Cashew Alfredo with Broccoli and Peas

This year, we’re making life simpler. For this cashew sauce, we’ve borrowed lots of ideas from lots of places, but this is what we did last night.

3/4 c. roasted *un*salted cashews soaked for several hours
1/4 c. rice milk
1/4 c. nutritional yeast
2 TBL tahini sauce with garlic and lemon (from Trader Joe’s)
1 tsp Braggs
salt and pepper to taste

2 TBL Earth Balance
1 shallot, diced
1/2 tsp garlic powder
1 package frozen broccoli
1 c. frozen peas
salt and pepper
1 package sweet potato noodles (cooked according to directions)

While the noodles are boiling, blend together the sauce ingredients. Drain the noodles and rinse with cold water. Cut them with scissors to your desired length. Heat Earth Balance in the pot and saute shallot. Cook about 5 minutes, then add broccoli and peas, season with salt, pepper, and garlic powder. When veg is cooked, add noodles and turn heat to low. Toss with the sauce.

Sweet Potato Vermicelli:

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Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

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.

Vegan alfredo

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!