Easy Low Fat Spinach Pesto

11 09 2012

I am a lazy vegan on a budget, and between my two jobs I just don’t have a lot of time to spend cooking. Although I grow my own basil and love fresh pesto, I also do not have the money to spend on high quality olive oil (and I make pesto a lot, having a lower fat/oil version is also plus).

To get to the point, I have tested and manipulated several non-oil  recipes for  pesto, here is one of the better resulting sauces.

Low Fat Spinach Pesto

  • 6 oz Firm Silken Tofu (half of a soft pack box)
  • 3/4 C Frozen Spinach ( I like to ‘hide’ spinach in everything)
  • 3/4 C fresh basil (loosely packed)
  • 1/3- C Vegetable Broth (use 1/2 cup tor a thinner sauce)
  • 2 Cloves Garlic
  • 2 T Oil
  • 2 T Nutritional Yeast
  • 1 T Dried Oregano
  • Salt & Pepper to taste

Optional items to add after processing:

  • Imitation Bacon bits
  • Sun Dried Tomatoes
  • Hot Pepper Flakes

Combine all ingredients in a high-powered blender or food processor and blend until smooth. Heat on stove and serve over your favorite pasta.


Easy Vegan Gnocchi

29 05 2012
  • 1 1/2 cup instant potato flakes
  • 1 cup hot water
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1 cup unbleached all-purpose flour
  • 1 egg equivalent of prepared egg replacer

1. Bring a large pot of salted water to a boil.
2. Combine the dry ingredients in a large bowl
3. Stir in the water and egg replacer until just mixed
4. Knead dough for about 30 seconds. Form dough  into snakes roughly the thickness of your thumb. Cut 1/2 inch wide pieces from snakes and roll each piece into a ball (roll with a fork to make gnocchi shape).
5. Boil gnocchi until they float. Remove gnocchi and serve with your favorite sauce.