Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Cashew Carbonara

Cashew Carbonara

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
  • 1lb. Mushrooms, sliced
  • 1 ½ cups Peas
  • 6-8 cloves Garlic, sliced
  • Salt & Pepper, to taste

For the Sauce

  • 1 ½ cup Cashews, soaked overnight
  • 1 ¾ cups Water or Vegetable Stock
  • ½ cup Nutritional Yeast
  • 1 T Tamari
  • 1 t Smoked Paprika
  • Salt & Pepper, to taste

For Serving

  • Arugula Salad
  • Red Chili Flakes
  • Chopped Parsley
  • Chopped Basil
  • Chopped Cherry Tomatoes

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Set a large skillet to medium heat.  Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned.  Then add the garlic, and cook for 1 minute more.  Then, add the peas, and cook until warmed through.
  4. Make the sauce.  Combine all of the sauce ingredients in a blender, and pulse until smooth.
  5. Add the sauce and cooked pasta, and toss to combine.  Add water to thin if needed, and season to taste.
  6. Serve with your desired toppings.  Enjoy!

Vegan Vodka Sauce | EASY Vegan Vodka Sauce | The BEST Vegan Vodka Sauce

When I think of a perfect date night dish, vodka sauce ranks very close to the top.

After all, who doesn’t love pasta?!

Growing up, this was my absolute favorite dish!

The combination of savory, sweet, and creaminess is about as close to perfection as you can get!

But, as I’ve gotten older, and becoming more plant-based, I have put a great deal of time and effort into creating the PERFECT (in my opinion) vegan version of a vodka sauce.

That’s right. No cream. No prosciutto. No vodka. (!!!) But all the flavor.

Check out how!

Vegan Vodka Sauce

Cook and Prep Time: 60 minutes

Serves: 4

You Need:

  • Cashew Cream
    • 1/3 cup Cashews, soaked overnight
    • 2/3 cup Water
    • 1 tbsp. White Miso Paste
  • 1 Yellow Onion, diced
  • 1 head Garlic, minced
  • 1 large can (29 oz.) Crushed or Pureed Tomatoes
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Smoked Paprika

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.  Then, set aside until Step 5.
  2. Make the cashew cream.  Add ingredients to blender and pulse until smooth.
  3. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
  4. Add tomatoes, onion powder, smoked paprika, and garlic powder.  Season with a pinch of salt and pepper.  Bring mixture to a boil, then cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally.  You can simmer for longer for a richer flavor. 
  5. About 5 minutes before serving, add the cashew cream and stir to combine. Bring to a simmer and allow flavors to marry.  Season with salt and pepper as needed.
  6. Add 1 spoonful of sauce to the pasta and toss to combine.  Distribute pasta evenly among serving bowls.  Top with sauce.  Garnish with fresh chopped basil leaves.  Enjoy!

WFPB VEGAN Jalapeno Poppers! | SPICY Jalapeno Poppers

Jalapeno Poppers🌶️🌶️🌶️With a cashew cream sauce that just might be worth dying for😂😂. These were one of my favorite things to order out, but most commonly they are made with cream cheese or some other dairy. Obviously, we got rid of that and made this awesome #wfpb version, and turned up the heat!🔥🔥

Vegan Jalapeno Poppers

Cook and Prep Time: 35 minutes

Serves: 24 poppers

You Need

  • 12 Jalapeño Peppers, halved and seeded
  • Olive Oil
  • ½ cup Panko Breadcrumbs
  • 1 tsp. Smoked Paprika

For the Cashew Cream Filling

  • 1 cup Cashews, soaked overnight
  • ¼ cup Water
  • 1 tbsp. White Miso
  • 1 tsp. Olive Oil
  • 1 ½ tsp. Onion Powder
  • 1 ½ tsp. Garlic Powder
  • 1 tbsp. Nutritional Yeast
  • ½ Lime, juiced
  • 1 tsp. Smoked Paprika
  • 1 tsp. Chili Powder (optional)
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. In a mixing bowl, add 2-3 tbsp. olive oil and salt to taste.  Add the jalapeno peppers, and toss to coat.  Then, line the peppers on a baking tray.
  3. Add all the ingredients for the cashew cream filling to a blender, and pulse until smooth.  Season with salt and pepper to taste.
  4. Mix the panko breadcrumbs and smoked paprika in a bowl until combined evenly.
  5. Fill the peppers with the cashew cream mixture.  Top with the panko breadcrumbs.
  6. Bake the peppers in the oven for about 25 minutes.
  7. Enjoy!