Tofu made delicious! ????????
Kale and Spinach Pesto
Kale and Spinach Pesto
Serves 6-8
2 Tbsp olive oil for cooking the greens
10-11 oz (300g) baby kale, spinach, chard mix (any combination)
1-2 garlic cloves, sliced
1/2 cup (70g) pine nuts
20g parmesan, thinly sliced or grated
Zest of 1 lemon
2-3 tsp lemon juice
1 tsp pomegranate molasses (optional)
1/4 cup (54g) olive oil
Set a large pan over medium heat. Add 2 Tbsp olive oil. When the oil is hot, add the greens and the garlic (if you want a stronger garlic flavor, reserve the garlic for later). Cover. Cook, until the greens start to wilt, 1-2 minutes. Uncover and cook stirring constantly until wilted. Season with salt and remove to a plate with all the juices to cool to at least lukewarm or room temperature.
Put the greens into the food processor. If you haven’t added garlic during the cooking stage, add it now. Add the pine nuts, parmesan, lemon zest and juice, pomegranate molasses (if using) and a pinch of salt. Puree to a coarse texture. With the food processor running, pour in ¼ cup of olive oil and puree until it looks like pesto. Taste and correct for salt and acidity. Can be used immediately or refrigerated for a couple of days.
This makes enough pesto for 2 Lbs of pasta (2 standard boxes) or 2-3 lb of some protein (like fish or chicken).
The pasta brand I mentioned in the video is Sfoglini. This is an affiliate link that helps my channel. Thanks for your support!
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Vegan MISO PESTO Recipe! [**Made with Gnocci!**]
Make this Easy, healthy Miso Pesto (with real Japanese Miso) at home in 5 minutes! It is gluten free, vegan, healthy and full of protein. I use tasty ingredients like hemp hearts, fresh basil and Japanese Miso to make this delicious recipe!
All you need is something to blend it with in something to put it on! I made my pesto with gnocci and arugula.
I hope you enjoy watching me make this pesto with basily animations :)
PLEASE help me name my basil plant!! Comment names belowwww
~Miso Pesto Recipe: (gluten free and vegan)~
Ingredients:
I bunch fresh basil (2oz)
4- 5 Tbsp hemp hearts
1.5 Tbsp White Miso (check out my mom's handmade miso at hakouya.com)
1 Tbsp nutritional yeast
1 Clove of garlic
113 cup olive oil
Combine all ingredients with a blender or processor
until smooth.
To cook with pasta, add pesto to heated pan with pasta water to make a sauce like consistency. Add greens and cooked pasta. Toss & serve!
Congratulations to last video’s giveaway winner, Aira Harune! You get to choose anything from my Etsy shop as your prize.
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Song : 샛별 - Love me!
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Link :
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????Song : 샛별 - 해가 지는 게 섭섭해 /
Song : 샛별 - OWN
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Miso Pesto
This miso pesto is perfect for noodles! #cookingwithlove #miso #kitchenaid @kitchenaid #easyrecipes #youtubeshorts #pesto #yummyfood
Miso Pesto
1C thawed frozen spinach
1C parsley
1/4 C walnuts, toasted
3 garlic cloves
1 tsp chili flakes
2Tb white miso paste
1TB lemon juice
1 tsp sesame oil
2-3TB vegetable/neutral oil
1 Tb butter
Pinch salt if needed
Miso Sesame Sauce (That Works on Every Vegetable)
Miso Sesame Sauce (That Works on Every Vegetable)
In the video, I serve this sauce on green beans, but it’s fabulous on any raw or blanched vegetables.
Any green beans will work for this recipe, but your timing will depend on the type of beans. In the video I am using very slender ones sold as “haricot verts” in the US. Of course, in French “haricot verts” simply means “green beans,” but in the US that term is usually used for thin green beans.
I often get questions about typos in the recipe when people see that 2 Tbsp of miso is 30g and 2 Tbsp of sesame seeds is 16g. That’s not a typo. Different ingredients have different density. 1 Tbsp of rocks and 1 Tbsp of feathers don’t weigh the same.
Serves 4
1 Lb (450g) trimmed green beans
2 Tbsp (30g) white miso
2 Tbsp (16g) toasted sesame seeds
1 Tbsp (15g) lemon juice
3 Tbsp (42g) neutral oil, like canola, grapeseed, etc
Bring a pot of water almost to a boil. Add some salt and get the water to a rolling boil. Dump in the green beans. If they want to poke out of the water, tuck them in and cover the pot. Set the timer for 2 minutes. After the first minute you should get your boil back. As soon as that happens, take off the lid so that the water doesn’t boil over.
To test if your beans are done, fish one out, dunk into cold water for 2 seconds and take a bite. Try to do this tasting very quickly, so that the rest of them don’t over cook. I like them very crunchy, so 2 minutes is plenty for me, but of course all green beans are different. Immediately drain them and rinse in cold water for a couple of minutes until they are completely cold.
Dump the green beans onto a towel and dry very well, then move to a large bowl.
Puree the miso, sesame seeds, lemon juice, and oil with a machine of your choice. The amounts I give will work with an immersion blender, but for the regular blender or food processor you might need to double the recipe. The leftover sauce can be refrigerated for a week and is great on many vegetables.
Coat the green beans with the sauce. Taste and adjust for salt and acidity.
You can also serve the sauce as a dip instead of coating the vegetables in it.
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Miso Spinach Pesto Ramen
This Miso Spinach Pesto Ramen recipe only calls for a handful of ingredients and can be whipped up in just 10 minutes. Talk about fast food!
This is the perfect vegan ramen idea.
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❤Curious about going vegan?
Inspiring Documentaries (Can be found on Youtube or Netflix)
1. Earthlings
2. Forks over Knives
3. Blackfish
4. Food Inc.
5. Meat the Truth
6. Cowspiracy
7. What The Health
8. The Game Changer
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