We had a cooking "date" making a huge batch of ratatouille to use up the zucchini that was piling up, and then my partner did most of the other kitchen work this weekend, as I had B&B guests to attend to and a few other projects to finish. He harvested the beans, tomatoes, garlic and basil from the garden, made garlic-dill pickles in the crock, packed kimchi into jars from crock to fridge, halved apricots for freezing, helped process ginger-plum jam, wild apple jelly & apple sauce, trimmed French filet green beans to go into the freezer and for dilly beans, labouriously dryed blueberries in the dehydrator for winter granola (it took 2 days for the berries to dry!), made pesto with fresh basil, and many cups of dried basil, thyme, chives and summery savory in the dehydrator (we're finally making a small dent into our basil patch)...here's a recipe for the vegan pesto we make every year.
Karin's Vegan Pesto
4 cups (packed full) fresh basil leaves
6 cloves garlic, minced
3/4 cup olive oil, or 1/2 cup hemp/flax oil plus 1/4 cup olive oil
5 Tbsp nutritional yeast
1/4 cup sunflower seeds or pine nuts (even pumpkin seeds are great!)
dash of sea salt
1 tsp lemon juice
Blend well in food processor. Freeze in ice cube trays, then store in freezer bags or glass freezer containers for quick use in winter meals! Optional: use fresh cilantro, oregano, or parsley in place of basil (or any combination you like).
Heirloom Tomato Late Summer Salad
4 cups heirloom tomatoes, cut into bite-sized pieces (use assorted colours and sizes)
2 cups cucumbers, cut into bite-sized pieces
1 cup fresh basil, chopped coarsely
2 tsp sea salt
1 Tbsp lemon juice
1 Tbsp hemp oil, or flax oil
2 tsp apple cider vinegar
dash of black pepper
fresh chives, minced
Mix all ingredients together, gently tossing to coat vegetables well with the dressing. Garnish with more fresh basil florets and edible flowers! Easy, and refreshing.
No comments:
Post a Comment