Wednesday, 27 June 2007
What to do with loads of frozen spinach...
when you don't have a freezer?
Make spinach pesto! I feared it would turn out icky because all recipes I saw used fresh spinach, but still, my version turned out heavenly:
2 cups spinach (probably double the amount fresh spinach)
5 tbsp ground hazelnuts
3 tbsp nutrional yeast
1 clove garlic
salt + pepper
1/2 cup olive oil, 1/2 cup sunflower seed oil
Combine and whiz up in a food processor. Should keep well in the fridge for 1-2 weeks in a jar with olive oil on top.
I had some spelt pasta left over and had the pesto with that, but any pasta will be fine.
Another thing I mad last night as a late-night snack (if I don't eat anything warm after 10 PM, I will wake up hungry in the middle of the night. Really! Even if I eat something at 9:30 PM!)- a soba and vegetable soup based on the no-recipe on Fueled by popcorn- just throw together some chopped up onions, garlic, leeks, soba noodles, vegetable broth, miso paste, chickpeas and diced tomatoes. Yum!