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Pesto, in many different ways

Pesto, in many different ways

Serves 3
Prep time 10 minutes
Allergy Milk, Tree Nuts
Dietary Vegetarian
Meal type Appetizer, Dips, Lunch, Salad
Once again, I haven't really measured anything, but here is my hapless recipe for delicious arugula pesto that you can use with pasts, on sandwiches or as a dip.

Ingredients

  • 1 handful pine nuts
  • 1-2 clove garlic
  • a few handful arugula
  • 1/2 cup parmesan (adjust to taste)
  • 1/2 cup mild/light olive oil (adjust to consistency)
  • salt + pepper

Note

If you want to use less oil, add warm water to replace some of the oil (but not all of it).

Directions

Step 1 Toast the pine nuts in the oven or in a pan. Be careful not to let them burn! Let them cool down.
Step 2 Roughly chop the garlic in the food processor.
Step 3 Add the other ingredients to the food processor, except for the oliveoil, just add a bit for now to give the pesto some moisture.
Step 4
Drizzle the olive oil into the food processor as it mixes the pesto and check the consistency. Add more olive oil as needed.
Step 5 Salt and pepper to taste.
Step 6 On the first day, I used the pesto with some mushroom-filled ravioli. On the second day, I used in in veggie wraps. The wrap pictured contains arugula pesto, leftover rice, leafy greens, red pepper, cherry tomatoes, brown mushrooms and cheese.
Step 7
Nutrition

This post used to be called Arugula Pesto, but since I’ve added so many variations…I changed the title.

Let’s assume a constant of fresh basil, parmesan cheese*, garlic, salt + pepper. So, here are more combinations:

Fresh spinach, roasted pumpkin seeds and pine nuts

Fresh spinach, roasted pistachios

Avocado, pine nuts

*Replace the parm with nutritional yeast or other suitable substitute to make these vegan.

You-can-make-this-anytime lasagna

It all started because I spotted fresh lasagna noodles at the local market. Then I loaded my basket with cheese, veg and extra protein (vegetarian) for the sauce. Sorted.

I’m pretty sure that one of the Lasagna rules is that you must cover the entire top the layered goodness with mozzarella. Not a flakey smattering of grated mozzarella, but a side-to-side, wall-to-wall coating. You should see nothing beneath the cheese. And then, add some freshly-grated parmesan as well.

Cheesy, veggie lasagna

Serves 6
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Allergy Milk, Soy, Wheat
Dietary Vegetarian
Meal type Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Mostly, I don't measure. This is such a recipe. Add or subtract any of these ingredients and slap it all together with your own creative, cooking talent!

Ingredients

  • 1 packet soy mince (I call it 'pretend mince')
  • lots ofgarlic
  • leeks
  • kale
  • mushrooms
  • roasted butternut squash
  • roasted red pepper
  • oregano (fresh)
  • marjorram (fresh)
  • basil (fresh)
  • chili flakes (optional)
  • onion powder
  • cream cheese
  • cottage cheese
  • mozzarella
  • parmesan
  • canned tomatoes
  • passata or tomato paste
  • lasagna noodles (either pre-cook them or use non-cook lasagna sheets)

Directions

Step 1 Cube the butternut squash (after peeling it, of course) and chop up some red pepper. Roast in oven or barbecue in the same pan you will use for baking the lasagna.
Step 2 Fry up the soy mince + garlic. Careful not to brown the garlic.
Step 3 Add spices. Stir + cook for about a minute.
Step 4 Add tomatoes and paste. Stir. Cook on low heat for a few more minutes.
Step 5 Add some cream cheese to the sauce, stir and let it melt in.
Step 6
Layer your lasagna however you want, but start with a layer of sauce. I usually start with sauce, then a layer of noodles, cottage cheese and a sprinkling of parmesan, then veggies. Repeat.
Step 7
End with a layer of mozzarella and parmesan.
Step 8
Lasagna Rule - Cheese goes to edges and covers everything beneath it.
This was my second pan of lasagna that will go in the freezer.
Step 9 Cook in 350°C oven for about 45 minutes.

Scrumptious chickpea salad sandwich

Scrumptious chickpea salad sandwich

Serves 4
Prep time 15 minutes
Allergy Egg, Milk, Soy
Dietary Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Cold
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!

Ingredients

  • 475ml cooked or canned chickpeas
  • 1 medium carrot (peeled and grated)
  • 1 1/2 rib celery (finely chopped)
  • 30ml red onion (finely chopped)
  • 15-30ml mayonnaise (or vegan mayo)
  • 15ml oregano (finely chopped (always use fresh if you have it!))
  • 5ml parsley (finely chopped)
  • 10ml green onions (finely chopped)
  • 5ml soy sauce or tamari
  • salt + pepper (to taste)

Optional

  • grated cheese (top with (or use a soy/vegan alternative or none at all))
  • lettuce, spinach (top with)

Note

No tuna or chickens were harmed in the preparation or consumption of this sandwich.

I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.

Directions

Step 1 In a mixing bowl, mash the chickpeas with a fork*.
Step 2 Add the remaining ingredients and stir until thoroughly mixed.
Step 3 Spread on fresh buns or toast.
Step 4
Top with cheese, lettuce, spinach or whatever suits your fancy.