It’s always sort of awkward when I follow up a serious post with a more lighthearted one about food, but that’s just how it goes sometimes. And thank you everyone who left a comment yesterday. I appreciate it. Anyway, back to the lighthearted food. After I determined that I didn’t really like the Forks Over Knives Cookbook, I decided I should actually make some stuff from it before retiring it to the bad cookbook graveyard.
The white bean chili that I made (with black beans) was just so-so but I gave the cookbook one more shot last night and made some basil pesto. The recipe was very easy – basil, silken tofu, garlic, lemon juice and nutritional yeast. You could also use pine nuts for a more authentic pesto taste, but I skipped them.
This didn’t really taste like pesto. The basil flavor was there, but the consistency made it more like a green goddess dressing. That said, it was still pretty awesome and I’ve been putting it on everything today.
Pesto eggs for breakfast (please ignore the fact that I apparently don’t know how to focus a camera before I’ve had my coffee):
Huge bowl of salad with pesto dressing for dinner:
I could also see this making a good spread for a sandwich or, if you’re more traditional, a sauce for pasta. That cookbook is not getting retired quite yet. It redeemed itself with this one. We shall see.