GREEN PESTO SPAGHETTI AND BLUEBERRY SPICE CRUMB BARS

Yesterday I Made:

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.