Pesto Revolution

    
  Wow, what can I say…the month just flew by like a bird freed from its cage. It is already mid January, and I am still wondering how did I make it this far without realizing it. Anyway, keeping with my New year's resolution of blogging as much as possible I finally bought by Josaph Shuldiner book, Pure Vegan: 70 recipes For Beautiful Meals and Clean Living to help me keep my promise. The book is pretty good, one thing I love about it is how simple, and easy the recipes are which is a BIG plus. I will attempt to try all 70 recipes. With that said, I have another yummy recipes to all vegan/vegetarian audiences. I recently came across this beautiful cooking blog, and I fell in love with both of them, mynewroots, betacyanin and sproutedkitchen all site/blogs have easy delicious recipes, which brings me to today's recipe which is from Sproutedkitchen. This recipe is fairy easy, and worth trying. As always I try to make the recipe in way that is comfortable, and enjoyable to me. However, I know some people will always prefer the original, so here is the link for the original recipe; sproutedkitchen. I am sorry for the low qualities of the pictures. 

INGREDIENTS

  • 2 Tbsp Roasted Garlic oil (must Have) 
  • 2 Ibs *one large* butternut squash, peeled seeded, and cut into dices. 
  • 1tsp caraway
  • Rosemary 
  • 2 Bay leaf
  • 1 tsp salt 
  • 8 oz of white/whole grain penne pasta 
  • 1/2 cups of grated permeasan
  • Pesto
  • 2 bags of Basil leaf 
  • 3 tsp Roasted Garlic oil 
  • 1/2 cups or handful of almond 
  • pinch of sea salt 
  • 1tsp Vinegar 
  • 1 cups of permeasan 


 INSTRUCTIONS

  1.  Cook pasta according to in structure
  2.  Preheat the oven to 450. 
  3.  In a baking pan place cooking sheet, or aluminum foil place diced squash cubes in the pan season with salt, rosemary, caraway, bay leaf and roasted garlic oil. Bake for about 20-25 minutes. 
  4. While the pasta cooks, and the butter quash bakes itself, in  blender or food processor add a sold amount of roasted garlic oil, salt, vinegar, Basil leaf, Almonds and permeasan cheese. Blend everything till smooth
  5. In a large mixing bowl, or cooking pan combine the pasta once cooked and drained with Pesta, and drizzling a good amount of roasted garlic oil. Mix well. Drizzle permeasan and server warm, or hot. 



 







Comments

Post a Comment

Popular posts from this blog

So its 2014!!!

Image
It feels like its been forever since I blogged ... oh wait it's 2014 and the last time I blogged was 2013 so it has been forever since I blogged. Happy New Year!! I feel like the boy who cried wolf when it comes to keeping my promises about blogging, so given my poor inability to keep my promises regarding blogging I am not going to give you guys the old speech of “I promise I am going to blog more this year” however, I am going to TRY to write more.  So, lets address the big elephant in the room, yes I am talking about New Years Resolution! if I said I did not have one I’d be lying. I am no different from anyone else out there so, like all the ordinary people who took it upon themselves to set new goals for 2014 so did I. Given that it is 2014, this is my 2014 manifesto: 1. Do what you love, and do it often 2. Be Honest with yourself 3. Let yourself be Vulnerable 4. See as much as you can of what’s right in front of you 5. Treat yourself like you want other
Read more

Day 3: Tofu Burrito

Image
                  Hola everyone, its day three and I am still thriving on tofu!!! continuing on the tofu marathon today we are going south and taking a classic mexican recipe and making it into a vegan's dream meal. This recipe is really simple and as always its vegan and vegetarian friendly, but above all i think whether you are a vegan or not you will enjoy this dish. Ingredients  -Firm tofu - tomato -half oragane -2 tbsp cumin -1 tbsp black pepper -1 salt -2 tbsp olive oil -3 tbsp Mexican chilli powder Salsa : -1 Tomato (remove seeds) -1 jalapeño -3 green onions -1 tbsp lime juice -1 tbsp olive oil -1 tbsp black pepper -1 tbsp salt Steps:  1. In large cooking pan, pour little of olive oil, let it heat a little and add tomato. Saute chopped tomato spice with cumin, chilli powder, black pepper and salt. Let it cook till tomatoes are dead or close to a sauce. 2. Add diced tofu into the tomato, mix very well, and let cook for three minutes. Add a little  of
Read more

Sunday Challenge Pose: Grasshopper

Image
Yesterday I had the most amazing practice or it felts like the most amazing practice in a while; I've recently decided to do all of my practice at home because I am currently unemployed and cannot effort going to a studio every day, so instead I have decided to take control of my practice by doing an hour of yoga everyday starting with simple asana flow sequences than doing challenging poses. Yesterday I decided to do a semi-challenging pose that I haven't done  in a while and I was surprise by how easy the pose has become, all it took was just practice. This is one of those really challenging but great arm balance that requires using pretty much every aspect of you body which I absolutely love because you are not just working on your legs, but also you arms, hips, upper body etc.. It require both open hips, deep twisting and upper body strength, which is something I absolutely lack. The key to this pose is finding a place where you are comfortable and build from there; b
Read more