This was the first meal I made after I stopped being vegan. The first eggs I’d eaten in two years. They came from Alexander Family Farm in Del Valle, Texas, and I bought a dozen of them at Wheatsville. What … Continue reading
2 cups fresh basil 2 cloves of garlic, chopped or minced 1/2 cup olive oil 1/4 cup pine nuts 1/4 cup pecans 2 Tbsp lemon juice 1 Tbsp lemon zest (optional) ~2 Tbsp freshly grated Parmesan cheese 1/2 tsp salt … Continue reading
1 cup fresh basil 1/2 cup pecans 1/4 cup cashews 2 Tbsp nutritional yeast ~ 2 Tbsp olive oil ~1 Tbsp lemon juice dash of salt 1. Combine all ingredients in a food processor and mix until a uniform consistency … Continue reading
This dish is so savory, nutty, and buttery – yet light and fresh. A great bowl of pasta for the summer! And easy! Note: this is regular semolina fettuccine, with zucchini ribbons, not zucchini pasta, which is here. 1/2 lb. … Continue reading
For tonight’s homecooked meal (truly, my favorite way to spend a Friday or Saturday night these days), I decided to experiment with raw food. First up, zucchini pasta made with my brand-new multi-blade mandoline (I have become obsessed with vegetable … Continue reading
STELLA COOKS 