Writing a food blog can be overwhelming. The amount of work that it takes to create a post (and to do them on a consistent basis) — to write, shoot, edit, and then promote each entry — well, it can be a daunting task. But I love the payoff, the stories and recipes that I not only get to share with all of you, but the experiences you all share with me. That’s what continues to inspire me.
And inspiration is key in the food blogging world. Without it, one can feel lost.
From time to time, I even feel blocked. It can be the words, or the photographs, or the recipe… but something just isn’t right. I’ll sit in front of my computer for hours, trying to make it work. And when this happens, the only remedy is to go to my favorite food blogs and relish in their brilliance.
Now, I have a lot of sites that I read (most of which, but not all, are listed in my “Blog Love” section). I enjoy them all for very different reasons. I go to certain blogs for their photography, others for their marvelous writing and outstanding recipes.
These blogs all have a very special place in my heart. But today I wanted to share with you one of my all time favorite sites: Green Kitchen Stories. I’ve been gushing about their blog, which is written and photographed by David and Luise, for a while now. But if you take one look at their work, you’ll fall in love just as I have.
Beyond their stunning photography and thoughtful prose are some of the most creative and delicious recipes I have come across on any food blog. What stands out is their use of natural (and unique) ingredients to create primarily vegan dishes. When I’m in a rut and think that I’ve tried just about everything, I can always rely on Green Kitchen Stories to provide me with the inspiration I need.
In their most recent post, David and Luise included a recipe for Broccoli Pesto, and, being such a huge fan of the basil variety, I knew I had to give it a try. And, let me tell you, I was quite pleased with the results. So whip up a batch of this for lunch, open up your laptops (though, I assume that because you are reading this, they’re open) and head on over to their site for some wonderful stories and pictures.
(from Green Kitchen Stories)
2 cups of pesto
Green Kitchen Stories note: We left out cheese to keep it vegan. If you are not a vegan, a few slices of pecorino works great here.
1 large broccoli (around 2 cups)
A couple of stems fresh basil or sage
1/2 lemon, juice
1/2 cup hazelnuts (roasted chickpeas if you’re allergic)
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper
Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste.
Serve with pasta, in a salad, on a sandwich or in a wrap.