I don’t think there are work appropriate words to describe my mood when a co-worker software engineer called me at 12:45 AM this morning to update me on server status because he forgot to call me at, oh, A REASONABLE HOUR! I guess he forgets that not everyone can run on 3 hours of sleep a night. Luckily I was able to fall back asleep promptly after, but still felt tired and slightly sluggish today. Tinkering in the kitchen was a great mini-therapy session for me after the stinky day, especially when it was a success. I had one more fresh and perfect heirloom tomato to use up from the Capay Tomato Fest and a head of cauliflower that really needed to be used up since I forgot about it in my fridge for a week, so they were tonight’s theme ingredients.
Creamy Tomato Basil Sauce
- 1 large tomato, chopped
- 2 green onions, chopped
- 1 clove garlic
- 1/4 cup fresh basil leaves
- 1/4 tsp. dried oregano
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup shelled hemp seeds or raw cashews
- 2 tbsp. nutritional yeast
- 2 tbsp. lemon juice
Place all ingredients into a high speed blender and blend to a smooth and creamy textures. Makes about 4 servings.
I poured the sauce over the lightly steamed, chopped cauliflower and raw chopped red bell pepper, then stirred to fully coat the veggies with the sauce.
For serving I broke out a splurge ingredient to drizzle just a dab over the top.
With and without the truffle oil, the sauce was wonderful with a strong, fresh basil flavor and a rich, creaminess from the tomato, hemp seeds, and nutritional yeast. I must make it again!
This and a couple of Hemp Crunch Balls right out of the freezer while having a nice chat with hubby made a great end to the icky day.
Now I need to motivate myself to hit the gym!