Recipe Round-Up: Color Me Vegan

Finishing up my current round-up of Color Me Vegan by Colleen Patrick-Goudreau. You can see other posts about this book here.

Mushroom-Topped Baked Potatoes (Brown) and Onion Gravy (Brown): This seemed like a nice comfort food-style combination. I doubled the amount of mushrooms the recipe called for, which was a good call because they cook down so much, and I used baby spinach instead of capsicum. I decided instead of roasting whole potatoes (too much time I didn't have), I would instead serve these mushrooms over roasted potato chunks. This was a good call as crispy creamy chunks of seasoned potatoes helped the fact that mushrooms themselves ended up being a bit bland, definitely neeed some more punch. However, the onion gravy more than picked up the slack on that account. This recipe is deceptively simple... simmering onions in a mix of stock and white wine and butter. I was a bit skeptical because this doesn't end up looking so much like a gravy as it does some cooked down onions, but oh my gosh it is absolutely delicious!
Rating: Mushroom Potatoes :|, Onion Gravy :D



Eggplant with Sweet Miso (Dengaku) Sauce (Blue/Purple): I love dengaku! I can rarely find Japanese eggplants these days, so I did have to make do with regular globe eggplants that I sliced into rounds. The miso sauce is lovely. Excellent with some brown rice and baby spinach.
Rating: :)



Potatoes and Eggplant (Aloo Baingan) (Blue/Purple): This was a simple recipe that includes the titular eggplant and potato, but also some tomatoes and a bunch of spices. I left out the jalapenos. Simple, but absolutely delicious!
Rating: :D



Salt-and-Pepper Tofu (White/Tan): This is not quite the typical salt and pepper tofu you would see at restaurants. I cut my tofu into cubes rather than slices, so a bit more true to the original, and after pan frying it is tossd in a mix of salt, smoked paprika, and pepper. I went further off the path and used white pepper instead of black pepper. It is also cooked with some scallions and garlic. The book gives a number of sauce options to serve it with, I ended up making a ginger sauce with rice vinegar, soy sauce, and brown sugar. Served with rice and broccoli.
Rating: :)



Brazilian Black Bean Stew (Feijoada) (Rainbow): I do enjoy Feijoada, though of course I make it my own by leaving out the capsicum (I used celery instead) and the jalapeno (no subs). This recipe also calls for some Mexican-spiced sausage, but chipotle sausages are too spicy for me so I just used some Vegie Delights BBQ sausages instead. This has some cubed mango added in at the end, which gave a lovely burst of flavour.
Rating: :)



Minstrone with Spinach (Rainbow): I made a half recipe of this for two big bowls of soup. I made a couple of changes, the main one being that I used baby spinach instead of the kale that was actually in the recipe title. And even though I halved the recipe, I still used a whole tin of beans. Rather than adding cooked pasta at the end, this recipe was brothy enough that I added some dry macaroni tubes and cooked them right in the pot, which made for less cleaning up!
Rating: :)



Cute Kitty Photo of the Post



Mirabelle had five teeth extracted on Friday! She was such a brave girl, and has bounced back fast to her normal happy little self.

Recipe Round-Up: Color Me Vegan

Continuing the round up of things I have made from Color Me Vegan by Colleen Patrick-Goudreau, where each chapter focuses on a colour. You can see previous posts about this book here.

Carrot Fries (Orange) with Blueberry Ketchup (Blue/Purple): I've tried making carrot fries a couple of times, and with not much success. These were similar. No matter what I do, my carrots are either soggy or burnt, they never get even slightly crispy. Does anyone have any suggestions? The blueberry ketchup was a lot more fun. I used frozen blueberries, and added in some onion flakes rather than minced shallot. I needed to cook mine a bit longer and mash the berries a bit as they didn't break down enough on their own. This was lovely and tangy and looks really cool.
Rating: Fries :|, Ketchup :)



Nectarine Agave Panini (Orange): This tastes almost like a little nectarine handpie, it is very good! The filling is nectarines with yoghurt (I used Vitasoy vanilla) and agave, and then it is served with fresh berries and more agave.
Rating: :)



South African Yellow Rice (Geelrys) (Yellow): I scaled this down to 1/3 of the recipe to make 2 servings, and I absolutely made it in the rice cooker so I didn't have to think about it. I also used white rice rather than brown, because that is what I had. The rice is cooked with turmeric, salt, cinnamon, lemon, and non-dairy butter. I served it with a very quick tomato, chickpea, and spinach stew that I made up.
Rating: :)



Shredded Brussels Sprouts with Apples and Pecans (Green): This says it makes 2-4 servings, but I definitely only got 2 servings, with tofu added and served over rice. I love shredded Brussels sprouts, my second favourite way to enjoy them (after roasted). The apple in this is a tart granny smith. I decreased the amount of maple syrup in the recipe to just a drizzle, for personal preference. And I used the pecans just as a garnish so they wouldn't get soggy. I forgot to add the pecans in this photo, so just imagine they are there.
Rating: :)



Garlicky Greens with Pasta (Green): This recipe calls for nroccoli rabe, mustard, or dandelion greens. None of which I can get, so I used broccoli, spinach, and zucchini. I made a half recipe for three serves, and left out the red pepper flakes, and I also added a tin of white beans for protein. A quick and easy dinner, and the sort of pasta dish that goes perfectly with nutritional yeast sprinkled liberally.
Rating: :)



Green Smoothies (Green): While most of us don't really need recipes for green smoothies, it is still nice to see one included for those who are uninitiated. This has frozen banana, apple, frozen pineapple, spinach, ginger, and dates in it. I used some frozen mango as well, and increased the ginger while leaving out the dates (they make things too sweet for me). For the liquid I used coconut water and apple juice. Very refreshing.
Rating: :)



Roasted Purple Potatoes and Onions (Blue/Purple): I found some purple potatoes this winter, and I love making dishes that highlight how pretty they are. This was meant to be roasted with lavender, but I am iffy about lavender so I just left it out. I made a half recipe for two servings. This recipe seems to have a lot of onion in compared to potatoes. I served it with some cheesy spinach and some Field Roast apple sage sausages.
Rating: :)



Cute Kitty Photo of the Post



Yesterday (Sunday the 27th of November) was two years since Dim Sim passed. I honestly don't know how I keep going without her. I miss her so much.

Recipe Round-Up: Color Me Vegan

Today we are moving on to another book, Color Me Vegan by Colleen Patrick-Goudreau! Even though it hurts me to write out the title like that, in my world it should be Colour Me Vegan. The book is encouraging people to eat lots of different colours of food in their diet, and is broken up into chapters by colour. You can see previous posts I've made about this book here.

Apple, Cranberry, and Sausage Stuffing (Red) and Shiitake Mushroom Gravy (Brown/Black): I made a half recipe of the stuffing for two servings along side the gravy and some steamed broccoli. The stuffing is a mix of bread, Field Roast Apple Sage sausage, chopped fresh apple, dried cranberries, and others. It went well with the gravy, which was lovely. The only change I'd recommend to the gravy would be decreasing the amount of sesame oil called for, as the taste of that was a bit strong.
Rating: Stuffing :), Gravy :)



Apple, Cranberry, Cherry and Pomegranate Salad (Red): This was a light, sweet snack or breakfast. I scaled it down for one serve using only one apple instead of four, but I halved the rest of the ingredients rather than quartering them. As well as the above, it also has chopped dates in it. I took the option of using dried cherries rather than fresh, making it a pantry-friendly option as fresh cherries are only available here very briefly.
Rating: :)



Quick Curried Swiss Chard (Red): This was in the red chapter as you could use red silverbeet, but I just had regular green. This recipe is a pretty big miss. The premise of the sauce is non-dairy milk of choice with some curry paste (I used red) mixed in... which basically ends up tasting like warm curried milk. Not great! I added some tofu to this as well to bulk it up.
Rating: :(



Seared Tempeh with Cherry Balsamic Reduction (Red): This was a suprise winner! The sauce is quite sweet, but goes fantastic with the earthy tempeh. It says it serves four, but I made a half recipe and got one serve. The cherries can be either fresh or dried, I used a mix of frozen and dried. Served with some mixed grain rice and baby spinach.
Rating: :D



Cajun Red Beans and Rice (Red): I started this on the stove to saute the onion and celery (which I used in place of capsicum), then moved it all to the rice cooker so I didn't have to think about it. I love my rice cooker! I made a half recipe and got three small serves. I used white rice instead of brown, and I used Field Roast franks for the sausages. Served over baby spinach.
Rating: :)



Strawberry Cream (Red): I had a quarter of a tub of Tofutti cream cheese kicking around, so I scaled this recipe down to one eighth to make this. It is a mix of cream cheese and sour cream as well as strawberries. I double my strawberry content. I also used maple sugar in place of icing sugar. This was lovely served with some fresh fruit for dipping.
Rating: :)



Cute Kitty Photo of the Post



I had a dream last night and it was strange but at one point I had Sahara in my arms. It was just for a moment. I miss her.

Beltane 2020

I know that spooooooky season has just ended (though the horror of the world continues). I have never much been one for Halloween. I didn't grow up with it, and I just do not like food that is made to look like gross body parts. I don't want to eat it. Or look at it. Halloween has been growing in popularity in Australia, but I remain unmoved. Though I love seeing my friends getting a lot of joy out of it. Why am I talking about Halloween in a post about Beltane? Because in the Northern hemisphere, Halloween lines up with Samhain, and it is a nice autumny time. In Australia, it is spring but really it is already summer where I live in. And because our year of the wheel for sabbats is the opposite down here, the 31st of October is actually time to celebrate Beltane.

Beltane (31st October - 1st November, 2020)

Beltane is between the spring equinox and the summer solstice, and it celebrates life and fertility. Beltane fires are a common theme, but I did not light any fires here. And I certainly didn't jump over them. And certainly not with another human. Nor did I make a Maypole. Instead, I did what I do best and celebrated with food. All the recipes I made ended up being from books written by Colleen Patrick-Goudreau! That wasn't a concious decision, it just worked out that way.

Strawberry Lemonade from Color Me Vegan: My first time making homemade lemonade, it it won't be my last. In fact, I have another recipe chilling in my fridge as I type this. Strawberries are just going out of season here, so I made the most of them with this gorgeous drink. It is really nice and tangy, with the right amount of sugar and a good flavour balance. It did foam up a lot in the blender, which you can see here. But delicious.
Rating: :)



Pasta Primavera from The Vegan Table: Spring vegetables is a great way to celebrate Beltane, and this very simple pasta dish was packed with carrots, zucchini, asparagus, tomatoes, and basil. Also some olives. I left out the capsicum, scallions, and red pepper flakes. I made this with 8oz (250g) of pasta rather than 12oz (which the book says would be 160g of pasta, which is just completely wrong), and because I was using less pasta I only used 3/4 cup or stock rather than 1 cup for the final simmer. The next day I had the leftovers made into a pasta salad, with some Vegenaise, nooch, and chopped celery added. I love turning pasta leftovers into pasta salads, inspired by Food for Dissertating.
Rating: :)





Fruity Spinach Salad: I picked this salad because spinach is a great spring vegetable, and it had berries in the dressing, also very Beltane. The dressing is a really nice blend of raspberries (I used frozen ones, thawed out) and seasoned rice vinegar. I made a half recipe of the dressing, and kind of just went by feel for the rest of the ingreidents. But it has baby spinach, oranges, cucumbers, slivered almonds (that I used instead of chopped macadamias), and sunflower seeds in it. It was also meant to have poppy seeds in it, but I was out.
Rating: :)



Raspberry Oatmeal Bars from The Joy of Vegan Baking: This recipe is so quick and easy to make! It is a simple crumble of flour, brown sugar, oats, and Nuttelex that is pressed into the base, covered in raspberry jam, and then sprinkled with more of the oat crumble mix. The only think you need to think about is remembering to take your Nuttelex out to soften.
Rating: :)



And here is my dinner all together.



The next day I did not wash my face in the morning dew, as some people speak about. That would not really work here. But I did have a lovely breakfast of crumpets with rice malt syrup (instead of honey) and some fresh strawberries on the side.

Cute Kitty Photo of the Post



Just a couple of cuties.

Imbolc and Ostara 2019

As I've posted before, I've been trying to mark the sabbats but making some appropriate food. If you are wondering why I am doing this, check out this post for their significance to me.

Imbolc (1st August, 2019)

Imbolc is a sabbat that celebrates the end of winter (or whatever winter you might have, not much here in Brisbane). It has also been associated with the Celtic goddess Brigid. While I don't believe in gods and goddesses, I have always been very drawn to the symbolism of Brigid, so this sabbat always has a special place in my heart.

Linguine with Purple Cabbage from Colour Me Vegan by Colleen Patrick Goudreau: I needed something quick and easy to make, using what I had on hand. Despite my best efforts, Imbolc snuck up on me this year. Colcannon is a traditional dish associated with Imbolc, and as you can see I didn't make that. But I did take the winter vegetables cabbage and onion to make this pretty purple dish. It was very simple to make. It tastes lovely, but is definitely best to eat ASAP. I freeze leftover for lunches or dinners on work days, and this did not do well being frozen and reheated.
Rating: :)



Pomegranate Granola from Vegan Desserts: The colours red and white are associated with Imbolc, as are seeds. This granola seemed perfect to make, with a mix of nuts and seeds as well as oats. This has three types of pomegranate in it - juice, molasses, and dried arils. I couldn't find dried arils, so I subbed them for dried cranberries. I also realised when I was making it that I was out of pistachios, so I used pepitas. Same colour, close enough! This recipe is, not surprisingly, quite tart, which I enjoyed, Great served over some plain yoghurt (bringing in the colour white).
Rating: :)



Ostara aka Spring Equinox (September 23rd, 2019)

While all my northern hemisphere buds are celebrating the start of autumn, we are in spring here in Australia. Spring officially starts here on the 1st of September, so the equinox means nothing in terms of the calendar seasons here. Many aspects of Ostara have been incorporated into the holiday of Easter (which in Australia is in Autumn).

Tofu Scramble from Just Add: Eggs are a bit part of the spring festivals, but as a vegan I don't want to eat or support that! Why hurt chickens when you can have tofu instead? This scramble seasoning was another tester for the Just Add Vegan Products brand, which has a few new products in the works! I loaded mine up with spinach, cheese sauce, ketchup, tomato, and avocado.



Carrot Cashew Loaf from Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes: Spring, bunnies, carrots, carrot cake. Rather than a traditional carrot cake, I made this lovely carrot quick bread. The liquid comes from a blend of cashews, orange juice, raisins, and milk (I used cashew to continue the theme) all blended up (plus some other stuff), and it is a mix of oat, barley, and whole wheat pastry flour. Of course with lots of shredded carrot mixed in. I didn't have any orange zest (I was using some of my frozen stash of OJ), so I added a bit of orange extract in with the liquid. This loaf was lovely, not too sweet, and made a great snack. Excellent with some Nuttelex, peanut butter, or strawberry jam spread on it. There was the option to either dust with icing sugar, or drizzle with a lemon glaze, but I like my stuff nekkid.
Rating: :)



Speaking of Brigid, here is a little photo of my altar. I use this more as a calming and meditative area, rather than for any sort of ritual use. The candle in the middle is a Brigid candle (meant it was lit from a candle that was lit from the Brigid flame in Ireland), and there is a Brigid cross there as well. The wooden box has some crystals in it, and there are some cute pins on there as well. The coloured tea candle holders represent the four colours of the directions/elements. I like it. It is pretty and very me, and something nice to look at to clear my mind.



Cute Kitty Photo of the Post



Of course, my familiar. I know I mentioned previously that black cats are still considered spooky by some people, and they have lower adoption rates in shelters. But with October 31st coming up, black cats will become a theme. Black cats are not just for the holidays, black cats are forever! Also, if you do have cats that go outside please keep them in around Halloween because some people are terrible. Keep those black babies safe!

Recipe Round-Up: Color Me Vegan

I really, really, really want to write this title as Colour Me Vegan (aka, correct spelling for me), but if you are looking to buy it, Color Me Vegan has the American spelling. It is by vegan powerhouse Colleen Patrick-Goudreau, and is a fun and colourful journey through food. Chapters are divided into colours, with a rainbow chapter at the end. You can see other recipes I have made from this book here.

Six-Shade-of-Red Soup (Red): The photo of this soup in the book is a glorious, rich scarlet colour. As you can see, mine turned out orange with bits of red beets in it. Such is life, it still tasted good! I made a half batch of this soup that had red lentils, red potatoes, red beets, red onion, red miso and red vegetable juice as the six shades. It also has carrots and dill.
Rating: :)



Purple Cauliflower Soup (Purple): Finding fun colour variations of vegetables can be difficult here. I hardly ever see red or rainbow chard, yellow beets, and so on. So when I saw some gorgeous purple cauliflower (at a supermarket, of all places) I had to jump on it! This lovely, smooth soup just delighted me with the beautiful purple colour. The recipe calls for either truffle or chile oil, I went completely off recipe and used a smidge of sesame oil instead. I got two main servings out of this, with some yummy crusty bread.
Rating: :)



Purple Kale and White Bean Soup (Purple): By some fluke of life, I did come across some purple kale! Unfortunately, once I cooked it in this soup all the purple colour was lost. Oh well, it still tasted good. This soup has kale and white beans, as well as veggies and rosemary.
Rating: :)



Lemony Pan-Fried Chickpeas with Chard (White/Tan): This is such a quick dinner to make, but is very delicious! It says it makes four servings, but I got two serves with brown rice. There is no magical white or tan chard, the white/tan comes from the chickpeas and this is a dish of contrasting colours. Especially good with nooch!
Rating: :D



Peanut Butter Pancakes (Brown/Black): These make a thick batter, and some very satisfying pancakes. They seemed to burn a bit easier than regular pancakes, so keep a close eye on them. The peanut butter is mixed in until smooth, but you can also swirl some extra peanut butter through the batter. I served this with tempeh bacon, maple syrup and fruit.
Rating: :)



Almond Butter and Strawberry Sandwich (Brown/Black): This is a quick and simple breakfast or snack, with almond butte, banana, strawberries and strawberry jam spread on bread. I served mine on toasted fruit bread, which was particularly nice.
Rating: :)



Couscous and Vegetable Medley (Rainbow): I made this for lunches, as the recipe calls for it to be chilled and then brought to room temperature. It is very transportable. I did find that my couscous got a bit gluggy and clumpy. It is mixed up with spices, carrots, apples, chickpeas and currants.
Rating: :)



Cute Kitty Photo of the Post



Last week should have been Sahara's 16th birthday. I miss my little bear so much.

VeganMoFo 2016 #19: Goth Night!

19th: Goth Day – Blues, purples, blacks? Let your dark side shine.

This was a fun one! I definitely knew I wanted to do something purple and black, so I reached for my trusty Color Me Vegan and flipped to the blue/purple chapter. There I saw a recipe for German Red Cabbage (Rotkohl). I remembered making a similar recipe from another book last year, which turned out a gorgeous purple colour. So that decided it for me!

Red cabbage, apple and red onion is simmered for about an hour with ginger, water, ACV, brown sugar and spices. I didn't bother putting the spices in a spice bag, because I didn't have one, I just put them in and fished them out at the end (though the peppercorns went all soft and yummy). Except I didn't have any whole allspice, so I just added a little ground. I didn't finely shred the cabbage, because this seemed like a fast way to cabbage mush. Instead I thinly sliced it, which gave it the texture I was after. The recipe calls for quite a lot of apple cider vinegar, and I did dilute that with a bit of water as well. There is the option of serving this as a 'warm winter slaw', or of adding a cornstarch slurry and simmering to thicken up. I took the latter option, and I really enjoyed it. I made a half batch of this recipe, which ended up being three servings.
Rating: :)



Of course, one purple cabbage dish does not a goth night make. I served this with some black rice, purchased beetroot and black bean burgers, and some jarred beetroot relish. All sorts of purple and black!



All up I was pretty pleased with this dinner. And I was glad that I had a rainbow week concept work out! Hurrah!

What is your flavour purple food?

Cute Kitty Photo of the Post



Another cute kitten photo of my third childhood cat, Patches! His face is so little here! He grew into a giant. But he was the gentlest giant that ever was!

VeganMoFo 2016 #16: Modern Colour Theory

16th: Complimentary colours – For instance, Red & Green, Purple & Yellow, Blue & Orange

Originally I thought I would do some red and green colour combination for today's post, it is a classic and Christmas is coming up. But then I did some research on colour theory and complementary colours, and I discovered thanks to the Wikipedia page that the combinations listed above are the traditional RYB colour model of complementary colour theory. However, according to modern colour theory, a complementary colour should produce a grey-scale colour like white or black when combined, and create the strongest contrast when next to each other. The colour pairings in the traditional system do not fit this definition, as they produce brown when mixed. According the modern colour theory, the complementary pairs are red–cyan, green–magenta, and blue–yellow.

Wow, the things you learn for MoFo! Anyway, this worked great for me as I had recently seen a lovely yellow cornmeal and blue blueberry dish in Color Me Vegan, which fit the bill perfectly!

Cornmeal Blueberry Porridge (Sautauthig) is a dish that originated with Native Americans. In a more modern form, it is a polenta porridge (cooked with oat milk and water), sweetened with maple syrup, and then with blueberries mixed through. I made a third of the recipe (which said it serves 6-8 in full form), and I had one very filling breakfast!
Rating: :)



What is your favourite colour pairing?

Cute Kitty Photo of the Post



Sahara loves to sleep everywhere. No bed or chair is safe from her attention. She particularly likes to have as much underneath her as possible, so if I leave anything lying on the bed (like my PJs), she will definitely choose that spot to sleep!

Recipe Round-Up: Color Me Vegan

Colleen Patrick-Goudreau is an amazing activist, cat mother and author. While she has left cookbook writing behind for the moment (though she is still publishing amazing books about being vegan) her first three tomes were packed full of amazing recipes. Color Me Vegan (oh, I want to write Colour instead!) is the third of her cookbooks, and takes a fun theme of colour. Recipes are broken up by colour into chapters, and she certainly encourages you to put as many colours on your plate as you can! You can find out more about Colleen at her website.

White Bean and Artichoke Salad (White/Tan) and Gazpacho (Red): This combination made a refreshing summer dinner, served with some salad and some olive and thyme sourdough toast. The salad is quite substantial, and leftovers also go great on top of some toast and avocado. I just left out the capsicum the salad called for, I didn't replace it with anything. I was keen to make the gazpacho as it doesn't have any capsicum in it, unlike a lot of other gazpacho recipes I have seen. Next time I would decrease the amount of red onion (it calls for alf an onion) as the raw onion taste was a bit strong for my liking.
Rating: Salad :), Gazpacho :)



Orange-Glazed Tempeh and Nectarine Salsa (Orange): The salsa has the option to make it with nectarines or peaches, and I had nectarines (I will try it with peaches at some point), and was sweet and lovely - a great complement to the tempeh. The tempeh was amazing - coated in a fabulous, tangy glaze. I served this with brown rice and some baby spinach.
Rating: Tempeh :D, Salsa :)



Coconut Rice and Tofu (Koyadofu) Teriyaki (White/Tan): The coconut rice is fantastic! It uses light coconut milk, so is not too coconut fatty for me (yay), and it can be made in the rice cooker for ease. The tofu has been frozen and then defrosted, to give it that super spongy flavour soaking ability. The teriyaki is very simple, though does become a tad salty when it is reduced down. I served these with some stir-fried vegetables (also with some of the teriyaki sauce).
Rating: Rice :D, Tofu :)





Apricot Red Lentil Stew (Red): The apricots add a little sweetness, but not too much. This is lovely served over brown rice and with some broccoli. Sorry for the slightly blurry photo!
Rating: :)



Cashew Cheese (Yellow): Colleen makes the most amazing cashew cheese sauce. It has a few steps, however it is worth it. It is downright drinkable! I used it to make a delectable baked mac and cheese. I served it with some Mango BBQ tofu (from Veganomicon) and some broccoli for an excellent dinner. There is also the option to make the cheese as a solid block for slicing using some agar flakes, which I haven't done yet.
Rating: :D





Summer Squash with Cherry Tomatoes Topped with Cheesy Toasted Pine Nuts (Yellow): I used a blend of green zucchini and yellow summer squash, plus red cherry tomatoes (I couldn't find yellow), so it ended up being quite colourful. It is baked in the oven, and the flavours all meld together beautifully. This was lovely served with greens, rice and some sauteed Fry's strips.
Rating: :)



Swiss Chard Pie (Yellow): This recipe uses some of that amazing cashew cheese sauce to make a totally awesome, very quiche-like dinner. I couldn't find yello, white, red or rainbow chard (silverbeet), so I used green, and it was still nicely yellow. The timing for cooking this through was perfect, though you need to wait for 30 minutes after baking before slicing, by which time it was lukewarm. But so delicious. Totally only makes 2-3 servings, not 4-6, you won't stop eating!
Rating: :D



Walnut Basil Pesto (Green): This is quite a garlicky little pesto, which can be used in many ways. I used some of it for the dish that follows this, but for the leftovers I mixed it through some rice, some pasta, some veggies, really anything you can think of. It says it makes 3/4 cup, but I got less than this.
Rating: :)



Quinoa, Tofu, and Kale with Walnut Pesto (White/Tan): This is fantastic, a trinity of vegan goodness. I used one and a half cups of quino instead of two to get my preferred grain to other stuff ratio, and I used slightly more than the 1/3 cup of the walnut pesto (above) it required to get lots of flavour.
Rating: :D



Cute Kitty Photo of the Post



Dim Sim is peering out from my desk chair here, that look of concern is because Sahara jumped onto the bed when Dim Sim wanted to play chase the ribbon on the bed. Her face is so cute!