Presto Pesto Magic

Blissful  Happenings  Pesto Shoot - 38 Blissful  Happenings  Pesto Shoot - 42 Blissful  Happenings  Pesto Shoot - 45 Blissful  Happenings  Pesto Shoot - 46 Blissful  Happenings  Pesto Shoot - 49photos by Kelsey Erin Photography

I am a real deal Italian and I love being Italian. LOVE. IT. I was insistent upon keeping my very Italian last name when I got married because it was so important to me! My people are the creators of some pretty epic food, I mean pasta is magic! Literal, magic. This pesto is super easy and will have even the pickiest of eaters swooning! It's great with pasta [recipe to follow], veggies, breadsticks, or even a replacement for mayo! The possibilities are endless!!! This oil-free version is seriously guilt-free! So enjoy, and enjoy often!

Makes enough to coat 2 pounds 'o' pasta!

3 cups loosely packed basil

2 cups loosely packed spinach

2 tablespoons lemon juice

2 huge garlic cloves

1/4 cup pine nuts

1/4 cup nutritional yeast

1/4 cup + 1 tablespoon of veggie stocks

a few solid pinches of salt to taste

Blend in a blender until smooth. Yep, that's it. AWESOMENESS. I know, right!?

Tofu Scramble This!

photo 2Vegan breakfast food is quite a hard egg to crack… hahaha. Eggs. Vegan's don't eat eggs. In all seriousness, eating breakfast out, one life's greatest pleasures, is a ridiculous challenge when you are vegan. Living in Cali has its perks, but I still have yet to find a tofu scramble as good as my own… Yep, giving myself a big ole pat on the back! I've found heavenly vegan pancakes, the most delicious vegan biscuits and gravy, and the most amazing papas loco on the planet, but I love my tofu scramble. photo 1Serves 2-3

1 container of extra firm organic tofu, drained and pressed then smush with a fork, until it's crumbly

half of an onion, chopped finely

half a red bell pepper, chopped finely

2-3 handfuls of baby spinach, roughly chopped

1 teaspoon of garlic powder

1 teaspoon of turmeric

nice big pinch of salt

squeeze of lemon

[Optional veggies: finely diced zucchini, mushrooms, jalapeños, carrots, etc. The possibilities are endless]

photo 3Heat a tablespoon of water or veggie stock in a non-stick pan over medium heat. Add onions and cook until translucent. Add red pepper and spinach, cook until spinach is wilted. Add tofu to the pan, add garlic powder, turmeric, and salt then mix well. Once mixture is heated through, turn off the heat and squeeze a quarter wedge of lemon. It just brightens up all the flavors!! I serve mine with warmed corn tortillas, avocado, and salsa or hot sauce. You. Are. Welcome.