Exploits of a Vegan Wannabe

Sometimes I crave green food. This seems implied from someone living a vegan lifestyle but it really isn’t. When I came home from work last night feeling dejected and sulky,  I polished off a bag of pita chips then fell into a deep carbohydrate induced nap. When I woke up several hours later I had an enormous cup of coffee and a sleeve of graham crackers. Not exactly the most energetic meal.  Time for some green power food.

I began pulling things from the cupboard and fridge and this is what I came up with. The greenest, meanest looking pesto around. I loved the flavor and the consistency of the sauce. We tossed it with barely wilted kale, steamed broccoli and whole wheat pasta. I could feel it scrubbing my insides and erasing my earlier edible indiscretions.

Parsley Cashew Pesto

By: S. Duquet

Ingredients

1 1/2 C raw cashews

Juice of two lemons (I used Meyer because they are currently in season and my favorite)

1 C water (plus a few extra tablespoons if you need it to achieve your desired consistency)

2 cloves of garlic

3 Packed C fresh parsley

1 Tbsp oregano

1/3 C Nutritional Yeast

Make It Happen

~Put all ingredients into food processor or blender and blend until very creamy, adding additional water as needed. This will take several minutes.

~Toss with favorite pasta and veggies. We tossed with kale lightly wilted in Liquid Aminos and steamed broccoli.

~Serve immediately and enjoy the feeling of serving your beloved body a green healing masterpiece pasta.  Makes 5-6 servings of sauce.

Have a delicious day.

Tags: compassionate eating, cooking with herbs, dairy free, dairy free pesto, E2 Diet, Engine 2 Diet, ENgine 2 friendly recipe, exploits of a vegan wannabe, going veg, healthy Italian recipe, oil free pesto, oil free recipe, Parsley cashew pesto, plant based diet, plant strong, trying vegan, trying vegetarian, vegan challenge, vegan experience, vegan italian recipes, vegan wannabe, vegetarian transition