The current issue of VegNews has lots of awesome recipes, reviews and more. The dish that jumped from the pages for me was Terry Hope Romero’s Pesto Piadina. My sister Sarah came over for dinner the other night and I convinced her to help me cook while the hubby and my brother-in-law jammed in our studio. Sarah’s a Chef, so I’m always trying to learn from her in the kitchen. That night I learned when doubling a recipe, don’t double the salt! Obvious perhaps, but it was a lesson I needed to learn. After fixing our over-salted pesto Sarah helped me roll out the dough and assemble the piadinas. They turned out so delicious! The dough was easy and cooked well, and I loved the walnut pesto.
Our cooking escapade left our kitchen a huge mess, but our meal was worth it. It had been a while since I rolled out dough and it reminded me of making tortillas with my mom as a child. My next VegNews recipe inspiration is the Vegan Philadelphia-Style Cream Cheese beautiful photographed by Vanessa K. Rees whose vegan food photography blog is my new favorite.
Today is off to a great start. The hubby and I went for a jog around the neighborhood this morning and we have a video project to keep us busy this afternoon. Happy Monday everyone!
did you say pesto?!
im obsessed with pesto. im not sure if you knew that.
i think my list of favorites goes:
1. Pesto (on anything)
2. vegan po boy taco (also on anything)
3. whatever is available to put in my mouth
I didn’t know that! We would have made more gluten-free pesto dishes, miss you guys!
hi! I remember the recipe you’re talking about here, but can’t find it anywhere! can you please post the recipe?…especially the pesto…
Hi Lanie! Sure thing, it was from the October 2012 Issue of VegNews.
Pesto Piadina by Terry Hope Romero
For the Pesto:
1 cup walnut pieces
1/4 cup olive oil
4 garlic cloves, coarsely chopped
1 tbsp fresh lemon juice
1/8 tsp ground nutmeg
1/2 tsp salt
1/4 cup water, plus additional as needed
On a baking sheet, place walnuts and bake for 6 to 8 minutes until lightly toasted. Remove from oven and let cool for 5 minutes. In a food processor, process toasted walnuts, olive oil, garlic, lemon juice, nutmeg, and salt until finely ground. Add water to create a creamy paste that resembles hummus. For a smoother texture, add 1 to 2 more tablespoons of water.