Mitch continued his culinary journey through the recipe section of Dr Joel Fuhrman’s book Super Immunity tonight. For entrée he adapted the Pesto Dressing to have as a dip, with vegie sticks and crackers made by cutting corn Mountain Bread into small squares and baking at 150°C for 6 minutes.
7 cloves garlic (yes really, 7!)
1/3 cup tightly packed basil leaves
¼ cup pistachios or pine nuts
juice of 2 lemons
1 tbsp Dr Fuhrman’s VegiZest
Blend all ingredients in food processor or high-powered blender, until smooth.
Main course was Tofu scramble, which we had with water-sautéd onion, garlic, kale and zucchini, seasoned with Dr F’s MatoZest and savoury yeast.
Water sauté spinach, onions, capsicum and tomatoes until tender.
Squeeze out as much water as you can from the tofu and then crumble it over the vegetable mixture and cook until tofu is lightly browned. Sprinkle on VegiZest and nutritional yeast.