All posts tagged: basil

Basil and Sunflower Seed Pesto

After I posted a photo of my pesto pasta salad on instragram, it was so popular I figured I had to post the recipe too. I love this pesto so so much and it never lasts long in the fridge before someone eats it! Other than making pesto pasta my next favourite way to use it is the spread inside a baguette or roll, add sliced tomato, onion and crispy tofu or seitan strips, the toasting it to make literally the best panini/toasted sandwich ever!   Basil and Sunflower Seed Pesto   1 cup fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup sunflower seeds 1 small clove garlic 2 Tbsp fresh lemon juice ½-1 tsp pink himalayan salt 1/4 tsp freshly ground black pepper Blend all ingredients together until smooth either with in a food processor or with a stick blender. Use immediately or store in fridge Makes approx ½ cup of pesto Advertisements

Food Adventures in Tuscany

Things have been absolutely crazy since getting back from Italy, and I regret that it has taken me this long to do another post! We fly out to the ship again this Saturday, so I am enjoying my last week in England for about a year, and loving the cold weather and the beginning of Autumn… by far my most favourite season. It was so warm in Italy, the cold shocked me when we got back. Simple things like remembering to wear socks now its cold… it sounds so stupid but after spending almost the last 2 years in summer it really was a  major oversight! Pretty happy to be skipping another English winter this year in exchange for sun shine, ocean, islands and trying to help out some marine life. Tuscany was such an amazing place and can’t wait to go back there one day. Just the simple fact that we never had to worry about where we could get food, so chosing restaurants where all our family could eat… absolutely everywhere was vegan …

leftover risotto balls with fresh basil dressing and chilli tomato sauce. vegan risotto balls, rice balls

What to do with sooo much risotto?

Risotto is one of those dishes where I always seem to have loads of leftovers, even after second helpings. Luckily this is a recipe that makes perfect use of all those leftovers so nothing is wasted, and sometimes tastes better than the original. It’s quick and simply, as most of the work has already been done making the risotto the night before. These are perfect served with the tomato and chilli sauce, fresh basil dressing (recipes below) and a simply green salad.   Leftover Risotto Balls   6 cups leftover risotto (any flavour) ½ cup nutritional yeast 1 Tbsp soy sauce 1 tsp Himalayan pink salt ¼ tsp freshly ground black pepper ¾ – 1 cup breadcrumbs plus 1 cup for coating   Preheat oven to 200°c Place risotto, nutritional yeast, soy sauce, salt and pepper in a large bowl and mix everything well. Add ¼ cup of breadcrumbs at a time and mix in until mixture rolls nicely into balls. The mixture wants to keep some moisture but hold together nicely. Roll balls in …