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Posts Tagged ‘basil’

This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week.  Put it on EVERYTHING! (Makes 2 cups)

Lemon basil, thai basil, sweet basil, purple basil...

Creamy Lemon-Basil Pesto

1 cup raw cashews

the juice of 2 lemons

the zest of one lemon

2 packed cups lemon basil (any variety will do)

4-6 cloves of garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon apple cider vinegar (i felt like it needed a bit more tang when i tasted it)

1/2-1 cup of olive

water to thin to a desired consistency

Chop the cashews in the blender/food processor first, then add the rest of the ingredients.

~The Vegan Project

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Doesn't that look gourmet?

2 tablespoons of olive oil

1 onion (diced)

1 block extra firm tofu

2 tablespoons of nutritional yeast

1/2 teaspoon of cayenne pepper

2 cups spinach

a few dashes of Trader Joe’s 21 Seasoning Salute

salt and pepper

Saute onion in olive oil over medium heat until they have some colour.

Crumble in tofu. Add nutrition yeast, salt & pepper and seasoning and cook until it gets dark crispy edges.

Add spinach near the end and toss till it wilts.

Place in a bowl and float the Creamy Lemon-Basil Pesto. Sprinkle with fresh lemon zest and serve.  C’est magnifique!

Here I  am enjoying the leftovers in a wrap later on that day!

Wrap in a tortilla with pesto and vegan cheese and pan fry in a titch of oil until golden and melty.

~The Vegan Project

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This smoothie is sexy and beautiful.  Pink raspberries blended with creamy coconut milk, banana and flecks of green from fresh basil leaves.  Lemon juice and a hint of agave round out the flavours for a heavenly finish.

Savour.

1 cup frozen raspberries

1 cup coconut milk

1 teaspoon agave

1 banana

juice from half of a lemon

2-3 basil leaves

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Bunch of organic asparagus $4.66

Large white onion (not organic) $1.81

Organic fresh basil $2.29

Knorr* Vegetable broth 900 ml $2.24

Total: $11

2 Tablespoons olive oil

1 Bay leaf

Fresh cracked pepper

No salt needed

*I used this brand because it was on sale at IGA and I’m on a budget and it’s 2 dollars cheaper than an organic alternative. It does have a fairly high sodium content (30% per cup) & Lycopene? Obviously if you want to use homemade it’ll be even better!

Sautee chopped onion and asparagus for about 25 minutes or until soft with a bit of colour.  Add carton of vegetable stock, bay leaf and cracked pepper and bring to boil.Then reduce and simmer 10 more minutes.  Take off the heat, remove the bay leaf and ladle into your blender.  Toss in 5 large torn basil leaves and blend the sh*% out of it…seriously a long time.  Comes out blissfully green and smooth…so decadent and it only cost me $11!  I really hope everyone makes this soup 🙂

Love,

The Vegan Project

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