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Harvesting herbs

July 16, 2010

I’ve made a new rule between me, myself and I.  No more complaining about Edmonton weather.  Myself told me that I was getting no where fast with all of the negativity and to buck up because Mother Nature could care less about my jealousy towards the East and their heat wave.    I think she knows that if I were in NY or Toronto right now I’d be complaining even more about the heat so I’ve decided to just let it go and get on with it.      So on a positive note, Alberta gets a ton of sunlight in the summer which for me is a clear mood enhancer. Not sure if it’s the sound of the birds constantly chirping or all the extra Vitamin D but I seem to sleep less and move more I think in fear of missing it.   Also soaking up the long days of light is my garden and it couldn’t be happier.  After being away for the weekend I finally got around to trimming the tomatoes, weeding and cleaning up the herbs, with it came a huge bowl of parsley and cilantro so I decided to make a pesto and use up some veggies for dinner.

Pesto cream and roasted veggies on sweet potato crust

Pesto cream

1 1/2 cups cilantro

4 1/2 cups parsley

4 cloves of garlic

2 tbsp olive oil

The juice of 2 lemons

2 tsp salt

2 tbsp grated parmesan

1/2 cup toasted almonds

1 package lite silken tofu (cream)

Blend until smooth

This is a simple pesto which can be played with in so many ways….use a different nut or seed…..use different herbs….add spices or a roasted veggie and on and on.  You can also omit the tofu but I always go for the extra protein.

Roasted Veggies

2 medium zucchinis sliced

1/2 a large yellow onion sliced thinly

Spray veggies with oil and sprinkle with seasoning salt.  Roast until brown

Sweet potato crust

I very large or 2 medium sweet potatoes peeled and cooked until soft.

2 egg whites or 1 egg

2 tbsp of flour (I use oat flour)

salt n pepper

Mash the potatoes and add the rest of the ingredients.  Spread into a baking pan and bake at 425 until browned around the edges. Let the crust cool a bit and then spread 1/2 of your pesto mixture on top.

Next layer your veggies and sprinkle with 1 cup of panko crumbs and 3/4 cup of feta cheese (can substitute cheese).   Put back in the oven under broil until cheese and crumbs begin to brown.

This was actually better the next night!  I served it with left over hummus and some organic corn chips

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3 Comments leave one →
  1. Lisa permalink
    July 16, 2010 5:13 pm

    That looks so yummy! Why aren’t you here cooking for me?

  2. sandra permalink
    October 25, 2010 4:06 pm

    Turned out really good!. The man gobbled it all, even with tofu!

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