pestopotatoes

PESTO POTATOES AND BEANS
adapted from The Vegetarian Times

4 Tbsp. olive oil
2 lb. yukon gold potatoes,
cut in 1-inch cubes
1 large onion,
preferably Vidalia or Mayan Sweet,
chopped coarsely
2 15-oz. cans white beans
2 Tbsp. minced garlic
12 oz. fresh green beans,
cut into 2-inch pieces
1 recipe vegan pesto
1/4 tsp. seasoned salt

In a large non-stick skillet, over medium heat, saute potatoes and onions until soft, about 10 minutes. Add canned beans, green beans, and garlic, and continue to saute for another 2 or 3 minutes. Cover skillet and allow to cook for another 5 minutes.

Uncover, stir in pesto and seasoned salt, and cook for another 2 or 3 minutes, until heated through and potatoes are of desired consistency.

Makes 4-6 servings.

Vegan Pesto
recipe adapted from The Ultimate Uncheese Cookbook

1 cup fresh basil
1/3 cup walnuts or pine nuts
1/4 cup olive oil
1 1/2 Tbsp. mellow white miso
1/2 tsp. fresh garlic
1/4 tsp. sea salt