>When I worked at Wild Oats [before Whole Foods bought them] I worked in the bakery (I was the baker). It was actually great fun to work in the kitchen there because the entire kitchen stuff was just full of awesome people…who were super creative. These were real foodies; who loved experimenting with flavor combinations. While I know now that I’ll never veganize the Habanero Butterscotch Bread Pudding that James Reesor (who shared the kitchen with me) created, there was another thing I loved just as much.
**side note; if you successfully veganize that bread pudding let me know; I can’t spend more money trying**
The thing James and Bahb used to make, that we never sold in the store; was Jalapeno-Cilantro Pesto. We sold it to employees only-and just to the ones that knew about it. This stuff was DELICIOUS. It was a simple recipe involving traditional pesto ingredients, but switching up the flavors/varieties of herbs. This was pretty darn easy to make vegan.
1 bunch fresh cilantro (about two cups) chopped, big stems removed
1/4 c walnuts
1/4 cup extra virgin olive oil
4 cloves of garlic
1 T Lime Juice
1/2 fresh jalapeno pepper (seeded if you can’t handle the heat-but I can!!)
3-4 T parma (preferably the walnut-cashew-garlic-salt-brown rice flour variety)
Pulse walnuts and parma in food processor until almonds are ground. Add remaining ingredients and food process until creamy. Store in an air tight container in the fridge for up to 5 days.