I love dairies, especially cheese.
However, recently, I've been feeling like I'm developing some sort of lactose intolerance. The past couple of weeks, every time I eat my usual cheesy spaghetti, toasts or cheesecake, my head immediately aches-- from mild headache to quite terrible migraine. It is usually followed by vomiting. After I've vomited a third of my meal or dessert, my head feels lighter. But I would still feel phlegm thickly surrounding my throat. Is that a mild form of lactose intolerance or something? But I tell you, it surely is not pregnancy. hahaha
Anyway, here's one of those lazy food I eat when I'm all alone, having no drive to cook for myself and/or very absorbed with some sort of stuff (like blogging or studying Japanese) to afford distraction. But be sure you have pesto sauce stocked in the the freezer or fridge or else it will be quite bothersome to prepare on a busy day.
Tips and tricks
On days when I make basil pesto sauces, I usually grind extra cashew nuts then store in an airtight container because it's not my hobby to wash my blender. Then whenever I feel like going vegan, I have a cheese replacer to run to. But obviously, I didn't have ground cashew this time so I just crushed the cashew nuts while in its strong plastic sachet and had a nutty, crunchy pesto lunch. *(^_^)*
Pistachio has a different flavor but is as good as cashew in pesto.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.