Thursday, August 27, 2015
Collard Pesto and Caprese
First, the clandestine pesto. I added an entire giant bunch of raw collard greens to the classic recipe, to which it adds some intense green color and a bit of flavor. It's the newest addition to my old bag of tricks--I try to add leafy greens to everything I make, partly because of their fabulous calcium content--and pesto is the ideal delivery vehicle for it.
To make this marvel, you'll need:
1 bunch collard greens
4 large garlic cloves
3 tbsp pine nuts
1 cup basil leaves
olive oil (in a bottle that allows drizzling)
a dollop of Miyoko's Kitchen Double Cream Chive
Cut collard greens into ribbons and place in food processor. Process until very thinly chopped. Add garlic, pine nuts, and basil, and continue processing; slowly drizzle olive oil from the top as you're processing everything else until it reaches a consistency you like. Add a few small chunks of Miyoko's Kitchen cheese, if you like, and continue processing until more or less homogenous. Mix with pasta and serve.
Second, the caprese: this salad was one of the grand loves of my pre-vegan life, and today a marvelous thing happened: I received my shipment of Miyoko's buffalo-style vegan mozarella. We had a giant heirloom tomato lying about, so I sliced it, placed a piece of mozarella on each slice, and decorated each with a basil leaf.
Now that I've eaten this salad I can happily say that veganism does not entail even a shred of sacrifice, and all my culinary pleasures are well satisfied without cruelty. Thank you, Miyoko!