One of the easiest ways to walk a little gentler on the earth is to eat meatless meals (read more about that HERE). So, once a month (on the first Friday of the month), I post a vegan recipe.
This month's recipe comes from my bloggy friend, Tracy, at Strawberry Hedgehog. Tracy is such a talented woman. I first got hooked on her blog when I saw recipes for vegan muffins, salads and even ice cream ... wonderful recipes which she shares, regularly, with her readers. As I got to know Tracy, I learned that she also makes vegan soaps ... luxurious, wonderful smelling soaps which she sells in her vegan bath and body shop. On top of all that, she's really a nice person. So, if you haven't visited Strawberry Hedgehog, I urge you to do so.
Tracy shared the following recipe with her readers a few months ago. I've made it a couple of times and we love it. I hope you and your family enjoy it, too!
Artichoke-Pesto Penne Pasta Salad
1 package whole wheat penne
4 cloves garlic, coarsely chopped
1/2 cup olive oil
1 cup pine nuts
1 handful baby spinach
2 handfuls fresh basil leaves
1 tbsp nutritional yeast
1 tbsp lemon juice
1 can artichoke hearts
salt and pepper to taste
Cook the penne according to the package directions, drain, and rinse with cool water.
Saute the garlic in a bit of olive oil until it starts to brown. Turn off the heat and toss in the pine nuts for just a minute. Put the garlic, nuts, basil, spinach, nutritional yeast, and lemon into your food processor and blend until smooth.
Drain and quarter the artichokes, mix them with the penne, and pesto. Add salt and pepper to taste. Chill and enjoy!
Thanks to Tracy for this yummy dish!
As always ... I would love to hear from you!