It’s weird when daylight savings kicks in. You finish work at the same time and yet the sun is disappearing a lot earlier and by 5pm it’s nearly dark. I don’t know about you, but that just makes me want to curl up under one of Ma’s handmade quilts and have a sneaky afternoon nap.
In this weather, simple and quick weeknight dinners work best for me and this one is certainly a winner.
To start, I whipped up a pesto with fresh basil, raw cashews, garlic, olive oil and nutritional yeast. You really can’t beat a homemade pesto. They are fast and easy and trust me, they taste SO MUCH BETTER than the ones you buy in jars.
Get some fat, hearty mushrooms, turn them upside down and add your homemade pesto, pop them in the oven and bingo, you have a healthy and tasty meal.
If you need some inspiration, here are some other quick and easy pestos:
Thanks to a tip from Jamie Oliver, I jazzed up plain old mashed potato by adding veg which results in a comforting serve of mash that’s filled with greens.
- Homemade pesto
- 4 large portobello mushrooms, stalks removed
- 3 medium potatoes, peeled
- 1 broccoli floret, stalk removed
- 1 cup frozen peas
- Dash of dairy-free milk
- Knob of dairy-free butter
- 1-2 Tbs nutritional yeast
- Preheat the oven to 180°C, cut the potatoes into 1cm cubes and boil a large pot of water.
- When the water boils, add the potatoes. After 5 minutes, check the potatoes by piercing with a fork.
- When the potatoes are almost done, add the broken broccoli florets to the pot. With 30 seconds to go, add the peas.
- Drain the vegetables then add the milk, butter and nutritional yeast. Mash to your desired consistency (I like my mash a bit chunky).
- Turn the mushrooms upside down and generously cover with pesto. Bake for 10-15 minutes.
- Serve the baked pesto mushrooms with a side of veg mash.
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