Saturday, August 11, 2012
Hot off the Press!
What 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:
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.