Twice a week farmer’s market shopping has once again proven to be one of the most amazing parts of my life. This pesto fucking crushes it.
As I’ve mentioned on this blog before, I have been vastly chilling with adding oil to my food. I am not about to stand up on a soap box and tell you that oil is bad, but I will say that for me there’s just kind of no point. It doesn’t make things taste better to my palate, most oils are the kind that aren’t gonna do much for me in the realm of nutrition, and I’ve come to be quite comfortable and happy being oil free in my home. (Which, by the way, I have two things to note: 1) being oil free at home does not mean I get all uptight in restaurants, making sure all my overpriced vegetables come steamed. What’s the point of eating out if you can’t use it as an excuse to live a little! and 2) being oil free does not at all mean I am eating FAT free. Please bury me with an XXL jar of 100% peanut butter and a fucking spoon, okay? I am pretty sure I am going to be needing that, even from beyond the grave.)
ANYWAY. Recently a friend asked me how I get my veggies to be flavorful minus the oil, and I had this to say:
Ah. home made low fat pesto. THAT, my friends would be this recipe.
This recipe is straight up industrious. Carrot tops?! You throw that shit away?! NOT THIS GIRL. Instead, I whip it into a delicious creamy spread, and use it on pretty much everything. I marinade tofu in it, I slather it on sandwiches and wraps, I use it as salad dressing. It is spring in spread form, and it will make you feel fucking awesome.
|Carrot Top Basil Pesto|| |
- ½ cup vegetable broth
- 2 cups fresh basil
- 2 cups carrot tops
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh squeezed lemon juice
- 6 oz. silken organic tofu
- ¼ cup cashews
- ½ teaspoon salt
- ½ teaspoon pepper
- Place all ingredients in a food processor, and whiz until very smooth. Add more salt and pepper to taste!
How do you get more flavor into your food?
So, blogger faux pas, I used the same tea towel for two posts in a row. What can I say?! I live in a house with five people, I have like, one pretty towel and a bunch of coffee stained scraps of bullshit. I’m sorry, my dudes, but what can I say? Bloggers, they’re just like you!
All joking aside, this cheese is worth breaking out the one fancy towel. It is creamy, tangy due to the 24 hour ferment, rich, and just a little salty. I’m loving it interspersed in fresh green salads, on gluten-free crackers & carrot sticks, and- real talk- by the spoonful. I hope you enjoy!
|Fermented Herbed Cashew Cream Cheese|| |
- 1 cups cashews, soaked overnight so they get nice and soft
- 1 cup water (the basic liquid, and works totally well!), unsweetened almond milk for extra creaminess, or coconut flavor KeVita probiotic beverage for more flavor depth.
- 1 capsule probiotic powder (if you have a high speed blender, you can throw it in whole, if not break the capsule and pour the powder in)
- 1 tablespoon fresh miso paste
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 2 tablespoons herbs de provence
- generous amounts of fresh ground black pepper
- Soak your cashews, covered overnight. Drain in the morning.
- Place soaked cashews, 1 cup liquid, probiotic powder, and miso into a high speed blender until it becomes smooth. If the mixture is too thick add more liquid, going slowly. You want the mix to be smooth but not at all watery.
- Transfer the mix into a nut milk bag, fold over and place into a strainer sitting over a bowl. Place a plate on top of the bag and weight it down. (I used a can of lentil soup). Cover everything to keep it protected from debris and any unwanted bacteria and place it in a warm area to culture (room temperature is good). Leave for a minimum of 24 hours – no more than 48. After about 24 hours you should be able to start smelling the probiotic goodness proliferating.
- When you're done fermenting, place the whole mix into a bowl & add in the salt, yeast, herbs, and apple cider vinegar. top generously with pepper and mix thoroughly.
I am ridiculously and totally excited to report that it feels like summer out here in Oakland, and it is incredible.
Lately I have been working as a farmer’s market vendor once a week with a fancy-pants raw vegan superfood chocolate company called Coracao. I am in LOVE with coracao’s locally produced, organic, low glycemic and raw chocolate, but that’s a post for another day. Today’s post is about the perks of working a far-mar, AKA FREE SALAD. That’s right, my dudes, in addition to chilling with vegan treats and hanging outside with my very cool co-worker’s, my position with Coracao provides me with market trade, which means this salad was 100% inspired by the beautiful things I got for free the last time I worked.
I have a thing for pairing cooked foods with raw foods, mostly because I DO WHAT I WANT. I love raw veggies sometimes, but the deep flavor of a panfried leek or a roasted asparagus gets me every single time, and I think pairing the texture of cooked and raw food is a straight up great idea. To top my veggies, I whizzed up a fresh and light dressing and chopped my favorite protein to produce a salad so large I was almost sure I couldn’t finish it.
(Spoiler alert, I downed that sucker in fifteen minutes flat, every last bite of it. I may as well have licked the bowl, by which I mean I did lick the bowl. #sorrynotsorry)
|Thai Inspired Zoodle Salad|| |
- 1 medium large zucchini, spiralized
- coconut oil spray
- 1 generous handful thin asparagus, washed and trimmed
- salt and pepper to taste
- ½ a medium leek, sliced thin
- 2 stalks celery, sliced thin
- ½ orange bell pepper, sliced thin
- 1 handful fresh basil, chopped
- 1 cup protein of choice. I used Beyond meat but other suggestions would be tempeh, chickpeas, or baked tofu.
- 1" fresh ginger
- 1 tangerine, juiced
- 1 tablespoon powdered peanut butter
- ¼ teaspoon sesame oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice vinegar
- spiralize your zucchini and chop all your veggies and protein.
- Place your veggies and protein (except for the asparagus and leeks) into a giant bowl. Add your protein to the bowl.
- spray your cast iron stove top grill with coconut oil, add asparagus to the pan, spray a bit more coconut oil and top with salt and pepper. Add a slight bit of water to the grill for extra help steaming and cover with the lid of a pot (your lid doesn't fit the grill skillet perfectly, it just needs to trap some of the steam in. Alternately you can pan saute these with the leeks if you are sans grill.)
- Cook asparagus for 5 minutes, flip them, and cook for five more.
- Spray a non stick skillet with coconut oil and add your leeks to the pan. Cover the pan and heat your leeks until they are just a bit soft and have crispy brown edges. (approximately 7 minutes)
- While your veggies are cooking, put the dressing ingredients (ginger through tamari) in a high speed blender. Whiz until completely smooth.
- Once veggies are cooked to your liking, add them to the bowl with the raw vegetable ingredients.
- Toss with dressing, using enough to cover the salad. I used about ½ of the batch that I made.
What flavors are inspiring you recently? Is the farmer’s market bumpin’ in your town yet?