http://veganspoonful.com/2007/10/10/vegan-pesto-sauce/
Ingredients:
1 large bunch of basil (about 3 cups, loosely packed)
2-3 large cloves garlic
6 Tbsp raw pine nuts or walnuts (or a combination of the two)*
3/4 – 1 tsp salt, or to taste
6 Tbsp extra virgin olive oil
1/4 cup nutritional yeast (optional)**
Preparation:
Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until smooth and creamy. If desired, add nutritional yeast and process again until creamy. Serve immediately or store in the refrigerator for up to 5 days.
Purple basil pesto! Looks funky but it is darn tasty.
Pesto is a messy thing to make for sure.
Homemade Peanut Butter:
http://www.allthingsfrugal.com/p_butter.htm
Ingredients
Peanuts
Oil
Use approximately 2 Tablespoons of Oil for every Cup of Peanuts. You can also add 1/2 teaspoon of salt.
Peanuts do have a lot of oil already in them. If you use a peanut with a lot of oil, like Spanish peanuts, you do not have to add as much additional oil.
A good blend that requires no additional oil is 1 Cup of Spanish peanuts and 1 Cup of Virginia Peanuts.
Procedure
To make the peanut butter, all you have to do is put your peanuts and oil in the blender and whip them together.
If you want your peanut butter chunky, remove about 1/4 Cup of the peanuts before your begin blending the peanuts and oil. When the mixture is almost blended, add the nuts. Puree it a few more times, to break up the nuts and finish the blending.
Dry roasted peanuts: $2.49
Sam's Peanut Butter: $2.54
But I still have a cup or more of peanuts and an entire jar of peanut butter, making homemade peanut butter even more of an economically smart decision!
Peanuts in food processor, check.
Peanuts pulverized in food processor, check.
Peanuts in peanut butter jar, check!
Now I forget, is this the jar I bought at the store or is this my homemade peanut butter? Hard to tell, right? Actually it may even be impossible...so tricky!
Eating my homemade peanut butter on some cabbage, what a yummy snack.
Hummus: (without Tahini because I forgot and am poor)
http://www.ehow.com/how_2001371_make-hummus.html (most important recipe I used)
http://askville.amazon.com/make-hummus-tahini/AnswerViewer.do?requestId=6968258
Things You'll Need:
Food Processor
1 cup dried chickpeas
3 cloves raw garlic
1/3 cup sesame tahini--didn't use
Juice from 1 large lemon (about 3 Tablespoons)
1 tsp cumin
2 Tbsp olive oil
1 tsp salt
3/4 tsp black pepper
1 bulb roasted garlic (optional)--didn't use
1 roasted red pepper (optional)--didn't use
Process
1
Soak the dried chickpeas in cold water for 6 hours. Drain and rinse. Put in medium saucepan with 1 quart of water and bring to a boil. Reduce heat and cover, cook until tender, about 1 1/2 hours.
2
Drain chickpeas, saving out some of the cooking water. Place chickpeas and all other ingredients into a food processor. Blend until smooth. Add as much of the chickpea cooking water as you need to create the desired consistency.
3
Add any of the optional ingredients to create a variety of flavors.
4
Place in covered container and chill in the refrigerator. Serve with additional olive oil drizzled over the top. Enjoy!
Drained my re-hydrated garbanzo beans that soaked over night and then boiled for 1.5 hours, getting ready for hummus!
It's so easy even a cavewoman could do it, I think...I don't know if they had food processors, but still.
I made way too much. Luckily I can freeze it, but we'll see how it turns out after being frozen.
Black Bean Hummus:
http://www.epicurious.com/recipes/food/views/Black-Bean-Hummus-5237
http://allrecipes.com//Recipe/black-bean-hummus/Detail.aspx--this website suggested mixing garbanzo beans and black beans, which is exactly what I wanted to do because I only had 1/2 cup of black beans!
Ingredients
2 15-ounce cans black beans, rinsed, drained
3/4 cup tahini (sesame seed paste)*
1/4 cup fresh lemon juice
1/4 cup (packed) chopped fresh cilantro
4 green onions, sliced
2 tablespoons olive oil
2 large garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pita bread rounds, cut into triangles--didn't use
Preparation
Combine first 9 ingredients in processor until smooth. Season hummus to taste with salt and pepper. Spoon hummus into bowl. Serve with pita triangles.
Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Hummus-5237#ixzz11o1BXZdl
Black bean hummus, coming up.
Close up of the black bean hummus in case you are interested in details.
A huge container of black bean hummus too! I'm ready in case there is a sudden shortage of garbanzo beans or hummus, come to my house I can share :)
One other thing I did today was use my green grapes, finally! A lot of them are clean and frozen, good snack to go. Another batch I used by heating them, straining them and making some grape-juice like liquid and some misty looking substance I think I'll use for oatmeal. Weird stuff but experiments nonetheless!
The little bit of grape juice I made, surprisingly sweet with no added sugar!
I told you it's nasty looking but it is thicker grape juice type thing. It worked great as the base for my morning oatmeal this AM!
My beautiful new pot that was a fantastic surprise from someone who knew I needed a larger pot!!
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