Bon Appetit! Chickpea Salad and Homemade Pesto

July 10, 2010

I’m going to get right to the chase here. My dinner most likely kicked your dinner’s butt tonight.

I had a craving for Italian food today – Italian food is not very gluten free friendly though. So, most of the Italian food I have is at home.

It started with a cold Chickpea Salad:

In the mix:

  • 1 can chickpeas (15 oz)
  • 1/2 pint grape tomatoes
  • 1/4 cup red onion, diced
  • 1/2 cucumber, sliced and quartered
  • 1-2 tbsp balsamic vinegar
  • salt, pepper, and garlic to taste

This was absolutely delicious. Quick, fresh, and different than your run of the mill green lettuce salad. It was nice for a change.

Up next… Easy as Pie Vegan Pesto

TJ’s brown rice pasta with Easy as Pie Vegan Pesto

What you need:

  • 1/2 cup fresh basil (mine came from my basil plant – yum!)
  • 1/2 cup toasted walnuts
  • 2 large cloves garlic
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste

How it’s done:

Put all ingredients into your food processor. Grind until smooth.

This was amazing. I have never made my own pesto before, and I cannot honestly remember the last time I had pesto. To be perfectly honest with you, the measurements above are a rough estimate. I don’t measure when I cook. I never have – I just “eyeball it”. The pesto was too runny at first, so I added more walnuts. If it was too thick, I would have added more oil. That’s just how I roll. My mom is on the verge of tears every night because she knows very very soon I will not be cooking for her anymore. :) I had that bowl x2.5 – no joke. My mom and I ate an entire box of brown rice pasta tonight. Ridiculous.

I went out for ice cream tonight with FH and Mandi/Kyle. Mandi is 3 days over her due date and she is itching to have that baby of hers! She goes to the doctor tomorrow – I hope she gets the Okay to go to the hospital!

I obviously couldn’t eat ice cream, so when I got home, I whipped up a late night snack: protein muffin, raisins, and Sunflower Seed butter!

this guy is oozing all over the place

My momma taught me not to lie – so I won’t. I did not wait until tonight to try the sunflower seed butter like I said I would. I snuck a taste this afternoon in between lunch and snack time (which was an apple by the way). It’s… different. I like it, I really do – it’s just something I have to get used to. Amy warned me it was more savory than sweet, and she was so right! It is very delicious though, and I love it! I’m not sure how I will feel about it in my oatmeal though. Question: What do you put sunflower seed butter in?

I came to the overhwelming realization today that I am getting married in 21 days – that is THREE WEEKS PEOPLE! I am not freaking out – it’s just not my thang, but it’s all becoming so real. We have been talking about it since December, but it was all just “in theory” – nope, it’s really happening. I’m starting to envision it, and I know it will be perfect. Not because everything will go as planned, but because it will be our wedding day. I think that is the perfect way to plan a wedding – realizing not everything will be absolutely pristine. At the end of the day, I will be married to the most wonderful man and that is the most important part of the day.

My 23rd birthday is also on the 23rd!! Yay for Golden Birthdays! Question: What is the deal with Golden Birthdays anyways? What is so special about them?

Until tomorrow mes amies – bon noir.

ps: there were totally 2 different languages going on in this post.

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