Garlic Curl Pesto

A biting pesto that has a sharper flavor than you’d expect. Absolutely perfect spread on a piece of toasted crusty bread with a slice of fresh tomato on top.

Ingredients

  • 1 bunch garlic curls (scapes)
  • 1/4 cup dry roasted peanuts or walnuts or pine nuts
  • 1/4 cup olive oil
  • 1/4 cup vegan parmesan cheese

Directions

Chop garlic, puree in food processor or blender. Add nuts and puree. Add oil and cheese and puree.

Adapted by Potomac Vegetable Farms from Uncommon Fruits and Vegetables — A Common Sense Guide by Elizabeth Schneider.

[ratings]

Cookbook Review: The Glad Cow Cookbook

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The Glad Cow CookbookThe Glad Cow Cookbook
Summer Keightley
Glad Cow Publishing, 2005

Summer Keightley’s The Glad Cow Cookbook would be easy to overlook if it were on the shelf at Borders. It’s a small, unassuming book, coming in at just 64 pages, with no pictures and a very simple layout. One might mistake it as a bookmark for Vegan Planet.

And that’s why I like it.

We all have loads of cookbooks with tons of recipes that may or may not have been tested as fully as they should be. But when you flip through The Glad Cow Cookbook, it’s clear that Summer has taken time to develop and test these recipes. Each section (Baked Goods, Biscotti, Dips and Spreads, Main Dishes, Sides, Soups and Salads, and Sweets) is tiny, with less than a dozen recipes in each, but it’s easy to tell that what’s there is what you’re likely to find in Summer’s own fridge on any given day.

I was stoked to see a section on Biscotti, which features four recipes. My wife and I made up the almond biscotti and the oatmeal chocolate chip biscotti, put it in a nice jar and gave it to my mom for her birthday along with some Newman’s Own orange dark chocolate to melt and dip into. She loved them and they were gone quickly.

The Lemon Garlic Pasta is a delicious and simple alternative to the standard spaghetti with marinara sauce. It’s a perfect go-to dish on those busy nights. Another favorite is the Road Trip Quinoa salad, a very bright and light summer salad. This is the type you can make on a Sunday night and have for the rest of the week for lunch. Great stuff.

For a little something different, give the Tofu Piri Piri a try, a veggie take on a classic Argentinian dish. It came out a bit sour using all of the lemon and lime juice called for, so considering cutting back a little.

In terms of sweets, you can’t beat the Miracle Creamy Coconut First Try Pie, an experimental recipe of Summer’s that turned out right on the first try. It calls for a pound of silken tofu and a 16 oz. can of coconut milk, but it turned out just fine with 13 oz. of tofu and a 13 oz. can of coconut milk. It lives up to its name… it’s plenty creamy and is miraculously easy.

About the only place where Glad Cow came up short was on a black bean casserole recipe. It wasn’t bad, it was just kind of bland compared to the other very flavorful dishes we’d made from the book. It may have been the subbing of beet greens for kale on my part that did it, though.

While $12.95 may seem a bit steep for a 64-page cookbook, I wouldn’t hesitate for a second to recommend it. There’s more variety in here than you’d expect and the recipes are inspired and unique. Plus, you’re supporting a fellow Veg Blog reader and a small press. So, really, it’s a no-brainer.

You can pick a copy up directly from Summer or through our friends over at Food Fight. And if you’re reading this and it’s still June, you can enter to win a copy!