Aren’t the best recipes spur of the moment? And better still when they’re fast, easy and crowd-pleasing…
It’s a challenge cooking meals for vegan and omnivores, those with dietary restrictions, and tastebuds that are less than adventurous–especially when it comes to trying “healthy” plant-based foods. And you can forgeddabout raw foods.
With dinnertime fast approaching, I took inventory of what we had in the house:
- Fragrance of fresh basil, a gift from a friend’s garden, was calling to be used every time the refrigerator was opened
- A large head of cauliflower crowded the drawer
- A container of baby spinach leaves would be a shame not to use it while fresh, too
I decided to make a basil spinach pesto with cauliflower–withholding the miso or nutritional yeast I usually include–to allow my mother and aunt to add grated cheese at the table. I would opt for parmesan sprinkles–a blend of sesame seeds and nutritional yeast–inspired by Jo Stepaniak’s “Ultimate Uncheese Cookbook”.
Rather than sauteing cauliflower separately, I added it with the pasta water (though boiling is not optimal for nutrition), and the consistency was just right after 7-8 minutes. At least, it saves time, and pots to clean.