enchanted green: my herb garden

Cooking with Herbs

Featured Cookbook:

The Mediterranean Vegan Kitchen

In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice. Unlike many vegetarian or vegan cookbooks that simply take the meat or dairy products out of a recipe--or even worse, use tasteless substitutes--this book includes only recipes that actually exist in Mediterranean cuisine.


Herb Recipe Index

essential kitchen tools

Vegan Pesto

This vegan pesto recipe does not need cheese to be delicious! As a non-dairy basil pesto, the flavors of the herbs are able to come out that much more, and overall, you will find this pesto delicous on pasta but much easier on your digestive system. See for yourself...

Combine all dry ingredients & miso in food processor and pulse until herbs are finely chopped. Keep motor running, and slowly drizzle in olive oil until a thick paste has formed. Texture should be somewhat coarse. Season with salt and pepper.

Makes 3/4 cup. 60 calories, 6g. fat per tbsp. Pesto will keep in the refrigerator in an airtight container for up to a week, and can be frozen and kept for up to a month.