Tofu scramble is something that we probably eat every weekend. We really really really LOVE tofu scramble. And this recipe isn’t your standard “throw the tofu into the pan with some curry powder” kind of scramble, no sir, this is so delicious and unique that after trying it, you’ll never want to make it any other way – trust.
To get through the rainy days we’ve been having in Colorado lately, I made the perfect rainy day treat, vegan almond biscotti! There’s no feeling like listening to the rain pitter-patter on your window sill while dipping a chocolate-chip biscotti into a mug of hot coffee. Ahhhhh peace.
We go through A LOT of lemons over here. Like, we drizzle that shit on everything. Not one day goes by that our lemon juicer isn’t sitting out on the counter ready to go. We use it so much that we don’t even bother putting it away.
We usually make this vegan basil pesto when we’re making Roasted Brussels Sprouts and Vegan Italian Sausage Pasta but it can actually be used for mostly all pesto-based dishes.
This vegan basil pesto is packed with fresh basil leaves that have such an herby, earthy, fresh aroma. In addition to its wonderful flavor, basil is one of the healthiest herbs you can use. It’s rich in vitamin K, vitamin A, and has many powerful antioxidants. Basil also includes iron, calcium, manganese, magnesium, vitamin C and potassium.
As if that wasn’t enough, basil has antibacterial and anti-inflammatory properties. It also contains DNA-protecting flavonoids. I’m no scientist but flavonoids are good! The flavonoids and oils in basil protect our cells and chromosomes from radiation and oxygen-based damage – THAT’S AMAZING.
This is a recipe that we make very often because it’s so tasty, flavorful, and easy. Plus, if we can stop ourselves from eating it all in one sitting, it usually leaves us leftovers for lunch during the week.
