Category: Vegan

Caitlin’s Supreme Pesto

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Caitlin made this amazing Pesto tonight and since I’ve never made Pesto, I asked her to write down the recipe.  She said she makes it a lot and always tweaks the recipe based on what she has on hand.  The price of pine nuts has always scared me away from making Pesto, so I’m delighted that you can use any nuts!  This one was a doozy – thanks for sharing it!

1 handful of basil
1 handful of cilantro
4 cloves fresh garlic
1 cup mixed nuts – any nuts
1/2 to 1 cup olive oil
1 Tbsp lemon juice
1 tsp red pepper flakes
1/2 cup parmesan
big pinch of salt
lots of freshly ground black pepper

Pour all in the bowl of a food processor. Blend until you get a consistency you like. Add more salt to taste.

Put on everything and enjoy!  (We had it on “Some Enchanted Crackers” from Trader Joe’s which has somehow morphed into “Magic Crackers.” They’re good and the Pesto is delish!)

Ali made a batch right after Caitlin to use up odds and ends in the fridge, and promised me his recipe, too. I’ll add his recipe here and you can try both.

Texas Caviar with Avocados

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We had this at our friend Dot and Johns’s New Year’s Eve party and I couldn’t stay away from it. It’s a wonderful appetizer, especially for me since I find appetizers challenging.

2 cans black beans, rinsed and drained
2 tomatoes, diced
1/4 cup jalapenos, seeded and diced
1 cup Italian salad dressing
dash of cayenne pepper
2 avocados, diced

Mix all above and serve with scoopy corn chips.

Orange Couscous Salad

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Great for picnics, potlucks and block parties – this salad is delicious at room temperature, and it makes a lot.  I used to make this often for the 58th Street Block Party – which has been an annual event since the early 1940s!

Making this for the Fourth of July with one variation:  I’m sauteeing the onions in a little olive oil because neither Kumy or Maya like the flavor of raw onions.  It’s still a good flavor in the salad and then nobody has to pick bits out

2 cups boiling water
3/4 tsp turmeric
1/4 tsp black pepper
1 1/2 cup couscous

Blend together in a large bowl, cover and let sit for 5 minutes.

1 can 16 oz. chickpeas, washed and drained
1-2 cups mandarin oranges

drained
1/2 cup diced red onions
1/2 cup golden raisins

Add to the couscous.

1/4 cup lemon juice
2 Tbsp olive oil
1 Tbs orange zest (grated orange peel – just the orange part)
1/8 cup orange juice (I add the juice of one whole orange)
1 Tbsp minced fresh chives
1 tsp salt

Blend in a little bowl and pour over the couscous mixture. Blend gently and refrigerate for an hour. Can be served cold or at room temperature and tastes even better the next day.

Tayebba Auntie’s Peas

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Kumy’s aunt, Tayebba Auntie is another amazing cook, and she taught me this recipe when we were living in Karachi. It’s zingy and delicious.

1 lb. English peas in shell, soaked for 15 minutes in cold water and then drained
2 Tbsp Oil
1/2 tsp whole cumin
1/2 tsp crushed garlic
1/2 tsp crushed ginger
1/4 tsp cayenne pepper
salt to taste (about 1/2 tsp)
1/8 cup water
juice of 1/2 lemon

Heat oil on medium heat in a frying pan, and saute cumin for a couple of minutes until lightly brown. Mix garlic, ginger, pepper, salt and water in a bowl, and add to frying pan. Cook for a minute and add the peas. Shake well, reduce heat and cover. Cook 15 – 20 minutes. Squeeze lemon juice over peas just before serving.