Our Apartment in Boston and other news!

Some other things about our place: We have a cute yellow kitchen (no idea why Ryan did not take a picture of it- I will work on this), as well as a front porch with some flowers (planted by yours truly) and a fenced back yard with a patio area, little garden plot, etc. Another thing we recently discovered is that there is also a basement with storage and a workshop area (though it needs to be cleaned up and organized!)

 Each weekend we manage to do a few more projects that make our place feel a bit more home. This past weekend included power washing the outsides of the windows, our porch and siding. Next weekend: setting up compost pile and perhaps some more gardening/leaf raking. If we end up sticking around much, we just might have to get ourselves some chickens!

 In other news, school is going well. I spent this last weekend working as a sub-citing grunt (that means working on a team checking the citations of an academic paper) for the Harvard Journal of Law and Gender. The article my team worked on was about different theories under which victims of domestic violence from other countries might succeed with asylum claims in US courts on the basis of gender-based persecution in their country of origin. Aside from this project, I am finally getting geared up on working as a research assistant for Professor Deborah Anker (faculty director of Harvard's immigration law and refugee clinic) on a project analyzing the current state of US law and policy with regard to individuals seeking asylum in this country and the continuing impact of the United States' agreement with Canada that requires asylum applicants to apply in whichever of the two countries they first arrive in.

 All in all, with the combination of the time I spend in classes, on homework, and doing these extra-curricular activities, I am clocking in at least 70 hours per week. The good news, is Ryan has found a job and is working lots of overtime, and so at least our schedules are somewhat mutual these days (though he is still doing more than his fair share of chores on the weekend!) For my part, so long as I keep getting a full night's sleep, managing to eat well, and continuing to run 3-4 days a week and do yoga 3 days a week, the peanut is happy and that means so am I.

 Signing off until next time, Alletta

My new bike!!

That tasty watermelon salad...

I have been meaning to post this up since the beginning of August, when I threw it together for my mom's birthday party barbecue... It went over so well, I thought I had better make a note of what went into it. I know that watermelon is just past its season now, but at least this way I won't forget how to make it. Don't be afraid of the combo of feta with fruit- watermelon loves a little salty!! Ingredients: I medium watermelon, cut into medium/small cubes (seedless works best) 1 lemon, juiced 1 cup of fresh mint, chopped 1/4 cup of honey, 3/4 cup of feta cheese, cut into small cubes Directions Place cubed watermelon in a mesh strainer, cover and place strainer over a bowl in the refrigerator for at least 2 hours (up to overnight), so that excess juice drains off. In a large bowl, mix together watermelon, mint and cheese. Separately, whisk together honey and lemon juice to create a dressing. Pour dressing over salad and serve immediately. This should make enough salad for 10 people with leftovers.

Finally in BOSTON!

Hey folks... so after a VERY long delay in postings, I thought I had better explain what is going on! So much has happened these past six months, I don't even know where to start! Ryan and I have now moved to Boston, where I have just started my first year at Harvard Law School. While I hit the books, Ryan is off looking for a job in a local bike shop to tide him over until this Spring, when our first born is due to enter the world!

Given the craziness of our lives these days, I can't promise that we will be updating our blog often. But in any case, now that we are off on the East Coast, we will certainly try so that we can keep everybody posted about the big things!

Since arriving in Boston at the end of August, our lives have been mostly occupied with getting settled. Our apartment is in Allston, which is an area of town just south over the Charles River from Cambridge and the Harvard campus. It is a really neat place in an old house with big bay windows, hardwood floors, a porch and a fenced yard! We arrived without any furniture, but thanks to some generous donations from our friend Al's mom Bebe (who lives in outer Boston) and Craigslist, we have managed to get ourselves pretty well set up. For the final push, all we need is some bookshelves and to get some more art on the walls! We will do our best to get some photos up as soon as we can.

Now that we have managed to get a little more settled, school is going really well. This semester I am taking Torts, Contracts, Civil Procedure, Legislation and Regulation and Legal Research and Writing. Believe it or not, I am really enjoying this so far! After getting a little bit of a rough start the first couple of classes due to getting called on A LOT (the highlight of which was getting grilled for 30 mins by the prof in my first Torts class) I am finally getting the hang of things. The homework is pretty heavy- around 4-5 hours a day- but thankfully it all makes sense! This Semester, I will also have the opportunity to participate in a reading group on the DREAM Act, work as a sub-citing grunt for the Journal of Law and Gender and help work on some independent research projects for the Immigration and Refugee Law Clinic here at school. Lucky for me to have such a nice hubby at home to keep me fed!

This weekend we will finally get a chance to do a little bit of fun stuff around Boston- including a visit to the Museum of Fine Arts Boston (courtesy of Ashley Sloan- thanks!) We will make sure to post some pictures of our little adventure.

Signing off,
Alletta (and Ryan)

Easy Kidney Bean and Kale Soup

Threw this together yesterday afternoon out of the remnants in my fridge. It was so darn tasty and easy to make, it pretty much made my day!

Ingredients:
2 tbs olive oil
1 leek, chopped (white and pale green part at bottom of stalk)
1 bunch of kale (purple or tender italian variety is best), removed from stalk
6 cups of high quality broth (either make your own or get the boxed stuff)
2 cans of kidney beans, rinsed
salt and pepper to taste
chunk of Pecorino (or other hard romano) cheese

Heat the olive oil in a soup pot and add the leeks. Stir on medium high heat until they begin to cook down and brown a bit. Add kale and beans and broth and continue cooking on medium heat until the kate is bright green and tender enough to eat with a spoon.

Pull of the heat, add salt and pepper to taste and shred a little cheese on top to serve. We had this soup with a bit of garlic rye toast and some roasted veggies (yams, beets and white onion with olive oil and fresh herbs under the broiler until tender and then salt and pepper to taste. Pretty darn tasty.

Serves about 4.

Spicy squash soup

This one is for Kathy!

Ingredients:
3 tbs olive oil
2-3 garlic cloves
1 red chili pepper, chopped finely
1 tsp cumin seeds
1 lb of cooked squash (pumpkin, acorn or butternut)
1 tbs brown sugar
1 1/2 cups of vegetable stock
1 tsp of lemon juice
1 can of coconut milk
salt and pepper to taste
chopped cilantro

Heat olive oil in a heavy bottomed pan. Cook the chili pepper, garlic and cumin seeds, stirring often for about 2 mins. Add the squash, sugar and vegetable stock and cook on medium heat for 10-15 minutes.

Once soup is fully heated through, remove from soup from heat and process with an immersion blender until squash is fully pureed. Stir in coconut milk and lemon juice and return to simmer on low heat. One soup is fully warmed, remove soup from heat, and add salt and pepper to taste. Serve with fresh cilantro on top.

Serves about 4.

Quick Garbanzo Bean Salad

This recipe came from an adaptation of one in Bon Apetit! It was so super tasty and convenient to make I thought I should share it.

Ingredients:
1 can garbanzo beans, rinsed
1 cup fresh parsley, chopped
2-4 tbs of fresh basil and oregano, chopped (or substitute 1-2 tbs of dried)
2 tbs olive oil
Juice from 1/2 fresh lemon
1 inch piece of hard Parmesan, shredded in medium chunks

Dressing- Mix to taste
minced garlic
dijon mustard
olive oil
finely minced onion or shallots
salt

Mix all ingredients together into a bowl and enjoy!! I am serving this one tonight with some roasted beets and linguini with califlower in white wine reduction sauce with dried cranberries and chilis! Yum!

This should make enough for 3-4 small sides or two main dish salads.

Smoky Split Pea Soup

It was really poopy out the other night and so I was inspired to make this tasty soup. It turned out really great!

Ingredients:
-1 pound of applewood smoked natural turkey or ham bacon (the ethical stuff)- to make vegetarian you can omit and add olive oil and liquid smoke
-1 medium red onion, chopped
-2 cups of split peas
-8 cups of water
-2-3 stalks of celery, chopped
-1 leek, chopped
-2 boullion cubes
-1 ancho chili, chopped
-salt and pepper to taste
-1-2 tbs butter or olive oil
-2-3 garlic cloves

In large heavy bottomed soup pot, add chopped bacon and cook on medium heat until lightly browned but not crisp.

Add split peas and water. Stir. Cover and allow to cook for one hour.

In a separate cast iron pan, heat your butter or oil and add onions cooking 3-4 minutes until slightly translucent. Add garlic, celery and leeks and turn heat to low. Cook 20-30 minutes on low heat, stirring to keep from sticking and adding additional oil/butter as needed.

Once peas have been cooking about one hour, add contents of skillet to pot. Also add boullion and chili. Continue to simmer, covered for another hour or so, until the soup is fully incorporated and has a nice thick pea soup consistency. Add salt and pepper to taste.

Serve with toasty garlic bread!!

This should make enough soup for 4-6 people.

Name Change- AGAIN

Sorry folks.... We decided to change the name of our blog back to its original moniker!

We will keep posting all sorts of delicious recipes! However, since we are soon making the move out to the old East Coast of the USA for me to attend law school in the fall, we wanted to start blogging our adventures outside the kitchen again as well!

We hope you continue to enjoy our blog- recipes, adventures and all!

Lots of Love,

Alletta and Ryan

Parsnip and Pear Soup with Arugula

This is a fabulous soup that we made the other night to use up these monster sized parsnips and delicious ripe pears that came in our veggie box. It was great on a winter evening, but would also be a fantastic main dish served chilled in the summer! You can easily omit the half and half to make this a vegan dish.

Ingredients:
1/2 white or red onion, chopped
1 medium turnip, peeled and chopped
1 extra large (or 2 medium sized) parsnips, peeled and chopped
1 medium golden beet, peeled and chopped
1 tbs of olive oil
4-6 cups vegetable broth (plus 1-2 cups more)
1/2 cup of dry white wine
6 cloves of sprouted garlic, chopped (tops and roots included- if you don't have sprouted garlic use 2 cloves of regular garlic + 2 tbs of chives)
dash of Braggs seasoning
salt and course ground black pepper to taste
2 ripe pears, peeled and cubed
1/2 cup half and half (or substitute 1 percent milk to make a lighter version)
1-2 handfuls of fresh arugula

In a heavy soup pot, heat the olive oil and cook the onions for 1-2 minutes on medium high heat until they begin to brown. Then add the garlic and turn the heat down, cooking mixture 2-3 minutes longer until the onions become translucent.

Add the chopped root vegetables (parsnips, beet and turnip) and stir until fully coated with onions and oil mixture. Turn heat up again and cook another 5 mins, stirring occasionally so that vegetables begin to brown but do not burn.

Add the white wine and turn down the heat to simmer. Cook the vegetables on medium low heat, adding broth as needed to keep from them sticking on the bottom, until they are fully soft and pierce easily with a fork. This should take about 30 mins. Add the remaining broth (3-4 cups) to mixture and remove it from the heat. Let the soup cool slightly.

Using a food processor or immersion blender, begin to puree the soup so that all the chunks of vegetables are gone. Add pears and half & half and process the soup further until it is fully pureed. If needed, add extra vegetable broth as needed to achieve a thinner soup-like consistency (if it looks like like baby food it is too thick). Add salt, pepper and Braggs to taste.

Serve the soup in bowls with a handful of fresh arugula and lots of cracked pepper on top. A hot loaf of crusty bread makes it a meal!

This recipe should serve about 4 people as a main dish.

Garlicky Udon and tofu soup

Delicious!!! This one was one of those spur of the moment meals that came out so tasty we just had to blog it!

Ingredients:
1 pound of tofu, sliced into chunks
1 package of Udon noodles (uncooked)
6 cups of water (to cook noodles)
8 cups of water (for broth)
4 heaping tbs of miso paste
1/2 onion, chopped
1/2 head of cauliflower, chopped
1 cup mushrooms, sliced
3 cloves garlic, crushed
1 tsp chili flakes
1-2 handfuls of fresh spinach, washed and stems removed
2 tbs of olive oil

Tofu Marinade:
Mixture of 1/2 water and 1/2 low sodium soy sauce
4 cloves garlic, crushed


Place the tofu slices in a dish and cover with marinade mixture. Place in refrigerator and leave to soak from 30 mins to overnight.

Remove tofu from marinade and place in the oven under the broiler on low heat, turning once so that the tofu becomes slightly browned on both sides.

While tofu is cooking, heat the water in two pots, one for noodles and one for broth. Once the noodle pot is boiling, add the Udon and cook for 13 mins or so, until the noodles are fully softened.

In a big fry pan heat the oil and add onions, garlic and cauliflower. Cook on medium heat, stirring often. After 5-10 minutes, once the cauliflower is begins to soften, add the mushrooms and turn the heat down to low.

In the broth pot, add miso paste and some of the tofu marinade mixture to taste until a rich broth is created. Stir well so that miso is fully dissolved.

Add onion and cauliflower mixture to the soup pot and add chili flakes to taste.

Once noodles are fully cooked, rinse with cold water and strain. Place single servings of noodles in the bottom of large bowls. Add a handful of fresh spinach, 2-3 slices of tofu, and ladle soup mixture on top until bowl is filled and dig in!

This recipe should make enough for about 3-4 people (depending on how hungry).

Sauerkraut with potatoes, veg sausage and brussel sprouts

My apologies for the long delay in posts! I October and November were crazy busy with law school applications, a trip to the East Coast (to visit schools) and then the holidays! Hopefully I will get back on track with the new year approaching.

This recipe is very simple and easy to make-- I am posting it per the request of a friend at work, Justin Aida. The method of making the brussel sprouts came from my friend Hadley who is a kitchen diva herself.

Ingredients:
I jar (16oz) of sauerkraut
3-4 potatoes, skinned and cubed (or if you use Yukon Gold or Red potatoes you can leave the skin on).
1 package of vegetarian sausage of your choice, sliced (I prefer a spicy kielbasa type)
1/2 medium onion, sliced
1 pound of fresh brussel sprouts
2 medium shallots, finely sliced
2 Tbs of apple cider vinegar
2-4 tbs of olive oil
Salt and pepper to taste (I like to use Alderwood smoked salt for this dish)

Add sauerkraut (with liquid in jar) and potatoes to a heavy pot and turn heat to medium. Cook, stirring occasionally until the potatoes are fully cooked (pierce easily with a fork).

When potatoes are almost done, heat 2 tbs of olive oil in a heavy frying pan and add onions. Turn heat to low and cook, stirring often until they begin to become translucent. Add the sausage and continue to cook until the pieces are brown and beginning to crisp. Once done, add sausage and onion mix to sauerkraut and potatoes and stir.

Separately, heat remaining olive oil in another heavy pan (cast iron is best) and add shallots. Cook 1-2 minutes until softened. Add brussel sprouts and continue cooking, stirring often until sprouts become a very bright green and begin to carmelize. Add vinegar and continue to cook and stir until sprouts are beginning to brown but still slightly crisp (2-4 minutes). Be careful not to overcook the sprouts so that they end up pale and soggy.

Serve sauerkraut mixture and sprouts together in a big bowl and enjoy! Last time we made this, we had some garlic brushetta on the side which was a killer combo. This makes a great leftover for lunch the next day, as is, or as a modified ruben sandwich. Yum!

Serves about 4-5.

Coconut Squash Soup!

This soup brings together elements of various cuisines. Its kind of a Moroccan tangine and Thai curry soup all in one. If you don't like spicy, you can leave out the chili powder and flakes and reduce the Harissa (If you do this, increase the cardamom to kick up the flavor a bit). Also, if you want to do the lowfat/low calories thing, you can leave out the coconut milk and substitute more vegetable broth.

Ingredients
2 TBS of olive oil
1 medium red onion, chopped
2 cloves garlic, minced
4-5 cups of squash (any kind), cooked
1-2 red peppers (roasted or fresh), chopped
1 can of coconut milk
2-3 cups of vegetable stock

1/2 tsp Chipotle chili powder (regular will also do if you don't have it but the Chipotle has a very distinct smoky taste)
5-7 small cardamom seeds(whole green pods), removed from pods and slightly crushed
3 tsp Harissa paste (true Harissa does not have tomatoes in it, but check the label).
1 tsp red pepper flakes
1 tsp salt (more or less to taste)

To cook the squash, cut in half, scoop out the seeds and place face-down on a cookie sheet. Bake in a 350 degree oven for 30-45 minutes until the insides are soft enough to scoop out with a spoon. You can do this up to a couple days in advance if you want. Also, cooked squash keeps really well in the freezer. If you keep some frozen squash around you can throw this soup together super fast whenever you are in a hurry for a meal!

In a soup pot, heat olive oil until fragrant and add onions. Turn heat to medium low and cook for 1-2 minutes, stirring occasionally. Add garlic and cook another 1-2 minutes. Once onions are fully cooked, add squash, vegetable broth, coconut milk and peppers and increase heat to medium to bring soup to a simmer.

Add Chipotle powder and cardamom to soup and cook for 20-30 minutes, until squash is very soft and coming apart.

Remove soup from heat and allow to cool slightly. Using an immersion blender or food processor puree soup until squash is fully incorporated and soup is creamy in texture, adding water or vegetable broth as needed to lighten consistency. Stir in the Harissa.

This recipe will serve 4 people as a main dish. Serve it with some crusty bread and a big salad on the side. Yum!!

Its Pickle Time!!

My apologies for the long delay in posts! I have been quite busy lately with my law school applications and so the blog has been neglected!

With the garden going crazy and producing more food than we can eat on a good day, it is that time of year again-- time to make pickles! We absolutely love to pickle just about everything and so I thought I would share some of my favorites today.



Pickled Lemon Cucumbers

Lemon cucumbers are a round, yellow and slightly sweet variety of cucumbers that grow really well here in Portland. They are delicious peeled and eaten like a regular cucumber, however they are also very tasty as pickles!

Ingredients-
As many lemon cucumbers as you have. Cut the larger ones into halves or quarters.
Pickling spice mix (1 Tb per quart jar)
Garlic (1-2 cloves per jar)
Brine (mix ratio of 1 cup white vinegar to 1 cup water with 2 Tb of pickling spice per quart size jar and simmer on low until salt is dissolved)

You will also need quart-sized jars, clean rims and new lids.

Sterilize your jars by boiling in water for 5-10 mins. While jars are sterilizing, simmer the lids on medium heat (do not boil).

While jars are still hot, add cucumbers and spices to each jar. Leave 1 inch of space at the top of the jar. Using a ladle, fill the packed jars with brine and wipe the rims with a clean dish towel. Place hot lids on each jar and screw on the rims as firmly as possible.

Place the jars upside down in a big stockpot (or boiling water canner if you are fancy) with enough boiling water to completely cover jar rims. Boil 15 mins to process.

Once jars are done processing, remove and place on a dishtowel to cool. After jars are completely cool, check seals by pressing down in the center of the lid (the middle should not move or push back). If jars have not sealed, you can re-boil them. Also, placing them in the fridge for a few hours can help a jar to seal.

Once all the jars are sealed and cooled, place them in a cool dark place. The pickles will be ready to eat in 4-6 weeks. However, you can save and eat them all winter-- the flavor will just be stronger the longer they sit (though we can never manage to resist eating them all much sooner!)

Delicious!

Next time- Dilly beans and dill pickles!

Puy Lentil Dahl and grains with kale

Greetings everyone! It has been a while since I have made a post and so I thought I would put this one up. This dish is a variation on a kind of dahl I have been making periodically for a while when there is nothing else in the cupboard!

Ingredients

2-3 TBS of olive oil
1 red onion, chopped
1 tsp whole cardamom pods, slightly crushed and seeds removed
1-2 tsp whole peppercorns
1 tsp whole cumin seeds, crushed
1 1/2 cups of puy (green) lentils
3 cups of water
2 tbs of Bragg's Liquid Aminos
1 zucchini, chopped
2 red peppers, chopped (fresh or roasted)
1 pound of kale, washed and chopped

2 cups of your favorite grain, cooked (I use a brown/wild rice mixture)


In a big skillet, heat oil and add onions. Crush spices coarsely with a mortar and pestle and mix into onions. Cook on med-high heat, stirring frequently for 2-3 minutes. Add lentils and stir so that they are fully coated with oil and onions. Add zucchini and red onion and stir. Add water and Bragg's and turn heat down slightly.

Adding additional water as needed, simmer mixture for 20 mins, stirring occasionally, until lentils are fully cooked (if you are substituting brown lentils make sure not to overcook because they will become very mushy). Add chopped kale and stir quickly until it turns bright green and is soft enough to eat but not completely wilted.

Serve over grains mixture, with hot sauce and more Braggs to taste.

This should make enough for 3-4 people.

Basic Coleslaw Recipe

This colorful salad is much lighter that your traditional mayo-filled affair. It is also extremely easy to make!

Ingredients
1 small head of green cabbage
1/2 medium red onion, chopped finely
1 large carrot, grated
1/2 cup of fresh or roasted red pepper, chopped finely
1/2 lemon, juiced
3-4 Tbs balsamic vinaigrette (Any homemade or store bought that you like will do, I like to be lazy and use Newman's Own light balsamic vinaigrette.)

Mix vegetables thoroughly in a medium sized bowl. Add lemon juice and stir so that evenly coated. Add a little vinaigrette at a time, stirring so that salad is fully coated but not soggy. Cover and place in fridge for 30 mins to overnight to allow flavors to absorb and cabbage to wilt.

Serves 6-8 as a side dish.

Kale and Lentil Soup

I know it's summer, but this week I came down with a cold and so it's time for soup anyway!

Ingredients-
2 Tbs butter
1/2 red onion, chopped
4-5 cloves garlic, minced
1 large carrot, halved and sliced
1 pound (more or less) of red or white potatoes, cut into small cubes
1 cup Puy (green) lentils
8 cups of rich vegetable stock (more or less)
Approx one pound of kale (any kind), chopped
1/2 cup roasted red peppers, chopped
fresh cheese to melt on top
salt and pepper to taste (I used smoked salt because it is so tasty!)
Braggs amino acids, to taste

In a heavy soup pot, heat butter and add onions. Stir on high for 3-4 minutes until onions begin to turn translucent. Add garlic and carrot and cook for another 2-3 minutes. Add potatoes and lentils and stir until fully coated in butter mixture. Add stock and turn down to simmer. Cover pot and cook for about 30 minutes, until lentils and potatoes are fully cooked but not mushy. Add more stock if needed to keep a goody soup (not stew) consistency.

Remove lid and add kale and roasted peppers. Cook, uncovered, for another 5-10 minutes on low heat until kale is fulled wilted.

Season to taste with salt, pepper, and Braggs. Serve with a couple of slices of melty stinky cheese on tip and some hearty whole grain bread on the side.

This should serve 4-6.

Goat Cheese and Fig Summer Salad

This tasty summer salad gets four stars! We threw it together tonight with a few random ingredients that needed to be used up and turned out delicious! The spinach in this salad came from our garden.

Ingredients:
fresh young spinach (or other sweet leafy greens)
purple or Italian kale, cut into small pieces
fresh goat cheese, crumbled into chunks
fresh ripe figs, sliced
courgette, sliced thinly
good balsamic vinegar

Mix ingredients together gently in a bowl and drizzle with vinegar and enjoy!

Spicy Vegan Bean Burgers

Now that the summer weather has finally arrived here in Portland it is a perfect time to break out the BBQ. These vegan bean burgers are just the ticket!

Ingredients:
4 cups of kidney and black beans, cooked (2 cans, beans rinsed will do).
1/2 cup of red onion, chopped
4-5 cloves of garlic, crushed
1-2 tbs of of Braggs aminos liquids
1 tbs of mesquite seasoning mix
1 tsp of chili flakes (or more or less to taste)
1/2 cup of bread crumbs
1/4 cup of textured vegetable protein (TVP)

Take 2/3 of beans and puree in food processor until smooth, adding the Braggs slowly. In a bowl, mix pureed beans with whole beans. Add onions, garlic and seasonings and mix together thoroughly. Add bread crumbs and TVP as needed, mixing together gently until you can form a ball. With a little whole wheat flour on your hands, gently form patties and place on a cookie sheet. If you cannot get the mix to form into patties that will hold together, you can add a little egg/egg replacer to help make it more sticky. To cook, throw on a barbeque or under a broiler until fully cooked through.

These burgers are really delicious in any sort of sandwich. I personally recommend serving with avocado, chipotle mayo and fresh basil.

Serves 4-6.

Basic [Vegan] Pesto

Now, this is sort of cheating, because I have adopted this recipe from this link here. However, it's really basic, versatile, and I use it a lot, so I'd like to share it. Plus, of all the vegan pesto recipes, I like it the best. Non-vegans will like it and won't even know the difference, which is why I hesitate to give it the 'vegan' label that tends to scare people away. It would be great in Alletta's recipe for the Pasta with Goat Cheese and Walnut Pesto.

Ingredients:

About 2 cups fresh basil leaves, rinsed and patted dry
1/3 cup plus 1 tablespoon olive oil
1 heaping cup nuts (pine nuts are best, but they're pricey, so we usually use walnuts, pecans, almonds, or a mix of whatever we have)
5 cloves garlic (I usually use 7 or so, because I'm a garlic lover)
1/3 cup plus 1 tablespoon nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper (to taste)

All you do is mix well in a food processor until it's a lovely, tasty green mush. Usually I have to stir it around a few times to get it just right. My quantities are a little different than the recipe linked to because I like to have a little extra. Why? Because it freezes excellently. I always have some in my freezer to quickly de-thaw and easily add to a meal. It usually lasts us several weeks, then I make more. Trader Joes has a great plastic tub of basil you can buy, if you aren't growing any.

Here are some ideas on what to do with pesto:

-mix with noodles (I like the gluten-free brown rice elbow noodles) and a little nutritional yeast, and maybe a splash of Braggs for some yummy pesto macaroni and "cheese" - or add mozzarella cheese if you prefer.

-spread on a whole wheat tortilla with mozzarella cheese (or vegan "cheese") and grill yourself a pesto quesadilla (or you can use slices of bread to make a grilled cheese sandwich ). Add fresh tomato to make it Caprese style! In fact, it's great as a spread for pretty much any sandwich.

-add globs of it as a pizza topping, or spread it on a pizza crust instead of tomato sauce.

-eat it as a dip with pita chips (this was discovered on accident at one of the 4th of July beach house gatherings). Mmm!

-mix it in with a salad instead of using dressing.

As you can see, it's very versatile, easy to make, easy to store for later, and yummy, which makes it an A+ in my book. Enjoy!