Monday, June 24, 2013

Basil Pea Pesto

This pesto is delicious and is lower in fat than traditional pesto due to the addition of peas.  I served it with brown rice penne pasta.  Along with a salad this basil pea pesto pasta has become one of my favorite dinners.

Makes about 2 cups
2 garlic cloves
2 cups fresh basil leaves
1 cup fresh or frozen green peas, cooked
1/3 cup pine nuts
1 tbsp sweet white miso (I used Miso Master Organic Miso)
1/2 tsp sea salt
1/4 cup water
2 tbsp extra-virgin olive oil

  1. Put garlic cloves in food processor and pulse until minced.
  2. Put basil, peas, pine nuts, miso, and salt in processor and begin processing.  With the machine running, add water and oil in a slow stream through the open feed tube.  Process until mixture forms a paste.
  3. Serve with pasta and enjoy.

Wednesday, June 12, 2013

Vegetable Sushi Maki Rolls with Quinoa

Vegetable sushi is definitely one of my favorite foods.  I first started making maki rolls years ago and I remember it was tricky rolling it at first but with practice I got the hang of it.  One year,  I volunteered to make maki rolls to sell at our office fundraiser and I recall that it was a lot of work but in the end it was worth it too see everyone enjoy the rolls and also support the charity.  Instead of using rice for this recipe I wanted to use quinoa to add protein. 

Serves 4
2 cups cooked quinoa (I used tri-color quinoa from Trader Joe's)
2 tsp toasted sesame oil
2 scallions or green onions thinly sliced
1 tbsp black sesame seeds
salt & pepper (optional)
4 nori sheets
1 cup baby spinach
1/2 of red pepper, julienned or sliced into thin strips
1 avocado, sliced
1 small bowl of water for dabbing edge of nori

  1. Placed cooked quinoa in large bowl.
  2. Add toasted sesame oil, scallions, black sesame seeds and sprinkle with salt & pepper and mix well.
  3.  Place nori sheet on sushi mat.  The nori sheet typically has a smooth side and rough side.  Put the smooth side down and rough side facing up.
  4. Spread about 1/2 cup of quinoa mixture evenly on nori sheet but leave about an inch around top edge and bottom edge.  Press the quinoa firmly down against the nori.
  5. Stack spinach leaves, red bell pepper and avocado over the quinoa in one long strip across the center.
  6. Now its time to roll.  Starting at the edge closest to you, begin rolling up the mat with nori using both hands.  As you roll, tuck and press the nori with your finger tips to keep the roll tight.
  7. Roll until you've reached the last inch of bare nori. Wet the nori with a dab of water and and press the edge to seal your roll.
  8. Slice each maki roll 6-8 pieces.
Feel free to use any veggies you like.  I served mine with low sodium tamari and wasabe.  Another option is to eat is as a wrap.  It's delicious either way.