15 LichField Road556835 Singapore
Another pesto recipe ! Yes, yes ! You can never have enough pesto options, and this one is GF, NF and vegan ! Try it on your pasta or as your sandwich base and let me know if it was not worth trying this variation 🙂
Recipe just below !
INGREDIENTS (makes 1 cup)
- 1 garlic clove minced
- 2,5 cups packed fresh basil shredded
- 1 cup Italian chopped parsley
- 1/2 cup oven roasted pumpkin seeds (15 min 180° oven)
- 1/3 cup extra virgin olive oil
- 3 tsp white wine vinegar
- Good pinch of salt
- Red chili flakes according to your spice tastebuds 🙂
DIRECTIONS
- Combine garlic, basil, parsley, roasted pepitas, olive oil and vinegar in your high speed blender.
- Blend until smooth, but still a bit crunchy (lovely crunch bite 🙂 add chili flakes, and add salt and cracked pepper according to taste.
- If needed add a bit more vinegar if you want it tangier.
- Transfer to an airtight container and keep in the fridge for 4/5 days or freeze if you are not going to eat it all.
Hi there ! Quite some time since my last post ! I haven’t forgotten you guys, but I am still a lazy blogger I believe 🙂 And when I get to choose I always tend to prefer trying a new recipe than updating the blog ! Apologies 🙂
But as promised I am posting today the recipe of this super delicious spinach miso pesto so you can try it and use it with pasta, on toasts or in a buddha bowl like I did with some left over sauce this Sunday.
It is 100 % raw, vegan, Gluten and Nut Free, super delicious and packed with lots of the good nutrients from the spinach and seeds. It is super fresh and green ! YUMMMM ! Not cheesy like the traditional pesto, though the use of white miso brings a super nice umami taste to it.
Would love to know what you think after you have tried it 🙂
Recipe just below.
Ingredients
- 5 packed cups organic spinach leaves washed
- 2 cups parsley or cilantro
- 1/4 cup activated sunflower seeds (if you don’t have activated seeds, toast them). You can also use toasted pine nuts like real traditional pesto if you can eat nuts
- 1/4 cup cold pressed extra virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp white miso paste
- 2 to 3 medium sized garlic cloves crushed
- 0,5 tbsp sesame oil
Directions
- Put all the ingredients in your high speed blender (except the olive oil, and just 2 tbsp lemon juice)
- Blend at high speed until you get a paste and add slowly the olive oil and the sesame oil.
- Taste it and add more lemon / a bit of water or salt if you feel like it (though I don’t use any as the miso already brings saltiness)
- Enjoy or keep in the fridge for 2/3 days in airtight container (You can also freeze it for up to 2 months )
Hi there !
A long time since I posted anything… Enjoying my visitors has been my priority I confess 🙂
But as promised on my IG posts, I am updating the blog today to share a few recipes .
This one is really super super easy.
Recipe below. Hope you’ll enjoy !
INGREDIENTS (serves 2)
- 1 large cauliflower head, cut into florets (ensure you get regular sized ones)
- 2 tbsp olive oil
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- 1 teaspoons crushed red pepper (or more if you like it hot 🙂
- Pinch Sea salt
Cumin yogurt sauce:
- 1/2 cup greek yogurt (or plant based for vegan option) + 1/2 teaspoon ground cumin, a pinch of sea salt and ground pepper.
Directions
- Preheat the oven to 180°C fan forced. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. Add the cauliflower florets and stir well to get all of them coated.
- On a large rimmed baking sheet, spread the cauliflower in an even layer and bake for about 30/35 min, until browned, tender but still firm (stir after 15/20 min).
- Take it out from the oven and cool it down.
- Once cool, top with cumin yogurt, homemade pesto (recipe in “dressings” http://chickpeaandberries.com/vegan-walnut-pesto-recipe/), pomegranate, silvered almonds an chopped cilantro
Nb: you can prepare everything the day before so you only have to dress up the plates on the day you want to eat it !
Roasted cauliflower keeps well for 2 days in the fridge, same for the yogurt sauce.
I love summer in Europe, for its long long days, hot sunny weather, and superb fruits and vegetables. And one of my favorites that I do miss a lot in Singapore, are vine ripe tomatoes. Don’t get me wrong, we can buy some here… but when you spent your childhood summers picking fresh tomatoes from the garden, buy them from small producers in Provence markets, or eat them straight from the fields in Italy… I guess one could say I am a little picky with tomatoes :)…
So we don’t eat tomatoes everyday here… but once in a while I buy super good – expensive 🙂 – heirloom tomatoes to prepare us a treat.
This time it was a simple kale pesto vegan tart.
Follow the link below for the recipe of this beauty
Heirloom tomatoes kale pesto tart