When soaked in water, the seeds of some basil varieties become gelatinous. They are in turn used in drinks and desserts.
Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs, from my balcony garden. This year, I'm happy to say that my plants have thrived (thank you smart pots).
My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe — the perfect way to end the summer.
The combination of carrots and zucchinis, look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favourite pasta cut, it also has the best name ever. With tones of orange, green and brown this meal embodies autumn.
You can find the recipe for my roasted pepitas here! It's easy, and ready in 20 minutes. I usually make a double recipe, and add it to salads and other meals during the week. Enjoy!
Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lacked the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty handed. In the marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumber, cabbage and eggplant we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens, were like rare pokemon.
We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else - why would we? Tomatoes were not in short supply then. While we were in Mexico, friends of ours made the most amazing tomato-less salsa; they used watermelon, and i remembered this when we craved bruschetta in Nuku Hiva. What looks sort of like tomatoes? Papaya! Not that they look that much alike; they have a reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of; and as it turns out, since we started to make bruschetta with it, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs even better with balsamic vinegar. I imagine it would taste great with mangoes too, it's something i may try when i get a craving again.
If something isn't available, or is too expensive where you are (hunting for raspberries in japan comes to mind), swap it out for something else. Not every will work, but it's fun to try isn't it?