Mum in law made a really delightful dinner last week she found from the October 2012 issue of Vegetarian Times magazine in the library. She made one of the yummiest pesto pasta we have ever tasted!
2 cups fresh basil leaves
1 cup cilantro
1/3 cup walnuts, chopped
3 cloves garlic, minced
4 green chilli
1/2 cup olive oil
1/2 cup Feta cheese (we omitted that)
Salt, sugar to taste
In a food processor or blender, pulse together the basil, cilantro and walnuts, green chilli and garlic for 5-7 minutes.
With the machine running, slowly drizzle in the olive oil.
Scrape down the sides of the machine and pulse a few more times to blend
Mix it with hot pasta and serve immediately! She also added tofu pups from supernature organic!
Curried Carrot Soup with Roasted Pistachios
Serves 4, 30 minutes or less
2 Tbs olive oil
20 oz pkg of grated carrots (8 cups)
2 large leeks, light green and white parts, thinly sliced (2 cups)
1/4 tsp plus 1/8 tsp baking soda
1/2 tsp vadouvan spice or curry powder
1/4 cup roasted shelled pistachios, chopped
Heat oil in large pot over medium high heat.
Add carrots, leeks and baking soda.
Cover, and cook 15 minutes, stirring occassionally, or until vegetables are tender and browned in spots.
Stir in curry powder, and cook 30 seconds.
Add 4 cups of water, and bring to a simmer.
Remove from heat, puree with blender and season with salt, if desired.
Serve sprinkled with pistachios