What Vegans Eat: Over 100 Simply Delicious Dishes. Brett Cobley
3 large garlic cloves, roughly chopped
¼ tsp sea salt, plus more to taste
½ tsp black pepper
1 tbsp (¼ cup) nutritional yeast
50g (2 cups) roughly chopped basil leaves
50g strong vegan cheese, grated (optional)
Juice of ½ lemon
4 tbsp extra virgin olive oil
Bash the pine nuts using a large pestle and mortar to break them up, then grind to a dense paste.
Add the garlic, salt, pepper and nutritional yeast and grind into the nut paste.
Add the basil leaves (fine stems are ok but avoid large stalks) and begin to bash the leaves down until they become darker and moist, then blend them into the paste. Scatter in the vegan cheese now, if using, blending it into the pesto evenly.
Lastly, pour the lemon and oil into the pesto mix slowly, a little at a time, stirring it to your preferred consistency.
If you are looking for a quick alternative method, just add the ingredients to a blender and blend until smooth.
Store in a jar and use within a week.
Quick bites
Pesto muffins are perfect for snacking on the go. Try them with my Wholesome tomato soup.
MAKES 12
250g (2 cups) plain flour
2½ tsp baking powder
½ tsp salt
310ml (1¼ cups) oat milk
60ml (¼ cup) olive oil
1 tbsp ground flaxseed
1½ large courgettes
60ml (¼ cup) Vegan pesto
Basil leaves, to serve
Preheat the oven to 200°C/180°C Fan/400°F/gas 6 and grease the cups of a 12-hole muffin tin.
In a large bowl, mix together the flour, baking powder and salt.
In a small bowl, combine the milk, olive oil and ground flaxseed. Let the flax sit for 5 minutes. Grate the courgettes, setting aside a few tablespoons for decoration after baking.
Add all the wet ingredients to the dry ingredients and stir until combined. Tip in the grated courgette and pesto and stir to combine all the ingredients, until a batter is formed. Spoon the batter among the greased muffin holes and place the tin in the oven. Bake for 20 minutes, or until golden brown on top and cooked through. Allow to cool before serving.
Top with courgette shavings and basil leaves, and serve.
Quick bites
Stuffed mushrooms are so versatile. Serve them with chips, sliced for a creamy pasta dish or surrounded by roasted veggies. Such a useful and tasty recipe.
SERVES 2
4 portobello mushrooms
Olive oil, for brushing
4 tbsp Vegan pesto
Wipe the mushrooms with damp kitchen paper to remove any dirt, then brush all over with olive oil. Turn the mushrooms upside down, remove the stalks and pack 1 tablespoon of pesto into each mushroom.
Place under a medium grill for 10 minutes until browning. Serve immediately.
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