PRESTO no-cheese PESTO!

We love freshly-made pesto in our house, and it's so easy to make that there's just no excuse not to make it yourself.  The other night, I thought I had all the ingredients for pesto.  So there I am, half way through making the pesto, and BAM! -- no Parmesan cheese in the refrigerator.  Well, pesto doesn't really need cheese, but I wanted to give it some kick, so I went to my secret ingredient.  Miso to the rescue!

Miso's flavor mimics that of cheese but keeps the whole dish vegan.  An excellent substitution for those who want to limit their cholesterol intake without losing flavor.  Please try this recipe.  You'll be incredibly surprised at how savory it is.  My oldest daughter ate 3 bowls.

* one package (2.5 oz) of organic basil
* equal amount of sliced almonds (you can use pine nuts, but I like almonds, and I use the sliced and roasted ones because it's so easy)
* 3 large sections of garlic
* 1 tablespoon red or white organic miso
* 1/2 cup olive oil
* 1/2 a jalapeno (optional)

Put all ingredients in a food processor and pulse to combine.  If the pesto is too dry, add some more olive oil.

Add on top of noodles or flat bread and serve.  If you have any leftover pesto (very unlikely), you can keep it in the refrigerator for about 5 days.  The pesto might discolor, but the flavor will still be delicious.  Buon appetito!

EASY POTATO LEEK SOUP

Soup is filling and wholesome.  It's one of those comfort foods that is actually good for you.  My recipe for potato leek soup is easy to make, and I have one secret ingredient, miso (a secret ingredient I use in many of my recipes), that gives the soup a depth of flavor.  Make sure you slice the leek lengthwise and wash each section well to get rid of the dirt.  To serve my family, I use about 4 leeks.


SECRET INGREDIENT:  Organic, no MSG, no GMO miso!

* 2 tablespoons olive oil
* equal amounts of: (1) cleaned chopped white and light green parts of leek,
     (2) thinly-sliced potatoes, and
     (3) water
* about one tablespoon of organic red miso
* milk or heavy whipping cream to taste, about 1/2 cup (optional)

In dutch oven or soup pot, saute chopped leeks in olive oil over medium until just wilted, about 5 minutes.  Add potatoes and saute for a couple minutes more.  Add water and bring to boil.  Simmer until potatoes are cooked (where you can easily put a fork or knife through the potatoes), about 10 - 20 minutes, depending on how large the potato pieces are.  Let the soup cool enough to put into a blender (or use a handheld blender in the pot).

Mix until somewhat smooth, but don't over-blend as the soup can become gummy.  Return to pot and mix in miso.  If you are using milk, whisk together miso and milk before mixing into the soup.  Bring to simmer, and serve. 

Ith gu leòir! (Eat plenty!)