Ingredients

• 2 1/2 fresh basil leaves
• 2 garlic cloves
• 1/2 cup high-quality extra virgin olive oil
• 150 g grated parmesan cheese
• 30 g pine nuts

Instructions

1. In a food processor, place the basil, garlic, and parmesan cheese and process for about 2 minutes until all the ingredients are finely minced.
2. Continue processing while slowly drizzling the olive oil into the mixture until it becomes very smooth.
3. Add in the pine nuts and mix well. Keep refrigerated in a glass jar for up to 7 days. Enjoy.

The post How to Make Homemade Pesto appeared first on thedancingcucumber.com.

Here are 3 deliciously vegan dishes you can make at home.

Spicy Tofu Fajitas

Fry triangles of tofu in olive oil for 3-4 minutes in a pan until brown on all sides. Add chopped onion and peppers to the pan and stir-fry for 3 minutes. Stir in spices, kale and tomatoes and season with salt and lots of black pepper. When the tomatoes are soft, pile in the mix to warm tortillas and serve with yogurt, coriander and lime juice.

Fragrant Noodle Bowl

Mix miso paste with 750ml boiled water, soy sauce and lemongrass and leave the dry noodles to brew in it. Stir fry eggplants, cashews, spring onions, ginger and garlic in coconut oil. Mix in the miso stock, noodles and lemongrass. Bring the broth to a simmer and cook for 2 minutes. Top with tofu and sprinkle with coriander.

Carrot and Sweetcorn Fritters

Mix carrots, sweetcorn, gram flour, spring onions, ginger, chili, seeds, garam masala and a good pinch of salt and pepper in a bowl. Mix well and leave to stand for 5 minutes to make a batter. Flatten some into a fritter and fry in coconut oil for 3 minutes on each side over a medium heat. Serve with coconut yogurt and mint leaves.

The post 3 Quick and Easy Mouth Watering Vegan Dishes appeared first on thedancingcucumber.com.

Ingredients

• 2 1/2 fresh basil leaves
• 2 garlic cloves
• 1/2 cup high-quality extra virgin olive oil
• 150 g grated parmesan cheese
• 30 g pine nuts

Instructions

1. In a food processor, place the basil, garlic, and parmesan cheese and process for about 2 minutes until all the ingredients are finely minced.
2. Continue processing while slowly drizzling the olive oil into the mixture until it becomes very smooth.
3. Add in the pine nuts and mix well. Keep refrigerated in a glass jar for up to 7 days. Enjoy.

The post How to Make Homemade Pesto appeared first on thedancingcucumber.com.

Here are 3 deliciously vegan dishes you can make at home.

Spicy Tofu Fajitas

Fry triangles of tofu in olive oil for 3-4 minutes in a pan until brown on all sides. Add chopped onion and peppers to the pan and stir-fry for 3 minutes. Stir in spices, kale and tomatoes and season with salt and lots of black pepper. When the tomatoes are soft, pile in the mix to warm tortillas and serve with yogurt, coriander and lime juice.

Fragrant Noodle Bowl

Mix miso paste with 750ml boiled water, soy sauce and lemongrass and leave the dry noodles to brew in it. Stir fry eggplants, cashews, spring onions, ginger and garlic in coconut oil. Mix in the miso stock, noodles and lemongrass. Bring the broth to a simmer and cook for 2 minutes. Top with tofu and sprinkle with coriander.

Carrot and Sweetcorn Fritters

Mix carrots, sweetcorn, gram flour, spring onions, ginger, chili, seeds, garam masala and a good pinch of salt and pepper in a bowl. Mix well and leave to stand for 5 minutes to make a batter. Flatten some into a fritter and fry in coconut oil for 3 minutes on each side over a medium heat. Serve with coconut yogurt and mint leaves.

The post 3 Quick and Easy Mouth Watering Vegan Dishes appeared first on thedancingcucumber.com.