...you'll be rich from all money you didn't spend on the pine nuts and Cuisinart. Traditionally, a pesto is made in a cuisinart with a lot of olive oil, pine nuts, basil, garlic, and Parmesan cheese. I wanted to simplify the recipe and see if it tasted just as good without the cuisinart, loads of oil and parm cheese. It was awesome! I think this will become a staple because of how easy and delicious and healthy it is! Yay for new staples!
Posted by Rach at 2:31 PM
Ok, I'm kinda really proud of this recipe. I created it without the help of someone else's recipe, and I have to say, it DELISH! I tested it out on some friends last night and it was a huge success. I'm going to serve it in honor of the bird that will be happily frolicking in a meadow and not laying on my table :) It's a lot of ingredients, but it's Thanksgiving! I'm going to make this a day in advance so I can just pop it in the oven on Thursday. Sorry, I'm not able to get a picture up til Friday - we ate the whole thing last night!
Of all the recipes I've posted, I'm most excited about this one. Every year since he was about 7, my wonderful husband has been in charge of making the holiday pumpkin bread. This year, he as been tirelessly working to create the perfect vegan version of his famous classic. After about 4 different loaves, he's finally found THE ONE! It's light, fluffy, moist, sweet, pumpkinny, and the most delicious bread I think I've ever had. The only other bread that could compete would be my dad's zucchini bread. I seriously considered not posting this because I've always wanted a stellar secret recipe, but Michael insisted I share it with everyone :) He's too nice. Remember that baking is a science, so you want to follow this recipe like the straight A student you always wished you could be ;)
Not only will your taste buds be giddy, your heart will thank you too! This delicious recipe is from Caldwell B. Esselstyn's book, Prevent and Reverse Heart Disease. There's some chopping that has to be done, but you basically throw it all in one pot and let it cook. It's super easy!
I love chili on a chili fall day ;) This is a basic recipe that is amazing on it's own but can also be pimped out to your liking. Michael likes to add celery but I am anti-celery unless it has peanut butter and raisins on it :) You could also add a zucchini, red, yellow, or orange bell pepper, butternut squash, etc... This is also a recipe where you get to call upon your inner chef. I'm a flavor lover, so I usually go heavy on the spices and add a little more than what's listed here. But start with these amounts, let your chili simmer for a couple minutes to let the spices incorporate, and then test it and go from there. I know this recipe looks like it has a lot of ingredients, but besides chopping the onion and whatever veggies you decide on, the rest is just canned goods and spices that get thrown in. Plus it's a one-pot meal! My FAVORITE!
If you want to get really creative, sometimes Michael and I turn it into a cornbread-n-chili casserole. Reduce the simmer time for the chili to 5 minutes, pour into a large casserole dish, top with the your favorite cornbread batter (stay tuned for a cornbread recipe -still trying to perfect it), and bake according to the cornbread's instructions. Super yummy and fun!