Sourdough Toast & Home-made Pine Nut Pesto Salsa

I found a magazine stashed away under the sofa called, “Summer Vegetarian” recently. I had a look through and decided that pretty much everything could be veganised or was already vegan. I looked at the first recipe and instantly wanted to make it. It was called, “Ricotta toasts with rocket and pine nut salsa.” I’ve put my Queer hands all over it, veganed the shit out of it and below is the result:

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Ingredients:

* 1 clove of garlic, roughly chopped.

* 50g bag of wild rocket.

* 20g of fresh basil.

* A whole small jar of capers, drained.

* Juice of half a fresh lemon.

* 3 tbsp of extra virgin olive oil.

*  Half a small bag of pine nuts.

* 1 loaf of sourdough bread.

* Two fresh tomatoes, sliced.

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Method:

Put the garlic, rocket, basil leaves, capers, lemon juice and olive oil into a food processor and pulse blend until you have a chunky, bright green sauce.

Stir the pine nuts through the sauce and give another quick pulse blend.

Slice your sourdough loaf and toast under the grill or in the toaster.

Spread your pesto salsa on your toast and top with fresh sliced tomatoes. You can also add a dash of balsamic vinegar here for a little extra flavour.

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The original recipe suggests that per serving you’d be looking at 279 calories. Personally I’d guess that it was much less than that because I’ve not used any animal derived ingredients.

This took approximately ten minutes to make and it will use the entire loaf.

I’d serve this as a snack, a starter or a light lunch. It’s full of protein, vitamin C and vitamin E. Enjoy! 🙂

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Spaghetti & Meatballs – Not What You Think!

This can be made raw if you have a dehydrator, which I do, however for the interest of the general public I’ll do this the traditional way…..for a very untraditional take on this classic Italian dish.

Ingredients

1 pack of sun dried tomatoes

2 carrots, peeled and chopped

4 garlic cloves

2 tsp flax seed

1 tsp hemp seeds

A large handful of standard mushrooms

A good sprinkle of both oregano and basil

A small sprinkle of fennel seed

Half a small bag of walnuts

4 large tomatoes

Fresh basil leaves

Sea salt

2 large courgettes

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Method:

Get the oven on at full whack.

Place the sundried tomatoes, carrots, mushrooms, 2 garlic cloves (peeled), flax, hemp seeds, herbs, walnuts and sea salt in the blender and pulse blend until it forms into a crumbly mixture.

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Shape the mixture into small balls using a soup spoon and place in a baking tray.

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Then place in the oven on a 15 minute timer. Make sure you turn the heat down to about 200 degrees otherwise they will burn.

In the meantime, make the tomato sauce.

Combine the fresh tomatoes, two garlic, basil and sea salt and blend until smooth. (Use the food processor again. No need to wash it out.)

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You can then place this in a pan to heat or you can serve it cold.

Next you need to cut or spiralise the courgettes into noodles.

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I also added a cheeky splash of soy sauce just for some extra flavour.

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Then remove the meatballs from the oven and place on top of your, “spaghetti.”

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Pour your tomato sauce either warmed or cold over the top and enjoy the marvellous mix of flavours in this healthy, low calorie dish.

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