cashew alfredo.

casehewalfredo

This recipe is so comforting and delicious in these cold months. I also think it would be a great summer dish with some of that fresh basil and herbs from the garden! I didnt have any fettuccine on hand, so I used rigatoni and YUM!

Heres what I did:

1 teaspoon coconut oil
1 small yellow onion, diced
6-8 garlic cloves, minced
3/4 cup raw cashews (soaked if you dont have a high speed blender)
3/4 cup – 1 cup unsweetened almond milk
1 tablespoon freshly squeezed lemon juice
3 tablespoons  nutritional yeast
1/2 teaspoon (3g) fine salt
1/2 teaspoon freshly ground black pepper

You’ll also need
Noodles
Sautéed vegetables of your choice (think mushrooms, brussel sprouts, broccoli, spinach)
Fresh parsley, finely chopped
Freshly ground black pepper

Add 1 teaspoon of the coconut oil to a small saucepan set over medium heat. Once heated, add the diced onion and minced garlic, and cook – stirring as needed – until the onion is soft; about five minutes. Once soft, add the onion and garlic to the base of a high powdered blender, such as a Vitamix. Add the cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper to the base of the blender, too. Blend on high speed until smooth and creamy; 30-45 seconds. Transfer the sauce to an airtight container and refrigerate until ready to use. If you don’t want to use it right away, it will keep for up to five days in the refrigerator.

To serve, divide the cooked noodles between bowls and drizzle with cashew alfredo sauce (heat sauce if desired). Top with sautéed vegetables then finish with parsley, salt, and pepper.

 

 

butternut squash mac & cheese.

MAC.jpg

When fall comes I always find myself buying a butternut squash, then scrambling to find something to make with it before it goes bad. Why not sneak it into some mac and cheese? I made it for my son and his friend and they gobbled it up. Didn’t even phase them!  This would make a great thanskgiving side dish too if you are looking for one.

I found the recipe here.  My modification is below.

  • 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
  • 1/2 cup raw cashews
  • 1 cup unsweetened non-dairy milk
  • 3-4 garlic cloves
  • 2 tsp kosher salt, or to taste
  • 6-7 tbsp Nutritional yeast
  • 2 T Miso Paste
  • 1 tspn onion powder
  • Freshly ground black pepper, to taste
  • 1/4-1/2 tsp Paprika + more to season
  • Your pasta of choice

Directions:

1. Preheat oven to 350F and line a baking sheet.  In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.

2. Add roasted squash, cashews, non-dairy milk, garlic, , salt, nutritional yeast, pepper, miso, seasonings) to vitamix type of blender and process until smooth

4. Cook your pasta according to package directions. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.

5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheese sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli. You can either heat this up in the pot, or pour it into a casserole dish (I used a 4 cup dish), sprinkle on breadcrumbs + paprika, and bake it at 350 for about 20-25 minutes.

buffalo tofu.

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I recently jumped on the air fryer bandwagon. I kept seeing the food being made in my feed – and then saw an infomercial and knew i had to have one. I chose this one and its been working pretty well. It doesnt make french fries taste like they have been deep fried, like the infomercial promised, but it does cook things so quickly and really does make stuff crispy with using a minimal amount of oil.

I kept seeing kittee posting about her buffalo tofu and I have to say this is hands down the best thing we have made in here so far! Wowza. we turned these into buffalo tofu wraps with some avocado, home grown tomatoes and daiya ranch dressing.  Cant wait for leftovers tomorrow!

You can find Kittee’s recipe for her buffalo cauliflower here – I modified it a bit to make it work for tofu/my needs.

First, she mentioned on instagram to marinate your tofu in tamari, nutritional yeast, garlic, liquid smoke and rice vinegar.  I just kind of eyeballed it all. Mix together and let marinade a few hours to overnight.

as to the recipe i posted above i used only
1/2 cup chickpea flour instead of the three flour blends she suggested, and i think i will only use a 1/2 T of curry next time.

I already have another batch of this marinating today! I cant wait to eat it again! Its not too spicy, super crispy and  heated up nicely the next day in the air fryer – crispy as can be!

spinach and artichoke pasta.

spinach&artichokepasta

So I told you about the Spinach and Artichoke dip I made for New Years Eve, right? Well I couldnt get enough of it, so when I found this recipe to make spinach and artichoke pasta I knew I needed to give a try.

This pasta was one of the best vegan cheesey pastas I have ever made! It’s so creamy and full of flavor. I changed it up a bit, based on my fake cheesey preferences and It was definitely a winner!

bag of baby spinach
3-4 cloves of minced garlic
1 can artichokes, drained1 T earth balance
1.5 T flour
1.5 cups unsweetened plain almond milk
1/4 tspn chili powder
2 T Nutritional yeast
1 tspn onion powder
salt and pepper to taste
1/2 bag Daiya, mozzarella
1 package pasta noodles, I used Campanelle pasta, as recomended in the recipe above
red pepper flakes (optional, but the little bit of heat was really nice)
Panko bread crumbs

Instructions
  1. Saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
  2. Add earth balance to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the almond milk and stir until mostly smooth and heated through, then add in the cheese, salt and pepper, nutritonal yeast, onion and chili powder. If it gets too thick, add a little more milk.
  3. Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko crumbs to individual servings, along with more pepper flakes if you want it SPICY!