Avocado Pesto

> 1 pound dried linguini
> 1 bunch basil leaves (about 2½ ounces)
> ½ cup pine nuts (or your favorite nut)
> 2 ripe avocados, pitted and peeled
> 2 tablespoons fresh lemon juice (about ½ of a lemon)
> 3 cloves garlic
> ½ cup olive oil
> Salt to taste
> freshly ground black pepper to taste
>
> 1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
> 2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
>

Vegan Pot Pie

This simple and QUICK recipe will have your belly warm and sooo full.

Makes two pies

• 10-12 medium red potatoes
• 2 medium purple potatoes  
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped (I like rough chops, you may prefer a fine chop)
• 6 cups diced vegetables of your choice
  (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, kale, etc.)
• ¼ cup tablespoons unbleached white flour
• 2 cups vegetable stock
• 1/4 cup nutritional yeast  
• 1 ½  tablespoons adobo seasoning (or Mrs. Dash)
• 1 teaspoon dried thyme
• 1/4 cup minced fresh parsley
• Salt and freshly ground pepper to taste
• Two 9-inch prepared pie crust,
• 1 cup fine whole grain bread crumbs (make your own, its cheaper)
• Smoked Paprika for topping

Cut the potatoes into sixths. Boil until fork tender, mash them coarsely leaving many large potato bites (you want that, trust me). Set aside until needed.

Preheat the oven to 350º F.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until  golden. Add the vegetables of your choice, add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.

Sprinkle the flour into the skillet, and then pour in the stock. Add the nutritional yeast. Cook for a minute or two, stirring constantly until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.

Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.

Dutch Apple Pie

With fall comes baking. Here is an amazing pie recipe. Enjoy!

5 1/2 cups peeled cored sliced cooking apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup brown sugar, packed

3 tablespoons flour

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Topping

3/4 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup butter or 1/3 cup margarine, room temperature

Directions:

1. Preheat oven to 375°F.

2. Fit pie crust into pie plate.

3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.

4. Pile into crust.

5. Prepare topping: In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.

6. Sprinkle evenly over apples.

7. Bake at 375°F for 50 minutes.

Pesto Pasta Salad Recipe

Here is a nice summer/fall salad. Well.....eat this salad anytime!

·         4 cups uncooked spiral pasta (use rice pasta for wheat-free version)

·         1 cup fresh pesto (your favorite-click here)

·         2 Tbs chopped green olives, or olive tapenade

·         1/4 cup pine nuts

·         1 cup frozen peas, defrosted (or fresh if you can get them)

·         12 ounces cherry tomatoes, halved

·         Several fresh basil leaves, coarsely chopped

·         1 Tbsp olive oil

·         Salt and pepper

Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature

Vegan Blackberry Pie

Do you know what warms my heart more than anything? No, not an amazing sale at Target- geeze…A yummy warm berry pie.

4 cups fresh blackberries

½ cup white sugar

½ cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tbs almond milk

1/4 cup white sugar

1 tsb cinnamon

Combine 3 ½ cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining ½ cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with ¼ cup sugar and cinnamon.

Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes. Let stand for several hours before serving.

Pistachio Arugula Pesto

Pesto recipe # 21544....haha, kidding of course. This pesto has an earthy spice that only arugula can provide. This is best served with a penne pasta and grilled veggies!

1/2 Cup Roasted, salted Pistachios
2 Cups Arugula
4-5 Tbs Olive Oil (or to taste)
1/2 tsp cumin
1/2 small seeded jalapeno (optional)
Fresh Cracked Pepper

Mix all ingredients in a food processor. Mix well, or to your favorite texture.

Vegan Blackberry Pie

Do you know what warms my heart more than anything? No, not an amazing sale at Target- geeze…A yummy warm berry pie.

4 cups fresh blackberries

½ cup white sugar

½ cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tbs almond milk

1/4 cup white sugar

1 tsb cinnamon

Combine 3 ½ cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining ½ cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with ¼ cup sugar and cinnamon.

Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes. Let stand for several hours before serving.