Arugula and Pistachio Pesto (Vegan)

I recently watched Samin's series on Netflix.  It's based on her book: Salt, Fat, Acid, Heat.  One episode shows her learning how to make pesto using a mortar and pestle.  I was enthralled with the process and decided to make my own version.

This recipe is completely different from Samin's but it was well received at last night's Friendsgiving party (at my favorite yoga studio).

Ingredients:

7 cups baby arugula

2 cups shelled unsalted pistachio nuts

1/4 cup nutritional yeast

1/4 cup extra virgin olive oil

(You can use more or less oil if you want to)

4 peeled garlic cloves

2 teaspoons of freshly squeezed Meyer lemon juice

Zest of half the Meyer lemon

1 teaspoon coarse Celtic sea salt

In a small sauce pan, over medium heat, heat enough olive oil to lightly coat the bottom of the pan.  

When the oil is hot, gently cook the garlic cloves.  Once the oil smells like garlic, turn off the heat and set this aside.  Let oil and garlic cool down to room temperature.  Don't allow the garlic to burn.  You don't want the garlic to turn brown.  This step of gentle cooking just takes the sharp bite out of the garlic.

Working in small batches, crush the pistachio nuts and salt in the mortar and pestle.  Once you reach the desired consistency, add the garlic, arugula, and lemon zest.  This can take a while, so be patient, and have your favorite Super Yoga Playlist playing in the background.

When your mixture looks well combined, transfer it to a large bowl and add the remaining ingredients: olive oil, Meyer lemon juice, nutritional yeast.  Mix it all together with a fork and enjoy heaping spoon fulls mixed in with your favorite pasta.

For my pot luck contribution, I served this pesto mixed into my favorite gluten-free pasta by Garofalo. 

Enjoy this recipe and please let me know if you have any questions.

Tip: toss hot pasta with the pesto for even pesto coverage. 

Golden Milk Latte

Ingredients:

1) .5 tsp. Organic Coconut Oil
2) 1 tsp. Fennel Seed
3) 2 tsp. Turmeric (fresh is best but powdered will do)
4) .5 tsp. Whole Cloves
5) .5 tsp. Black Peppercorns
6) .5 tsp. Ground Cinnamon
7) 1 inch grated or sliced Fresh Ginger
8) 1 tsp. Organic Sugar (or sweetener of choice)
9) 2.5 cups Oatly (or milk alternative of choice)



In a small saucepan, toast the first 7 ingredients for roughly 3 minutes or until fragrant.  Slowly whisk in 2.5 cups of your milk alternative.  Heat, on medium heat, for 5 minutes.  DO NOT BRING TO A BOIL.

Remove mixture from heat and whisk in 1 teaspoon (or more) of your preferred sweetener.

Strain mixture through a fine sieve and serve immediately.  If this is too creamy, add hot water to your liking.

Green Curry

2 teaspoons Vegan Green Curry paste

1/2 can Trader Joe's Organic Coconut milk (in a can, full fat)

4-8 really fresh white button mushrooms, cleaned and quartered (depends on how many you want in your curry)

1 teaspoon coconut oil

1/2 cup sliced red onion

1 medium sized carrot cut into coins

baked tofu (take extra firm tofu, cut into large yet thin rectangles, and bake until crispy)

Cooked white rice to sit perfectly under your curry when ready to eat!

Process:

1) In a large sauce pan, on medium high heat:

Add coconut oil and sautee onions, carrots, and mushrooms for two minutes.

Add the green curry paste and stir for one minute, add half the can of coconut milk.

Bring contents of sauce pan to a boil and lower heat to simmer for five minutes.

Cube the tofu, or slice into bite sized pieces.

Turn off the stove, serve curry over rice, add tofu and spoon a little more curry over tofu.

Serve and enjoy!

Vegan Chili

It's currently hovering between twenty and thirty degrees in Dallas.  With temperatures so low, we find ourselves craving something hot and savory.  Nothing says comfort quite like a giant bowl of chili.  This one also happens to be vegan!

Here's what you need:

Ingredients: 

2 tablespoons of avocado oil
1 large red onion - chopped
1 clove of garlic - minced
1 bell pepper - diced (red, orange, or yellow - it doesn't matter)
2 portobello mushrooms - diced
8 roma tomatoes - roughly chopped (don't be lazy with canned tomatoes!  Use fresh ones!!!)
1 sixteen ounce can of pinto beans - drained and rinsed
1 soy chorizo (Trader Joe's - remove it from the plastic package AND the plastic casing)
1 packet of taco seasoning mix (Trader Joe's)
1 teaspoon of chili powder
2 tablespoons of masa flour
1 can or bottle of dark beer (in this case we used Guinness - if you don't want to use beer, add a shot of espresso)
2 teaspoons of coarse Celtic sea salt
1/4 teaspoon of cumin

Optional garnish and accompaniment:

chopped cilantro
lime wedges
vegan cheese
vegan sour cream
tortilla chips

Equipment:

Large sauce pan or dutch oven
can opener
chopping board
sharp knives
spatula or large spoon


Steps:

Place your pot on the stove and set the burner to a medium high heat.
Add the avocado oil, red onion, and garlic and allow to cook for roughly 5 minutes or until the onion is translucent.  Add the Guinness and allow the alcohol to cook out, roughly 5-8 minutes.  Add the bell pepper and stir occasionally for 3 minutes.  Add the mushrooms, tomatoes, kidney beans, taco mix, vegan chorizo, chili powder, cumin, and salt.  Stir until everything is mixed thoroughly.  Once the chili starts to bubble, reduce the heat to simmer and cover for 10 minutes, stirring occasionally to make sure nothing burns at the bottom of the pot.  At this point things will start to look watery,  this is when you add the masa flour.  Stir well to make sure the masa flour is evenly distributed.  Cover and allow to simmer for another 30 minutes.

Once your chili is finished cooking, turn off the stove, serve up a steaming bowl, and top with your favorite goodies.

Share your pics with us and let us know how you like this recipe.