Double recipe post!! So last Saturday, I decided to invite some other interns over for dinner since my roommate was out of town and I was bored. Surprise, surprise, it ended up just me and the boys. Occupational hazard, I guess.
Anyway, my roommate’s fish was sick, and she said that if I put a couple of peas in the tank they would get better. I have NEVER heard of this before. Have any of you? It seemed so silly, but it works – her fish is swimming fine now! I healed the fish with two peas and had a huge bag left over. That was the motivation behind this recipe.
Spinach and Pea Pesto
Vegan. (adapted from Sunny Vegan)
1 C peas (thawed if frozen – I microwaved mine)
1 C spinach
1/2 C chopped walnuts (raw)
1/4 C fresh basil
1/3 C olive oil
Zest and juice of 1/2 lemon
2 cloves garlic, chopped
Food processor (or a good blender)
1. Pulse walnuts in food processor until they form a fine meal.
2. Slowly add in the peas and spinach, pouring in olive oil as needed so it will process. I ended up using a bit more than 1/3 C because my blender was being mean, but the end product was slightly more oily than I wanted. I was just impatient.
3. Add basil, lemon, and garlic.
4. Mix with 1lb of your favorite pasta and serve.
So then, for dessert, I really wanted to make ice cream. I felt guilty making ice cream after a vegan entree, but I really wanted it. That makes it okay, right?
The only good fruit on sale at the market was strawberries, but I’ve already done strawberry ice cream, and I wanted to experiment! I remembered I had about a third of a bag of frozen blueberries laying around, so I thought, why not? Let me just tell you, it turned out great. If I didn’t have company, I probably would have pigged out way more than I did on this stuff.
Blueberry Ice Cream
(adapted from Cuisinart)
~1 1/2 C frozen blueberries
3/4 C low fat milk
1 1/2 C heavy cream
2/3 C sugar
1 1/2 – 2 tsp almond extract (or vanilla if you don’t have almond, but in my opinion the almond is what really made this amazing)
Ice cream maker
1. In a small saucepan, bring blueberries to a boil over medium heat.
2. Meanwhile, in a medium bowl, whisk together milk, sugar, salt, and almond extract until the sugar is dissolved.
3. Once the blueberries are boiling, squish any berries that havent popped yet. If you really care, you can puree the whole thing and remove skin/seeds using a mesh sieve. I didn’t care and it came out fine. Up to you.
4. Mix the blueberry mush into the milk.
5. Whisk in the heavy cream.
Look at that amazing color.
6. Cover and chill in the fridge for at least 2 hours. Normally I skip this step out of laziness, but you do NOT want to do that with this since the blueberries were just on the stove!
7. Freeze in your ice cream maker according to its directions.
8. Serve immediately, or transfer to a container and save it in the freezer for later.
Oh, and PS: I ordered a Canon Rebel T3. You know what that means? No more blurry pictures!! I should get it in a week and a half or so.