Monday, January 4, 2010

Spaghetti Squash with Raw Broccoli Pesto


Dinner last night was baked spaghetti squash topped with some raw broccoli pesto, chard lightly cooked in veggie broth, some chick peas toasted in the oven with a sprinkling of Bragg's Liquid Aminos, and some raw mushrooms and carrots.

For the pesto, I blended 2 cups of chopped raw broccoli, 2 oz of raw walnuts, 1 garlic clove, a handful of fresh basil and two tablespoons of nutritional yeast. I used veggie broth instead of oil to bring it together...and I could have used more because it turned out kind of thick.

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