Monthly Archives: August 2013

Vegan Pesto

Vegan Pesto
Yields 3
Pesto doesn't have to be heavy with dairy. In fact, I find that cheese takes away from the fresh flavor of summer basil. This is a healthier version of traditional pesto. In the summer, I make this pesto in large batches with basil from my garden or the farmers market, and freeze it in individual 1/2 cup containers. Then when I need pesto for a quick and easy dinner, I take out a container of pesto and set it on the counter before I head to work. When I get home it's thawed and ready to use.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 8oz basil, washed and large stems removed
  2. 2-3 cloves garlic (to taste)
  3. 1/4 cup pine nuts or cashews
  4. 1 TBSP light miso paste*
  5. juice of 1-2 lemons (to taste)
  6. 2-4 TBSP olive oil (to taste)
  7. salt and pepper (to taste)
Instructions
  1. Combine all ingredients in food processor or blender and puree until the mixture is the consistancy of a thin paste.
  2. Add more oil, lemon juice or water to thin if mixture is too thick. If mixture is too thin, add more nuts to thicken.
Notes
  1. Pesto should be made to your individual taste. You may prefer a pesto with more lemon, less garlic or more oil. I use miso paste in this vegan recipe to add body and a richness and saltiness. You can omit the miso if you prefer or substitute parmesan for a non-vegan pesto.
  2. *I find that 1/2 cup of pesto is the right amount to serve on pasta for two adults or two adults and a child.
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Ancho Shrimp Tacos with Tangy Slaw

This is a regular meal in my house year round (although it’s especially great in summer when you don’t want to heat up the house with a lot of cooking).  These are really quick and easy and the combination of flavors is amazing.  

ancho shrimp tacos

Ancho Shrimp Tacos with Tangy Slaw
Serves 2
Delicious and easy shrimp tacos.
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For the Slaw
  1. 1 1/2 cups shredded green cabbage
  2. 1/8 small red onion, finely sliced
  3. 4 medium radishes, julienned
  4. 1/4 jalepeno or serrano pepper, minced
  5. 1 TSP salt
  6. 1/4 cup Wildwood Zesty Garlic Aioli*
  7. 1 handful cilantro, chopped
  8. Squeeze of fresh lime juice
  9. 1/2 ripe avacado, sliced
For the Shrimp
  1. 6-12 shrimp (depending on the size of the shrimp), peeled and deveined
  2. 1 TBSP ancho chile powder
  3. Salt and pepper to taste
  4. 1 TBSP canola oil
Instructions
  1. Place cabbage, onion, radishes and jalapeno in a fine mesh strainer and toss with salt. Let sit for 30 minutes to extract some of the moisture from the vegetables. (This is a totally optional step, but I usually do it because then the slaw doesn't get too watery. However, if you are going to eat it right away, you could omit this step and have a much crispier slaw.)
  2. Toss vegetables with aioli, cilantro and lime juice and set aside.
  3. Toss the shrimp with the seasonings and sauté in canola oil until cooked through. Chop up the shrimp or leave it whole.
  4. Heat tortillas** on a cast iron gill pan until they are warmed and have grill marks.
  5. Serve the shrimp and slaw on corn tortillas** topped with avocado slices.
Notes
  1. *I love Wildwood Zesty Garlic Aioli. It's an eggless/vegan mayo that has a great garlic flavor. You could probably substitute regular mayo and add some minced or pressed garlic. However, I really recommend the Wildwood product, because the flavor and texture are amazing. It's also great for picnic salads and sandwiches because it's eggless and you don't have to worry about food poisoning. I also use it on BLTs.
  2. **One other product plug - I get the most amazing corn tortillas at Whole Foods. The brand is Mi Abuelita Bonita. They make amazing green chile tortillas. They are corn tortillas, but they have a texture that is closer to a flour tortilla. The only place I have ever seen them is Whole Foods.
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Summer Corn and Tomato Salad – Two Ways

Mexican Grilled Corn Salad / Summer Corn and Tomato Salad
Serves 6
Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
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Mexican Grilled Corn Salad
  1. 2 ears grilled corn*, removed from cob
  2. 1 grilled jalepeno*, seeded and minced (optional)
  3. 1 grilled orange pepper*, finely chopped
  4. 1 pint cherry tomatos, halved
  5. 1 avocado, finely chopped
  6. 1 clove garlic, pressed or finely minced
  7. juice of 1 lime
  8. 2 TBSP olive oil
  9. 1 TBSP red wine vinegar
  10. 1 TSP agave nectar
  11. 3 tbsp chopped cilantro or flat leaf parsley
Summer Corn and Tomato Salad
  1. 2 ears grilled corn*, removed from cob
  2. 1 grilled medium zucchini*, chopped
  3. 1 pint cherry tomatoes, halved
  4. 1/2 small red onion, finely diced
  5. 1 clove garlic, pressed or finely minced
  6. 2 TBSP olive oil
  7. 2 TBSP red wine vinegar
  8. 1 TSP agave nectar (or you could use sugar)
  9. 3 TBSP basil chiffonade
  10. Optional Additions-
  11. 1/2 cup of fresh mozzarella (perline, or other shape cut into small dice)
  12. 1-2 cups of cooked Israeli couscous (turns the salad into a hearty lunch or light dinner)
Instructions
  1. Combine all ingredients, toss and serve.
Notes
  1. *To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.
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