Issue 1 – Summer

Vegan Pesto Penne
Ingredients
- 8 oz (225g) penne pasta (or any pasta)
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Optional toppings: cherry tomatoes, roasted pine nuts, spinach leaves, fresh basil leaves
Instructions
1 – Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2 – In a food processor or blender, combine the basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper.
3 – Blend the ingredients until you have a smooth and creamy pesto sauce. If the mixture is too thick, you can add a little more olive oil or a splash of water to thin it out.
4 – In a large pan, heat a tablespoon of olive oil over medium heat. Add the cooked penne pasta to the pan and toss it with the pesto sauce until the pasta is well coated.
5 – Cook the pasta for a few minutes, stirring occasionally, until it is heated through.
6 – Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
7 – Serve the vegan pesto penne hot, garnished with optional toppings like halved cherry tomatoes, roasted pine nuts, and fresh basil leaves.
About Basil
Basil is a versatile herb that thrives both indoors and outdoors. Whether you have a sunny windowsill or a garden space, you can easily cultivate fresh basil. Its adaptability allows you to enjoy its culinary benefits throughout the year.




Raw Basil Seed Crackers
Ingredients
- 1 cup sunflower seeds
- 1/3 cup fresh basil leaves
- 1/4 cup nutritional yeast
- 2 cloves minced garlic
- 2 tablespoons of fresh lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons raw coconut aminos
- 1/4 cup ground flax seeds
- 1/2 cup water (or as needed for consistency)
Instructions
1- In a food processor, combine the sunflower seeds, fresh basil leaves, nutritional yeast, garlic, salt and water. Pulse until the mixture becomes well combined.
2 – Add the coconut aminos and ground flaxseeds to the food processor and pulse a few more times to incorporate them into the mixture.
3 – With the food processor running, gradually add water, if needed, 1 tablespoon at a time, until the mixture starts to come together and form a sticky dough-like consistency.
4 – Transfer the mixture onto dehydrator trays lined with a non-stick sheet or parchment paper.
5 – Using a spatula or your hands, spread the mixture evenly on the tray to form a thin, even layer.
(Thinner crackers will dehydrate faster).
6 – Place the tray in the dehydrator and let it dry for about 8 hours, or until the mixture is dry and crispy.
7 – After about 2-3 hours of drying, you can flip the crackers and use a knife or pizza cutter to score them into desired shapes or sizes. This will make them easier to cut once they are fully dried.
8 – Continue drying the crackers until they are completely dry and crispy.
9 – Remove the tray from the dehydrator and let the crackers cool.
10 – Break the dried mixture into smaller cracker-sized pieces along the scored lines.
Garden Tips
Pinching is a gardening technique that involves removing the top portion of a plant’s stem to encourage branching and compact growth. It stimulates lateral growth, resulting in fuller and bushier plants. Incorporating pinching into your gardening routine can lead to healthier and more abundant plants in your garden.