Today was dark and rainy and perfectly autumnal. I would love to just skip the rest of summer and have it stay this way for months. It was the perfect day to pull a stack of neglected cookbooks off the shelf and pour through them between loads of laundry. We don't have a lot in the fridge, but I was dead set on making something new. I found two simple recipes that would help to use up the few vegetables leftover from last week. One was the Hot and Spicy Pickled Cabbage from Vegan Deli. Can you believe that I haven't even looked through this book since I first made the Vita-Mix Baba Ghanoush? That was January, which is absolutely ridiculous because this book is full of perfect for summer, no-cook recipes--exactly what I've been looking for for the last two months of high 90s Texas heat. I'm determined to make up for lost time. The other recipe I found was just as quick, easy and delicious. It's the Tantalizing Spinach Dip from Vegan on a Shoestring, another neglected favorite. I doubled up on the lemon juice for more of a pesto consistency. This recipe is so good. It calls for tahini, which I think makes it taste more like pesto than any of the vegan versions that I've made with nutritional yeast.
5 comments:
Yum. Thanks for the tahini tip.
mmm looks good!! i have never heard of Vegan on a Shoestring...most definetely have to check it out now! thanks for the great recipe idea!!
The pesto looks delicious. It finally cooled off here too. Thanks to the rain, it is only 80 degrees out instead of 104! Geez. Gotta love the Texas weather. I am so ready for Fall and Winter.
Krys
I was chatting recently with a resident of Texas who was visiting family in Ontario, Canada and she told me that Texas has two seasons, summer and winter. Is this true?
Anyway, Autumn (or Fall) is my favourite season. I love all the rustic root veggies and the assortment of colourful squash. Harvest season (Septmember/October) in Ontario is brimming with local good eats.
Your pesto looks divine!
Vegan on a Shoestring is one of my favorite cookbooks. I love books that are made up mostly of simple recipes that call for whole foods. The tahini in this recipe gave the pesto a really nice, smooth texture.
I'm so glad that it has cooled off, for at least a week. Hopefully, we won't have to go back up to the 100s.
It basically is only two seasons here, but the winter is really mild and the summer is completely scorching. Autumn is my favorite season by far, so I would love for it to last all year--instead of what seems like only a few days.
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