Tuesday, June 11, 2013

Potatoes with Chive Basil Pesto, Creamy Avocado Power Pesto Over Pasta, Vegan Banana Nut Bread, Kale Pesto, Vegan Creamed Spinach and 'Refried' Beans

This post is a look at some of the foods I have been throwing together over the past week or so!  I do have more, too, but here are just a few to get things started!  I had some Baby Red Potatoes I needed to use so I sliced them up and pan fried them in Wildtree's Natural Butter Flavored Grapeseed Oil.  If you have read a few of my posts about this specific flavored Grapeseed Oil before you may remember that it's dairy-free!  The "butter" flavor comes from a coconut! On top of these potatoes I used a Chive Basil Pesto Sauce I threw together!  Here is the recipe for this sauce!
1 C Chopped Chives
1/2 C Basil Peso Grapeseed Oil
1 Clove of Garlic
2 T Lemon Juice
3 T Almond Milk
1/4 C Hemp Hearts/Seeds
1/4 C Nutritional Yeast
I did some spiral pasta a little over a week ago and did another 'green' sauce.  This worked really well with this pasta, I must say!  The reason I did this one is because I wanted to do a creamy avocado sauce but also use some Hemp Hearts/Seeds!  Here is the recipe for this one!
2 Avocados
2 T Lemon Juice
2 Garlic Cloves
1/2 C Basil Pesto Oil
1/4 C Heamp Hearts/Seeds
1/3 C Almond Milk
To break up all the 'green' for a moment - here is my first attempt at Banana Nut Bread!  I was pleasantly surprised at my first attempt and will be doing this again!  Here is what I used for this:
4 Bananas
1/2 C Wholesome Sweeteners Organic Coconut Palm Sugar
1/4 C Coconut Oil
2 T Maple Syrup
2 C Bob's Red Mill's All Purpose Flour
1 tea Baking Soda
1 tea Cinnamon
1 tea sea salt
1/2 tea nutmeg
pinch of ground cloves
1/2 C Walnuts
1/2 C Raisins
Looking back - I guess I forgot to tell you about our trip to Edible Earth Farm in Tionesta, PA!   The season is still young, here, but they had some greens and I bought two of them!  Their Kales, to be exact!   This Kale, pictured here, is their Red Russian Kale!  I have to admit it's the first time I have done anything - myself - with Red Russian Kale - and I LOVE it!  I did a simple yet flavorful Kale Pesto with it!  For the "flavors" throughout this Kale - here is what I did:
2 Cloves Garlic
Handful of Hemp Hearts/Seeds
1 T Basil Pesto Grapeseed Oil
Vegan Parmesan to taste
1/2 tea Nutmeg
After my horrible trip to the dentist last week I wanted to continue to be extra careful since my teeth were even more sensitive now that they were clean and naked.  I stuck with softer foods...after eating Hummus for a few days prior.  I changed it up a little bit with this! I threw together some Vegan Creamed Spinach (but I didn't save the recipe, sorry!)  I know I used Earth Balance, Almond Milk, Nutmeg, and Vegan Parmesan Cheese but can't remember the measurements.  I also did some vegetarian "refried" beans with some crackers for dipping.  Oddly...if you spread the beans on the cracker and then top with the 'creamed' spinach it was very tasty!

So there you have it - a few of the foods I had consumed over the last week or so - I do have many more to share with you, too, and hope to do that soon!  What kind of foods have you been cooking-up lately?


  1. Everything looks great, I'm really liking the kale. We have kale and collards (three rows of each) growing in our garden.

    My industrial sprayer arrives today. Later this week, I'll be spraying the veggies with my natural insect repellent.

    1. What kind of Kale are you growing!? The other Kale I purchased from them was their Tuscano Kale :)

  2. Mmmm the potato dish sounds pretty awesome! Well, they all do, but I'm partial to potatoes ;p

    1. I have a few potatoes left I have to use soon!

  3. Everything looks wonderful, especially the kale and potatoes. It's been a lot of salads, smoothies, and stir fries here lately - my go-tos during busy weeks.

    1. I'm going to have to get real creative this week! I don't have anything left in the house, it seems! LOL