By Jolinda Hackett. Vegetarian Food Expert
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Because of the recognition of vegetarian.about.com, I get an remarkable quantity of email. Please be aware that I'll only consider media queries associated with vegetarian or vegan food/cookbooks/products or lifestyles. I actually do try to react to all readers feedback and questions.
Jolinda continues to be vegetarian for more than two decades making the transition to some vegan diet 14 years back. Jolinda has traveled, shopped, and resided like a vegetarian all over The United States, someplace sunny and warm and many of Asia, and understands how to order tofu in six different languages, including Bahasa, Malay, Thai and Mandarin.
She's the writer of six books, such as the Everything Vegan Cook book. The Vegan Pregnancy Cook book. The Large Book of Vegan Recipes. Cookouts, Veggie Style. the definitive help guide to backyard grilling for vegetarians and vegans, and also the Daily Vegan Planner for brand new vegans requiring a little bit of dietary advice and inspiration.
You are able to email Jolinda at firstname.lastname@example.org or send her a tweet @vegjolinda
Updated August 04, 2015.
Searching for the way to utilise some fresh herbs out of your garden? Do this simple recipe for any cold pasta salad flavored with fresh herbs including tulsi and parsley, and inspired through the traditional Italian pesto flavors of garlic clove, tulsi and Parmesan. Make use of this chilled pasta salad recipe like a base and incorperate your own favorite veggies or pasta salad add-ins for example olives, peppers, artichoke hearts or tomato plants. It's also scrumptious out of the box, because the fresh herbs really shine within this quick and simple pasta salad. For any vegan version, simply omit the Mozzarella dairy product.
- 10 oz. corkscrew (rotini) or bow-tie (farfalle) pasta
- 1/4 cup top quality essential olive oil (divided)
- 3 cloves garlic clove, minced
- 1/4 cup chopped fresh tulsi
- 1/4 cup fresh chopped parsley
- 1/4 cup pine nuts
- 1/4 cup fresh grated Mozzarella dairy product
- 1 Tablespoons of fresh lemon juice
- Ocean salt or kosher salt and fresh ground pepper, to taste
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