Pesto

We ate a lot of homemade pesto last summer, after a dinner at a friend’s house sparkled the obsession. But after a while, the taste of the basil became too overpowering and we stopped making pesto. This year, another friend told us she makes it with a lot of parsley together with basil, because her daughter likes it better that way. And she is right, the taste of basil is much nicer and subtler when mixed with parsley. I think the pesto obsession is here again :).

This time we have used sunflower seeds as the base for the pesto (usually we make it with cashew nuts, but we didn’t had any at home). This sunflower seeds version is much cheaper also, and the taste is more or less the same.

So the ingredients are: sunflower seeds (left in water to get softer for a few hours), sesame seeds, garlic, basil, parsley (we used 2 parts basil and one part parsley), olive oil, salt, pepper and lemon juice. (I don’t write down the quantities because everything is pure improvisation according to how we would like it to turn out, to taste more or less the garlic, to have it more or less salty, spicy, etc.). Everything blended and it is ready very fast. In this photo, there is the quantity we have eaten for dinner as a side to a mushroom dish, in a vintage arcopal tiny casserole.

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Knitting

I kept buying these vintage knitting doll, mushroom and a circle at the flea market. I’m really fascinated with them, but I haven’t looked into using them yet. I should do it soon and see if it is really possible to knit a sweater in one day with that plastic circle :).

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Linking up with Vintage Bliss Tuesdays.

Chanterelle mushrooms

My friends and I keep saying that we should document the food that we cook (the more special things, anyway). We rarely follow recipes and we mostly improvise, so it would be a practical thing to keep some kind of record of the food we make, so we can reproduce the dishes some other time. Also, I like so much reading what other vegans eat (I always enjoy Joann‘s posts about food and also Susie‘s). So, I thought maybe this could be interesting also outside our own practical reason.

Till now, we have been kind of lazy at doing it, but these mushrooms are kind of special, so we did take photos of the finished dish (no photos of the fresh mushrooms, though…). My friend Maria bought the mushrooms from the market, they were freshly picked from the forest. Usually, many years ago, before we were vegans, we would eat this type of mushrooms in a sour cream based sauce. But we have realized that zucchini peeled of its harder skin and cooked without adding any water is a great base for these mushrooms, with a perfect texture and a subtle taste that brings out the taste of the mushrooms.

So, we had around 500 grams of the mushrooms, 4 green onions (she used both the white and green parts), one big zucchini, 3 carrots, parsley and dill (a lot of dill) and around 2 cups of oat milk (that was used instead of water). At the end, she used 2 spoons of flour to thicken the sauce.

She pealed the zucchini, carrots, she diced everything (zucchini, carrots, onions and mushrooms) and cooked them in a little bit of oil (without water). At some point, when the liquid from the zucchini started to evaporate, she added the oat milk. Towards the end, when the mushrooms were almost cooked, she added the parsley and dill, salt and pepper and the flour.

It was really delicious, with a great texture, too. (The plate is from the flea market, of course :).

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Dragons, again

I have found this last weekend at the flea market a fun sterling charm bracelet with two dragons. They are the wearable,¬†jewelry version of the¬†ones that I have in brass and in much larger size. I have found other things too, but I can’t really take good photos in the dark, rainy day we have today.

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