#196 The Case of Pasta in a Pesto Sauce

Notice in this recipe I forgo my usual practice of using half whole-wheat pasta/half regular pasta. A health sacrifice so as not to muddy my parsley green palette.

enough spaghetti for four
2 cloves garlic
2 cups loosely packed fresh parsley
1/4 cup pine nuts (or walnuts—half price and a precious, vegan source of omega-3)
salt
1/4 cup olive oil
1/2 cup Pine Nut Parmesan
chilli pepper flakes

Cook the spaghetti.

In the meantime, pulse the garlic, parsley, pine nuts and salt to taste in a high-speed blender until roughly minced.

When the spaghetti is al dente, drain and toss with the minced "pesto". Add the olive oil and Pine Nut Parmesan and continue to toss. Check seasoning.

Plate and sprinkle with chilli pepper flakes.

Serves 4.

♥ Becki

PS To switch up the parsley flavour, try making this Pesto Sauce with equal amounts of broccoli florets, spinach or kale. Or if you don't have any fresh green stuff on hand, sun-dried tomatoes in oil. (Use the flavoured oil instead of the olive oil in the recipe.) Or use leftover Sautéed Rapini. It's all yum!

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

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