Monday, November 15, 2010

Pesto Cilantro Ziti with Tofu and Roasted Veges
I will start my recipe blogging with one of our family’s faves. This recipe has many variations: pesto-alfredo, super greens pesto, pesto-sausage and variations with pasta and veges added.
(This is a great way to sneak a-ton-o-greens into our kids’ meals)

Pesto Ingredients: (feeds our family of 6)
1 pound pasta (any type you like)
2 cups fresh basil
1 cup fresh spinach
½ cup fresh cilantro
¼ cup olive or walnut oil (or any oil you like)
3 cloves of garlic
¼ cup pine nuts
2 tablespoons parmesan cheese (vegan of course. Sold at WFs)
1 tsp sea salt
1 tsp pepper
1 tsp onion powder

 In your food processor (if you don’t have one – you must buy one) combine all the above ingredients (except the pasta) – chop/grind till it is smooth. You may add more oil if you like to get the consistency that you desire. (doesn’t need to be runny – when mixed with the pasta it will coat it just lovely)

Take 1 package Extra Firm Tofu and toss it in 2 tablespoons of the pesto-cilantro mixture. Remove and place in an oven pan. Bake for 10 minutes at 375.

Cook Pasta. Drain and rinse. Toss with the pesto. Top with the baked tofu.

Roasted Veges: (An amalgam of recipes courtesy of several vege friends)
Pick any vegetable of your choice.
Tonight we chose broccoli, TJ’s colorful cauliflower, shitake mushrooms, and green onions
Line an oven pan with tinfoil. Drizzle the veges with olive oil and then sprinkle with spices of your desire… we chose a pinch or salt, pepper, dried basil, dried parsley, onion powder, and some red pepper flakes.
Bake (roast) for 15 minutes at 350 degrees (I like my veges a little soft)



Adult: 2 thumbs up. Child: 4 enthusiastic thumbs up

Beach Bars (courtesy of – I modified her recipe to my liking)

½ cup vegan margarine (Earth Balance)
2 cups graham cracker crumbs (I like the cinnamon type)
1 cup canned coconut milk
¼ cup agave or maple syrup
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
2 tablespoons arrowroot (Bob’s Red Mill – health stores and even walmart)
1  1/2 cups shredded unsweetened coconut
1/2  cup chopped walnuts and pecans, toasted (optional)
2 cups dark chocolate chunks (from WF’s  or any other chocolate chip. TJ’s semi-sweet chocolate chips are vegan. Most others are not)

1. Preheat oven to 350 degrees F.
2. Melt vegan butter in microwave and pour into a 9x13" baking pan. Swirl around until the bottom of the pan is completely coated.
3. Sprinkle graham cracker crumbs evenly into pan until bottom of the pan is completely coated in crumbs. Pat down lightly with your hands.
4. In a small bowl, whisk together coconut milk, agave, vanilla, salt, and arrowroot. Drizzle this mixture evenly over the graham cracker layer.
5. Sprinkle the shredded coconut into the pan, then layer the optional nuts, then the chocolate chips. With the palm of your hand, gently pat the top of the cookie pan so that the chocolate chips get cemented into the rest of the cookie.
6. Bake for 20-30 minutes, or until center looks thick and slightly bubbly with very lightly browned edges.
7. Let cool then refrigerate for a couple hours or overnight. Cut into even bars. The textures and flavors of this cookie really work best after refrigeration.

Adult: 2 thumbs up. Child: 3 thumbs up. (1 doesn’t like coconut)


1 comment:

  1. Beach Bars! Those sound easy enough!! Wahoo! I will be dreaming of beach bars tonight. We have been roasting vegetables ~ potatoes, onions and brussel sprouts, but for 35 minutes on 400?? Maybe your veggies don't need as much time or maybe your oven is much better than ours! And I love that you have that bowl with the "Fruits of the Spirit". We used that in our wedding ceremony :) Your blog is going to be AWESOME!!