I have this problem. I buy certain foods with full intentions of using them to make all sorts of delicious sounding and unusual recipes. Then, inevitably, I end up never making the recipes I intended. The food items either go to waste or smother me with guilt every time I look at them pitifully sitting on my pantry shelf.
My current nemesis…
A GIANT Florida Avocado! This bad boy was easily the size of at least 2 Hass Avocados. Tita brought it over last Sunday and it ripened throughout the week. Yesterday morning, I put it in the refrigerator to slow its ripening process a bit. It was becoming evident that I would have to “use it or lose it”, if you know what I mean. I decided to use it!
The picture is awful, but the taste is utter bliss!
– 1/2 Avocado, diced
– 1/4 cup of a mixture of fresh Italian Parsley and Basil Leaves (or one or the other)
– 1 tablespoon Chives, chopped
– 2 tablespoons Nutritional Yeast Flakes (or Vegan Parm)
– 1 clove Garlic, minced
– 1/2 teaspoon Herbamare
– freshly ground Black Pepper (about 1/4 teaspoon)
– 1/3 cup Hot Water (may use more or less)
– 1 teaspoon Extra Virgin Olive Oil
Combine Avocado, Herbs, Nutritional Yeast, Garlic, Salt and Pepper, Oil, and 1/4 cup of the Hot Water in a food processor.
Process until smooth, adding more water if needed.
GF Guy and I enjoyed our pesto over pasta with leftover Turkey and Spinach Meatballs. Delish!
I was honestly surprised this pesto turned out so well. The smooth, creamy texture was so rich and flavorful and not at all oily or greasy. I bet it would be killer over Spaghetti Squash!
This week I was given the opportunity to donate a gift basket to a silent auction, which means I have been baking non-stop in all my “free time”. Here is the finished product, chock full of all sorts of gluten and dairy free goodies!
– Harvest Muffins (Pumpkin, Corn)
– Monkey Muffins (Almond Butter, Banana, Chocolate Chip)
– Berries N’ Cream Muffins (Blueberries, Tofutti Sour Cream)
– Banana Bread
– Cranberry Nut Bread
I have also been busy creating new meals and recreating old ones to suit certain dietary needs. I am particularly proud of this little beauty:
Broccoli and Rice Casserole (Gluten Free, Corn Free, Vegan, Low Sodium)
I figured out how to make Gluten Free, Vegan Condensed Cream of Mushroom Soup in order to make this recipe! Do you know why this excites me so much? Because now I can make my favorite childhood casserole recipes!!!!!!!!!!! Get ready for some seriously nostalgic meals in the weeks to come. Comfort food at its finest!
Well, I should probably get some rest. I haven’t stopped buzzing around since last Saturday! Sleep is seriously needed! Good night!