Eat Our Feelings: Heartbreakers

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EPISODES: Sandwich Time (vimeo.com/eatourfeelings/sandwich), Brunch (vimeo.com/eatourfeelings/brunch), Valentine's Day (vimeo.com/eatourfeelings/valentine), Cleanse (vimeo.com/eatourfeelings/cleanse)

RECIPES:

Emma's Cilantro Parsley Pistachio Pesto (vegan)

INGREDIENTS

• 1 head broccoli, cut into florets

• 1 head, cauliflower, cut into florets

• 1/2 cup, pistachios

• 1/2 cup, toasted pumpkin seeds

• 1 bunch parsley, roughly chopped

• 1 bunch cilantro, roughly chopped

• 1 tsp, ground cumin

• 1/2 lime, juice + zest

• 1 tbsp agave

• approximately 3/4 cup extra virgin olive oil

• 1 cup fresh spinach, roughly chopped

• salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 400. Lightly coat florets in oil, and sprinkle with salt. Spread in single layer onto parchment/baking sheet, and bake for approximately 40 minutes, or until tender and slightly brown on edges.

2. In blender or food processor, pulse nuts into a course sand. Add herbs, cumin, agave, lime, about 1/2 cup of oil. Blend until incorporated, spreadable, but not completely smooth. Add salt to taste, and oil if needed. (I like a bit of texture to my pesto, but you can blend it until your ideal consistency is achieved!)

3. Toss florets and spinach with pesto, until evenly coated. Serve warm, room temperature, or chilled. Excellent with Sasha's garlic sauce and tomatoes!

Sasha's Lebanese Garlic Sauce (vegan)

INGREDIENTS

• Garlic Sauce

• 1/4 cup peeled garlic cloves

• 3/4 tsp salt

• 1/4 cup olive oil

• 3/4 cup canola oil

• 4 tbsp lemon juice

• 1 small food processor

DIRECTIONS

1. Blend the garlic and salt in the food processor.

2. Add 2 tbsp oil and Blend until completely smooth.

3. Add 1 tbsp lemon juice and blend until completely smooth.

4. Repeat steps 2 and 3 until all ingredients are used up. Eventually, the sauce will emulsify, making it stiff and white and similar looking to mayonnaise.

Note: If you only have a large food processor, you may need to make a double or even triple batch to achieve emulsification and full creaminess.

This is delicious with roasted chicken (which would make it NOT vegan!) or vegetables.

CREDITS:

Written and Cooked by:

Emma Jane Gonzalez

Sasha Winters

Directed by:

Adam Goldman

Cast:

Alex Herrald

Owen Scott

Emma Jane Gonzalez

Sasha Winters

With:

Hunter Canning

Tommy Heleringer

Alice Freda

Tsipora Nemes

Executive Producer:

Doug Anderson

Director of Photography

David William Turner

Original Music by:

Chris Rubeo

Producer:

Rubyn Wasserman

Assistant Directors:

Katrina Albright

Yonghoon Kim

Assistant Camera:

Zack McDowell

Sound:

Doug Anderson

Gaffer:

Tyler Kenly

Editing:

Adam Goldman and Sasha Winters

Color Correction:

David William Turner

These Credits:

Brian Fabry Dorsam

Special Thanks:

Julie Kling

Tsipora Nemes

Erika Bettencourt

William Charles Arthur Cooksley

Russel Swanson

Pablo Castaneda

Saikat Chakrabarti

Shot on location at Champs Family Bakery in Brooklyn.