Category: Pasta

OG Peg’s Plant-Based Creamy Cauliflower Corn Chowder

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The other night I got home from work and the thought crossed my mind that I have not produced an OG recipe in a while and then the wheels start churning. One of the things that I love to do when making and original is to look at all of the ingredients in my refrigerator and see the food that I have on hand and then create! It is really a fun thing for me to do, but sometimes I put a little bit of this, a little bit of that and a whole lot of this in it. haha. That is just how my mother would cook, but it does not serve those well who need exact measurements, like my daughters lol. Here’s to you girls—–

OG Peg’s Plant-Based Creamy Cauliflower Corn Chowder

Total Time to cook: 45 min

This recipe is comfort food at its finest. Even your carnivores will love it! I promise!

  • 1/2 package Organic Felicetti Cavatappi Pasta, cooked al dente (see pic at bottom)
  • 1 large onion
  • 4 cloves garlic
  • 1 t. onion salt
  • 2 t. garlic salt
  • 1/2 t. pepper
  • 1 t. salt
  • 1/2 – 1 t. thyme
  • 3 small or 2 large heads cauliflower, cut into medium pieces
  • 5-6 c. vegetable broth (enough to cover the cauliflower about 1″ above)
  • 2 14.5 cans Great Northern Beans
  • 2 14.5 cans of corn
  • 1 c. whole cashews (I like the organic Costco brand)
  • 1 1/2 c. water
  • 1 t. apple cider vinegar
  • 1 t. lemon juice
  • 3 T. nutritional yeast

Cook pasta. Make sure the water is well salted and boiling before adding the pasta. Cook 9 min. Drain and set aside.

While pasta is cooking cut onion, peel garlic and add to a wok if you have it, but if not just a frying pan. Add a little broth to the pan and saute until the garlic, onion, garlic salt, onion salt, salt and pepper and thyme until onion is translucent about 7-8 min.

Put cauliflower into a large soup pan with the broth and bring to a boil. Add corn and onion mixture and cook for about 10 minutes, checking after about 7 min after boiling to make sure the cauliflower is done to your liking.

While cauliflower is cooking make the cashew cream mixture in a high speed blender (I have a vitamix). Add remaining ingredients in blender and blend well, as in really well. You don’t want any chunks in your delicious soup.

Once cauliflower is done to your liking add the cashew cream and bring to a boil. Taste and adjust seasonings and enjoy.

This recipe may look hard but it really is simple and if you wash your dirty dishes as you go, it’s a cinch! Please tag me if you make this. I always love to know who has tried my recipes, especially my originals.

Love to all.

This is the pasta I order on Amazon for this dish. It’s truly amazing and makes all the difference to have delicious pasta.

Vegan Cauliflower Mac and Cheese–so good!

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This creamy delicious mac and cheese is so good!! Your kids will love it!! The original recipe is taken from one of my favorite blogs called Monkey and Me.

Vegan Cauliflower Mac and Cheese

Boil together:
2 cups cauliflower, trimmed into small florets
2 cups Russet potatoes, peeled, small dice
1/2 cups carrots, diced, tiny dice
1/2 cups cashews
Sauce Ingredients:
1/3 cup unsweetened plain plant milk
1/2 cup vegetable broth *
1/2 cup water, (or broth)
1 Tablespoon + 2 teaspoons distilled white vinegar, (+/-)
2 teaspoons white miso *
1 Tablespoons reduced sodium tamari *
1/4 cup + 2 T nutritional yeast, (+/-)
1 Tablespoon dried minced onions
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1 teaspoon ground mustard
Pinch turmeric, (optional)
1 teaspoon sea salt (+/- to taste) *
1/8 teaspoon black pepper
Other Ingredients:
12-14 oz. GF elbow macaroni, (or pasta of choice)
Crumb Toppings:
1/2 cup GF panko, (or panko/bread crumbs of choice)

Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note: You want to coordinate the completion of the pasta cooking time with the completion of the sauce. If unsure, then just wait to put the pasta into the boiling water once the sauce is done. Just turn the sauce down really low or remove from the stove. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, then transfer the cooked pasta into the sauce.

Set aside panko bread crumbs.

Preheat the oven to broil. Place the oven rack in the center.

Place the cauliflower florets, diced potatoes, carrots, and cashews into a medium stockpot, bring to a boil, gently boil until fork tender (about 10 to 12 minutes). Drain off the water, then place them in a high-speed blender. Add all the Sauce Ingredients into the high-speed blender with the cooked cauliflower, potatoes, carrots, and cashews. Blend on high until smooth and emulsified.

Place the cooked pasta into a baking dish, pour the sauce over the pasta, mix well, then sprinkle the Crumb Topping evenly over top. Place in the oven and broil until the top is golden brown, approximately 5 to 7 minutes. Watch carefully to ensure the crumble topping does not burn. Then turn off the oven and allow the dish to sit in the hot oven undisturbed for 5 minutes.

Remove from the oven and allow to set for 5 minutes before serving.

Enjoy

Vegan Broccoli Pasta

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This recipe is a deliciously creamy. and my son said that it was a TEN!! I hope you enjoy it as much as we did! And please, if you make a recipe on my blog, please, tag @itsapegslife in your pic on Instagram or Facebook!

Vegan Broccoli Pasta

  • 12 oz pasta (whatever kind you would like)
  • Sauce Ingredients:
  • 1 cup cashews
  • 2 large garlic cloves
  • 3 tablespoons nutritional yeast
  • 2 1/2 teaspoons white miso paste
  • 1/2 teaspoons salt
  • 1/2 teaspoons Dijon mustard
  • 1 1/3 cup unsweetened almond milk
  • 3/4 cup vegetable broth
  • 2 tablespoons corn starch
  • 1 tablespoon fresh lemon juice
  • Trader Joe’s sun dried tomatoes (add to your liking)
  • 3 cups broccoli
  • 12 oz. button mushrooms (optional)
  • salt to taste
  • black pepper
  • red pepper flakes (optional)

Cook the pasta according to the instructions. Set aside.

In the meantime, make the creamy cashew sauce. Place cashews (see tip for cashews below), garlic cloves, nutritional yeast, miso paste, salt, Dijon mustard and almond milk in a high speed blender and process until smooth. Add Vegetable broth, corn starch, lemon juice and sun dried tomatoes.

Cut broccoli into small florets and slice mushrooms, cook in a bit of vegetable broth in a large pan about 10 min.

Add cashew sauce to the sauted broccoli and mushroom mix.

Cook about 10 minutes to thicken.

Stir in the cooked pasta or serve sauce on the top of pasta. Season with salt, pepper, red pepper flakes. Enjoy!

Vegan Alfredo Sauce–SO YUM

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Vegan alfredo sauce?? What the what?? This vegan alfredo is bomb!! Try it! It would be even better with homemade pasta!

Vegan Alfredo Sauce

  • 1 white onion, chopped
  • 4 garlic cloves, crushed
  • 1 bag cauliflower rice (see note)
  • 2 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon soy sauce
  • 3/4 c. cashews (soaked overnight or boiled for 20 minutes)

Heat a bit of water in a medium size pot over medium high heat. Add the onion and let it cook for 3-4 minutes, or until it is soft and translucent. Add the garlic and cook for one minute. Add the cauliflower and vegetable broth to the pot, Cook until cauliflower is done–about 10 – 15 minutes until it is done.

Transfer cauliflower mix to a heavy duty blender, like a Vetamix, and add remaining ingredients, mix from low speed to high. Blend until creamy. Transfer this back into the medium sized pot and heat for a few minutes until it is hot. Service on your favorite pasta. Enjoy!

Note: This is the cauliflower rice I like to buy at Costco. It works great for this recipe.

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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During the holidays, I made this recipe and it was fabulous.  Rich, quick, creamy and dreamy and a definite comfort food.  This is definitely in my book of favs (seems like I’m saying that a lot lately LOL).  You could serve this with any pasta of your choice, but I served it with linguine and it was divine.  In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?”  Loved it!

Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine

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Source: pastabased.com

Course: Main Course

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Yield: 4 servings

Serves: 4 Scale

Ingredients

  • 1 lb grape tomatoes
  • 1⁄2 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 1⁄4 cup nutritional yeast
  • 1⁄4 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper

Directions

  1. Preheat oven to 425F
  2. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.img_9933
  3. If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
  6. Serve over pasta.

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