For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.
Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.
This looks fancy, but it’s really just a vegan white sauce made with rice flour, shallots, nooch, and a little sherry. The cauliflower, asparagus, and mushrooms are tossed in olive oil with salt and pepper, and then roasted for about 15-20 minutes. In your bowl, layer the noodles first, then pile on the veggies, and toss them all together with the sauce.
It’s a special night for (at least) three reasons:
1. It snowed!
2. Santa’s Secret beer is now available, and I bought some in a growler!
3. And it’s my birthday weekend!
We haven’t made this in awhile, so of course we had to tweak the recipe. Instead of the flour, we used about 1/3 cup flax meal, which really helped the “meatballs” to brown. For the sauce, we just whipped together a quick mirepoix and lots of garlic, then deglazed the pan with some red wine vinegar. Then we added some whole peeled tomatoes (hand crushed), 1 can of tomato sauce, water, oregano, basil, salt and pepper. Then the sauce simmered for awhile on medium, after the meatballs were fried, we added them to the pot. Cooked up a side of kale and a pot of rice spaghetti. Dinner is DONE.
Again, I turn to the FatFree Vegan Kitchen for the best vegan cheeze sauce around. I altered the proportions enough that I will post my changes. I used whole wheat shells and about 1/4 cup cheeze on top. In the right hand corner, you can see the kale poking through the noodles.
For the Sauce:
1 c. water
1 c. plain rice milk
3/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso
black pepper to taste
Cook 5-6 oz whole wheat shell pasta until al dente. While pasta boils, combine the ingredients for the sauce. Chop 1 cup of kale and 1 cup broccoli (I used frozen). Prepare a baking dish with a few dollops of Earth Balance. When pasta is done, drain. Layer 1/4 of the sauce at the bottom of the baking dish, then a layer of pasta, then kale, then more sauce. Press down on the layers with your spoon. Add the next layer of pasta, broccoli, sauce. Press again. If you can fit in more pasta, add it on top, then add vegan shredded cheese and the last bit of sauce. Cover with tin foil and bake at 375 for 30 minutes, then remove foil and bake another 10.
This creamy pasta dish subs vegan ingredients for the dairy in Emeril’s recipe. I subbed 5 garlic cloves and 4 green onions for the shallot, and used 2 cups of soy creamer, reduced the butter, and used a ton of soy cheese. It turned out really well, though a little sweet. I think that was from the soy creamer. Still we managed to eat the whole batch in one sitting. We were so full, we could barely stay awake!
This delicious recipe for cheeze sauce comes from Susan at FatFreeVegan.com. We cut the recipe in half, omitted the turmeric (somehow we don’t have any in the house), and subbed unsweetened rice milk for the soy milk. We sauteed mushrooms, swiss chard, and tomatoes in some Earth Balance, stirred in the whole wheat shells, then added in the sauce.