I made a huge batch of roasted sunflower seed pesto. (toasted sunflower seeds, tons of garlic, miso, lemon juice/zest, basil, water and a tiny bit of olive oil), then I made a batch of Basil "Ricotta" from VwaV... omg.. that is delicious. Soooo freaken good. I didn't measure, but I think I stayed pretty close to the recipe. I'm planning on making pizza tomorrow and I want to use that for it.
I had about a cup of leftover basil, so I opened two 36oz cans of whole tomatoes and peeled about 7 cloves of garlic, a pinch of celtic sea salt, a tiny bit of extra virgin olive oil and some fennel seeds... into the vitamix that went and now I have 3 qt jars filled with sauce. This sauce is delicious on pasta and pizza. I put two jars in the freezer and one is in the fridge.
I boiled up a pound of pasta, 2 lbs of broccoli, chopped a pint of cherry tomatoes and mixed this with some of the pesto for a cold pasta salad. Hubby and youngest son had it for lunch with some leftover BBQ'd chicken style seitan.
I'm going to make a big salad for dinner and we can snack on leftovers and watermelon as well. I have popsicles in the freezer (tofu, rasbperry, pineapple, coconut extract, stevia) so all in all, I can relax now.
It's hot. I think I need to get myself a big mason jar full of peppermint iced tea.