RECIPE: Pesto Pasta with Brussels Sprouts & Smoky Lentils

This recipe is perfect for that pesto you made with your end-of-summer basil crop and threw in the freezer—only to forget about it until fall. Or does that only happen to me?

If you make the pesto & lentils ahead of time, everything else comes together pretty quickly. Plus, you’ll have plenty of leftover lentils to use in other recipes throughout the week. I made mine on Sunday and added some to my stuffed acorn squash. Then, yesterday, I made this pasta. Today, I added some of the lentils to marinara sauce (along with some veggies and Tofurky sausage). And I plan on using them to top a salad for lunch tomorrow.

Not into lentils? I usually make this with Sweet Earth bacon or Tofurky Italian sausage. In fact, when I made it with the lentils I was worried I was losing out on flavor. But my boyfriend, who is not usually a fan of lentils, said he didn’t even think about missing the sausage, and he liked the texture the lentils provided.

Dandelion Kombucha

Who you callin’ a weed?

This dandelion kombucha is inspired by a homemade, bright yellow dandelion wine I tried several years ago at a potluck. I had always known the leaves of the plant were edible — my mom often talked about how my grandmother used dandelion greens in salad — but it wasn’t until I tried the dandelion wine that I realized the flowers were edible, too.

In fact, the whole plant is edible, down to the roots, which are often roasted and used as an alternative to coffee.

My good friend Monica inspired me to finally try it out for myself. My yard is full of dandelions and other beautiful flora, especially before the first mow of the season (which is happening as I type). I was able to harvest plenty of the sunny flowers to make two gallons of booch while leaving enough to ensure they’ll come back in full force again next year.

Read on to learn how to make your own dandelion infusion with a touch of citrus to balance the flower’s light, slightly sweet, earthy flavor. You can then add this infusion to flavor kombucha, lemonade, or other drinks.

RECIPE: Summertime Avocado Salad

On those summer afternoons when the air conditioner can’t quite cut the heat, the last thing you want to do is turn on the oven or stove. Smoothies are cool and refreshing, but sometimes you want something different. This salad with creamy avocado and crisp bell peppers keeps you satisfied and is easy to make.

HOW-TO: “Unicorn Poop,” AKA Gay Wedding Cookies

Whatever you want to call them, it’s mother-effin’ chocolate covered rainbows. I ask you, does it get any better?

It does, because in this post I am going to tell you how you can make your very own!

RECIPE: Zucchini-Wrapped Lemon Pepper Tofu with Cabernet Marinara

For whatever reason, a few days ago I got the urge to wrap something in zucchini strips (don’t we all?). My mom had also requested I make a cabernet marinara sauce, like her mama used to. Unfortunately, we don’t have Grandma’s cabernet marinara recipe, so I just adapted the pizza sauce recipe from Vegan with a Vengeance.

I had some tofu in the fridge and not much else, so this dish was born. It looks super fancy and tastes awesome, but is actually pretty easy to make.

 

Recipe: Cherry Cordial Brownies

Happy V-day! Sparked from Eve Ensler’s Vagina Monologues, February 14th has been proclaimed as a day to celebrate women and end violence towards them. No longer just a commercial holiday to remind single people how alone they are in the world! The V stands for Victory, Valentine, and Vagina. I just saw the Vagina Monologues for the first time ever on Friday, and it was SO EMPOWERING.

Since I am also against violence to nonhuman animals (particularly the females whose reproductive systems get totally exploited just so people can have their eggs and dairy), I bring to you today an awesome recipe for vegan black forest brownies. It’s a new spin on chocolate covered cherries: a cherry layer sandwiched between layers of brownie!

ChocoPeanutButterCoffee Bundt Cake

A few weeks ago when I was at school having lunch with my friend, I decided I wanted to make a chocolate bundt cake with peanut butter filling and a coffee glaze. The world’s three best flavors all combined into one cake, oh my!

This cake reminded me of eating my dad’s chocolate-covered peanut butter eggs on Easter mornings with a nice, hot cup of coffee. It was also such a big success in my house that it was gone in 3 days.

Belated Buffalo Tofu Pizza

As you were probably able to tell from the links I posted yesterday, I tried my hand at buffalo tofu pizza again. This time I was successful in not flipping it upside down in the oven! I was very proud of myself.

Seitan Philly Cheezsteak

What better way to use my leftover pizza sauce and vegan cheeses than on a Philly cheezsteak? I’ve gone long enough living this close to the City of Brotherly Love without making my own version of the sandwich it’s so well known for.

Lunchbox Tuesday: Beans, Rice. Beans, Beans, ‘n’ Rice.

Every time I make beans and rice, I can’t help but think of this. (Surprised?)

Whipping up a batch of beans ‘n’ rice is so easy and makes awesome leftovers to take in your packed lunch. Today, I opened up my thermos and all my friends started exclaiming how good it smelled!