Nothing says hearty like a heaping bowl of warm pasta – even better when it takes less than 20 minutes to whip up! This pesto gets all creamy-like with the power of soft tofu and a whirl in a food processor (my favorite kitchen gadget). A note for tofu haters: all you’ll taste is creamy pesto goodness, I promise. Serve it hot and fresh.
Your favourite pasta, cooked and drained
1 cup fresh basil (try Thai basil for a spicier flavor)
1/3 cup almonds or pumpkin seeds
2 cloves garlic, smashed
2 tablespoons lemon juice
1/4 cup grated parmigiano reggiano or vegan parmesan, or omit it completely but add more lemon and salt
1 teaspoon salt and a pinch of pepper
300 gram container soft tofu (I use Superior Tofu)
1/3 cup olive oil
1) Add everything except the tofu and olive oil into food processor and give it a whirl until finely chopped. Add the tofu and oil and whirl until you get a creamy, thoroughly mixed pesto sauce.
2) Combine the pesto with your pasta in a pot and quickly warm it up over medium heat.
3) Top it off with some torn basil and fresh cherry tomatoes.
Gentlemen – need some uplifting in the pants department? According to Mary Ellen Camire, Ph.D., a professor of food science at the University of Maine, “They’re loaded with soluble fiber, which helps push excess cholesterol through your digestive system before it can be broken down, absorbed, and deposited along the walls of your arteries.” She says “they’re also packed with compounds that help relax your blood vessels, improving circulation.” (Source: MensHealth.com)
In layman’s terms? Better blood circulation equals a stronger erection, as well as a myriad of other health benefits. Blueberry season just ended here in BC but luckily, I’ve already eaten my fill. I’ve turned the rest into some mighty tasty spicy, sweet jam to keep the fire going all year long. I should add that you do not need to possess a male appendage in order to enjoy this jam. Note: Never made your own jam before? I recommend you read up on what you need and how to do it here: http://www.pickyourown.org/jam.htm. You don’t want to end up burnt, sad, or even worse, jamless! Makes 4 half pint jars.
- 4 1/2 cups fresh blueberries
- 1/2 cup of jalapenos (seeded for medium hot, unseeded for uber hot)
- 3 cups sugar
- 1/2 cup lemon juice
- 1/2 cup apple cidar vinegar
- 4 tablespoons liquid pectin
- pinch of salt
In a large bowl, mash the blueberries and stir in the sugar. Pour into a saucepan and set aside. Combine the jalapenos, vinegar, lemon juice, and vinegar in a blender or food processor and pulse it few times until smooth. Add the mixture into the saucepan with the blueberries. Cook over medium heat until the sugar dissolves. Thoroughly stir in the pectin, raise the heat, and bring it to a boil. Continue boiling for one minute. Remove from heat, skim off any foam and transfer into sterilized jam jars, leaving about a 1/4 inch from top. Wipe the rims of the jars clean and tightly seal the jars.
With at least 2 inches of water over the top of the lids, boil the sealed jars for 7 minutes. Set on the counter to cool.