Last night
in San Diego! Finals are done and I’m ready to relax and return to normalcy! My
friend and I decided to through together a quick celebratory lunch before we
part for the summer. Since my friend is an avocado fanatic I decided to make
this light summer avocado white bean pesto. It's a great dip or if thinned out
this extra virgin olive oil makes a great sauce for pasta. It’s creamy and
satisfying…and surprising to some, its even vegan!
6/12/13
10
minutes start to finish
Serves
8
Ingredients:
·
1 avocado
·
1 can of white beans
·
2 cloves of garlic
·
juice of 1 lemon
·
2 cups of basil leaves
·
1/3 cup toasted pine nuts
·
salt to taste
Put
all ingredients in a blender or food process, process until smooth and then dip
a pita chip or cracker of your choosing and chow bella!
Amidst
studying for finals, shin splints, moving out of my apartment, and coming to
grips with being homeless next year (hopefully I’ll sort at least that one
out!), I find that cooking really keeps me calm and sane (somewhat). There’s
something so satisfying about being able to through together a quick,
nutritious, comforting meal for loved ones when nothing else seems to be going
right! You can make this curry with whatever vegetables you like and can be
done ahead of time. Don't let the long list of ingredients intimidate you! Half of those are random vegetables from the fridge I had on hand and a quarter you probably already have. I'm guessing your shopping list will include (vegetables, if your fridge isn't bursting with them already), coconut milk, almond milk, fish sauce (which if you don't feel like buying you can use salt, but its so good in Asian food!) and maybe ginger and cilantro. This is so easy and fast it may even make it into your weeknight dinner repertoire, as it has mine.
20
minutes start to finish
Serves
4
Ingredients:
·
½ medium Japanese Pumpkin (Kabocha Squash)
·
½ head of cauliflower
·
a large bunch of green beans
·
1 bell pepper
·
1 zucchini
·
½ a large onion
·
4 cloves of garlic
·
2 inch piece of ginger
·
2 tablespoons of curry powder
·
2-4 table spoons fish sauce (depends on how salty you like
your curry)
·
1 tablespoon brown sugar
·
1 small jalapeno seeds removed
·
1 can light coconut milk
·
1 cup unsweetened almond milk
·
1 handful of cilantro to garnish
·
olive oil
·
crushed peanuts (optional)
·
tofu, chicken or a protein of your choosing (optional)
Preheat the oven to 400. Chop the
pumpkin into bite size pieces, put on a baking sheet with a light drizzle of
olive oil and salt. Bake until crispy (until the rest of the curry is done!)
Mince garlic, ginger, jalapeño and slice the onion; add to a pot with a table
spoon of olive oil and the curry powder. Sauté until onions are soft sliced
bell pepper, green beans (cut into 1 inch lengths), cauliflower (cut into flowerets)
and continue to sauté for five minutes. Then add the coconut milk, almond milk,
brown sugar and fish sauce. Bring to a boil and reduce to medium until vegetables
are soft. Add the roasted pumpkin and serve. Garnish with cilantro and peanuts!
Leave a Comment