Easy Green Sauce (Vegan)

Ingredients:

1 cup fresh basil leaves, packed
1 package soft tofu (silken is best, but soft will do)
1 clove garlic
2 tbsp lemon juice
1 tbsp nutritional yeast
salt to taste
freshly ground pepper to taste

Directions:

Pulse garlic clove, nutritional yeast, basil leaves and lemon juice in blender.
Add tofu and blend until smooth.
Add salt to taste.
Pour over hot, freshly cooked pasta.
Add freshly ground pepper to taste.

---

This takes about 5 minutes and tastes like the colour green. Very herbal. Nice way to use up the last basil leaves of the summer. You will feel healthy and virtuous for having eaten it.

I like to put this "vegan parmesan" on it for texture (from maple*spice).

lentil soup with roasted kale

I highly recommend this roasted kale recipe. The temperature here dropped very quickly and very harshly this past weekend, so I harvested the last surviving remnants of the kale from the garden--it was the perfect way to use it rather than let it go to waste. It made a crispy, tasty topping for lentil soup.

zucchini boats

Tonight I made these zucchini boats [found via Tastespotting] for dinner, and to my delight they not only resembled the photo in the recipe, but also tasted good.

Of course, me being me, I made quite a few substitutions. I substituted Yves' Ground Round for the turkey sausage (and reduced the amount of salt accordingly) and used one tbsp Calvados instead of the two tbsp of dry white wine the recipe called for. I also added a tablespoon of hot sauce instead of using ground pepper.

I give this recipe a thumbs up. It was easy, inexpensive, and tasty.

I ended up with a lot of filling left over, so I baked the leftovers in ramekins and will bring some to work for lunch and dinner tomorrow (it's my long teaching day).