directions to follow. This appeals to the control freak in me!)
The protein in this vegan dish is tofu. I cut my cubes small so that I could stir them around in the pan and get a nice brown crust on all sides of the cubes. This adds color and texture to the tofu.
Finally, you may have to acquire some new staples to create this dish. If you haven't already purchased mirin (Japanese Rice Wine), Sriracha (Asian Chili Sauce, or tamari (soy sauce) you can justify it for this recipe. Trust me, you'll be making this again and again, so invest now.
The great thing about Thai cooking is that rice noodles cook up so fast! And, they aren't like wheat noodles that stick together when they sit in a pot for awhile. Rice noodles are happy to swim around in a bowl while you assemble the sauce and the ingredients to whom they are about to be wed.
The directions for this dish are straight forward and clearly written. I would expect nothing less from the Skinny Bitches.
After whisking the sauce and stir-frying the ingredients I was excited to end up with a gorgeous pan full of glossy rice noodles and heaven-scented Thai seasonings! Wow! It even looked like it looks in a restaurant! So, it only seemed natural that I would dish it up, sprinkle chopped roasted peanuts, and give each serving a healthy squeeze of lime wedge -- tah dah!
Results? I loved it! Back off people, it's mine, all mine! Alas, being a mom means sharing, so I shared. Husband loved it, too! Of course he pushed aside the scallions, but everything else disappeared off his plate and into his belly. 14 year old refused to try it. (Next day, he begged for a taste of leftovers and then ate the rest - which I was planning to have for lunch for the next several days.) 10 year old ate a small bowl, but wasn't very hungry due to snack time foodfest. Isn't that always the way?
Penny pinching: If you have the pantry items, this is a cheap meal. Rice noodles are cheap. Tofu is $1.99/lb. Bean sprouts are $1.99/lb. Herbs can come right out of the garden (or off the window sill now that it is frost-fear-weather).
Entertaining: I would definitely serve this dish to company! There isn't much not to like. There isn't much that can go wrong. It's safe and everyone likes a homemade dish that they usually have to order in a restaurant! Go for it!
Anyway, I consider it a treat that I allowed myself into the International Bitch department. I've been a good girl, so I get a treat.
I decided to venture into international waters with the recipe on SBK page 92, Pad Thai. If you ever dine in a Thai restaurant with my husband, this is what he will order, along with a Mai Tai. Why not? It has more complex flavors than American fare, but it isn't off-putting or too daring for the average palette. So, I figured it might be a family-friendly meal.
This recipe does require a trip to the market. A fresh lime and garden mint are towards the bottom of the ingredient list, but don't skip them, they are part of that complexity I was talking about. They also finish the dish with some zing and freshness.
You will also need scallions, red onion and bean sprouts from the produce department. Don't get all flaky and grab alfalfa sprouts. We are not making a hummus wrap here, we are making Pad Thai, so look for the thicker, white spouts that are clearly marked Bean Spouts, or check out the ingredients list and make sure it lists types of beans like Mung. (Or go completely bananas and buy a sprouting jar and sprout your own! Yup, it's easy. Buy a jug at Healthy U, and you get beans to start with and easy directions to follow. This appeals to the control freak in me!)
The protein in this vegan dish is tofu. I cut my cubes small so that I could stir them around in the pan and get a nice brown crust on all sides of the cubes. This adds color and texture to the tofu.
Finally, you may have to acquire some new staples to create this dish. If you haven't already purchased mirin (Japanese Rice Wine), Sriracha (Asian Chili Sauce, or tamari (soy sauce) you can justify it for this recipe. Trust me, you'll be making this again and again, so invest now.
The great thing about Thai cooking is that rice noodles cook up so fast! And, they aren't like wheat noodles that stick together when they sit in a pot for awhile. Rice noodles are happy to swim around in a bowl while you assemble the sauce and the ingredients to whom they are about to be wed.
The directions for this dish are straight forward and clearly written. I would expect nothing less from the Skinny Bitches.
After whisking the sauce and stir-frying the ingredients I was excited to end up with a gorgeous pan full of glossy rice noodles and heaven-scented Thai seasonings! Wow! It even looked like it looks in a restaurant! So, it only seemed natural that I would dish it up, sprinkle chopped roasted peanuts, and give each serving a healthy squeeze of lime wedge -- tah dah!
Results? I loved it! Back off people, it's mine, all mine! Alas, being a mom means sharing, so I shared. Husband loved it, too! Of course he pushed aside the scallions, but everything else disappeared off his plate and into his belly. 14 year old refused to try it. (Next day, he begged for a taste of leftovers and then ate the rest - which I was planning to have for lunch for the next several days.) 10 year old ate a small bowl, but wasn't very hungry due to snack time foodfest. Isn't that always the way?
Penny pinching: If you have the pantry items, this is a cheap meal. Rice noodles are cheap. Tofu is $1.99/lb. Bean sprouts are $1.99/lb. Herbs can come right out of the garden (or off the window sill now that it is frost-fear-weather).
Entertaining: I would definitely serve this dish to company! There isn't much not to like. There isn't much that can go wrong. It's safe and everyone likes a homemade dish that they usually have to order in a restaurant! Go for it!
Wednesday, September 30, 2009
It's Cold Outside, Bring On the Hot Food!
Roasted Sausage, Peppers, Onions, and Garlic over Soft Polenta, it's the cure for what ails, yah! It is vegan comfort food. It is the kind of food that you can smell coming in the door, and you run to the kitchen and say "Something smells good! What's for dinner?"
Well, actually, I don't run in the door and say something smells good, because I'm the one inside making the meal. I bring home the vegan bacon, fry it up in a pan, and never, never let you forget you're a man . . . cause I'm a woman . . Angelieee" (1970s commercial reference. I'm probably getting the name of the product a little wrong, but it was a catchy tune.)
We now return to our regularly scheduled program:
This is a great dish! Thanks to the packages of 6 red bell peppers at Wegmans, I just happened to have peppers on hand. I bought organic polenta and vegan Italian-style sausages at Healthy U, and all the other ingredients are in my fabulously stocked pantry and frig.
I planned ahead to make this mid-week meal, so I had an undisturbed hour in my kitchen. However, I didn't need it. Cutting the peppers and onions into a uniform rough chop took 5 minutes max. I use pre-minced garlic, so I had the veggies assembled and on a jelly-roll pan in my 425 degree oven in no time flat. While those cooked I sliced the vegan sausage links and whipped up the polenta.
(I think this would also be good on pre-made polenta. You could slice it and fry it in a pan to give it a brown crusty "edge" and I think it would make a really nice dinner presentation. Added bonus: quicker and less stirring and watching the pot.)
Anyway, After 20 minutes, I added the sausage to the veggies and they all cook for another 20 minutes. This is the part that makes the kitchen smell fabulous! 14 year old came home and wanted to eat it out of the oven, it smelled that good.
Results: I enjoyed a big helping as did my 14 year old. 10 year old boycotted the whole dish because his desire to terrorize the neighborhood on his bike outweighed his need for sustenance. Husband came home, hinted at the existence of onions (hidden and limited in his dish) but perked up at the mention of polenta.
Note: Don't skimp on or forget to drizzle the EVOO and/or balsamic vinegar. It gives the dish a nice finish and zip.
Penny Pinching: If you buy peppers in season, this meal is cheap! Sausages will set you back $6.00, but that isn't much to feed a family of four. Polenta is cheapest if you buy it dry and make it yourself with broth. Pre-made polenta would push up the price another $3.00.
Variations: If your family is veggie friendly, but doesn't favor onions, I think adding zuchini rounds would be a nice addition. It would also add some contrasting color. If you wanted multiple protein sources you could add cubed and pan-fried tofu squares.
Well, actually, I don't run in the door and say something smells good, because I'm the one inside making the meal. I bring home the vegan bacon, fry it up in a pan, and never, never let you forget you're a man . . . cause I'm a woman . . Angelieee" (1970s commercial reference. I'm probably getting the name of the product a little wrong, but it was a catchy tune.)
We now return to our regularly scheduled program:
This is a great dish! Thanks to the packages of 6 red bell peppers at Wegmans, I just happened to have peppers on hand. I bought organic polenta and vegan Italian-style sausages at Healthy U, and all the other ingredients are in my fabulously stocked pantry and frig.
I planned ahead to make this mid-week meal, so I had an undisturbed hour in my kitchen. However, I didn't need it. Cutting the peppers and onions into a uniform rough chop took 5 minutes max. I use pre-minced garlic, so I had the veggies assembled and on a jelly-roll pan in my 425 degree oven in no time flat. While those cooked I sliced the vegan sausage links and whipped up the polenta.
(I think this would also be good on pre-made polenta. You could slice it and fry it in a pan to give it a brown crusty "edge" and I think it would make a really nice dinner presentation. Added bonus: quicker and less stirring and watching the pot.)
Anyway, After 20 minutes, I added the sausage to the veggies and they all cook for another 20 minutes. This is the part that makes the kitchen smell fabulous! 14 year old came home and wanted to eat it out of the oven, it smelled that good.
Results: I enjoyed a big helping as did my 14 year old. 10 year old boycotted the whole dish because his desire to terrorize the neighborhood on his bike outweighed his need for sustenance. Husband came home, hinted at the existence of onions (hidden and limited in his dish) but perked up at the mention of polenta.
Note: Don't skimp on or forget to drizzle the EVOO and/or balsamic vinegar. It gives the dish a nice finish and zip.
Penny Pinching: If you buy peppers in season, this meal is cheap! Sausages will set you back $6.00, but that isn't much to feed a family of four. Polenta is cheapest if you buy it dry and make it yourself with broth. Pre-made polenta would push up the price another $3.00.
Variations: If your family is veggie friendly, but doesn't favor onions, I think adding zuchini rounds would be a nice addition. It would also add some contrasting color. If you wanted multiple protein sources you could add cubed and pan-fried tofu squares.
Sunday, September 27, 2009
Give Me Some Skin! Potato Skin, that is!
Potato Skins with all the Fixin's is the A-#1 favorite recipe in this book, so far. My whole family loved these and asked for them the next week. What did I learn from this? Melt cheese on a starch and people love it!
This recipe takes some early prep. Bake your potatoes the day before to cut down on dinner time. Save some energy and cook them in the hot oven that you are using for pizza or a casserole.
The SBs tell you to cut the potatoes into quarters, so I did. But, I also left some potato skins in halves, and this way they held more filling and cooked without dripping onto the pans. Bigger potato means longer cooking time, but that's okay. It takes awhile for the soy cheese to melt, so it works out.
These were sooooo gooood! Major comfort food! Perfect PMS food! THE food for a Friday night when you really want a beer and a Netflix. This would be a great addition to a Super Bowl party. So, feel free to invite us and I'll bring these!
Taste Test: Filling and full of flavor! Go buy the stuff and make them now!
Penny Pinching: Not too expensive. Potatoes are cheap. The cheese will set you back about $5.00. You use 1/2 of each package of cheese, so to be smart and not waste, you could choose one type and use the whole package. (Do it, if you don't use the other half, it will go bad in a week.)
Options: I'll let you know, but I think adding broccoli florets to these would be a good choice. It would add color and veggies. Try it, you'll like it!
This recipe takes some early prep. Bake your potatoes the day before to cut down on dinner time. Save some energy and cook them in the hot oven that you are using for pizza or a casserole.
The SBs tell you to cut the potatoes into quarters, so I did. But, I also left some potato skins in halves, and this way they held more filling and cooked without dripping onto the pans. Bigger potato means longer cooking time, but that's okay. It takes awhile for the soy cheese to melt, so it works out.
These were sooooo gooood! Major comfort food! Perfect PMS food! THE food for a Friday night when you really want a beer and a Netflix. This would be a great addition to a Super Bowl party. So, feel free to invite us and I'll bring these!
Taste Test: Filling and full of flavor! Go buy the stuff and make them now!
Penny Pinching: Not too expensive. Potatoes are cheap. The cheese will set you back about $5.00. You use 1/2 of each package of cheese, so to be smart and not waste, you could choose one type and use the whole package. (Do it, if you don't use the other half, it will go bad in a week.)
Options: I'll let you know, but I think adding broccoli florets to these would be a good choice. It would add color and veggies. Try it, you'll like it!
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts
I'm not nuts, I knew this would not be a family favorite, but I made it anyway. Don't get me wrong, my sons like spaghetti squash, they just like it slathered in butter and salt and served alongside chicken fingers or hamburgers. So, I had a feeling there would be a lot of leftovers for mom. Sure enough, there were.
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts is on page 140 of SBK. The SBs call this a Staple Meal. Hmmmmm, I don't think this is a meal, I think it is more like a side dish.
There are two main components of this dish: the baked spaghetti squash and the braised greens.
It is easy to bake the spaghetti squash, just chop it in half lengthwise, scoop out the seeds, and turn it face down on a jelly roll pan lined with parchment. It has to bake at 375 degrees for about an hour.
The braised greens are easy, but take more effort. Top the squash with the braised greens and you have your dish.
Taste test: Only Mom ate the whole dish. My boys all ate spaghetti squash, but none wanted to try the green stuff. I thought it was interesting. The chipotle peppers in adobo sauce give the greens a smokey spicey flavor. The raisins give it some sweetness. I don't know what the pine nuts are supposed to add other than garnish or some al dente body. It was a pretty earthy looking dish.
Penny Pinching: This is a cheap dish. Pantry items plus a $1.79 bunch of fresh kale and a $4.00 spaghetti squash add up to a very reasonable and healthy side dish. I don't think I would serve this to company unless they were vegan or adventurous.
Skinny Bitch Update: So far, so good! I have a very vegan-friendly pantry! I am getting pretty friendly with the smoothies and the different ways to serve vegan chix and burgers. I think my kids will eat anything that is served along side tater tots! But hey, a trip to Healthy U frozen foods department can round out a vegan meal quick and easy! I recommend the tots and fries, but the boys didn't like the onion rings. Don't know why, I loved each and every one of them! Ooopss, was I supposed to share?
Spaghetti Squash with Spicy Braised Greens, Raisins, and Pine Nuts is on page 140 of SBK. The SBs call this a Staple Meal. Hmmmmm, I don't think this is a meal, I think it is more like a side dish.
There are two main components of this dish: the baked spaghetti squash and the braised greens.
It is easy to bake the spaghetti squash, just chop it in half lengthwise, scoop out the seeds, and turn it face down on a jelly roll pan lined with parchment. It has to bake at 375 degrees for about an hour.
The braised greens are easy, but take more effort. Top the squash with the braised greens and you have your dish.
Taste test: Only Mom ate the whole dish. My boys all ate spaghetti squash, but none wanted to try the green stuff. I thought it was interesting. The chipotle peppers in adobo sauce give the greens a smokey spicey flavor. The raisins give it some sweetness. I don't know what the pine nuts are supposed to add other than garnish or some al dente body. It was a pretty earthy looking dish.
Penny Pinching: This is a cheap dish. Pantry items plus a $1.79 bunch of fresh kale and a $4.00 spaghetti squash add up to a very reasonable and healthy side dish. I don't think I would serve this to company unless they were vegan or adventurous.
Skinny Bitch Update: So far, so good! I have a very vegan-friendly pantry! I am getting pretty friendly with the smoothies and the different ways to serve vegan chix and burgers. I think my kids will eat anything that is served along side tater tots! But hey, a trip to Healthy U frozen foods department can round out a vegan meal quick and easy! I recommend the tots and fries, but the boys didn't like the onion rings. Don't know why, I loved each and every one of them! Ooopss, was I supposed to share?
Monday, September 14, 2009
Basil Pesto a.k.a. how to kill a basil plant in one easy meal
Okay, the kids have been grazing all day long, but it is getting close to dinner time. So what do you make that feels like dinner but doesn't require too much effort? If it is summer time, or at least summer seasonal food time, you make pasta with pesto!
I wasn't sure my family would like this. Kids and pasta are a good combo. But, cover a kid's old-stand-by pasta with green stuff, and I don't know if you have a new favorite or a reason for a coup attempt.
So, despite my concerns, I went ahead and committed to make Basil Pesto on SBK page 155. I didn't even hold back on the pound of Kamut pasta, I slathered it all in pesto. Brave soul that I am, I earned a 3 out of 4 rating from the family.
This is a classic basil recipe, and a great way to use up plentiful basil leaves at the end of the season before we get an early frost, or before you cut back plants for planting indoors.
The whole thing came together really well in my old delapidated food processor (the one that will be replaced when this project is over!). It took awhile to get the basil and garlic down to the right texture, but it happens if you are patient as you pulse. Adding the olive oil in the thinnest stream possible is the most sensuous act of the whole process. There is something about it that feels like art. Maybe it is the anticipation. As the measuring cup empties and the food processor bowl turns from grit to green, you get a sense of accomplishment that soon leads to a feeling of "let's eat".
Hot pasta plus pesto is a very good thing. 14 year old loved it, but wanted to know if olive oil was good for him. Yes, I said. So he ate, and ate. Husband liked it and didn't even ask about garlic (which he doesn't love). 10 year old took a no-thank-you portion and decided to eat cereal. I personally could have devoured the whole pot myself. Alone. With a glass of Malbec and a clear conscience. It was that good. Damn good.
Penny Pinching: I won't lie to you, vegan parmesan is expensive. I know the recipe tells you how to store the leftover pesto under a layer of olive oil, but there were no leftovers, so I would count on this recipe making only one meal for 4 diners. Pine nuts are cheaper and usually available at Big Lots. Basil is cheap when in season, or buy a hydroponic basil at Lone Maple Farm or Healthy U and plan to spend about $3 for what you'll need for this recipe. I used Kamut pasta, but you could cut corners and use something off the grocery shelf it you are looking to save some coins.
Help Wanted: This is a great recipe for little helpers. Young kids can pluck basil leaves off the stalks. Older helpers like to whir the food processor.
Enjoy, and don't forget to brush your teeth afterward, especially if you eat the leftovers at work! "Is there anything in my teeth?" Say cheese (or don't if you are vegan)!
I wasn't sure my family would like this. Kids and pasta are a good combo. But, cover a kid's old-stand-by pasta with green stuff, and I don't know if you have a new favorite or a reason for a coup attempt.
So, despite my concerns, I went ahead and committed to make Basil Pesto on SBK page 155. I didn't even hold back on the pound of Kamut pasta, I slathered it all in pesto. Brave soul that I am, I earned a 3 out of 4 rating from the family.
This is a classic basil recipe, and a great way to use up plentiful basil leaves at the end of the season before we get an early frost, or before you cut back plants for planting indoors.
The whole thing came together really well in my old delapidated food processor (the one that will be replaced when this project is over!). It took awhile to get the basil and garlic down to the right texture, but it happens if you are patient as you pulse. Adding the olive oil in the thinnest stream possible is the most sensuous act of the whole process. There is something about it that feels like art. Maybe it is the anticipation. As the measuring cup empties and the food processor bowl turns from grit to green, you get a sense of accomplishment that soon leads to a feeling of "let's eat".
Hot pasta plus pesto is a very good thing. 14 year old loved it, but wanted to know if olive oil was good for him. Yes, I said. So he ate, and ate. Husband liked it and didn't even ask about garlic (which he doesn't love). 10 year old took a no-thank-you portion and decided to eat cereal. I personally could have devoured the whole pot myself. Alone. With a glass of Malbec and a clear conscience. It was that good. Damn good.
Penny Pinching: I won't lie to you, vegan parmesan is expensive. I know the recipe tells you how to store the leftover pesto under a layer of olive oil, but there were no leftovers, so I would count on this recipe making only one meal for 4 diners. Pine nuts are cheaper and usually available at Big Lots. Basil is cheap when in season, or buy a hydroponic basil at Lone Maple Farm or Healthy U and plan to spend about $3 for what you'll need for this recipe. I used Kamut pasta, but you could cut corners and use something off the grocery shelf it you are looking to save some coins.
Help Wanted: This is a great recipe for little helpers. Young kids can pluck basil leaves off the stalks. Older helpers like to whir the food processor.
Enjoy, and don't forget to brush your teeth afterward, especially if you eat the leftovers at work! "Is there anything in my teeth?" Say cheese (or don't if you are vegan)!
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