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just a quick dinner post tonight - basic stirfry with carrot ribbons, broccoli, tofu cubes, and brown rice noodles. i got the sauce from The Simple Veganista site (Soba Noodles with Tofu, Broccoli, and Carrots) and added a bit of cornstarch as a thickener. all in all it’s a delicious, hearty meal that might just have to become a staple!
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i can’t seem to stop making things today! vegan almond parmesan - made with the recipe from The Simple Veganista!
made an amazing vegan grilled cheese sandwich with my homemade vegan pesto.
spread the pesto on two slices of sprouted grain bread (Silver Hills Big 16 is my fave). add some sliced tomato and some daiya mozzarella shreds.
i melted some Earth Balance in the pan (olive oil would work too) and toasted it on both sides. make sure to give it some time under the lid so the cheese melts.
toast until golden brown (i like a little darker - the taste is unreal), cut, and devour!
an over abundance of basil = some gorgeously green vegan pesto!
2 cups fresh basil 1 cup pepitos 5-6 cloves garlic 1/3 cup olive oil 1/3 of a cup nutritional yeast a few cranks each of sea salt and pepper.
if you’re lucky enough to have access to a vitamix it works wonders (i’m gonna be sad when i go back home and can’t use my parents’ anymore!), otherwise use your food processor to combine. you want your pesto to have texture so don’t combine for too long! store in the fridge topped off with a little extra olive oil in top. should last about five days.
