I’m still searching for inspiration and creativity. I’m in a funk. A food funk. An emotional funk. I don’t crave food anymore. What is wrong with me? I’m definately in a funk. My cousin asked me today “are you excited? About life in general?” No, right now I’m not.
I need to find something to excite me. Food used to excite me. I need to find that again, I was happy, I was motivated. Where did it all go? Now I just feel like i’m an angry mess.
My mum keeps insinuating that she wants to have some sort of dinner party in the not so distant future. I’m taking that as the foundation of my inspiration. The opportunity to create. Mum’s dinner parties are usually buffet style meals with copious amounts of appitisers, main courses and several desserts. All of which scream comfort food. All of which are PERFECT for those family gatherings which start in the late afternoon and end during the early hours of the morning. But recently she’s been saying that she wants to do something different. So I’m thinking. What could be different? Something that doesn’t quite scream comfort food? Something a little more sophisticated? Yet something that is absolutely BURSTING with flavour.
So as I’ve been hunting for creativity I was thinking about appetisers. Something simple, sophisticated and bursting with flavour and I thought about cherry tomatoes. Not just ordinary cherry tomatoes on a plate, but stuffed cherry tomatoes, with pesto. Ok ok so traditionally pesto has parmesan in it, but you can use your favourite vegan substitute, i’m sure you all have one by now, if not – just ask and i’m happy to make suggestions!
Since you all know me, it wouldn’t be my recipe if I didn’t add some sort of twist to it so here goes & let me know what you think:
To make the pesto:
- 1/2 cup coarsely chopped toasted walnuts
- 1/2 cup loosely packed fresh basil leaves
- 1/4 cup freshly grated soy cheese
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground black pepper, to taste
- salt, to taste
Place all the above incredients in a food processor and blitz until its a spreadable consistency.
Cut the tops off your cherry tomatoes and de-seed them (i use a tea spoon, but I guess it depends on the size of your tomatoes).
Fill the tomatoes with the pesto mix (either using a tea spoon, or piping bag, or a sandwich bag with a tiny hole cut out of the bottom corner – all of these work perfectly well). Sprinkle a touch of paprika on top or garnish with half a toasted walnut or a basil leaf or even the top of the tomato – it’s entirely up to you! Get creative! Actually, now that I think about it, perhaps I should stuff the tomatoes with some kind of avocado, pine-nut, herb mix? I’ll have to think about that some more…