Today is a really hot day, and it’s suppose to go up to 109ºF!! After moving up to the hot northern part in california, my cooking style has definitely explored into chilled and cooling foods to enjoy in a 90+ Fahrenheit degree weather. This past week has been a bit busy with work and I didn’t have time to prune off the flowers on my basil plants, so I decided to use them in a chickpea/garbanzo salad with a basil and cilantro vinaigrette. The flowers aren’t a must in this recipe, but they do create a feeling of delicacy and romance to the plate plus it adds a beautiful touch to a regular plain chickpea salad. Continue reading
Tag Archives: Coriander
Vegan Zoodles + Cilantro, Basil & Sundried Tomato Pesto
Today was a gorgeous morning. I had an early morning stroll through my garden-in-progress, and checked on my tomato plants for any new suckers, which are little stems that grow between the main stem and lower branch. Those naughty suckers take the vital energy from productive branches that will actually give you tomatoes, so you have to get rid of them. As I continued checking through my garden, I noticed my cilantro had grown relatively enormous compared to last week. And I thought, why not make cilantro pesto with all the basil I have (10 basil plants) growing right next to it. I picked a bunch of both from my garden and made a veganlicious pesto to go with zucchini noodles. One word for this garden concoction: Delicioso!
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