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I harvested some more garden basil the other day, enough to make about four more batches of Isa’s Classic Pesto from VWaV.

I decided to use this and the rest of the seitan (VWaV) from my previous entry along with some Tofu-Basil Ricotta (VWaV) to make a couple of the most vengeful vegan pizzas ever.

I apologize beforehand for my terrible lighting situation.



In sliced format.

And an inside-shot.

I got my first good harvest of basil from the garden yesterday and made a double recipe of of Isa’s “Classic Pesto” from Vegan With A Vengeance. Good stuff, I highly recommend it!

Here over sourdough and rotini.

Yeah, yeah I know that’s a lot of carbs or something (I’m no nutritionist). This was just the last stuff I had on hand before a grocery store trip. My meals don’t usually look that one-sided, Anyways, the pesto was good! I’ve already made another batch since then.

Well, things are going pretty well out in the garden.

Here is the salad mix I failed miserably at eating. I probably got about of a dozen salads out of it, I just planted way too much! Here it’s all bolted and turns out to be a bunch of mustard. I thought it was a little spicy.

There’s the cilantro hiding between the kale and fava beans. It’s kind of a tangle but it still tastes great!

My tomatoes finally reached the tops of their cages, but the basil and peppers are taking their sweet time. The weather has been weird lately.

Here are the corn and bush beans I planted.

Also honeydew, squash, and eggplant (left to right).

That artichoke is still hanging in there, now with a sunflower and a bunch of random mint.

So I figured it was time to do something with that cilantro and decided to make some pesto, which I found a recipe for at Simply Recipes.

Here’s my cilantro harvest, it’s about half of what I had growing. I thought I had more than I did! This stuff goes fast.


The Magic Bullet kind of came through for me on this one, but required a bit of coaxing. It turned out great in the end though!

Then I blended up (again with a little coaxing) the leftover onions, some garlic, and Italian Seasoning with some Smart Ground sausage. tI turned out kind of a weird texture, but really tasty. Here I am sautéing the sausage with mushrooms to go with some pesto rotini.

It actually all looked much prettier today as leftovers!

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