Linguine with Lemon-Garlic Cashew Cream

It had been one of those weeks. There was almost literally no real food left in the house. Crackers. Applesauce. And Asparagus. The first two don't really qualify as dinner, but who wants to eat nothing but an entire bundle of asparagus in one sitting? Not I. So after a long while of pondering and a short trip to the grocery store, I had a frozen burrito for dinner. That's what I get for not planning. I mean, I know that cashews don't have to soak nearly as long as some other nuts, but 2-4 hours (compared to 8-12 for almonds) is still too long to wait for dinner.

Fast-forward to tomorrow. Let's talk about the sauce. I drained my cashews, rinsed and drained again for good measure, then threw it into a blender with a bit of water (water prevents motor burn-out, but the nuts grind finer with less water). A bit of salt, a touch of pepper, some parsley and thyme, maybe some nutritional yeast, and of course lemon juice (or fresh-squeezed lemon and/or zest, if you wanna be fancy), then dilute to desired thickness. I minced and pan-fried the garlic in a bit of olive oil before throwing it in, but you could either add it to the sauce raw for more bite, or cook it with the veggies.

Get your water boiling for the pasta, then cut and sauté the veggies (I used asparagus and baby bellas, but you do you). At this point, the sauce (except for the garlic) is raw. I chose to heat mine a smidgen so the whole meal was warm and cozy, but you don't have to. As for plating/serving - I believe in you ;)

Don't want to guess at the proportions? Well.. I did (totally "wung it," in fact), but I'll try to estimate for you.

1 cup cashews

2 Tbsp lemon juice (or 1/2 lemon?)

1 Tbsp nutritional yeast

1 tsp parsley

1/2 tsp thyme

Salt & pepper to taste

16 oz linguine (dry)

1 bundle of asparagus

8 oz baby bella mushrooms

2 Tbsp olive oil

Tomato Pesto Sandwich, and Cheese Review

Y'all, I think I'm in love. Follow Your Heart provolone-style slices are not only vegan - they're soy free too! But it doesn't stop there. It tastes just like actual provolone (I can say this because, and don't shun me, I am not living 100% vegan at the moment). AND it melts just like provolone (which isn't very much, but it's something). I could eat it by the slice... if it cost less.

For my first trick, I made this lovely toasted tomato pesto and cheese sandwich.I may have also made a grilled cheese sandwich at some point, but I can't remember.

The label doesn't explicitly say nut-free on it, but I didn't see any nut ingredients on the list. Turns out their website has a friendly FAQ chart about allergens in their products, and HOORAY - no nuts! In fact, the VeganEgg is the only product with a nut warning, and they have a rigorous process to prevent cross-contamination, which is outlined in the chart.

To be honest, I wasn't that hot on their mozzarella. It looked like mozza, felt kinda like mozza, sliced kinda like mozza, and even tasted kinda like mozza. But it was just "kinda" enough to not be convincing. Plus it's soy-based. They do also have soy-free american, pepperjack, and gouda that I have not tried yet, as well as a soy-based cheddar. I may have to give it a shot, just so I can report back to you ;)

Rainbow Curry

Look, I did a thing! Seriously people, this is probably THE prettiest thing I have ever cooked. Unfortunately, my photography game was not the best that day, but in real life, it looks (and tastes) as vibrant as it sounds.

This was the first time cooking for a certain significant human in my life, who is (happily) vegan, so I was out to impress. The purple cauliflower was the perfect surprise, and aesthetically, I think it pulls the dish together in a way that white cauliflower will never do.

Thai cuisine is the human's favourite, so that was my original plan, but the ready-made curry sauce that caught my attention was of the Indian variety. Pretty sure it would have worked either way.

Okay, so this recipe I have to approximate, because this may or may not have been two months ago:

• 1 head purple cauliflower
• 1 yellow onion
• 3 orange carrots
• 2 red bell peppers
• 1 head bok choy
• 4 cloves garlic
• 1 package of thai basil

With the heat on medium, cut all the veggies into bite-sized pieces (except the carrots, which I peeled into ribbons; the garlic, which was minced; and the basil, which was "chiffonaded") and throw it in the pan as each veggie is done. When the cauliflower looks about half-done, add two cans (25oz total) of curry sauce. Reduce to a simmer until the sauce is warm enough.

The human is a weird sort of vegan and is "indifferent" to quinoa (weirdo), and neither of us particularly like rice. So I made quinoa, but I was the only one who ate it. You don't really need it, but if you believe that all Asian dishes must be served with rice, quinoa can be marketed as a guiltless complete protein (it's not all that much protein per serving, but it's there).

Want to know more about the difference between Thai and Indian curries? Anthony at YoExpert can tell you all about it! Click here.

Some of the other veggies I've considered throwing into a curry are below, though I'm sure there are others that could be used:

• Eggplant (get the little chinese variety, they're less bitter)
• Green Beans
• Potato
• Broccoli

Chap Che(?) Asian-style noodles and stir-fry anyway....

I don't mean to brag, but this is probably one of the most delicious things I've ever made....

I used to live in this community where once a week, this group of Korean ladies would show up and make dinner for everybody. It was great (who doesn't love a night off?). One of their signature dishes was fried tofu and chap che. Now, that can mean a lot of different things, as many Asian countries have their own version (jap che in Japan), but for them, it meant zucchini, summer squash, and white onion. As I write this, I suddenly can't remember if they served it with rice or noodles. But no matter.

I rarely cook Asian cuisine (or eat it, for that matter), because I don't like rice. Even rice noodles are... meh. But I had some leftover mung bean vermicelli and was feeling nostalgic. But standing in the produce section of the grocery store, instead of grabbing a summer squash, I reached for a red bell pepper. I also don't remember the last time I cooked with white onion - it's usually yellow. To choose the right onion for the job, click here.

Boil water. Chop, chop, chop. Fry in olive oil. Salt and pepper. Loads of garlic. Might have used some chili powder. Give the noodles a little bath (3-5 min), drain well, then add to the skillet. Soy sauce or liquid aminos. Bowl. Chop sticks. Enjoy. 

Seriously y'all, I feel like everything I cook contains zucchini, bell pepper, and/or tomato. But sauces. If you can figure out sauces, that is where it's at. And if someone can unlock the difference between szechuan and teriyaki, I'd be eternally grateful (seriously, I'm useless at this stuff....).

Raw Tarragon Beet Ravioli & Roasted Asparagus

Sure, I've made beet ravioli before. But I hope that in four years I've maybe learned and improved a little bit... yes? Yes.

 This week's ravioli was entirely improvised. And it turned out better than I had dared to hope.

Soak 1 cup raw cashews overnight. 

Massage asparagus with olive oil, salt and pepper to taste, and bake at 325 degrees for 10 minutes.

Drain cashews, then cover with fresh water. Add 2 tbsp lemon juice, 1/4 cup nutritional yeast (or probiotic), 1 large garlic clove, 2-3 tbsp tarragon, salt and pepper to taste. Blend until smooth.

Wash and peel beets, then slice thinly. Spoon cashew cream between slices.

Yields 3-4 servings.

First of all, if you have a good kitchen knife (I have the 9-inch Cutco "french chef") and decent dexterity, I recommend hand-slicing the beets. My mandoline slicer cuts unevenly and much too thick for my tastes, even on the lowest setting. But please, do not lose a finger on my account.

The raw garlic in the cashew cream really brightens the overall flavour of the dish, but not in a pungent "garlicky" way. I had actually forgotten the tarragon the first time around, and let me tell you, it balances beautifully with the garlic. Don't be afraid to mess with the lemon juice and nutritional yeast quantities either; it takes a lot to overpower the taste of cashews. Honestly, I wish I had put some fresh lemon, or at least lemon pepper, on the asparagus to tie everything together.

This dish actually passed a peer review - a dear friend who does not mince words and has been a vegan for fifteen years! I did not put this to the "carnivore test" as I had no standard-diet people to feed it to. But I'm pretty confident that if your favourite carnivore doesn't completely abhor vegetables, they might actually enjoy this one. 

Pasta Primavera

Google "Pasta Primavera" and you're sure to get a million varieties. The good news is it's actually default vegan. Any pasta, any combination of vegetables, sauces and herbs optional. Easy. And so very tasty.

Honestly, I was going to make chap chae (name varies country-to-country), but I had the wrong kind of onion. But I had zuchinni. I had red bell pepper. I had olives. And I had campanelle pasta. Hmm - I'd say this is a win-win. (There's always time for Asian food later.) Toss in a bit of olive oil, and Voila!

Okay, so I may have made a ridiculous amount of food for just one person. But I'm pretty sure this is going to taste just as good cold tomorrow, which is perfect for a summer lunch.

I had wanted a special noodle for date night - spaghetti is too commonplace, and farfalle is a little tacky (ironically, the pasta of choice for my first date ever). But Campanelle (literally, bellflower) was absolutely perfect for the occasion - and surprisingly easy to get just right. I used the conventional pasta, but any old GF pasta could easily suffice. Or you could turn that zucchini into noodles and throw in an extra veggie for good measure.

Raw M.A.T. Patties

Here's another quick'n'simple lunch idea inspired by BeautifulonRaw:

(Picture coming soon - camera was dead, so I'll have to make it again this week for a photo shoot!)

Take a clean Mushroom cap , stuff it with Avocado (mashed or sliced) and Tomato (trust me when I say 'bite-size pieces), and sprinkle with salt and pepper. Add fresh herbs to taste.

Seriously, I've been eating avocado and tomato like a crazy woman this summer! And why not? Avocados are a great source of good fat, and tomatoes are rich in antioxidants (among other health benefits). Good tomatoes are hard to find though, so I buy local, organic tomatoes whenever possible for the best flavour.

Something else I did last week was make a Bruschetta "bowl" - diced tomato and avocado drizzled with olive oil and balsamic vinegar and topped with basil and oregano. Eat it with a fork, or serve with corn chips :)

Raw Sprouted Lentil Bowl

Tardy again - tsk, tsk. Whatever will you do with me?

Sorry about that. Things have been picking up in the professional realm, leaving me less time to cook let alone write. But I still manage to whip up some simple and nutrient-dense meals during the week - like this sprouted lentil bowl:

Sprouting lentils is the exact same process as alfalfa (soak overnight, rinse twice daily after that). Throw in some kale, carrots, and cucumbers, then toss in italian dressing.

Admittedly, I'm entering into another season of 'I don't care enough to think right now; I just want to eat,' which is probably the reason I had this particular dish three days in a row... But I know you've been there too (and if you haven't, don't be surprised when it comes), and I just want to tell you that's okay - just have a grab-bag of simple go-to meals so you don't end up bingeing on candy and chips.

Can't decide? Fill a jar with popsicle sticks labeled with some of your favourite meals (kinda like those date-night idea jars on Pinterest), then let Fate decide for you.

Image from "I Love This and That" by Denise Derbyshire

Raw Beet Nori Rolls (2 ways)

Here's something I've been wanting to try for quite some time: rice-less nori rolls. There were still beets left over from Ravioli night that I needed to use, and a recipe from Russell James that had been sitting in my queue for months. So it seemed like a no-brainer: it was time.

This is a really simple recipe - only six ingredients. My beet sauce came out a bit chunkier than his. Maybe my beet was larger; maybe I didn't blend it long enough. Flavour? Fresh, but not too significant. Next time, I'll add more lemon juice... and an avocado. Biggest problem: I didn't sprout enough alfalfa! Man, I could have eaten three or four of these easily.

Back to the drawing board... Hey, I have jicama!

The gal at Simple Raw Life says, "Don't process it too much or it will become too mushy." ... I should have listened. Consistency ended up far too close to coconut, which is a HUGE deal-breaker for me. Plus, I don't think I squeezed out enough water. Still, I felt like it was much more meal-like than the alfalfa.

I dunno... So far, my vote still goes to old-fashioned sushi. But one of these days, maybe I'll try it with hummus or a nut paté, or parsnip rice if I'm feeling really adventurous.

Meanwhile, the beet purée persists. Oh look, zucchini! Add a bit of bell pepper and a sprinkling of tarragon, and bam, I live to eat another day.

Raw Balsamic Broccoli Bowl

"Salad" has kind of become a dirty word in my kitchen. But veggie bowls with dressing have started to gain a bit of renown lately, especially as I search for more delicious and interesting (but still simple and nutritious) raw meals. "Veggie bowl" ...I could live with that.

After a particularly monumental splurge at the grocery store, I contemplated what to eat first. Here's a glance into my thought-process in real-time:

It's been a while since I've eaten raw broccoli... And I LOVE mushrooms... Oh, but let's not use liquid aminos this time... Hmm, out of almond slivers.... Hey, I bet I sun-dried tomatoes would go well with that... OOOH, balsamic vinaigrette...

There it is, folks. Ten minutes later, it was in the depths of my belly and feeling rather cozy. Very satisfying. Very refreshing. Very worth repeating.

Barbecue Shroom Sandwiches

*This post is labeled as Raw and Vegan. The Udi's gluten-free whole grain bread pictured below is cooked and contains egg-whites. Substitute a diffferent bread to suit your dietary needs.

One day during my long commute, my nose caught a whiff of something akin to barbecue sauce, leaving me with a sudden and inexplicable craving for pulled pork sandwiches. Seriously?! Pork was my original inspiration for becoming a vegetarian! Weird, huh? Granted, it was late, and I was famished and very open to suggestion.

Well a few miles down the road, it hit me. In my fridge were mushrooms and a bottle of Saz's gluten-free barbecue sauce. (It tastes great on bean burgers, so why not?) Chop, chop. Glug, glug, a handful of alfalfa sprouts for good measure. Five-minute supper, done.

Now, I will say this. The barbecue sauce (which was the Vidalia Onion variety) was sweeter than I would have preferred, but as a whole, the sandwich was pretty tasty. If I were to do it again (and I will), I'd probably opt for making a homemade sauce that had a darker, smokier flavour such as the one featured on The Simple Lens (except I never have beer on hand...).

*P.S. Here's an article by Bon Appetit about their favourite gluten-free beers.

Of course, you can't have a barbecue without chips! But skip those deep-fried potato slices, and try these raw kale chips by Rhythm Superfoods (pictured: zesty nacho). If you don't like spicy food (and even the kool "ranch" flavour has a bit of a kick), they also sell sweet potato chips.

Raw Beet Ravioli

Beets* are one of those veggies I've only ever eaten cooked (partially because I only discovered that I liked them a couple of years ago). I was a little scared to try it after my non-vegan family had tried it during a cleanse several months ago and it didn't go over well. But all the other vegans are doing it, so why not? Bad recipes rarely persist. Therefore it stood to reason that there must be something to this beet ravioli craze.

The cashew cheese filling in this is AMAZING! The quiet fortitude of the tarragon combined with the subtlety of the green onion made the meal seem less like a glorified salad and more like a hearty dinner.

I had my doubts about the yellow bell pepper purée at first though. Post-taste, I glanced up at my sister and squinted: "More lemon juice? More salt maybe? What about black pepper or basil?" Nope, she assured me. It was fine the way it was. And she was right. Before I remembered to tweak, my ravioli was half-eaten. Yum!

*high in folate (37% DV), potassium (13%), manganese (22%), vitamin C (11%), and iron (6%). Russell James recently sent out a link to this video that describes beet benefits for athletes.

Raw Collard Wraps

So... yesterday was a holiday, right? Very deceiving. I forgot it was Monday - sorry about that!

Okay, now anyone who has been a vegan for long has heard of collard wraps. They're one of the staples for plant-based life-forms. Can you believe it that I was vegan for over a year before making one of my own? (I did eat a Raw "Chili Cheese Burrito" at Ecopolitan.

Tomato, Carrot, Yellow Capsicum, Alfalfa Sprouts, and Mushroom

Tip #1: Don't be shy. Obviously, your collard needs to be able to close, but you want to feel like you actually ate something when you're done.

Tip #2: Use some kind of spread and/or dressing (italian-style is my preference) to add a little pop of flavor. It's like eating a salad... without a fork.

Tip #3: It may look prettier to wrap from the narrow end of the leaf to the outer edge, but it's easier to maintain a uniform shape when starting from the wide end.
Besides sprouting the alfalfa (which you could buy...), this meal is simple and fast. I just stood at the counter, trimmed the main stem, and sliced the veggies directly into the leaf.

If you like having a few recipes to follow, or simply to inspire:
Here's one from Edible Perspective.
And another from "Avocado Pesto."
And one involving sprouted quinoa from The Sprouted Kitchen.

Baked Spring Rolls

You know that moment when you realize that you've substituted almost everything in the recipe? Yep, I've been there.

This is the third attempt at spring rolls this month and, sadly, the closest I've followed the recipe so far. Instead of bok choy, there's cabbage. Instead of green onion, there's white. Instead of green pepper, there's crushed red pepper flakes. And tomato instead of beet. In one final devious act, I served my rolls with the lemon-ginger dipping sauce from last week's sushi. It was good.

...And because my autism lends me the great gift of tasting both words and pictures, I can assure you that the  original recipe is even more scrumptious.

Courgette Fettuccine with Tarragon Cream Sauce

For those of you who are not subscribed to Russell James, The Raw Chef - Get it! This man knows what people like us are looking for. He's constantly making deals and sending free recipes. He even has a section on his site called Weekday Raw (for those of us who can't make meal-planning our full-time job) and a tab in the recipe box for dehydrator-free meals.

Now this recipe is probably the best vegan alfredo you will ever eat. Plus, because it's raw, you'll be satisfied both with your meal and with life in general. True story.

The sauce is pretty standard (cashews, water, oil, lemon juice, and salt), but the tarragon really gives it the Wow factor. Now, Russell used a couple ingredients than I didn't (that's what I get for not planning ahead), such as red bell peppers and green onions, but as always, I managed to find something comparable. To substitute, I threw in a bit of chili powder and onion powder.

Easy; delicious; healthy. In no particular order. Get it!

P.S. I almost forgot: pretty sure the link to the recipe requires login/membership. If you aren't signed up and don't want to be, but still want to make this dish, follow any basic cashew cream recipe and add tarragon.

Flashback: Sauces and Spreads

So... remember the post back in January: Packed Lunch Ideas? Well, I'm beginning to realize just how essential sauces and spreads are to maintaining vegan sanity. My minimalist approach to plant-based cuisine has been kinda scraping by lately (again). Then it hit me: I hadn't made cashew cheese or hummus in an embarrassingly long time, and I couldn't remember the last time I had made dressing...

Both of these unceremoniously-displayed spreads are recipes from Practically Raw by Chef Amber Shea. The hummus was especially delicious with a very strong kick (due to my exceptionally large clove of garlic). The cheese... needs something (perhaps more nutritional yeast, maybe just some salt, I'm not sure...). Whatever the recipe, every vegan should have both of these in the fridge at all times, right next to some home-grown alfalfa sprouts.

These guys are beyond easy, and you can grow them as-needed and know they're always fresh. Just soak about a tablespoon of seeds in water overnight, drain in the morning, and rinse every 8-12 hours. For best results, store the jar upside-down so any excess moisture can drip through the wire-mesh lid.

Oh, and while we're at it, I just wanted to encourage the sushi-lovers to make this lemon-ginger dipping sauce. In fact, the entire recipe is fabulous, phenomenally better than my first attempt at Nori Rolls.

Mock Tuna Lettuce Wraps

Ever wondered what to do with your almond meal after making nut milk? I have. Every week, I optimistically save my grounds in a little container, promising myself that I will use it as a crust on some delicious dessert. Then, two weeks later, it finally finds its way into the trash can.

Never again. With a little pickle juice and vegenaise (make your own soy-free mayo here), I have a scrumdidliumptious Mock Tuna spread. My mum also adds onion and celery to hers for consistency's sake. Throw it on some bread or a leaf and add a few veggies, and wa-pow, you've got a deliciously satisfying raw vegan meal.

Bon appetit!

Review: Trader Joe's Soy Creamy

While Minnesota is still trying to figure out which season it is, I've decided it's time for summer. Sure, there's a fresh blanket of snow on the ground, but we did reach a high of 44. Optimism triumphs.

Alright, so I avoid soy and even scoff at vegans who simply replace every animal product in the world with a soy alternative, but I can't stand coconut, and Trader Joe's Cherry Chocolate Chip "Soy Creamy" is slightly more economical than many other non-dairy frozen desserts (and definitely worth the indulgence). It's smooth and a sophisticated level of sweet, and the cherries actually taste like cherries instead of candy. General consensus: the only possible improvement would be a little swirl of fudge.

*I've also tried Tempt (hemp-based frozen dessert). Tasty, but not quite as good as this. I'd recommend both, depending on availability.

Guacadillas and Tacos

Mm. Hispanic food.

Okay seriously, I've been to Central America twice, and my aunt is from Mexico. Their idea of hispanic food is very different from ours. But hey, if it tastes good, eat it, right?

I used to scoff at the idea of a vegan quesadilla. Oxymoron much? Then I caved and made my very first guacamole-stuffed corn tortilla, and that was that. This baby was packed with flavour and great nutrition. I threw in a few black (turtle) beans and some chopped veggies to give it a bit more substance.

Of course, if you're going to cook beans, you might as well cook a lot. Since I had a full pack of corn tortillas to eat through, I could think of no better way than to make "turtle" tacos. I reheated the beans in a saucepan with some tomato and zucchini, then through in a few spices (cumin, marjoram, garlic powder, and chili powder, to be exact). Scrumptious!

Want to know how to make your own hard-shell tacos? Click here.

Stuffed Bell Peppers

Oops! It's Tuesday. I didn't exactly forget; I just procrastinated all day... and then I forgot. Forgive me?

Well, today's spotlight is the young and beautiful Bell Pepper, the only member of the capsicum family without capsaicin (which is what gives peppers their heat):

This recipe takes a bit of time, but it's pretty simple: rice and beans (both pre-cooked), tomato paste, nutritional yeast, and cumin. Add other veggies if you want (zucchini, perhaps...).

Want to know the key to choosing the best pepper for stuffing?

First of all, there's something you should know about the colour. Red peppers are sweeter and higher in vitamins than green ones.

Second, "sex" your pepper. Four-footed peppers are female (that is, they have more seeds), a little wider at the top (to facilitate stuffing), and less likely to fall over in the oven.

P.S. Also pictured above is a handful of romaine topped with macadamia ranch dressing made by Mother. Super tasty! I still need to ask her for that recipe, but I'll let you know when I do. Bon appetit!