Posts Tagged ‘pesto’

Vegan Pizza Sunday – 11.15 – Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

November 16, 2009

VPS - 11.15 - Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

A tradition we’ve started when football season got underway is Vegan Pizza Sunday. Every Sunday (that I have off from work) we sit around all day watching football and I make some kind of vegan pizza. I’m going to try and make it a regular feature here as well.

Pizza for us is like the soup of the day at a restaurant – a way to use up the odds and ends we have in the fridge. We have yet to hit a bad combination of toppings and tonight was no exception.

I started with a half whole wheat crust (all whole what just doesn’t work out the same way it does with all high-gluten flour) that had some basil pesto incorporated to give it some more flavor.

I don’t typically use a tomato sauce, opting for some kind of roasted tomatoes, fresh tomatoes or pesto. Tonight I had some oven roasted roma tomatoes that were strategically placed around so that each slice would have one. I brushed pesto around the tomatoes and covered the whole thing with spinach.

I had a little bit of Teese leftover so I used that, but it was mostly Daiya. I grabbed a 5 pound bag from Cosmo’s so I’ll have plenty in my freezer to use.

Some julienne red onion and artichoke hearts finished the whole thing off.

Baked on 500 for 25 minutes it was perfect. Everything was soft tender and flavorful. Another winning combination, but it’s not likely to be duplicated.


Whole Wheat Farfalle, Basil Pesto, Heirloom Tomatoes

July 6, 2009

Whole Wheat Farfalle, Basil Pesto, Heirloom Tomatoes

I’m a sucker for heirloom tomatoes. Whenever I see them for a reasonable price (<$4/pound) I feel obligated to pick them up. Even if I know I won't possibly have time to use them. I think it's because there's just a short season for them (and good tomatoes in general, for that matter). So, when I saw them on sale recently, I grabbed four of them.

And, like clockwork, I forgot about them just long enough for them to be on the verge of going bad so I either had to use them or freeze them for a later batch of marinara. I had that basil pesto from before in the fridge and some whole wheat farfalle (which is frustratingly difficult to find at a decent price) in the pantry. Boiled up the pasta, diced the tomaoes and tossed it all together. Another delicious meal that took about ten minutes to make (once the water boiled, of course).

Basil Pesto

May 12, 2009

Seriously, is there anything easier and as flavorful as pesto? It’s even easier (and faster) than marinara and roasted garlic.

Basil Pesto

Take fresh basil leaves, olive oil (or any oil – I use extra virgin for pesto), roasted garlic (or fresh), pine nuts (optional) and some kind of cheese substitute (also optional – I use Parma! or nutritional yeast) and put it all in a food processor (you can use an immersion blender as well, but mine was being washed). Puree until your desired consistency.

The term pesto has a very loose definition these days. Any combination of herbs and oil can be considered pesto, so use your imagination or whatever you have lying around.

Once the pesto is made, I usually put it small glass containers and put in the freezer. Oil doesn’t take long to thaw, so depending on how big of a container you use you can take it out of the freezer in as little as an hour before you need it (or less if you microwave it). When you’re done it can go right back in the freezer.

I use pesto for all sorts of stuff – risotto, potatoes, pasta or even if you’re looking to make a quick marinara sauce – because it’s just too easy to make.