Wow, I’ve been on a long hiatus! I have been cooking, but have not had the time to photograph or write about all the things I’ve cooked/baked.
Did anybody miss me? ;)
Well, I am here today to make it up to you with not one—but THREE recipes in one post! :D How exciting is that?! This recipe is a three parter, and you can use each component in different recipes altogether. Isn’t that a great deal?
The basil pesto can be used to coat pasta, as a spread on bread, even as a seasoning to popcorn! In this recipe I made the pesto using freshly plucked basil from my home garden. It tastes amazingly fresh and has a beautiful, natural green color.
The roasted butternut squash can be used as filling to make delicious tacos, as a vegetable side, or even pureed to make a thick and rustic soup. If you are so inclined, you could even add more vegetables to roast with the butternut squash (that also tastes amazing—maybe I’ll post a recipe for that at a later date).
And now for the main protein of the dish: Tofu.
Anybody who knows me knows that I have 2 main staples in my food diet. Just about anything I make is guaranteed to contain 1) Tofu or 2) Kimchee, and if you’re lucky, both in one meal. :) Why do I love these ingredients? Well, it’s pretty simple: They are healthy and can also pack a flavorful punch in a meal.
Now please, don’t discount tofu as a major player in the food or even protein world. I won’t get started on this topic regarding “protein”, as I could sit here for 6+ hours talking about it. :) If you want to learn more, you can rummage through my old posts for ramblings regarding tofu and nutrition, or may I suggest food documentaries like “Forks over Knives”. I mean, if you get bored one day and want something to watch. ;)
Okay, enough with the rambling. Now presenting what you really came for: photos and recipes! :)