Brown rice, sweet potato, kale and baked chickpeas topped with Tahini Sauce.
I first created this sauce to use with the kale chips I made in my new dehydrator (still learning and experimenting, but that thing is FUN!). They turned out great, btw, but I didn’t end up using all the sauce and shortly realized how delicious it was on steamed greens, and as a salad dressing. It packs a lot of flavor so a little really does go a long way.
A delicious spin on basic hummus. Make sure to use fresh basil! Dry just won’t give you the same, wonderful flavor. Hummus is so easy to make – there’s really no need to ever buy pre-made, especially considering how much fat is in most store-bought varieties.
Even though I have a gazillion vegan/vegetarian cookbooks, I don’t refer to them too often. I have this thing about feeling like I have to create the recipes myself. Whatever. Anyway, last night I made my minestrone (I guess I should post that recipe too), but I wanted a pesto to top it off. Prepared pestos and recipes for them contain lots of olive oil, cheese and nuts. Well, this recipe, created by Del Sroufe – author of the Forks Over Knives Cookbook – ROCKS! No oil, no cheese, and fewer pine nuts than traditional recipes. It came out so creamy, so rich, you would NEVER know it didn’t have the traditional ingredients. I haven’t tried it but you can leave the nuts out, and use lite silken tofu, to make it even lower in fat. I seriously licked the blade of the food processor like I’d just made cookies. Ridiculous. If you like pesto, try this recipe!! You won’t be sorry!