vegansaurus!

10/13/2011

Do you ever say to yourself, “Megan Rascal! Where’s the food porn been?!” OMG me too, like all the time. So today, from Spabettie, carrot-ginger quinoa pepper jacks! What Halloween fun is this? Now I have to tell you a secret; well, it’s not much of a secret because I tell everybody, but I hates the sweet peppers! “Bleh!” I say to them! But I love carrot-ginger stuff and of course quinoa. I would totally eat these, someone would just have to eat the pepper for me when I’m done and my dog doesn’t like peppers. He does like ice cream cones, which I don’t, so ice cream cones are covered. But my peppers, still up for grabs. 

Do you ever say to yourself, “Megan Rascal! Where’s the food porn been?!” OMG me too, like all the time. So today, from Spabettie, carrot-ginger quinoa pepper jacks! What Halloween fun is this? Now I have to tell you a secret; well, it’s not much of a secret because I tell everybody, but I hates the sweet peppers! “Bleh!” I say to them! But I love carrot-ginger stuff and of course quinoa. I would totally eat these, someone would just have to eat the pepper for me when I’m done and my dog doesn’t like peppers. He does like ice cream cones, which I don’t, so ice cream cones are covered. But my peppers, still up for grabs. 

06/15/2010

Last night’s dinner: penne with roasted-pepper and pumpkin seed pesto, and garlicky greens. SO GOOD.
I found the pesto at Simple Recipes, but for starters I didn’t have roasted red peppers: I had three raw bell peppers, two orange and one red. Oh how grateful we are for the internet! I found these instructions for roasting them, and it was pretty easy, not to mention fun, to turn these gorgeous vegetables all black over actual fire. Be bold in your kitchen!
I also didn’t have pine nuts, and though I had several other varieties of nuts I didn’t want their taste to overpower the flavor of the peppers in the pesto, so I substituted about 2/3 cup pumpkin seeds instead. Now, mine were “roasted, lightly salted” and unhulled—versus pepitas, which are naked—but removing the hulls seemed like a hellish process of doom, so I threw the seeds in whole, adding a little extra to compensate for their hulls.
I didn’t expect the pesto to be as sweet as it turned out, but of course the roasted bell peppers were super-rich and sugary. Dandelion greens, though, have a very earthy, bitter taste, and the contrast was SCRAMAZING. You guys, so good. And so easy, really. Yes, time-consuming, but I have so much fucking time on my hands, it’s obscene. So you should make this, it’s delicious and good for you and you will love it.

Last night’s dinner: penne with roasted-pepper and pumpkin seed pesto, and garlicky greens. SO GOOD.

I found the pesto at Simple Recipes, but for starters I didn’t have roasted red peppers: I had three raw bell peppers, two orange and one red. Oh how grateful we are for the internet! I found these instructions for roasting them, and it was pretty easy, not to mention fun, to turn these gorgeous vegetables all black over actual fire. Be bold in your kitchen!

I also didn’t have pine nuts, and though I had several other varieties of nuts I didn’t want their taste to overpower the flavor of the peppers in the pesto, so I substituted about 2/3 cup pumpkin seeds instead. Now, mine were “roasted, lightly salted” and unhulled—versus pepitas, which are naked—but removing the hulls seemed like a hellish process of doom, so I threw the seeds in whole, adding a little extra to compensate for their hulls.

I didn’t expect the pesto to be as sweet as it turned out, but of course the roasted bell peppers were super-rich and sugary. Dandelion greens, though, have a very earthy, bitter taste, and the contrast was SCRAMAZING. You guys, so good. And so easy, really. Yes, time-consuming, but I have so much fucking time on my hands, it’s obscene. So you should make this, it’s delicious and good for you and you will love it.

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