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Creme De La Creme!

Guilty pleasure! The creme from the top of coconut milk cans.

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Cilantro Walnut Pesto

It was that time I was in a pinch. I had invited guests over for dinner, and had run out of basil.  I recall I was making seitan and vegetable skewers brushed with pesto, over yellowed rice.  I had no time to to rush off to the store, so I scoured my fridge to see what alternative was available.  I had used walnuts in the past along with basil, so the walnuts were not a big deal.  I decided on cilantro, and a partnership was formed. I’m certain I’m not the first to do this. The combination of cilantro and walnut is a great marriage of flavors, and one that I have continued to enjoy. I hope you enjoy it as well.

 

CILANTRO WALNUT PESTO 

yield: 2  cups


 

Ingredients:

1/2 cup olive oil

1/2 cup roasted walnuts

2 cups of cilantro

1 tsp. garlic

1 Tbsp. lemon juice

1/2 tsp of salt, or to taste

1 Tbsp. of water to adjust texture (if you are using a blender)

Directions:

1. Wash Cilantro. Roast walnuts until scent is apparent.

2. Combine all ingredients into a blender and blend until smooth.

*Serve on pasta, brush on skewers, or use as a sandwich spread. So  many options.

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Hummus

I can’t tell you how many times I have shared this after someone has tasted it at one of our gatherings.  As a family, we go through so much of it, that we make it 2-3 times per week.  One of my children’s favorite snacks in the afternoon is this hummus with steamed cauliflower and broccoli. Use it as a sandwich spread, dip, or an alternative to salad dressing. It’s so easy to make, and you’re sure to get more quantity then store bought. Fresh is best!

 

HUMMUS

yield: roughly 28 oz.


 

Ingredients:

* I buy a 18 oz. bag of dried garbanzos and cook the entire bag, since we make this so often. But, for the sake of the recipe, just cook 9 oz (half the bag)

16 oz. of cooked garbanzos

1/2 c. olive oil

1 tsp. sea salt

1 Tbsp. tahini paste

1 tsp. garlic

1/4- 1/2 cup of water (to adjust texture as desired)

1 Tbsp. lemon juice

Directions:

Place garbanzos, oil, sea salt, tahini, garlic, lemon juice and 1/4 cup of water into blender. Puree until smooth.  If the texture is not to your desire, adjust with additional water. Adjust salt to taste.