GREEN PESTO SPAGHETTI for DINNER.
This is my attempt at recreating one of our favorite dishes from Shojin, LA's only VEGAN- ORGANIC and GOURMET Japanese restaurant.
Whole Wheat Spaghetti mixed in a basil walnut pesto with sauteed kale, cauliflower, red chili pepper flakes, and pine nuts.
Simple dish, yet so full of flavor.
I think I may have succeeded in copying this dish!!!
It was AWESOME!!!
And for dessert, I made the BLUEBERRY SPICE BRUMB BARS from VEGAN COOKIES INVADE YOUR COOKIE JAR by Isa Chandra Moskowitz and Terry Hope Romero.
A spelt shortbread crust with a sweet blueberry layer and a crumb topping.
This recipe actually got better the second day, because the bottom crust hardened up and held its shape.
So make it a day ahead and refrigerate.