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KERI WHITE | JE FOOD COLUMNIST
VEGANISM SEEMS to be sweeping the nation — or at least my
family of origin.

My sister and both of my parents have become vegans for
health reasons, so when they visit I strive to accommodate
them. However, my immediate family is less enthusiastic
about these dishes, so I generally try to balance the desires of
all the diners by offering some hearty vegan dishes accompa-
nied by a meat, fish or egg dish for the omnivores.

The selection here offers a quartet of tasty vegan dishes that do
double duty.

VEGAN DISHES:
GREEN PESTO
This is different from traditional pesto because it uses green garlic
chives in place of cloves, and pistachios as opposed to pine nuts.

In addition, it omits the Parmesan cheese in order to be vegan —
and for kosher-keeping omnivores it opens up uses that allow it to
be served with meat.

WORK AS
DINNERS OR SIDES
1 bunch garlic chives, rinsed and drained (or 4 cloves garlic)
1 bunch basil, rinsed and drained
¼ cup raw pistachios
½ cup olive oil
Salt and red pepper flakes to taste
See Summer, Page 10
JUNE 9, 2016
Pasta: Yulia_Davidovich; basil: anna1311/iStock/Thinkstock.com
Name: Development Corporation for Isr
Width: 7.5"
Depth: 4.75"
Color: F Black
O R A plus
L L C one
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Comment: 5/4 In Good Taste Mag 1/2p
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IN GOOD TASTE
MAY 4, 2017
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