Presto Pesto Pasta

250g of pasta, spaghetti, linguini, or penne ( I used spinach linguini)

1 1/5 cup of fresh Basil

1/2 cup pine nuts - roasted in pan for 2-5 minutes

1/3 cup raw cashews

1/3 cup nutritional yeast

1/4 cup olive oil  

1 tablespoon of olive oil for skillet

1 small red onion - chopped finely 

2 cloves garlic - minced

1/4 pistachios - grated finely

1 small red pepper - chopped

6 stalks asparagus - diced

4 medium portobello mushrooms - sliced

1/2 tablespoon allspice

1 tablespoon paprika

salt and pepper to taste 

First make Pesto Sauce

Pesto Sauce

1 1/5 cup of fresh Basil

1/2 cup pine nuts - roasted in pan for 2-5 minutes

1/3 cup raw cashews

1/3 cup nutritional yeast

1/4 cup olive oil

salt and pepper to taste

*optional try sun-dried tomatoes or fresh chilli 

Start water to boil for pasta

Put basil, roasted pine nuts, cashews, olive oil, nutritional yeast, and salt and pepper in food processor and combine very well and set to the side.

Add pasta to water

In a large skillet add olive oil and add onion until translucent and add garlic and spices until aromatic then add pistachios, pepper, asparagus, mushrooms, (*sun-dried tomatoes or fresh chilli) and salt and pepper to taste. Cook for 5-10 minutes until cooked through and add pesto sauce. Warm though again and serve with crusty bread.

Vego Pot Pie

A Winter Warmer!

2 sheets of Puff Pastry

1 tablespoon of olive oil

1 red onion - chopped

3 cloves garlic - minced

2 carrots - chopped

2 stalks of celery - chopped

1 cup mushrooms - sliced

1 ear of corn with kernels removed

1/2 cup of frozen peas

2-3 cups of vegetable stock

1 teaspoon of allspice

1 teaspoon of paprika

1/2 teaspoon of cumin

1 teaspoon Italian herbs spice

1/2 cup of flour

* optional add chili powder or chili pepper minced to taste

Directions

Turn oven to 180C

Butter the bottom of casserole dish and dust with flour. Put one puff pastry sheet down of bottom and set aside.

Put olive oil in bottom of large pot over medium. Cook onion until translucent and add garlic and spices until aromatic then add your vegetables and coat with oil, and spices. Now add vegetable stock covering all the vegetables until it comes to a boil then simmer 10 minutes. Meanwhile take 1/2 cup of stock, 1/2 cup of milk and flour and mix with a spoon until smooth. Slowly add mixture to vegetables until it thickens. Take off heat and let cool for 5 minutes and poor over the puff pastry in casserole dish. Put other puff pastry on top and seal the edges. Put a little slit in the centre of pie and put in the oven.

Cook on 180C for 25-35 minutes until golden brown. If the pastry starts to go too dark too soon cover with aluminium foil.

Let cool for 10 minutes and serve!

Puff Pastry from Scratch

  250g plain flour

1 teaspoon fine sea salt

250g butter - at room temperature

About 1/2 cup of water

Directions

1. Sift the flour and salt into a large bowl. Break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

2. Make a hole in the flour and pour in about two-thirds of the cold water, mixing until you have firm dough add extra water if needed. Cover with cling wrap and leave to rest for 20 minutes in fridge.

3. Turn out onto a lightly floured board, kneed gently and form into a smooth rectangle. Roll the dough in one direction only until 3 times the width, about 20x 50cm. Keep edges straight and even. Don't overwork the butter.

Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn and roll out again to three times the length. Fold as before, cover with cling wrap and chill for at least 20 minutes before rolling to use.

Popcorn Cauliflower

If you want a delicious snack without the gilt try this!

1 head of Cauliflower

Almond butter - store bought or home made

Apply almond butter to cauliflower and lay flat on cookie sheet. Put in over on Broil (Griller) and bake until golden brown on both sides.

Cool and serve.

*To make almond butter

Start with 2 cups of almonds and add to food processor. Blend for 10-15 minutes until creamy. You can add spices or olive oil if desired.

Roasted Salsa

FOOD FOR THOUGHT: ABOUT CHILE OR CAPSICUM


1.    Speeds up Metabolism

 It doesn’t just heat up your mouth, the spicy hotness of a chili pepper also kick-starts your body’s fat burners. Food scientist Heidi Allison, author of The Chili Pepper Diet, found that you can lose 10 times as much weight if you add a sprinkle of dried chilies to your meals.

2.     Fights headaches - Fights Inflammation

As the nutrient known as Capsicum, gives chili peppers their hot flavor, this also inhibits a brain pain transmitter known as Substance P, and this in turn, reduces headaches whether they are migraine or sinus-based and also fights Inflammation.

3.     Lowers High Blood Pressure

Capsicum (yet again!) is known to reduce platelet aggregation, triglyceride and LDL cholesterol levels as well while also being able to dissolve the substance known as fibrin, which is necessary for blood clots to form.

Since chili peppers are rich in Vitamin A, C and Riboflavin's, these nutrients strengthen our blood pressure, and this in turn, enables our body to adjust well to blood pressure fluctuations.

Roasted Salsa 

3 tamarillo

4 roma tomato's

1 red pepper

3 cloves garlic

1/2 red onion

1 teaspoon apple vinegar

1 teaspoon raw sugar or to taste

1 teaspoon hot sauce or to taste

salt and pepper to taste

Take tamarillo, roma tomatos, and red pepper and put on baking sheet in over with broiler or griller on. Wait for the skins to be blacked and turn over.

When everything in blacked take out of oven and cool. After it's all cooled down peel off the blackened skin and set aside.

In a food processor mince garlic, add onion mince, add tamarillo, roma tomatoes red pepper, apple vinegar, sugar, hot sauce, and salt and pepper.  Chop or blend in food processor depending on the consistency that you like your salsa.

Refrigerate and serve with chips.

Beetroot "Vegan" Burger

1 cup brown rice cooked
1 cup black beans
1/2 Avocado
1/1 beetroot chopped
1 teaspoon molasses
1 tablespoon BBQ sauce
1/2 onion
2 cloves garlic crushed
1 teaspoon olive oil
1/3 cup bread crumbs
*Optional chopped chili pepper


Directions
Add all ingredients in food processor and blend well. Roll mixture and firmly pat into desired patty size.
Put a dash of olive oil in pan and wait to get hot. Add Patty's and grill for 5-7 minutes on each side and heated though.
Fix with your desired condiments and serve!

Granny's Southern Style "Vegan" Cornbread

Cornbread is a "famous" southern dish.

Ingredients

1       cup of cornmeal
1       cup of soy milk
1       cup of wholemeal flour
1/4    cup of raw sugar
5       tsp of baking powder
1/2    tsp salt
1/3    cup of coconut oil
1/2    tsp of vanellia
*Option
Instead of using 1/4 cup of raw sugar, you can subsitute 1/8 cup of agave necter

1)      Preheat oven to 425F or 215C

2)      Combine all ingredients and beat well

3)      Bake in greased and florid 8inch cake pan for 15-25 minutes - until knife comes out clean

*Optional
Serve with margrine, jam, or cashew butter..... enjoy!

I have fond memories of my grandma making cornbread. I always knew when she was making it because I could smell the sweet aroma before I walked though her door.
I always think about you Granny when I'm making it!

Banana "Vegan" Pancakes

Waking up too early
Maybe we can sleep in
I'll make you banana pancake
Pretend like it's the weekend now
~ Jack Johnson

Ingredients

1-1/2  cups soy milk
1        cup rolled oats
2        bananas, chopped
1/2     cup wholemeal flour
1        tbs baking powder
1/2     tsp salt
          oil or nonstick cooking spray for the bottom of your pan
         *Optional
          Banana slices for topping
          Maple syrup

Directions

1)      In food processor or blender add soy milk and oats until smooth. Then add chopped bananas flour, baking powder, salt, and blend again couple seconds more. Let set for 15 minutes.

2)      Heat pan over medium heat. Coat the bottom of the pan with oil or spray and heat.  Using a ladle pour batter to the bottom of the pan and reduce heat. Cook pancakes for about 5 minutes on each side and until golden brown. 
         *Optional
         Top with bananas and maple syrup

Spaghetti with White Wine Sauce and Grilled Asparagus

Serves 4
Time 30 minutes

Sauce
1 cup raw cashews
1 cup white wine
1 tablespoon nutritional yeast
1 tablespoon lemon juice
2 tablespoon fresh ground black pepper
1 tablespoon paprika
1 tablespoon allspice

Pasta
4 tablespoons of Olive Oil
500 grams of Spaghetti
1 Shallot
2 cloves of garlic
1 cup fresh spinach
6 asparagus
1/2 cup red bell pepper (cut in thin strips)
Fresh chile to taste


1) To make sauce:  Put cashews and 1 cup water in blender. Strain in mesh strainer

2) Heat up white wine in saucepan for 5-10 minutes. Stir in cashew mixture, yeast, lemon juice, and black pepper, paprika, and allspice.

3) Boil pasta according to directions

4) In frying pan add olive oil and cook Shallot until transparent, then add garlic, bell pepper, and asparagus. Turn off heat add spinach and cover. Keep warm
       

5) Drain spaghetti and return to pot. Toss with sauce. Add the asparagaus mixture and serve.