I saute the canned artichokes in olive oil, red onion and garlic for a good while until they get nice and toasted. This time I also added a can of white beans and sauteed those (with the artichokes) as well for added protein and nutrition. They kinda fell apart and coated the noodles, adding interest to the pesto. I love this dish.
And my niece's first birthday is this weekend, so for her party, I am bringing Happy Birthday Gingerbread :-)
I used the recipe from Vegan Lunch Box, and added the chopped, crystallized ginger on top.
Tomorrow I will dust it in organic powdered sugar for that lovely first snow effect.
And I made Tamari Roasted Chickpeas from Eat, Drink and Be Vegan.
I call these "popcorn peas," because they are kind of addictive like popcorn. They will be a nice little snack for the party.
I used home made, from scratch organic chickpeas (pressure cooker, baby!) and organic, local (from my yard!) rosemary.
Can't wait to see my niece tomorrow!
What are you guys doing this weekend? Do you have any special recipes planned?