Pesto

 1/3 C walnuts

2 large garlic cloves

2 C gently packed fresh basil leaves

1/2 t salt

1/4 t pepper

2/3 C extra virgin olive oil

1/2 C grated parmesan reggiano

1 t lemon juice

Mix in vitamix

Aunt Mary's Zucchini Soup

 Mary Parker’s

Amazing Zucchini Soup (Vegan)

Makes 3-4 quarts

 

 

3 good-sized zucchinis (yellow and/or green) approx. 2-3” diameter (These are the kind that get left in the garden a little too long, but not the huge, ugly ones that have giant seeds and dried out flesh). 

 

1 large red bell pepper, seeded    1 3”-4” long jalapeno pepper (red if possible) seeded

1 good-sized yellow onion, peeled    2 good-sized carrots (1 ½” diameters) peeled

 

4 cups vegetable broth (or chicken broth)    ½ tsp. thyme, ½ tsp. rosemary

 

1 tsp. salt    1 tsp. gold curry powder

 

1 14oz. can coconut milk (or 1 ½ cups sour cream)

 

Slice the vegetables and place in a 6-8 qt. pan. (I use a 6 qt. pressure cooker, but the veggies come fairly close to the top. Add the broth and seasonings and cook until soft and tender. 

 

Cool a few minutes, then use an immersion blender to turn the mixture into a smooth soup. Add the coconut milk (or sour cream) with the immersion blender until it’s well blended. Taste for salt.

  
 

 

Serve hot.

Can be garnished with a dollop of sour cream (unless you want it vegan), or roasted pumpkin seeds.

 

 

Notes: If you have to buy zucchinis, you’ll need about 6 grocery store size. The red bell pepper gives it wonderful color and flavor. The jalapeno can be smaller, but the large ones I’ve used make it really good. I use a food processor to slice all the vegetables and it works really fast. When I said “gold” curry powder, I just mean the curry powder you buy in the grocery store that’s kind of yellow/gold in color.

Lentil Tacos

 Lentil Tacos - 71 Toes

To make exactly 1 tablespoon (T) of homemade taco seasoning, combine the following ground spices in a small bowl:

• 1 ½ teaspoons Chili powder
• ½ teaspoon Ground cumin
• ¼ teaspoon Salt
• ¼ teaspoon Garlic powder
• ¼ teaspoon Onion powder
• ⅛ teaspoon (a large pinch) Paprika (sweet or smoked)
• ⅛ teaspoon (a large pinch) Dried oregano
• A tiny pinch Black pepper or cayenne pepper (optional, for heat)

Mango Lassi (by AI)

 To make a café-style mango lassi using your Nepali spice mix, blend 

1 1/2 cups of frozen mango cubes (or canned mango pulp), 

3/4 cup plain yogurt,  

3/4 cup whole milk, 

1-2 tablespoons of sugar, and 

1/4 teaspoon of your spice mix with 1 cup of ice (or frozen mango) until frothy. Blend Until Smooth: Process on high for 2 to 3 minutes until completely smooth and frothy.

Naan bread

 Ingredients (Makes 4-6 naans)

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2/3 cup warm water (around 105°F–110°F)
• 2 tbsp melted butter or oil (plus more for brushing)

Instructions

1. Activate Yeast: Stir the sugar and active dry yeast into the warm water. Let it sit for 5 to 10 minutes until a thick layer of foam forms on top.
2. Make Dough: Add the flour, salt, and melted butter to the yeast mixture. Stir until a solid dough forms.
3. Knead & Rest: Knead on a floured surface for 3 to 5 minutes until smooth. Cover the dough bowl with a warm, damp towel and let it rise in a warm spot for 15 to 20 minutes until slightly puffed.
4. Roll: Divide into 4-6 pieces and roll each into an oval about \(\frac{1}{4}\)-inch thick.
5. Cook: Heat a cast-iron skillet over high heat. Cook the naan for 1-2 minutes until bubbles flip up, turn over, and cook for another minute. Brush with butter.

Rachel's sourdough

 

Madi's favorite lemon cake

 https://lovingitvegan.com/vegan-lemon-cake/

Vegan Lemon Cake:

• ▢2 ⅔ cups All Purpose Flour  
• ▢1 ½ cups White Granulated Sugar  
• ▢1 ½ tsp Baking Soda
• ▢¾ tsp Salt
• ▢1 ½ cups Milk  
• ▢½ cup Canola Oil  
• ▢1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
• ▢1 tsp Vanilla Extract
• ▢3 tsp Lemon Extract
• ▢2 Tbsp Lemon Zest

For the Lemon Buttercream Frosting:

• ▢4 ½ cups Powdered Sugar  
• ▢½ cup  Butter  
• ▢2 tsp Lemon Extract
• ▢3 ½ Tbsp Lemon Juice