This semester has been so stressful and it’s the only the third week. You know you’re in for a long week when Tuesday night feels like Friday night.
Now, I’m certainly not trying to whine, but I hope that explains why I didn’t post my green (and white!) recipe last night.
Ben, being the wonderful, vegan boyfriend that he is, cooked up some Quinoa with Tofu, Kale, and Walnut Pesto. The basil walnut pesto came out of the green section and the whole dish itself came from the white one. I must admit, I had Thai pineapple curry (serious comfort food!) and decided to eat this dish for lunch today.
This stuff smells incredible. I mean, who doesn’t love pesto. I haven’t really gotten creative with pesto yet, but it’s just so simple to make that I might have to one of these days. I could use a different kind of nut rather than walnut or the traditional pine nut (not cheap, those pine nuts), I could use different herbs, or add greens with the basil. Has anyone ever had kale pesto? I feel like that could either be really fricken’ good or really bad. What am I saying…it would be great!
Anyways, the tofu had already had a round in tofu press last week and then we froze it when we decided not to use it, so it was sticking to the pan and absorbing any oil Ben drizzled in.
I ate some of this dish for lunch today before class. It was definitely filling and tasty. I ate it cold and I get the feeling that warm would be better. The tofu was a little lack luster, so I think I would marinate it before making this again. Maybe in the pesto? Do you think I could take some of the pesto aside and thin it out for a marinade? Soy sauce would be weird since pesto is Italian and soy sauce is obviously not.
Anyways, that’s the recipe from the green and white section. It was quite tasty.
Did you know that “When you eat ‘green,’ you ‘eat the rainbow.” Green vegetables have all the colors underneath their green pigment. Colleen gives the analogy of what happens to leaves in autumn. When their green color starts to diminish, other colors start to appear. So apparently, when I eat spinach, I’m getting other nutritional benefits beyond the obvious ones associated with greens.
So I’m off to make the recipe from the blue/purple section. Stay tuned.