Gnocchi with Soy-Free Yeasty Pesto

Friday, May 10th, 2013

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This is actually a variation on the Pesto Genovese from Nonna’s Italian Kitchen by Bryanna Clark Grogan. I’ve never met a pesto I didn’t like, but this one’s especially tasty. The original recipe calls for Soymage Parmesan, but here it’s swapped out for nutritional yeast, lemon juice, and – this is where things get strange – vegan chicken broth powder. Which I just so happen to have on hand thanks to my new favorite bulk foods site. (BACOS BY THE POUND!) I love the powdered stuff compared to bouillon – not only is it easy to use, but no palm oil. Yay! But I digress.

Served over a pound of gnocchi with some mixed veggies (not pictured – a last minute addition, they were still in the microwave during the photo session), this was the perfect quick and light meal for the first hot day of the year. fwiw, one recipe makes about enough pesto for one to two bags of gnocchi (or a bag of gnocchi + 2 cups o’ vegetables), depending on how heavy you like it.

Spaghetti per Mimi – and a new-old favorite!

Monday, April 29th, 2013

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After tearing through Vegan Italiano, I finally sprung for a new cookbook that’s been on my wishlist forever: Nonna’s Italian Kitchen by Bryanna Clark Grogan. Yup, I bought another vegan Italian cookbook. OF COURSE I did. My last name is Garbato, after all.

I’ve been kind of slow to start this one; the recipes are interlaced with tips and anecdotes about Italian cooking, so that the cookbook really deserves a more thorough reading than I’ve been able to commit to as of yet. But when I was hit with an undeniable pasta craving, I cracked it open and decided to make the first pasta dish I came upon: Spaghetti per Mimi. It’s a really hearty sauce with tomatoes, sundried tomatoes, mushrooms, Kalamata olives (my favorite!), peppers, onion, garlic, and some other goodies. Easy and delicious!

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Served with a new-old favorite, Green Beans with Tomatoes and Garlic from the aforementioned Vegan Italiano. This is hands down one of my favorite recipes in the book, second – well, third – only to the pan-fried pizza and roasted pepper sauce. Melt in your mouth good, I now buy a pound of fresh greens beans every time I go to the store, just so I can cook up another batch. Way better than green beans have any right to be.