Vegan MoFo Post 2: A Tale of Two Pastas

Kale and Walnut Pesto

This was the first time I've ever had/prepared/cooked homemade pesto. It certainly won't be the last. Pine nuts are too expensive and generally I only keep dried basil in the kitchen. Here is the product of one cheap vegan.

Kale Walnut Pesto:
1 large bunch of kale
3-4 cloves garlic, minced
1/4 cup walnuts, chopped rather finely
1/4 cup nutritional yeast (you could use soy Parmesan)
salt and pepper to taste

Note: I wanted my pesto to be greener after adding the nutritional yeast, so I added a couple handfuls of spinach, as well.

Seriously, do I need to give instructions for how to prepare a pesto sauce? Blend, god damn it. Then serve over 2 cups of pastaof your choice. I chose brown rice rotini.

Artichoke Chik'n Penne

This was beautiful. I could probably eat this multiple times a week for the rest of my life and not be bored with it or dwell on the repercussions of my carb consumption. Noms.

Artichoke Chik'n Penne:
2 cups penne pasta
1 8 oz jar artichoke hearts
2-3 cloves garlic
1 package Light Life chik'n strips
2 tbs lemon juice
1 tbs basil
salt and pepper to taste

Drain the artichoke hearts and saute the garlic in the juice from the jar. when garlic starts to brown add artichokes and lemon juice. Saute for about 5 minutes then add remaining ingredients. Serve over pasta. Add a few dollops of Earth Balance to your pasta so the noodles aren't so dry.