Pesto is usually made with parmesan cheese. You can substitute a vegan parmesan cheese if you like, but we think that pesto is delicious without it. Serve with a green salad and your favorite wine.
1 cup pine nuts (also called piñon nuts)
1 cup olive oil
2 garlic cloves, minced or pressed
2 cups fresh basil leaves
1/4 cup vegan parmesan, optional
Salt and pepper to taste
Your favorite pasta
1. Start heating the pasta water while you assemble the pesto ingredients. When the water begins to boil, add the pasta and start preparing the pesto.
2. In a food processor, combine all ingredients and process until smooth.
3. Drain pasta and toss with pesto.
Sue and I were curious as to where rice pilaf originated, and a quick Web search revealed a long, complex history for this dish. (The short answer: the Middle East and Central and South Asia.) Prepare our brown rice pilaf with pine nuts (and a creamy sauce) and think about how many people before you have enjoyed a similar dish throughout history.
2 Tbs. olive oil
1/2 cup onion, chopped fine
1/2 tsp. garlic, minced
1 cup brown rice
1 14-oz. can vegetable broth plus water to equal 2 cups
1/4 cup white wine
1 cup chopped mushrooms
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 cup pine nuts, toasted
1. In a small skillet, heat oil over medium heat. Add onion and garlic; cook, stirring, until onion is golden (about 5 minutes). Add rice and sautè for 1 minute.
2. Add broth, water, wine, mushrooms, thyme, and salt. Simmer until rice is tender and most of the liquid is absorbed (about 50-55 minutes). Check rice occasionally and add water if necessary.
3. Let stand for 5 minutes. Mix in pine nuts immediately before serving.
The pine nuts in this quick, simple recipe really stand out amid the simple blend of vegetables. Use Italian flat-leaf parsley if you can (it has a better flavor than other varieties and is not bitter). The results are delizioso! This dish is especially good with a loaf of crusty Italian bread and a Tuscan red wine, such as Chianti.
1 lb. penne pasta
3 Tbs. olive oil
2 celery stalks, sliced thin
1 medium eggplant, cut into 1/2 inch cubes
2 cups cherry tomatoes, halved
1/2 tsp. dried Italian seasoning blend
1/4 cup tomato paste
1/4 cup white wine vinegar
2 1/2 tsp. salt
Pepper to taste
1 Tbs. sugar
1/4 cup pine nuts, toasted
1/2 cup fresh parsley, chopped
1. Cook pasta according to package directions. Drain and set aside.
2. In a large saucepan, sautè the celery in olive oil for about 3 minutes.
3. Add eggplant, tomatoes, Italian seasoning, and 1/4 cup water. Cover and cook on medium heat until eggplant is tender, about 15 to 20 minutes, stirring occasionally. Add more water if necessary to prevent sticking.
4. In a separate bowl, combine tomato paste, vinegar, 1/4 cup water, salt, pepper, and sugar. Add to eggplant mixture. When eggplant is tender, remove from heat and stir in pine nuts, parsley, and pasta. Chill before serving, but keep in mind that gently heated leftovers taste great as well.
Our friend Paula from Montana can promote the health benefits of Montana red wheat berries ’til the cows come home. She swears that they have magical properties. Whole unprocessed wheat kernels, especially Montana organic red spring wheat berries, are high in protein and fiber, and they’re delicious! This colorful salad recipe showcases their nutty goodness, and it’s perfect for a summer potluck.
1 cup cooked wheat berries (see below)
1/2 cup pineapple chunks
1 cup dried cranberries
1 cup shelled pistachios
1/2 cup pine nuts
1 cup dried apricots, chopped
2/3 cup agave nectar
1 1/2 tsp. cinnamon
Wheat berry prep:
1/2 cup wheat
1 3/4 cup water
1/4 tsp. sea salt
1. Rinse wheat. Combine wheat, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 1 hour or until tender. Drain and cool.
2. Combine all ingredients with cooled wheat berries. Mix and serve.