Then place all
the veg with the basil leaves into a sauce pan, adding the olive oil, salt and pepper.
Not exact matches
The «crust» is a riff on the popular cauliflower crust, this one made
with pumpkin (or winter squash) slathered
with a
basil - spinach nut sauce, and topped
with vibrant cherry tomatoes or other seasonal
veg.
Pasta
with homemade
basil and pecorino pesto (made
with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup
with smoked paprika, veggie burgers
with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried
veg (sometimes
with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps,
veg green / red curry.......
It's topped
with spicy arrabiata sauce mixed
with some nutritional yeast (optional, for a cheesey flavour), a selection of Mediterranean chopped
veg and garlic, lightly fried
with water or a low - cal olive oil spray and some fresh
basil.