This summer I am appropriately working in the health food market deli in the kitchen. I have picked up quite a few cooking secrets as well as a library of recipes.
Today we had a potluck, which was fantastic.
One of my coworkers can't have gluten, dairy, soy, chocolate, bananas or oil. She also dislikes potatoes. What does a vegan make for someone with such a unique combo of intolerances?
I made an oil-free pesto pasta salad using brown rice penne noodles.
For the pesto I combined fresh basil, spinach, lemon juice, garlic, pasta water and sea salt + fresh ground pepper. I tossed in zucchini, cherry tomatoes, red and green peppers as well as some toasted pine nuts. It went over well although I really missed the oil, it was rather light and refreshing.
I also brough some homemade guacamole with corn chips. One of the girls made an impromptu black bean dip that was incredible! I can't wait for the next potluck/feast!
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