Saturday, August 11, 2012

Hot off the Press!

Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the YearWhat an amazing collection of Plant-Based recipes from Chef Del Sroufe, the man behind some of the mouthwatering meals in the film, FORKS OVER KNIVES.  Here's a sample for this season: 
Basil Pesto

2 cups packed basil or arugula
1/4 cup pine nuts, toasted
4 cloves garlic, peeled and chopped
2 teaspoons fresh lemon juice
Salt to taste
1/2 package extra firm silken tofu (6 oz), drained
1/4 cup nutritional yeast, optional

Combine the basil, pine nuts, garlic lemon juice, salt, tofu and nutritional yeast in the bowl of a food processor and puree until smooth and creamy.

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