Vegan Pesto & Roasted Veggie Heaven

by Pamela Cook on August 2, 2010

I hope everyone’s week is off to a great start. We’ve been making a pretty good dent in our wheatgrass for juicing. I also bought another basil plant to supplement the two in my garden.

Last night I wasted no time in getting busy with the comfort food. Now, my idea of comfort food and yours may be quite different. But after months of eating cold, raw vegan fare, some roasted vegetables seem absolutely decadent!

As I mentioned in yesterday’s post, I planned to try Roasted Balsamic Green Beans inspired by Oh She Glows.

I tossed the beans in 1 Tbsp of coconut oil, fresh minced garlic, a few dashes of balsamic vinegar, and salted them on the tray before baking.

I couldn’t resist another batch of Yam fries, too. This time I tossed them with 1 Tbsp coconut oil and 1 Tbsp of fresh pesto (recipe below), and salted on the baking tray.

After baking at 350 for about 35 minutes:

Wow. Roasted veggie heaven.

I ate the entire tray!

I also made a large batch of vegan pesto for the week. I never really use a recipe, and decided I’d write it down this time in case this is an extra good batch.

But after tasting the final result, I think it still needs some tweaking. I hope to eventually hit on the perfect pesto recipe. For some reason, the recipes I find online are never quite right, so I’m perpetually changing them up.

Vegan Pesto (and recommended changes)

5 cups of loosely packed fresh basil (this could be reduced – I think it was a bit too much)
1-1.5 cups of raw walnuts (I used 1.5 and it was a good amount)
5 cloves garlic (my cloves were HUGE, and it was too strong, so less cloves next time)
1 tsp sea salt
1/8 cup lemon juice
2/3 cup olive oil

Place the basil leaves, walnuts, and garlic in a food processor, and process until chopped fine. (I like to put the garlic through a press first, but that is a matter of preference). Add salt, lemon juice, and olive oil, and process to desired consistency.

Seems like the color should be a bit greener, hmmm…

Even though it was so strong, it tasted delicious on the yam fries. Tonight I’m going to try it on raw zucchini noodles, and warm it just a touch in a pan on the stove. That might soften the flavor of the garlic just a bit. I’ll let you know how it turns out.

Fitness update

As I mentioned yesterday, I’m starting the P90X program. Today was the first day! I had to modify quite a bit due to the level of difficulty.

I’m really enjoy following DVDs, instead of having to rely on myself to keep the momentum going. It may get old after awhile, but for now it’s a welcome change.

Before Pictures

I also took some before pics as recommended on the intro disc. The program recommends taking 6 different shots, 2 each of front, back, and side. I may not post them all until the end of the 90 days, but here is a little preview:

My original motivation for doing P90X was not at all related to body aesthetics. I don’t worry about weight, and don’t own a scale. But if I had to name a few problem areas, it would be my triceps noticeable from the back view), lower back (barely), and thighs, especially above my knees. Yes, this is being ultra nit-picky, but it’ll be fun to see the after pics and whether these areas are improved in 90 days.

My primary motivation is fitness. I’ve been working on distance running for quite some time, and haven’t made the gains I’d like. I realized I needed overall core strength to be able to run successfully for years to come. When my motivation lagged, P90X was something I thought might give me a boost.

Stay tuned for more P90X updates in the coming weeks and months.

Have a great evening!

{ 1 comment… read it below or add one }