Creamy Carrot Top Pesto...

So, you go to the farmer’s market, and you see bunches upon bunches of beautiful long, thin, baby carrots. They’re bright orange, and luscious looking, with beautiful bushy tops that scream a bright vibrant green. You can’t help yourself from buying them because they’re everything that summer seems to represent. You take them home, and you use the carrots in whatever way most appeals to you, but then you’re left with a massive pile of carrot tops. Now the dilemma begins, because what is one suppose to do with a bunch of carrot tops anyway?

Carrot Top Pesto on some Thin Vegetable Ribbons

Carrot tops are not an item found on many restaurant menus. They’re not an item commonly features in cook books or on the food network. We don’t really live in a world where carrot tops are considered food, they are - more often then not - discarded, which to me seems like a terrible waste. Carrot tops are viable food, they’re full of nutrients just like any other green, and are probably better for you then the actually carrot itself. Still everyday they get thrown away as garbage, so if you’re like me and you hate to see waste, next time you buy some carrots at the Farmer’s Market put those tops to use in this delicious and creamy pesto!  It’s time for us to take carrot tops back and make them a feature on our plates rather then just another item in our compost or rubbish bins. Hopefully over the course of the summer I’ll come up with a few more creative uses for these delicate greens to share with you all, but this pesto is so good I might get side tracked and just make this all summer long instead! Oh, and did I mention what the bonus of making a pesto with carrot tops instead of basil is? You can get 4 Cups of carrot tops - plus the carrots they’re attached to - for half the coast of 2 oz of Basil. Maybe this depends on where you live, but in IL basil is expensive, at roughly $5 for 2oz organic basil, when I can get 2 bunches of carrots with 4 Cups of tops for $4.

My vegetable pasta contained Carrot and Zucchini Ribbon Noodles
Chopped Roma Tomatoes, and some Diced Green Onion
A Delicious combination with the Carrot Top Pesto 

Anyway, enjoy this pesto like you would any other, in a wrap or on a sandwich, in a warm or chilled soup, as a dip, as a sauce, as a dressing, on a pizza. I ended up enjoying it on raw noodles, you could do that too or use it on fresh cooked pasta. It’s up to you, it’s so versatile that the options are endless. As always enjoy!

Creamy Carrot Top Pesto 

Carrot Tops from 2 Bunches Carrots - Roughly 4 C
½ C Slivered Almonds
3 Green Onions
1 ½ tsp Garlic Powder - or 2 Cloves fresh Garlic
½ tsp Sea Salt
½ tsp Smoked Paprika
2-3 Tbsp Lemon Juice
½ C Flaxseed Oil
2 Tbsp Nutritional Yeast
1 Tbsp Mellow White Miso
1/4 tsp White Pepper
Slightly less then 1/4 C Water (Optional depending on how thin or thick you want your pesto)
Fresh Black Pepper to taste

- Add the almonds to a food processor and pulse until finely ground.

- Add the carrot tops and garlic and pulse until fine.

- Add in all the other ingredients - except water -  and pulse until you have a smooth paste. At this point check for consistency, if it’s too thick for your liking add in some water to thin. I used less then 1/4 cup but you can add as much as you need to, to get the pesto to your preferred consistency.

- Serve however you see fit and enjoy!

*** Note: I highly recommend using the miso as it adds a depth of flavor. However if you're following a soy-free diet you can leave it out, or you can replace the soy-based miso with an alternative miso like Chickpea Miso which is soy-free.***

Arugula Lasagna with Garlic Scape Pesto and Tofu Ricotta...

Okay, so I know it’s summer, and I know a lot of you are living in placed where it’s currently hot, hot, hot, but here in IL yesterday it was actually quite nice. It felt more like spring then summer with a cool breeze and no humidity. It was a perfect day, and while it might not have been a lasagna day per say, that’s inevitably what I ended up making for dinner.

You see, yesterday I was extremely busy writing essays and doing other homework. It consumed most of my day up until about 3pm. By then I was feeling a little tired and brain-fried and so I didn’t really feel like thinking to hard about making dinner. Originally I was just going to cook something from a cook book, but every recipe I found that was ‘quick and easy’ and looked appealing didn’t really utilize the bounty of fresh produce I had on hand. I had pounds of arugula, garlic scapes, kale, spinach, tomatoes, cabbage and beets and so I really wanted to make something that would use at least one or more of the most perishable items in that list. I started thinking about noodles, using my garlic scapes and kale to make a pasta dish but I didn’t feel like spaghetti. Then I remembered a box of whole wheat lasagna noodles my mom gave me to take home with me when I left Vancouver in May. Hm... Lasagna.....

So the wheels got turning, and I must say as much as I love a good lasagna I really hate actually making lasagna. It’s always such a process, but once I got thinking about it I couldn’t stop. I mean what if I put garlic scapes and arugula in a lasagna? I’d never heard of that before, It could be very interesting. What about some olives? Do I have tofu to make ricotta? What if I made a pesto out of the garlic scapes? Hm.. The questions just kept on coming and finally I decided, ‘lets do this thing!’ Of course pesto alone in a lasagna might be a bit too overpowering I thought, so I made a red sauce too, and everything combined together made the most perfect, and delicious lasagna. My husband says this is one of my best ever. No one flavor overpowers another, they all work In perfect harmony together. So If you like lasagna I urge you to make this one, it’s unique blend of flavors is really a pleasure. Of course, if it’s a bit too hot where you live to turn on the oven, then wait for a cool day to try it!

Arugula Lasagna with Garlic Scape Pesto and Tofu Ricotta 

Lasagna

14oz Whole Wheat or Gluten Free Lasagna Noodles
1 Large Yellow Onion Diced
½-1 lb Baby Arugula (I used roughly 1/2 to 2/3 of a 1 lb package)
1 Tbsp Olive Oil
2 Tomatoes Sliced
Handful of Kalamata Olives
Sea salt and Black Pepper to garnish if desired
1 Recipe Tomato Sauce
1 Recipe Garlic Scape Pesto
1 Recipe Tofu Ricotta

Tomato Sauce 

1 28oz Can Diced Tomatoes
8oz Can Tomato Sauce
3 Cloves Garlic
2 tsp Dried Basil
2 tsp Dried Oregano
1 tsp Red Pepper Flakes
Sea Salt and Black Pepper to taste
1/4 C Capers

Garlic Scape Pesto 

14 Garlic Scapes Steamed
½ C Walnuts
½ C Olive Oil
½ C Water
2-4 Tbsp Nutritional Yeast (to taste)
2 Tbsp Lemon Juice
1 tsp Smokes Paprika
1 tsp Sea Salt
1 tsp Garlic Powder
2oz Fresh Basil

Tofu Ricotta 

1 lb Extra Firm Tofu drained and Pressed
4 Garlic Cloves Minced
2 tsp Dried Basil
2 tsp Dried Oregano
½-1 tsp Sea salt
Black Pepper to taste
4 Tbsp Lemon Juice
2 Tbsp Tahini
1 Tbsp Mellow White Miso
Slightly less then 1/4 C Water

To Make the Tomato Sauce 

- Combine all ingredients except capers and blend until smooth, add in the capers and give a gentle blend for 2 seconds just to incorporate.

- Set aside until ready to use.

To Make the Pesto 

- Trim the ends off of your garlic scapes and steam in a pot fitted with a steamer basket for 5-7 minutes until bright and fragrant.

- Pulse Walnuts in a food processor until very fine.

- Add in Olive oil and garlic scapes. Process until relatively smooth. You may need to scrape down the sides of the bowl.

- Add in all other ingredients along with the water. Process again until you reach your desired consistency. (I like my pesto slightly textured.)

- Set aside till ready to use

*** Note - You can use more or less water depending on your desired thickness. You can also leave the garlic scapes raw if you prefer, but some people find the taste too strong which is why I suggest steaming them for a few minutes before hand.***

To Make the Tofu Ricotta 

- Crumble Tofu into a mixing bowl.

- Mix the White Miso with the water until smooth.

- Add all other ingredients to the tofu including the miso water mixture and use a fork to mash until everything is thoroughly combined and tofu reached desired ricotta-like consistency.

- Set aside until ready to use.

For the Lasagna 

- Boil the Noodles per package directions then drain and rinse under cold water.

- Heat 1 Tbsp of olive oil in a pan and saute the onion until soft. Add in the arugula and saute for roughly 5 minutes until wilted. Remove from heat and let cool for a few minutes.

Assembly 

- Preheat oven to 400'F

- Fill the bottom of a baking dish with a thin layer of the sauce. Place a layer of cooked noodles over top.

- Place half of the pesto mixture on top of the Noodles and spread to coat evenly.

- Spread half of the arugula mixture over top of the pesto.

- Spread half of the tofu mixture over top of the arugula mixture and spread as evenly as possible.

It’s okay if the Arugula shows through the tofu.

- Spread another thin layer of sauce over the tofu mixture, then top with another layer of noodles.

- Spread the remaining pesto over the noodles.

- Spread the remaining arugula mixture over the pesto

- Spread the remaining tofu over the arugula and top with another layer of noodles.

- Spread the remaining sauce over top of the noodles. Then garnish with thinly sliced tomatoes, kalamata olives and a bit of freshly ground sea salt and black pepper if desired.

- Place in the oven and bake for 20-30 minutes until tomatoes are shriveled and sauce is bubbling.

- Let cool for 15 minutes then cut into the Lasagna and enjoy!

***Note: This can be made gluten-free by using gluten-free noodles.*** 

Vegan Mofo #10 Celine and Joni’s Tempeh, Pepper and Spinach Pesto Sandwich...

Vegan Mofo #10 Celine and Joni’s Tempeh, Pepper and Spinach Pesto Sandwich 

The Book - Hearty Vegan Meals for Monster Appetites
The Author - Celine Steen and Joni Marie Newman
The Recipe - Tempeh, Pepper and Spinach Pesto Sandwich
Page #84 Pesto on Page #210
Difficulty - Easy
Duration - Roughly 30 minutes.

This is a super simple and delicious sandwich that you can throw together in no time for a quick lunch or light dinner. The whole reason I chose to make it was for it’s simplicity and for it’s emphasis on whole ingredients. Besides how can anyone pass up a combination like bacon flavored tempeh, roasted red peppers and pesto? Yum!

I think one of my favorite things about this recipe is the method of how the tempeh is made. The tempeh is sliced thin, slathered in a mixture of soy sauce, liquid smoke, Dijon mustard, sesame oil, granulated onion, paprika, chipotle chile powder, garlic and brown sugar. Then it’s baked for 20 minutes until brown and crispy. The only alteration I made to this method was that I steamed my tempeh first, and then let it marinate for an hour as opposed to just baking it right away. I think this worked out really well and gave it a nice full bodied flavor.

Second I love the pesto in this recipe. I’ve made a lot of pesto’s in my time, vegan and non-vegan and this is one of the best. I love my walnut based pesto but using almonds as this recipe does gives the pesto a really unique flavor and a creaminess that you don’t quite get with a walnut pesto. I also love the addition of spinach because it boosts the pesto’s nutrition, adds to the creaminess and lends a subtle and delicate flavor to the final product. Absolutely perfect paired with the smoky tempeh, and amazing with those roasted red peppers. Which by the way I roasted myself but you could easily buy jarred roasted peppers to save yourself some time. In the recipe it’s suggested to add spinach or arugula to the sandwich - I chose to add arugula - and to serve it on a toasted bun. I didn’t toast the buns because I’m not a huge fan of toasted bread but I’m sure that would have brought this sandwich even further into the realm of awesome flavor. I did however add some sliced avocado, because I had some that needed using, and I love avocado on practically anything! This actually worked really well with the tempeh, pesto and peppers and I highly recommend it!

Wild Ramp Pesto...

So, the other day I mentioned that one of the things I did with my bounty of ramps was make a pesto. It may not have been the most original idea out there, but since I’d never used ramps in that way before and since I’m a big lover of pesto I thought why not? Sounded like the perfect dish to me.

Initially I wasn’t sure if I should leave the ramps raw or cook them first. Amongst ramp pesto lovers there seems to be quite the divide. Some prefer raw, some prefer cooked. After tasting one ramp raw, I decided to go the ‘mostly’ cooked route. Ramps are very pungent, and while a few raw ones here and there probably taste great, I thought it would be a bit too over powering to have them all raw. So I decided to blanch 18 and leave 2 raw and honestly I think it worked out great. 2 raw ramps were enough to give the pesto that oomph without giving it any ugh factor. At least in my opinion, but if you like a little more pungency feel free to use more then 2 raw ramps. Use them however best suits your taste, but definitely use them, and definitely use them to make pesto, because this is without a doubt one of the best pesto’s I’ve ever eaten! And I’ve eaten a lot of pesto in my time.

Wild Ramp Pesto 

20 Ramps - 18 Blanched, 2 Raw
2 Garlic Cloves
2/3 C Walnuts
2/3-3/4 C Olive Oil
Dash of ground Thyme
Sea salt and Black Pepper to taste
½ Tbsp Dried Oregano
2-4 Tbsp Lemon Juice
½ bunch Parsley

- Fill a medium sized pot with water and bring it to a boil over high heat. Trim the roots off the ramps and when the water is boiling add the 18 whole ramps into the water. Boil for 1-2 minutes until ramps are soft. Immediately drain, and then plunge into a bowl if ice water to stop them from cooking.

- Place the walnuts in a food processor and pulse until it resembles fine crumbs.

- Add olive oil, lemon juice, garlic and raw ramps to the processor, pulse until combined.

- Add the blanched ramps to the food processor along with the thyme, sea salt, black pepper, oregano and parsley. Pulse until creamy and smooth. Taste for flavor and adjust seasoning as needed.

- Enjoy over your favorite pasta. I used Gluten-Free Rice Spaghetti, and it tasted fabulous. It’s also great garnished with a handful of halved cherry or grape tomatoes!

Pesto Crostini with Buttery Chanterelle Mushrooms...

As I mentioned yesterday my husband and I celebrated Earth Day with a delicious spring-time feast. Originally my plan was not to create five unique dishes, in fact I had initially hoped to find some good dishes amongst my many wonderful cook books. Alas this was not the case. Though I have several cook books that do dedicate specific dishes to the celebration of Earth Day I found them all rather lacking. None of them, in my opinion seemed particularly festive. None of them used simple earthy flavors, or common springtime ingredients. The few that did, did so in an uninspired way that left me feeling unimpressed. Fewer of them still used ingredients that were green, which must surely be a travesty. So I quickly realized that if I wanted a magical Earth Day dinner that lived up to all the standards I’d set in place, I’d simply have to create one myself, from scratch.

Starting with an appetizer. This was actually the most difficult dish to come up with because I honestly didn’t know what I felt like having for an appetizer. I had many weapons in my arsenal as my fridge and pantry were fully stocked but I just couldn’t decide on a dish. Finally I came to the realization that no Earth Day dinner would be complete without a dish involving mushrooms and from that one tiny thought this dish began to take shape.

I thought of all the ways I could use mushrooms, and all the ways to cook them. I finally settled on sauteeing them in butter but then needed to decide what kind of mushroom to use, and what vehicle to use for them. After a little more thought I came to the realization that the best kinds of mushrooms to use on Earth Day would be wild ones. Unfortunately my local grocery had other plans and were conveniently out of the Morel mushrooms I’d originally wanted to use. After a bit of thought I decided to go with Chanterelle mushrooms which I had never eaten before. I chose them because I’ve always thought they had an elegance about them, a certain kind of class, and I’ve always heard good things about their flavor. Unfortunately my grocery only had the dried variety but in the end it worked out amazingly! I’ve read that while dried chanterelle mushrooms loose some of their texture in the drying process and become more chewy even after soaking that they have a more intense flavor then their fresh counterparts. As I’ve never eaten fresh chanterelle’s I can’t say, but the dried variety sure pack a flavor punch! 

Once I had my mushrooms I needed to decide what to do. It didn’t take me very long to come to the conclusion that mushrooms as a topping for toasted bread is always a delicious idea, and once that thought entered my mind it was only a matter of seconds before I thought PESTO! 

This dish marks two firsts for me. 1) My first time eating chanterelle Mushrooms and 2) My first time eating mushrooms with pesto. The combination was so mind-blowingly good that I honestly can’t believe I’d never thought to do it before. A nice buttery chanterelle mixed with a mouth watering pesto is a match made by the goddess, and simply irresistible! If you haven’t tried it either then you must. I already foresee a lot of mushroom/pesto topped bread in my future.

Don’t be daunted by the steps either, while there are several this dish is actually relatively quick, and definitely easy. It comes together in a snap!

Pesto Crostini with Buttery Chanterelle Mushrooms 

1 French Style Baguette Cut into ½ inch thick rounds

1 Batch Walnut Basil Pesto (Recipe follows)

1 Garlic Clove cut in half

2oz Dried Chanterelle Mushrooms ***

1-2 Tbsp Earth Balance or other non-dairy butter

Walnut Basil Pesto 

2/3 C Walnuts 

2/3 C Olive Oil

2oz Fresh Basil (Roughly 1 super packed Cup)

3-4 Garlic Cloves 

Black and White Pepper to taste 

Sea Salt to taste ***

Water to thin as needed 

- Preheat oven to 350'F (175'C) 

- To make the pesto place the walnuts in a food processor and pulse until they’ve been ground into a fine meal. Add in the olive oil, basil, garlic cloves, black, and white pepper and salt. Pulse until well combined, then test for consistency. If too thick add a little water 1 tbsp at a time to thin. Add salt and pulse to incorporate. Taste and adjust salt ad needed.

*** Note - I find the more salt you add, the more a walnut pesto tastes like a ‘traditional’ pesto. However you want to be very careful when adding salt because there is a very, very fine line between just enough and too much. Once you cross that line you can’t go back. When adding salt I suggest adding it a 1/4 tsp at a time, or if you’re tolerance for salt is low add an 1/8 tsp at a time. Pulse after every addition, and keep adding until you’ve got the salt level to your liking. I personally never measure the salt when I make pesto, I just shake the jar over the processor pulse, and taste. Although the finished product probably ends up like something around ½-3/4 tsp.***

- Once the pesto has been made set it aside and continue on with the next step.

- Rub each side of your bread rounds with the sliced garlic clove. Then place on a lightly sprayed cookie sheet and stick in the oven to toast. After 2-3 minutes remove from the oven, flip each slice over and return for another 2-3 minutes until bread is golden and crispy.

*** Note - Toasted bread is delicious, but more often then not I prefer untoasted bread as it doesn’t scratch the roof of my mouth. So if you prefer you can leave your bread untoasted and this dish will be just as delicious!***

- Place your dried Chanterelle Mushrooms in a bowl and cover with boiling water. Let sit for thirty minutes to soften. After 30 minutes drain the mushrooms, reserving the soaking liquid and pat dry. Then chop the mushrooms into bite sized pieces. 

- Heat the Earth Balance in a saute pan over medium heat. When melted add in the chopped chanterelle’s. Mix thoroughly to make sure all mushrooms get coated with a bit of the EB. Then saute for 5 minutes then add 2-3 Tbsp of the reserved cooking liquid. Saute another 5-8 minutes until all the liquid has been absorbed and the mushrooms are tender. Remove from heat when done.

*** Note - If you prefer to use fresh chanterelle mushrooms instead you can. I had to use dried because fresh chanterelle’s weren’t avalible to me over the weekend. If you use fresh however keep in mind that the cooking time may vary, and of course you won’t need to soak them thus you will not have mushroom soaking liquid. If your pan becomes to dry during sauteing just add a little more Earth Balance, or olive oil, or water to de-glaze the pan.***

- To Assemble, spoon a generous amount of pesto onto each slice of bread, and top with a spoonful of the sauteed chanterelle’s. Serve immediately and enjoy!

*** Note - Soy-Free if using a soy-free non-dairy butter. Can be made Gluten-Free by using GF Bread***