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Tuesday, March 7, 2017

Buddha Bowl with Cashew Curry Sauce

What I have in my bowl isn't as important as the sauce.  Really this meal could be any mixture of veggies, beans and grains and it would be delicious.

The Sauce...
Cashew Curry Sauce:
3/4 cup soaked raw cashews
1/2 cup coconut milk
1 TBSP tamari sauce
1/2 TBSP rice vinegar
1 tsp curry paste (I used mild, but that is just me, use what you like)
1/2 tsp ground ginger
Put everything in a food processor or blender and blend until creamy.

I mixed this up and have it in a jar in the refrigerator, great on many different dishes, like rice noodles and broccoli, YUM!

In my bowl I have
~Shelled edamame
~Wheat berries
~Brown Rice
~Broccoli
~Avocado
~Tempeh
~Sweet Potatoes


Friday, March 3, 2017

Vegan Pasta Alfredo

This is by far the best vegan Alfredo sauce we have tried and everyone here loved it.  It is not my recipe.  I used this recipe:
https://www.facebook.com/JaneVelezMitchell/videos/10158207130105693/




The recipe is in the comments.  But if you can't get to the facebook page to see the video here is the posted recipe:

Ingredients:
* ½ cup raw cashews (you can use whole or halves and pieces)
* 1 medium to large yellow, brown, or white onion, chopped
* 2 cloves garlic, chopped
* 2 ¼ cups water, divided
* Approx. ¼ cup lemon juice (juice from one lemon)
* 3 Tbsp. miso paste (white or yellow is fine)
* 1 Tbsp. agave nectar
* ⅓ cup or more of nutritional yeast
* 1 tsp. crushed red pepper (optional)
* salt and pepper to taste
* 1 package of pasta (something flat or tube-ish works best… we like fettuccine, farfalle bow-ties, or penne)

Directions:
1. Get a large pot. It’s a little bit of overkill for the onions, but then you can use it for boiling the pasta and then again for the heating the sauce and mixing it with the pasta… I’m all about trying to use as few pots as possible! Fry onions on medium heat with a dash of salt for about 5 minutes till soft and starting to caramelize a little bit. Be sure to stir occasionally to keep from burning. Add garlic and continue frying for another minute or so. Add about ¼ cup of water to de-glaze the pan. Remove from heat.
2. While the onions and garlic are frying, add the cashews to the blender and blend until it’s a powder. Don’t overdo it because you don’t want cashew butter… just a nice powder. Note: you can soak the cashews for a few hours, but I never do.
3. Add remaining 2 cups of water, the onion mixture, and all the other ingredients through crushed red pepper (if you’re using it) and blend on highest speed for five minutes. It’ll be relatively thin, but it thickens after it’s heated up and after it sits around. As soon as you start the blending, get the pot filled with water and about a teaspoon of salt, and get it boiling.
4. Boil pasta according to directions. Ideally you want the sauce fully blended by the time the pasta is ready. Usually my sauce is done long before the pasta.
5. Note: I use the entire recipe of sauce for a package of pasta, but you can start with ¾ of it and add more to liquefy if needed. Pour the desired amount of sauce into the pot and heat on medium, stirring constantly. When it becomes thick enough to coat the back of a spoon, it’s ready for you to add the pasta to it.
6. Add pasta and continue heating till sauce is thickened to your preference. Serve immediately with crushed red pepper, nutritional yeast, or your favorite vegan Parmesan.


Again this is not my recipe but I just love it.  Please go look it up on facebook and follow Jane's page, awesome, and watch the video.  I followed this recipe as is and added broccoli to the dish, he does in the video and my boys both love broccoli.  But really you could add any veggie and I think it would taste amazing.  I pre-soaked my cashews.  Use gluten free pasta and it is delicious!