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)
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
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!
I LOVED this recipe. There were so many different flavors on my tastebuds that every bite was a little different. The coconut quinoa was some good vegan comfort food. This recipe is taken from one of my favorite blogs called fitfoodiefinds.com. I adapted it for an oil free version. Also, don’t get overwhelmed by all of the cooking steps! It just creates more opportunity for family to help you in the kitchen. Make it a family event and it will be quick and easy :).
Prep Time: 40 minutes Bake Time: 30 minutes
1 cup uncooked quinoa
1 15-oz. can full-fat coconut milk
1/2 cup water
1 tablespoon maple syrup
To prepare the quinoa RINSE WELL, place coconut milk, water, maple syrup, and quinoa in a sauce pan and bring it to a boil over high heat.
Next, turn the heat to low, cover the saucepan and let the quinoa cook for about 20 minutes or until the quinoa is cooked.
ROASTED SWEET POTATOES
2 large sweet potatoes and or yams, cut into bite-sized cubes
Spritz with a little bit of water
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground pepper
Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and spritz with water. Toss to fully coat.
Then, season with minced garlic, salt and pepper. Toss to combine.
Roast sweet potatoes at 400ºF for 25-30 minutes.
PURPLE CABBAGE SLAW
1 cup purple cabbage, sliced
1 cup shelled edamame (if you don’t have shelled edamame, you can use shelled like I did and spread them on top)
1 large red pepper, sliced
1 large carrot, cut into thin sticks
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon freshly grated ginger
1/8 teaspoon salt
Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, maple syrup, grated ginger, and salt.
Then, toss veggies in dressing. Set aside.
2.5 tablespoons all-natural peanut butter
2.5 tablespoons water
1 teaspoon soy sauce
1 teaspoon maple syrup
To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
1/4 cup chopped peanuts
squeeze of lime juice
Black sesame seeds, to toast
Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.
It’s my hubby’s birthday today, so in honor of his big day, I’m posting the recipe that is his ultimate favorite taco. You will love the little bit of spicy cauliflower & chickpeas for the filling, which completely transforms the flavor that cauliflower, chickpeas and cabbage normally have. The filling is complemented with a scrumptious cabbage slaw, avocado slices (optional) and a drizzle of cashew cream. Trust me–YOU WILL LOVE IT! GUARANTEED! Please read the full recipe before cooking.
There are 3 parts to this recipe–Cabbage Slaw, Cashew Cream Sauce, and Cauliflower/Chickpea mix.
For the Cabbage Slaw:
1/2 Medium head purple cabbage, sliced thin
1/2 Sm/Med Red onion, sliced thin
2 T. Taco Time hot sauce
2 T. Honey or Agave
1/4 C Lime juice
Salt to taste
In a small bowl mix hot sauce, honey (or agave) and juice from limes together and pour over cabbage and onion. Mix with your hands. I like to massage it in really well together. (This is actually the part that the hub’s does :). Set in the fridge until serving. This can be made a day ahead (highly recommended, but not essential, for even better flavor), as well as the cashew cream sauce, which I’ll share next.
For the Cashew Cream Sauce:
1/2 C. Raw Cashews, boiled in water for 20 min or let sit overnight)
2/3 C. Water (not the water that you boil the cashews in–fresh water)
1/2 tea. Apple Cider Vinegar
1/2 tea. Lemon juice
1/2 tea. Nutritional yeast (optional-this makes it more cheesy)
1/2 tea. Salt
Put all ingredients in a high power blender. I have a Vitamix that I love, and if you do have a Vitamix, you can skip the boiling of the cashews. It does make it a bit creamier if you boil them, but either way, it works great. Once that is blended together for a few min on high, then transfer to a container and set in the fridge. As mentioned before, this can be made the day before.
For the Cauliflower & Chickpea Filling:
Preheat oven to 425 degrees. Get out a cookie sheet pan and line it with a splat mat or parchment paper.
1 head Cauliflower, broken apart into smaller pieces (not riced though–still chucky)
1 can Chickpeas, drained and rinsed
Mix together cauliflower and chickpeas in a large bowl. Set aside while you make the sauce.
For the sauce:
In a saucepan on the stove heat together the following ingredients:
1/2 C. Frank’s hot sauce
1/2 C. Vegetable broth
2 T. Honey or Agave
1-2 T. Cornstarch
Mix together well in saucepan and cook on medium high heat until thickened. Pour on cauliflower and chickpea mixture. Mix together throughly with a spoon or once it cools enough, mix it with your hands. It just mixes better that way. Pour on cookie sheet and spread mixture out evenly. Cook for 15 min then turn and cook 10 -15 min more or to your liking. I like it a little crisp so I do 10 more min.