Hello and welcome to the 2014 Virtual Vegan Potluck! I’m so excited to be part of the VVP this year and want to give a huge shout-out to Annie, Angela and Poppy for organizing this worldwide virtual foodie event! Be sure to check out all the awesome vegan recipes by way of the Go Forward/Go Backward buttons at the bottom of this post. You can also go back and start at the beginning of the potluck chain. Have fun, get hungry and enjoy!
It’s taken me a little while to do anything with radish tops. They kinda make me nervous. I think it’s their prickliness. But in my past two CSA boxes there have been some beautiful bunches of radishes attached to these soaring magnificent green leaves. I just couldn’t toss them into the compost bin anymore, I had to figure out something to do with them. And as one does with many peculiar greens they’re unsure of what do with, I made a pesto. It turned out delicious!
Summer is nearing and we need to make room for the hot-weather veg about to grace our tables. This is a fantastic way to use up any spring veggies you have on hand.
This pasta takes advantage of the spicier spring produce available: peppery arugula and piquant radishes. The cilantro pesto — made with garlic scapes, toasted almonds, red pepper flakes, lime juice and avocado oil — compliments those flavors and steers us in the direction of the Southwest. Fiber-rich black beans and fresh, milky mozzarella round out the dish for a hearty, healthy meal. To add an additional kick of spice and flavor, drizzle on some sriracha! Let’s get the party started!
the Seasonal Veg Head 