3 cups loosely packed, fresh basil
1/3 cup walnuts, dry toasted
2 T nutritional yeast (a.k.a. nooch)
3 cloves garlic, chopped
1/2 cup olive oil
pinch of salt
pepper to taste
Blend nuts, nooch, garlic, and salt in a food processor.
Add basil and process again.
Drizzle in the oil and process one last time.
Serve with additional olive oil to your desired potency.
Traditional pesto has Parmesan cheese which we do not eat. The nooch is in substitution for that. It is also know as savory yeast. It is an inactive yeast, similar to brewer's yeast but not the same, that is cultivated in a nutrient rich medium. It has a nutty, cheesy flavor and lots of vitamins and minerals, especially favored for its B12 content. Traditional pesto also contains pine nuts which are just astronomically expensive right now whereas walnuts are not. So there you have it--vegan, walnut pesto.
We harvested two of our four varieties of basil and kept them separate so we could do a taste test. Of course we couldn't be in agreement over which was the best. I thought the Sweet Basil made the better pesto. Matt thought it was the Genovese. Both were really, really good though. I thought the sweet basil was slightly spicier, oddly enough, which I liked. We're going to harvest lemon basil and lime basil tomorrow. I am excited to see what that pesto tastes like!
Matt is just excited I'll eat pesto. I didn't used to. Once again, growing it myself has made me turn over a new culinary leaf.
2 cups semolina flour
8 T cold water
2 T olive oil
Combine ingredients until you have a rather stiff dough ball.
Knead for 10 minutes or more until you have a smooth, satin looking ball. I thought it looked quite like an egg.
Cover and let rest for 10-30 minutes, depending on how hungry you are!
Cut into quarters and roll each quarter out into the desired thickness using either a pasta machine or a rolling pin.
Keep the other quarters covered with a towel while you work with the others.
Cut noodles into desired shapes using either the pasta machine, knife, or pizza cutter.
Boil for two to three minutes.
I've made quite a bit of pasta, but always using just regular white, all-purpose flour. We picked up a couple bags of Bob's Red Mill semolina flour for $1.50 each at the discount grocer because I'd always been curious how that would be different. I have to say, I don't know I could go back now. The semolina dough (which is what almost all standard store-bought pasta is made with) was so much easier to work with and also had a nicer texture to bite into once the pasta was cooked.
1 cup textured vegetable protein (make sure it is non-GMO because many are not)
1/4 cup rolled oats
1 T Italian seasoning
1/2 t garlic powder
1/4 t dry mustard
2 T sesame seeds
3/4 cup almost-boiling water
2 T ketchup
2 T soy sauce
1/4 cup flour
1 T nutritional yeast (optional)
Preheat the oven to 350 degrees F.
Place the first six ingredients in a bowl and toss until well mixed.
Mix ketchup, soy sauce, and water until combined.
Pour the water mixture over the dry ingredients in the bowl and stir well.
Let rest five minutes while the dry ingredients absorb the liquid.
Add peanut butter and mix until well incorporated.
Mix in flour and nutritional yeast, if using.
Form into walnut sized balls.
Brush the balls with olive oil and bake for 25-30 minutes
These also make great burgers if pan fried instead of baked. We used to eat them all the time before we worried about GMOs. Textured Vegetable Protein (TVP) is cheap! Cheap! Since you buy it dry and rehydrate it you get a lot for your money. However, the bulk TVP at our health food store is GMO and we won't support that. The organic TVP is much more expensive. So, we just eat it occasionally now. Dry beans are cheap too, and we've found the bean burgers and bean balls are just as good as those made with TVP which, by the way, is mostly just beans anyways.
|We use a silicon cupcake sheet to freeze things, like pesto or peas, into nice, usable portions. Since it is silicon it is super easy to pop the frozen items out and store them in jars.|