As I mentioned in my Montreal post, we had some lovely sorbet in the Old Port. I was really intrigued by the combination of strawberry and basil, and was eager to try making it at home. I’d call this a success! This tastes just like meandering around beautiful old Montreal, stopping at patio after patio. Bon appetit!
Vieux-Port Strawberry-Basil Sorbet
1 lb sweet strawberries, hulled
6 or 7 large basil leaves
1/3 cup sugar
1 1/2 tsps corn starch
pinch of salt
2 tbsp water
3 tbsp lemon juice
Combine everything in a large bowl and use an immersion blender to puree until silky smooth. Alternatively, pop everything in a blender. Proceed with pouring the mixture into your ice cream maker, following your manufacturer’s directions.
We found this recipe in a book called Vegan Planet. Also known as Pad Kee Mao, this is a South Asian rice-noodle dish not unlike Pad Thai, but where Pad Thai has tamarind and peanuts, this bad-boy uses lots of basil and chilis. It’s delicious. The Thai basil really gives the dish a unique flavour which works great with the tofu, brocolli, and onions. Make sure to add fresh bean sprouts on top for a juicy crunch.
Very quick to prepare, perfect for a weeknight. Head over to Amazon or Chapters (or wherever you buy books these days) and get the book for this and 399 other great recipes.
We made a light, delicious snack with some leftover white beans, a fresh Italian loaf, balsamic vinegar, and some fresh basil. No cooking required!
Here is what you do:
Slice the loaf in half, and then slice each half in half length-wise. Drizzle lightly with olive oil and balsamic vinegar. Lay down a layer of basil leaves on top of that, and some white beans (navy or white kidney) over that. Sprinkle lightly with salt and pepper.
There you go, a nice lunch or dinner in less than 5 minutes! That should give you some extra time to finish that book you’ve been reading, go for a bike ride, or whatever else it is that you do.