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VEGAN BASIL PESTO and 2 BONUS RECIPES

VEGAN BASIL PESTO and 2 BONUS RECIPES

It’s the annual Vegetarian Week and people may be choosing to transition to vegetarian or vegan diets. When done right, eating the plant based way can do wonders for person’s health.

The key in a successful transition to a plant based diet is to focus on all the wonderful foods you can have rather than mourning those you have lost. What about cauliflower buffallo wings, cashew nut cheese, or homemade plant strong parmesan made out of nutritional yeast flakes and nuts? All these come pretty close to the real thing. And some, I think, taste even better.

Yesterday I went to a business lunch and ended up with one of the most tasteless vegan dishes I had in a long time. On the menu it sounded reasonable, stuffed pepper with roasted vegetables and herby couscous with a side salad. The reality was different. The couscous was overcooked, bland, flavoured poorly with herbs of the dried variety. The roasted vegetables were far and few between I did struggle to taste them. The pepper itself was undercooked. I was very happy that I didn’t end up with a green pepper and felt sorry for those who did. The only saving grace was the bottle of balsamic vinegar brought as a dressing for our side salad (the usual lettuce, tomato, onion, cucumber - yawn!), I wasn’t the only person who splashed it onto the meal to add some flavour. This is the type of meal that will never make people consider becoming vegetarian or vegan.

Why is it so hard for some chefs to make a decent vegan meal? Surely, with a little imagination, you can halve the peppers lengthways, roast them till soft, stuff them with couscous bursting with roasted veggies, chickpeas and lots of fresh herbs. What about toasted pine nuts to top it all of? How about a lush zingy dressing or a tomato sauce spiced with Moroccan spices to go with it??? Vegans and vegetarians don’t want their dish to be an afterthought, we want flavour!

My pesto recipe is full of flavour and I am giving you two different recipes to use it in :)

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VEGAN BASIL PESTO

2 cups basil pesto leaves, packed (you can also use parsley, or half and half)
2 cloves garlic, chopped
3 Tbs nutritional yeast
1/2 cup (50g) pine nuts ( walnuts or pistachios work well too)
juice of half lemon
5 Tbs extra virgin olive oil (best quality)
salt to taste

Place all ingredients into a food processor or a blender and process till combined. Add more olive oil if the pesto is too thick.

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ROASTED VEGETABLE CIABBATA WITH PESTO
I don’t buy the commercial oil sprays, I have a Pampered Chef oil pump and use my own, good quality oil in it. No added rubbish.

3 bel peppers (red, orange, yellow)
1 large aubergine (eggplant)
olive oil (in spray bottle)
10 sun dried tomatoes
1 ciabbata loaf
vegan basil pesto above

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  • Preheat oven to 220C. Line a baking tray or dish with parchment paper. Pierce the peppers with a knife in few places (to prevent them from exploding), place on the tray and bake till the skin is blistered all over (turn halfway through) about 30-40min. Place the peppers in a glass bowl, cover the bowl with cling film and let the peppers steam, this will make it easier to peel them. When cooled peel off the skin, remove the core and seeds. Best done under running water. Tear into large pieces.
  • Slice the aubergine into thin round slices, about half centimetre thick. Preheat a griddle pan. Spray the aubergine slices with olive oil on both sides, grill on both sides till the aubergine is cooked through (it should be easy to pierce with a fork). Set aside.
  • To make the giant sub sandwich halve the ciabbata lengthways. Spread the inside of both ciabbata halves with the pesto, be generous (I was left with about 2 Tbs of the above recipe after doing this).
  • First cover the bottom half of ciabbata with a layer of aubergine slices, than add a layer of pepper pieces. Next layer is the sun-dried tomatoes, than peppers and lastly the remaining aubergine slices. Top with the other ciabbata half.
  • Wrap the whole sandwich tightly in a cling film and refrigerate for at least half hour.
  • When ready to eat, unwrap the sandwich and cut into individual portions.
  • PS: There is no tidy way of eating it. Have a napkin on hand.

When making the above recipe I used 2 aubergines and found myself with slices from one left over. There was also 2 tbs worth of pesto. This is what I made for lunch with these leftovers. It was delicious and I will be making a large dish for the whole family soon!


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AUBERGINE, TOMATO AND PESTO BAKE FOR ONE

1 aubergine, sliced and slices grilled (see above)
2 tbs vegan pesto
1 tin of crushed tomatoes (or passata)
6 sliced olives, sliced


  • Preheat the oven to 180C.
  • In a small baking dish, place couple tablespoons of the crushed tomatoes. Sandwich the aubergine slices with the pesto.
  • Make a layer of the aubergine pesto slices, cover with half the tin tomatoes, scatter with olive slices. Next repeat with rest of aubergine slices and top with the remaining tomatoes and olives. Season between laters.
  • Bake for 30 minutes.
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