It’s not often that I post here two times in one week. (Hell, you bloggers out there know how hard it is to keep up with whatever schedule you’ve made for yourself…it’s nearly always a challenge to get something together, and it never feels quite “ready for prime time.” )
Well, today I got an email from someone who is on the distribution list for my monthly “That’s Forkin’ Amazing” newsletter, and I wanted to share what Adrienne had to say about the August issue (she even sent along a photo!). This is not to brag or self congratulate: on the contrary, I wanted to say how much her gesture—and the effort she made to reach out—meant to me. I hope readers of this blog will be inspired to do something similar yourselves: take a moment to make someone’s day. Thank you, Adrienne! Here’s what she said:
Thanks to you and your newsletter, I:
1. Rented Fat Sick and Nearly Dead
2. Made your green lemonade
3. Put it in a fancy glass
4. Went outside with the pitcher
I am sending you this picture to show you that what you are doing matters, and that you are making a difference! Keep it up! ~ Adrienne
I am in love with this time of year! I enjoy hot weather, don’t mind yard work and I cannot get enough of the farmer’s market! To top it off, this summer I managed to take better, more consistent care of my garden, and the rewards are impressive. Today I realized that my basil had grown into a veritable hedge, so I decided to make some pesto with it.
As a vegan I avoid animal products most of the time, and traditional pesto includes parmesan cheese. The pesto I whipped up here was (yes, past-tense…I ate far more than I had planned!) spectacular and dairy free! If you have a bumper crop of your own basil or garlic you can make your own pesto tonight! I put mine on top of spiralized zucchini. If I had any left over I could have frozen it. Maybe next time….
VEGAN PESTO SAUCE
Yield: 1 cup
1 1/2 cups fresh basil leaves, rinsed and patted dry
3/4 cup pine nuts (can also use cashews or walnuts)
5 cloves garlic, minced
1/3 cup nutritional yeast
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients except the olive oil in a food processor until nuts are ground. (The pesto should not be completely smooth.) Slowly stream in the olive oil while continuing to process briefly. Add more salt and pepper to taste and serve immediately.
Add 1/2 cup rehydrated sun-dried tomatoes.