Delicious Archives, Part Two

Minestrone Soup

Yum, soup!  This recipe looks good.  Lots of flavor and color and texture made this version really yummy.

Pesto!

We once made so much pesto that we didn't need to consult a recipe anymore.  We LOOOOVE pesto!  Love it.  Put it on pizza, pasta, veggies, a spoon . . . we'll eat it.  Yum!  This recipe looks good.  We've never made pesto with pine nuts (I think they cost about $25/lb), but we have used almonds with great success.  Basil also can be expensive.  I think we could benefit from a humongous basil bush!  Mm, pesto.  Try it!

Banana-Wheat Germ(???) Muffins (Veganomicon)

We're not 100% sure which type muffins we made, but we do remember this: they were good!  Also, we love using reusable silicone baking cups.

Pasta Genovese, Tofu Cutlets, and Stir-fry

Pasta Genovese has become one of our favorite dishes.  It's so simple, and it's easy to double or triple so we have enough to last all week (we like to cook a lot on the weekends so we can have an easy dinner after work).  Here's the recipe we found.  Here's what you do:

• boil water and put 15 minutes on a timer
• add the potatoes right away
• add the pasta when 10 minutes remain
• add green beans with six minutes left
• drain, toss with pesto, and dinner is on the table!

Tofu cutlets are crispy on the outside and moist on the inside.  We don't remember where we found this particular recipe, but a Google search turns up tons of results.

Stir-fry is a great way to use up odds-and-ends veg, and that's just what we did here.  We had some yellow squash, onions, and carrots and Michael (being the sauce master he is) stirred up a fabulous soy sauce creation to give them some pop.

 

A close-up of the pasta genovese and a cutlet or two; I think we doubled or tripled the amount of pesto with the next batch of genovese.  Did I mention how much we love pesto???