Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Fri Feb 07 2025 12:25:32

You did note that none of those vegan recipes I posted had the "Dirty Dave's Kitchen" tagline, right?

I'm an omnivore. Once in a while I'll [eat a salad].

But, mostly I'm gonnna have dome dead animal flash as part of my grub.

I was hit by a doozy of a virus and was unable to eat for two days.
Now my appetite has returned and i am catching up...

https://www.merriam-webster.com/wordplay/where-the-word-doozy-comes-from

If there were a Kinsey scale for diet, it sounds as though you lean toward
the carnivore end of omnivore.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cơm Tấm (Grilled Pork Chop With Broken Rice)
Categories: Pork, Vietnamese
Yield: 2 Servings

1 c Rice
2 Eggs
2 Pork chops; marinate with:
1 tb Lemongrass; minced
3 cl Garlic (1 tb); minced
1 Spring onion; chopped
1 tb Fish sauce
1 tb Soya sauce
1 tb Sugar
1/4 ts Pepper
2 tb Vegetable oil

MMMMM------------------------BROKEN RICE-----------------------------
1 1/4 c Normal rice

After marinating pork chops, cover with plastic wraps and put in the
fridge for at least 2 hours.

Preheat oven to 350°F/180°C.

Grill the pork for 15 minutes.

Turn over and grill for another 15 minutes.

Depending on the thickness of the pork chop, you may need to grill it
5 to 7 minutes longer. But if you grill it too long, the meat will
get too dry. So set an alarm clock!

Make broken rice:

Soak rice in water for 1 hour.

After that, rub rice with your hands or with help of a pestle.

After soaking in water for 1 hour, the rice has become softer and
it's very easy to get broken.

Make sunny side up eggs using a heart-shaped mold.

MMMMM
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Over-the-Rainbow Minestrone
Categories: Vegan, Soups, Greens, Beans, Squash
Yield: 10 Servings

4 lg Stems Swiss chard (1/2 lb)
+=OR=+
1/2 lb Fresh baby spinach
2 tb Olive oil
1 md Red onion; fine chopped
6 c Vegetable broth
29 oz (2 cans) fire-roasted diced
- tomatoes; undrained
16 oz Can kidney beans; rinsed,
- drained
15 oz Garbanzo beans; rinsed,
- drained
1 md Yellow summer squash; halved
- cut in 1/4" slices
1 md Red or yellow bell pepper;
- cared, fine chopped
1 md Carrot; fine chopped
2 cl Garlic; minced
1 1/2 c Rotini pasta or small shells
1/4 c Prepared pesto

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Additional prepared pesto
Shredded Parmesan cheese *
Crushed red pepper flakes
Minced fresh basil

* If used this removes it from the "vegan" category

Cut stems from chard; chop stems and leaves separately.
Reserve leaves for adding later. In a large skillet,
heat oil over medium heat. Add onion and chard stems;
cook and stir 3-5 minutes or until tender. Transfer to
a 6 qt. slow cooker.

Stir in broth, tomatoes, kidney beans, garbanzo beans,
squash, pepper, carrot and garlic. Cook, covered, on low
6 to 8 hours, until vegetables are tender.

Stir in pasta and reserved chard leaves. Cook, covered,
on low 20-25 minutes longer, until pasta is tender; stir
in pesto. If desired, serve with additional pesto,
Parmesan cheese, red pepper flakes and fresh basil.

Makes: 10 servings (3-3/4 quarts)

By: Crystal Schlueter, Northglenn, Colorado

RECIPE FROM: https://www.tasteofhome.com

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Ben Collver wrote to Dave Drum <=-

Title: Over-the-Rainbow Minestrone

Here's a rainbow-themed vegetarian Pad Thai that i have made many
times. I often subtitute chopped mint for chopped basil because mint
grows like a weed out there, and it tastes good to me in savory dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pad Thai, Rainbow Vegetarian With Peanuts And Basil
Categories: Thai
Yield: 4 Servings

You did note that none of those vegan recipes I posted had the "Dirty
Dave's Kitchen" tagline, right?

I'm an omnivore. Once in a while I'll take a store bought bag of salad
greens and add some sliced /chopped tomato, cucumber/red radish and about
half a bottle of dressing and make that supper. Or make a baked tater in
the nuker and tart that up w/sour cream and cheese and maybe bacon crumble.

But, mostly I'm gonnna have dome dead animal flash as part of my grub.

Haven't made this - yet. But I'd gobble it down in a Sarasota second. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carnivore Cupcakes
Categories: Beef, Potatoes, Chilies, Vegetables
Yield: 7 Servings

3 oz Monterey Jack; grated on
- small holes of box grater
1 tb Unsalted butter
1 md Onion; chopped fine
1 md Rib celery; chopped fine
1 cl Garlic; minced or pressed
2 ts Minced fresh thyme leaves
1 ts Paprika
1/4 c Tomato juice
1/2 c Chicken broth
2 lg Eggs
1/2 ts Unflavored gelatin powder
1 tb Soy sauce
1 ts Dijon mustard
2/3 c Crushed saltine crackers
2 tb Minced fresh parsley leaves
3/4 ts Table salt
1/2 ts Ground black pepper
1 lb Ground sirloin
1 lb Ground chuck

MMMMM---------------------------GLAZE--------------------------------
1/2 c Ketchup
1 ts Hot pepper sauce
1/2 ts Ground coriander
1/4 c Cider vinegar
3 tb Packed light brown sugar

Adjust oven rack to middle position; heat oven to
375ºF/190ºC. Spread cheese on plate and place in freezer
until ready to use. Prepare muffin pan/sheet by buttering
individual cavities.

Heat butter in 10" skillet over medium-high heat until
foaming; add onion and celery and cook, stirring
occasionally, until beginning to brown, 6 to 8 minutes. Add
garlic, thyme, and paprika and cook, stirring, until
fragrant, about 1 minute. Reduce heat to low and add tomato
juice. Cook, stirring to scrape up browned bits from pan,
until thickened, about 1 minute. Transfer mixture to small
bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle
gelatin over liquid and let stand 5 minutes. Stir in soy
sauce, mustard, saltines, parsley, salt, pepper, and onion
mixture. Crumble frozen cheese into coarse powder and
sprinkle over mixture. Add ground beef; mix gently with
hands until thoroughly combined, about 1 minute. Transfer
meat to muffin tin/sheet, filling each cavity until slightly
mounded. Smooth top and edges of meat mixture with moistened
spatula. Bake until an instant-read thermometer inserted
into center of cupcake reads 135º-140ºF/60ºC.

Remove cupcakes from oven and turn on broiler.

While meat cooks, combine ingredients for glaze in small
saucepan; bring to simmer over medium heat and cook,
stirring, until thick and syrupy, about 5 minutes. Spread
half of glaze evenly over cooked meat loaf with rubber
spatula; place under broiler and cook until glaze bubbles
and begins to brown at edges, about 5 minutes. Remove meat
cupcakes from metal pan and place in individual fluted paper
cupcake forms. Spread evenly with remaining glaze; place
cupcakes into a clean muffin tin/sheet and place back under
broiler to cook until glaze is again bubbling and beginning
to brown, about 5 minutes more. Let cool about 20 minutes
before decorating.

Use instant mashed potatoes at a consistency to be piped
through a pastry bag to "ice" the individual cupcakes. Top
with a Peppadew.

From: http://chairmanstef.blogspot.com

Uncle Dirty Dave's Archives

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Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Tue Feb 11 2025 05:02:30

That made me read all the way thru the instrructions to finkd out what
was the deal with the "Broken Rice". Now I know how the recipe writer
does it. But, I still don't see why.

From: https://en.wikipedia.org/wiki/Broken_rice

Mechanical separators are used to separate the broken grains from the
whole grains and sort them by size.

The broken varieties are often less expensive, and so are preferred by
poorer consumers, but they are also eaten by choice, with some cookbooks describing how to break unbroken rice to produce the desired texture or
speed cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli (Uxrs75)
Categories: Chilli
Yield: 1 Batch

1 kg Extra lean ground beef
- (approximate)
500 g Meatloaf mix (approximate)
1 md Cooking onion
4 Celery ribs; chopped
1 cl Garlic
1 cn Kidney beans
1 cn Heinz chili-style beans
1 cn Dark red kidney beans
1 cn Pinto beans
1 tb Chili powder
1 cn Condensed tomato soup
1 c Water
1 cn Diced tomatoes
1 Pepper; chopped
15 ml Unsweetened chocolate
- (1/2 oz)

Separately brown the ground beef, and meatloaf mix, in 1 tb of
cooking oil each, using a frying pan. Once done, transfer each in
turn to a large pot.

Add all ingredients, except the unsweetened chocolate, to the pot, and
bring the contents to a low boil.

Once the contents are boiling, reduce the heat, and simmer on low for
3 to 4 hours, stirring occasionally.

About 15 minutes before you are done the simmering, add the
chocolate, and stir.

Recipe FROM: <gopher://sdf.org/0/users/uxrs75/recipes/chili.txt>

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Ben Collver wrote to Dave Drum <=-

That made me read all the way thru the instrructions to finkd out what
was the deal with the "Broken Rice". Now I know how the recipe writer
does it. But, I still don't see why.

From: https://en.wikipedia.org/wiki/Broken_rice

Mechanical separators are used to separate the broken grains from the
whole grains and sort them by size.

The broken varieties are often less expensive, and so are preferred by poorer consumers, but they are also eaten by choice, with some cookbooks describing how to break unbroken rice to produce the desired texture or speed cooking.

Every culinary novelty has its champion.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli (Uxrs75)
Categories: Chilli
Yield: 1 Batch

This nwould nmake a reasonable pot of chilli - if you left the kidley beenz
fir bean salad abd stick with red, black and pinto beans for chilli.

\MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Hot Pants Chilli
Categories: Beef, Vegetables, Beer, Chilies, Herbs
Yield: 6 servings

4 lb Beef stew meat; ground once
3 lg Onions; chopped
2 tb Oil
Salt & pepper
2 ts (heaping) cumin seeds
6 cl Garlic
Water
14 oz Can tomatoes
1 ts Sugar
6 oz Beer
4 oz (2 env) Vanco chilli spice
1 oz (sm env) Vanco chilli spice
3 ts Mole paste
1 ts Tabasco sauce
1 ts salt
1 qt Water
4 Jalapenos; chopped
1/2 c Masa (corn flour)
Water

In a pot, brown the meat and onions in the oil. Season
with salt and pepper to taste.

Using a molcajete (mortar and pestle), grind the comino
seeds and the garlic with a little water and add to the
meat.

In a blender, combine the tomatoes, sugar, beer, chili
seasoning, and chili seasoning and chili powder. Add the
mixture to the meat.

Add the mole paste, Tabasco, salt, water and jalapenos
and cook for 2 1/2 hours, stirring well from time to
time.

At the end of the cooking time, make a runny paste of
masa and water and add it to the chili. This will
thicken the chili, but stir it fast or it will be lumpy.
Cook 30 minutes more.

Yields 6 servings.

Allegani Jani Schofield from Fredericksburg, Texas
Winner 1974 CASI Terlingua Cook-off

RECIPE FROM: https://www.texascooking.com

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Re: Nat Vegan Food Month - 5
By: Dave Drum to All on Wed Feb 05 2025 17:32:00

Title: Over-the-Rainbow Minestrone

Here's a rainbow-themed vegetarian Pad Thai that i have made many times.
I often subtitute chopped mint for chopped basil because mint grows like
a weed out there, and it tastes good to me in savory dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pad Thai, Rainbow Vegetarian With Peanuts And Basil
Categories: Thai
Yield: 4 Servings

MMMMM----------------------------DISH---------------------------------
4 oz Brown rice noodles
1 Zucchini
1 Red pepper
1/2 Yellow onion
2 Carrots
2 tb Oil
1 Egg; beaten
1/2 c Peanuts; chopped
1/2 c Fresh herbs like cilantro,
- scallions, and basil;
- chopped

MMMMM---------------------------SAUCE--------------------------------
3 tb Fish sauce; (or vegan "fish
-sauce" from the hippy
-store)
3 tb Brown sugar
3 tb Broth
2 tb White vinegar
1 tb Soy sauce
1 ts Chili paste

Place the uncooked noodles in a bowl of cold water to soak.

Spiralize the carrots, onion, red pepper, and zucchini into
noodle-like shapes. Not too long.

Shake up the sauce ingredients in a jar.

Heat a tablespoon of oil over medium high heat. Add the veggies--stir
fry with tongs for 2 to 3 minutes or until tender-crisp. Be careful not
to overcook them--or else they'll get soggy and heavy. Transfer to a
dish and set aside.

Add another tablespoon of oil into the pan. Drain the noodles--they
should be softened by now. Add the noodles to the hot pan and stir
fry for a minute, using tongs to toss. Add the sauce and stir fry
for another minute or two, until the sauce is starting to thicken
and stick to the noodles. Push the noodles aside to make a little
room for the egg--pour the beaten egg into the pan and let it sit
for 30 seconds or so. Toss everything around with the tongs. The
egg mixture will stick to the noodles and everything will start to
get sticky.

Add in the vegetables, toss together, and remove from heat. Stir in
the peanuts and herbs and serve immediately.

There is a fine line between the mixture being Just Right and Too
Sticky. Usually too sticky happens when you cook it too long. Watch
it carefully and once you see it starting to come together, remove
from heat right away and toss with veggies.

From: <https://pinchofyum.com/
rainbow-vegetarian-pad-thai-with-peanuts-and-basil>

MMMMM
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Ben Collver wrote to Dave Drum <=-

You did note that none of those vegan recipes I posted had the "Dirty Dave's Kitchen" tagline, right?

I'm an omnivore. Once in a while I'll [eat a salad].

But, mostly I'm gonnna have dome dead animal flash as part of my grub.

I was hit by a doozy of a virus and was unable to eat for two days.
Now my appetite has returned and i am catching up...

https://www.merriam-webster.com/wordplay/where-the-word-doozy-comes-from

So, I chased the link and learned that a cherished "fact" was, in fact,
not fact. And Fred wasn't responsible for it.

If there were a Kinsey scale for diet, it sounds as though you lean
toward the carnivore end of omnivore.

I thought Kinsey was more about sex than food/diet/eating. Waitaminit!!!
It all hangs together, doesn't it?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cơm Tấm (Grilled Pork Chop With Broken Rice)
Categories: Pork, Vietnamese
Yield: 2 Servings

That made me read all the way thru the instrructions to finkd out what
was the deal with the "Broken Rice". Now I know how the recipe writer
does it. But, I still don't see why.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Daisy's Delicious Pecan Pie
Categories: Pastry, Nuts, Desserts
Yield: 6 Servings

1/2 c Sugar
1 c Karo syrup
1/4 c Butter; melted
1 tb Flour
1 c Pecans (halves)
3 lg Eggs
1 (9") pie crust

Combine sugar and flour. Stir in melted butter, then
eggs. Add syrup; mix well. Stir in pecans. Pour into
pie crust.

Bake at 350ºF/175ºC for about 40 minutes.

RECIPE FROM: http://www.cooks.com

Uncle Dirty Dave's Archives

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Ben Collver wrote to Dave Drum <=-

Title: Hot Pants Chilli

Here's a chli-ish recipe. This part amused me:

"Turn fire off at night."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Cowboy Beans
Categories: Beans
Yield: 1 Batch

Texas chauvinists will declaim proudly "There ain't no beans in Texas
chilli!" Often whilst spooning more pintoes into their serving of red.

And, truly, there are nop beans in "competition" chilli. To wit:

"Traditional Red Chili is defined by the International Chili Society as
any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and
PASTA which are strictly forbidden. No garnish is allowed."

Chilli was supposedly invernted by cooks on trail drives using foraged
chilies from along the trail to the railhead. These were used to cover
the tas6te/smell of unrefrigerated meat that was getting old. And as I
often remind those no-beans clowns the trail cook always has a pot of
beans going - beef was to sell for money. Beans were to feed the help.3
Unless an animal had to ber "put downm"/ Them there was meat until the
lack nof refrigeration made it impossible to eat.

Reference the beans scene from Blazing Saddles. Bv)=

No beans chilli is best used for .......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Coney Island Hot Dog Sauce
Categories: Beef, Vegetables, Chilies
Yield: 48 Servings

1 1/2 lb Finely ground beef
1 1/2 lb Minced beef heart
1 lb Suet
2 tb Minced garlic
1 tb Yellow mustard
6 oz Water
6 oz Tomato paste
3 tb Chilli spice mix
Salt & pepper

Render the suet in a large skillet and cook the hamburger
and beef heart until the meat has no pink left, stirring
to break up any hint of lumps.

Add the garlic and mustard. Mix the tomato paste with
the water and add to the skillet, stirring the while.
Now stir in the chilli spice and salt and pepper as you
wish. Continue to cook until the mixture is done.

Place in a stainless steel steam table vessel for serving
over good quality (preferably all-meat) hot dogs.

Stir sauce before dipping onto the sandwich so as to
incorporate plenty of red "oil" to soak into the good
quality buns. Top each Coney dog with yellow mustard
(unless it's for me) and chopped onions. And plenty of
napkins to catch the oil that wants to run down the
customer's arm and stain his shirt.

Uncle Dirty Dave's Kitchen

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Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00

Texas chauvinists will declaim proudly "There ain't no beans in Texas chilli!" Often whilst spooning more pintoes into their serving of red.

My sister introduced me to putting lentils in spaghetti, which i doubt is
a traditional Italian way to serve spaghetti, but i've taken a liking to
it. Adds some vegetable fiber and protein to the mix.

"Traditional Red Chili is defined by the International Chili Society as
any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and
PASTA which are strictly forbidden. No garnish is allowed."

Makes me wonder what they are afraid of. Are BEANS and PASTA all that good, that it will throw a chili competition off kilter?

Reference the beans scene from Blazing Saddles. Bv)=

I remember watching that movie as a kid, and indeed your recipe title
brought it to mind.

p.s. I just re-read the echo rules and realized that I have been posting
UTF-8 encoded recipes, which is expressedly forbidden! I will correct
that lapse in judgment.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Curry From Reunion
Categories: African, Chicken
Yield: 4 Servings

4 cl Garlic
4 Whole cloves
4 tb Peanut oil
6 Whole chicken thighs
2 md Onions; small mince
1 1/2 tb Ground turmeric
2 c Canned whole tomatoes with
- their juice; run through a
- blender until almost
- pureed
1/2 ts Dried thyme -OR-
1 ts Fresh thyme; if available
1 c Water (approximate)
Salt and freshly ground
- black pepper
1/2 c Fresh parsley; minced

Preheat the oven to 325?F.

Grind the garlic and cloves to a fine paste in a mortar and pestle.

On high heat, heat the peanut oil in a heavy, non-reactive oven-proof
skillet. Add the chicken, browning it well on both sides, about 10
minutes or longer. Add onions and cook until transparent, another 10
to 15 minutes, stirring constantly to prevent onions from burning.
Toss the turmeric and the garlic over the chicken and stir in. Cook
another 3 minutes. Add tomatoes and thyme, reduce the heat and cook
the tomatoes until bubbling. Stir the bottom of the pan to loosen any
browned bits.

Add water, salt, and pepper to the skillet, bring to a boil, cover,
and place skillet in oven. Cook about 45 minutes.

If sauce is still a bit too liquid, remove chicken to an oven-proof
serving dish, cover, and place in 200?F oven. Put skillet on a
burner turned to high heat and reduce the sauce until thickened.
Serve chicken, topped with lots of sauce and sprinkled with parsley,
sided with fluffy white rice.

Recipe by The Ethnic Paris Cookbook by Charlotte Puckett and Olivia
Kiang-Snaije

Recipe FROM: <https://gherkinstomatoes.com/2009/05/11/
chicken-curry-from-reunion-the-country/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00

Texas chauvinists will declaim proudly "There ain't no beans in Texas chilli!" Often whilst spooning more pintoes into their serving of red.

My sister introduced me to putting lentils in spaghetti, which i doubt
is a traditional Italian way to serve spaghetti, but i've taken a
liking to it. Adds some vegetable fiber and protein to the mix.

I seldom do meatless pasta. And, to my certain knowledge, never lentils.
Still, something the keep in mind. If I'm doing no-meatd w/my pasta it's
more likely to be a pesto. The recipe belowcalls for "cut" pasta wgich
is 'shapes'. I usually do penne (angle cut small tubes) or rotino (cork screws).

"Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed."

Makes me wonder what they are afraid of. Are BEANS and PASTA all that good, that it will throw a chili competition off kilter?

I don't think they're afraid of an ything. Just that was the 'original' competition red chilli. There is also a "Home Style" with beans and/or
other dreck included. And chile verde made with green chilies - but NO
BEENZ as well as a Salsa category whichis nactually Pico de Gallo"

Reference the beans scene from Blazing Saddles. Bv)=

I remember watching that movie as a kid, and indeed your recipe title brought it to mind.

p.s. I just re-read the echo rules and realized that I have been
posting UTF-8 encoded recipes, which is expressedly forbidden! I will correct that lapse in judgment.

I tend to ;translate those as I see them. When I'm pounding in recipies
my fingertips automagically change out encoded or "high ascii" stuff for
what the normal eye expects. The only Encoded chatacter I use is the <ALT>
168 degree sign. Which looks like this 'º' (small circle w/bar under it). Until it hist yoiur OLR. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli-Walnut Pesto Pasta
Categories: Pasta, Vegetables, Nuts, Herbs, Citrus
Yield: 5 servings

Salt
4 c Broccoli florets
1 lb Cut pasta
1 Garlic clove; smashed
2 c (packed) fresh mint leaves
Black pepper
1/2 c Extra-virgin olive oil; more
- for serving
1 Lemon; zested, juiced
Parmigiano-Reggiano; for
- serving
1/2 c Walnuts; chopped

Bring a large saucepan of water to a boil over high
heat. Add 1/4 cup salt, then add the broccoli. Cook,
stirring occasionally, until bright green and just
tender, about 5 minutes. Use a spider or slotted spoon
to transfer to a food processor; keep the water boiling.

Drop the pasta into the boiling water and cook according
to the package’s directions for al dente. Reserve 1/2
cup pasta cooking water.

Meanwhile, add the garlic to the broccoli and pulse,
scraping the bowl occasionally, until smooth. Add the
mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse
until smooth, then add the oil with the machine running.

Drain the pasta well and transfer to a large bowl. Stir
in the pesto. Add 2 tablespoons lemon juice and 1/2
teaspoon each salt and pepper and toss until the pasta
is evenly coated. If the mixture seems thick, fold in
the reserved pasta water, 1 tablespoon at a time. The
mixture will thicken as it cools, so you want it to be
saucy. Season to taste with salt and pepper.

Divide among serving dishes and top with lemon zest,
then grate cheese over. Sprinkle with the walnuts, grind
more black pepper on top, then drizzle with olive oil.

Serve hot, warm or room temperature.

TIP: The pasta with the pesto will keep in the
refrigerator for up to 3 days. Garnish with the lemon
zest, cheese, walnuts, pepper and oil right before
serving. Note that the pesto will oxidize after a day
and darken into a khaki green. If packing for lunch, put
the pasta in an airtight container and scatter the
garnishes on top. If you want to keep the walnuts extra
crunchy, you can keep them separate and sprinkling them
on right before eating.

by Genevieve Ko

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sun Feb 16 2025 12:22:00

Until it hist yoiur OLR. Bv)=

OLR = Off-Line Reader?

Title: Broccoli-Walnut Pesto Pasta

Thanks, this recipe looks my style. Here's another broccoli walnut pesto recipe from recipesource.

Once while visiting a friend, they had an abundance of mint in the garden,
so i made mint pesto. Once i added all the other ingredients, it didn't
taste all that minty. It tasted surprisingly similar to basil pesto.
The difference was that with the numerous little mint leaves, it took
longer to clean and process.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Pesto (Brody)
Categories: Vegetables, Pesto
Yield: 1 Cup

1 c Broccoli florets; chopped
2 cl Garlic; peeled
1/4 c Olive oil
2 tb Fresh lemon juice
1/2 c Walnut pieces
1/4 c Parmesan cheese; grated
Salt and black pepper

Place all the ingredients in a food processor or blender and process
until smooth, scraping the sides of the bowl frequently.

Uses: Topping for pizza, pasta, fish, chicken, and vegetarian dishes
like potato soup. Try it spread on bread. Keeps in a tightly sealed
jar for up to two weeks in the refrigerator.

Variations: Substitute pine nuts, or almonds. Add a fresh herb like
cilantro or tarragon.

Per 1 tb: 44 cals, 4 g fat

Recipe by Broccoli by Brody, Lora Brody, 1993

Posted by: kitpath@earthlink.net, 8/29/98

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Ben Collver wrote to Dave Drum <=-

Re: Nat Vegan Food Month - 5
By: Dave Drum to Ben Collver on Sun Feb 16 2025 12:22:00

Until it hist yoiur OLR. Bv)=

OLR = Off-Line Reader?

None other.

Title: Broccoli-Walnut Pesto Pasta

Thanks, this recipe looks my style. Here's another broccoli walnut
pesto recipe from recipesource.

Once while visiting a friend, they had an abundance of mint in the
garden, so i made mint pesto. Once i added all the other ingredients,
it didn't taste all that minty. It tasted surprisingly similar to
basil pesto. The difference was that with the numerous little mint
leaves, it took longer to clean and process.

Mint will do that. It's a rhizome propagator and will take over a lawn
if you let it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Pesto (Brody)
Categories: Vegetables, Pesto
Yield: 1 Cup

Even though I like a nice pesto sauced pasta now and then I'm not big
on pesto although I did promote a hemp pesto when Doug and I ran the head-shop. And, oddly, this stuff didn't trigger my marijuana allergy.
Which was a good thing. The gummint used to pay landowners to grow hemp
during WWII. Which led to a lot of "ditch weed" along the roads - turning them into "high" ways. And I still dunno what in the hemp plant throws me
into projectile vomiting and killer headaches - so I just leave it all
alone where found.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hemp Pesto
Categories: Sauces, Condiments, Grains, Citrus, Herbs
Yield: 1 1/3 cups

1 c Shelled hemp seeds
2 c (tightly packed) fresh basil
1/2 ts Salt
Fresh ground black pepper
2 tb Lemon juice
2 cl Garlic; minced (or more)
2/3 c Water
2 tb Extra virgin olive oil

Place hemp seeds in a food processor fitted with the S
blade. Grind till they're powdery.

Add basil and pulse to combine well.

Add salt, pepper, lemon, garlic, and pulse again.

With the motor running, add water in a thin stream, as
if you were making a nut pate. Stop once in a while to
scrape the bowl. Keep adding water until the pesto is
still quite thick, but not pasty.

Keep motor running, and finish the pesto by drizzling
in the 2 tbsp EVOO. This isn't necessary, but it'll
give the pesto a more traditional mouth feel and flavor!

Yields approx 1 1/3 cup

From: http://www.choosingraw.com

Uncle Dirty Dave's Kitchen

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... I advise Americans not to enter Walmart unarmed on Black Friday
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