This is from last week, when we had our mini heatwave. I didn’t want to cook at all, but I’d not really planned ahead with no-cook meals, so this is a little-cook one. And whaddaya know? It’s super good.
I made the pesto first (takes all of two minutes), and in this nut-free household, pesto means basil, more garlic than most folk would use, olive oil, salt, and nutritional yeast. If I were in the mood, I would have thrown some hempseed or sunflower seeds in there so they could pretend they were pine nuts…but I’m really never in the mood.
Then, while the water was boiling for the pasta, I soaked the soy curls in hot water. And while the pasta is cooking, so are the soy curls, in a little olive oil and Butler soy curl chickeny-flavored seasoning. The timing’s perfect and all just gets tossed together with a pinch o’ crushed red pepper.
A super-rad dinner in 20 sweat-free minutes. Nice.
While I have you here, these are the Mexican Hot Chocolate cupcakes from Vegan Cupcakes Take Over the World. I made them for Tom’s birthday. A little spicy, a little coconutty, a lot chocolate. The inside is super delicate, and the tops are sorta craggy and crispy, as advertised. Very interesting—definitely nothing to be afraid of. We ate them alongside a scoop of Naked Coconut Coconut Bliss. ‘Twas a happy birthday indeed.