Guest guest Posted March 24, 2008 Report Share Posted March 24, 2008 @@@@@ Vegan Tofu Pesto 1 pound tofu 2 tablespoons sunflower seeds 2 cups fresh basil 4 tablespoons organic extra virgin olive oil 2 cloves garlic, minced 4 teaspoons mellow barley miso Ingredient Option: substitute pine nuts for the sunflower seeds. Bring water to a boil in a sauce pan. Add tofu and simmer 20 minutes. Roast seeds or nuts in a pan over medium heat for about 5 minutes until they just begin to brown. Chop basil and combine with oil, garlic and miso in a food processor until a paste is formed. Add tofu and seeds. Chill at least 30 minutes. Serve with pasta, whole grains, bread, or baquettes. Makes 1 1/2 cups Source: Whole Foods Market Formatted by Chupa Babi: 03.24.08 ChupaNote: play with your herbs to change the recipe - mint, cilantro, savory, thyme, chives, etc. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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