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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna, serving portions for your pesto...
Linda
506 posts
Nov 09, 2005
1:11 PM
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Bryanna,
I'm making your pesto for someone who will be taking it home: Generally, how much would a serving of pasta be? (For adults)
And then how much pesto per that serving is about right?
I see in the book that the nutritional info is broken down per tablespoon, but I'm not sure that that is enough for a serving, whatever the serving may be!
Also, your Dairy-Free Bechamel or White Sauce (p. 46) -- Do you think I could use 1/2 C cooked white rice in place of the 1/2 C silken tofu? Or should I just go buy some tofu? (don't have any right now)
Thanks!
P.S. By the way, did you get my email from last week about cats, dogs, and birds?
Last Edited Linda on 9-Nov-2005 1:42 PM
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Bryanna
Owner/Moderator
1261 posts
Nov 09, 2005
8:59 PM
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I don't really measure, but 2 T. or so, mixed with some of the pasta cooking water, sounds about right for a serving.
For the bechamel, I have never tried rice, but it might work-- make sure it is cooked very soft.
No, I didn't get that email.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
513 posts
Nov 10, 2005
8:15 AM
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Okay, thanks. I don't normally measure either; I just wanted a general idea to give instructions with the pesto.
I ended up just getting the tofu. I made your "Baked Macaroni and Tomatoes." That's a nice and easy recipe! I especially like the microwave instructions for parts of the recipe which make it even faster.
I'm planning on making "Potato Tortino" with the leftover bechamel -- love that recipe! It's been a while since I've had it.
Gosh, I forgot how fab "Nonna's" is! It's my favorite cookbook and I forget how many quick and easy recipes it contains and how most of the recipes require every day-ingredients. They never disappoint!
I think I will try the rice, though; especially since I don't always have silken tofu on hand anymore.
I re-sent the email.
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