hello all, this week was another hectic one. my final exams are looming, and i can feel the tension rising each day. i have a recent obsession with hummus of all kinds. my favourites are plain with balsamic drizzle and jalapeno - i'll definitely include a recipe within the next few days.
before becoming vegan, my favourite meal was carbonara pasta - a vegan's nightmare. this weekend, i tried out my own vegan "take" on it - this is what i came up with.
ashley's vegan fettucine alfredo
1 pkg egg-free pasta (vegetable/rice, i used brown rice pasta)
1 cup fresh mushrooms, cut into small pieces
quarter of a small white onion, minced
three cloves of garlic, minced
1/2 cup unsweetened dairy-free milk (i used rice)
handful of spinach
1/2 cup cashews
salt and pepper (to taste)
note: i am not exact in my measurements, adjust them to your liking.
saute mushrooms, onion and garlic on low until caramelized. add milk and spinach. once milk has absorbed some of the flavour and spinach is cooked, remove from heat and allow to cool completely. place the sauce in blender, and add cashews, blend until smooth. if your sauce did not thicken, return to heat and use flour or cornstarch in order to thicken to a sauce consistency. mix with pasta and enjoy.
the first time i tried this recipe, i used vanilla flavoured rice milk - the results were tasty, but definitely on the sweet side. the second time, i used regular milk, and added yve's salami in the saute stage to mimic bacon. essentially, as long as the sauce has a creamy texture and tastes like garlic it is a win for me.. next time i plan on adding broccoli in the saute stage.
xx happy sunday, animal-friendly followers
ashley
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