Brussels sprouts get such a bad rap. Yes, if you’ve only eaten them boiled beyond the point of humiliation, they’re pretty gross. For this recipe, roast the cruciferous bad boys, let them roll around in the vegan miso glaze and you end up with highly addictive carmelized Brussels sprouts veggie crack. It took me two attempts to film this recipe because the first time, I lost my mind and ate the whole tray before I had a chance to finish filming….oops! Continue Reading →
As to avert early Holiday Meltdown, I’m planning out my vegan cooking strategy for Thanksgiving through New Year’s Day. So, I thought I’d share my sources of inspiration in this delicious list of my Top Vegan Cookbooks for the Holidays. These are listed in no particular order. Continue Reading →
I walked into my local craft store for a little Autumn inspiration. You know I need all the help I can get,since I live in the land of eternal summer. Expecting to see a wall of pumpkins,Fall wreaths,burnt orange and gold, can you imagine my complete horror when I was smacked in the face by Christmas?! In September?!!!! Continue Reading →
There are a lot of salads and green smoothies in my life. But every now and then, I just want to be bad and give in to a craving…like bacon. Yup,even a gal on a plant-based diet gets a yen for that smokey,salty,savory crunch. Continue Reading →
I invited Whitney from EcoVeganGal to join me in the Tastemade kitchen and show you how to make an outrageously delicious Thai Coconut Curry. Whitney creates amazing videos to inspire people to live healthier lives,while being kinder and gentler to the planet. I saw this dish in her “Extreme Healthy Vegan Cheapskates” video and knew I wanted to give it a try! Continue Reading →
If you belong to a CSA, shop at the Farmers’ Market or have generous neighbors with vegetable gardens, you know that summer time means zucchini season. My favorite way to enjoy the abundance of squash is to whip up this creamy raw Alfredo sauce and mangia!
Zucchini Pasta Alfredo
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: raw entree lunch dinner dairy free gluten-free soy-free sugar-free vegan vegetarian pearl couscous zucchini Italian summer
Use a spiralizer for angel hair pasta or the spirooli for thicker noodles.Gently press the zucchini noodles between a clean kitchen towel to remove excess water.
For the Alfredo sauce
Soak raw cashews in warm water overnight.This process will neutralize the enzyme inhibitors and help your body digest the nuts better.If you don’t have time to soak,no worries,the sauce will still be super tasty.Drain the cashews and add them to a blender with the nutritional yeast,lemon juice,garlic and onion.Start by adding 3/4 of the hot water and blend on high speed for 90 seconds.If you prefer a thinner sauce,add the remaining water(or more as needed).Season with salt and pepper to taste.
Pour the sauce over the zucchini noodles and garnish with fresh chopped tomatoes and your favorite herbs.
Store unused sauce in an airtight container in the refrigerator for up to 3 days.This sauce can also be used as dip for fresh cut veggies.