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!

WFBP Manicotti | Gluten Free, Dairy-Free Manicotti | Vegan Manicotti

I gotta be honest, these are a little annoying to make. Which is ironic because I’m a fan of anything remotely resembling a dumpling😂😂.

The filling is made out of a white bean puree and actually that cashew cheese I posted last week (so if you want to know how to make that, go check the video or recipe on my blog!).

This might seem a little hectic for a 30 second video, but I promise it is well worth the effort!

Plus the written recipe is on my blog, so you can check that out there! 😋

Hope you give this a shot!

WFPB Manicotti

Cook and Prep Time: 90 minutes

Serves:

You Need

  • 24 Manicotti Shells
  • 3-Ingredient Cashew Cheese OR 1 Block of Firm Tofu
  • For the Sauce
    • 1 Yellow Onion, diced
    • 1 head Garlic, minced
    • 1 large can (29 oz.) Crushed or Pureed Tomatoes
    • Salt, to taste
    • Black Pepper, to taste
    • 1 tbsp. Onion Powder
    • 1 tbsp. Garlic Powder
    • 1 tbsp. Smoked Paprika
    • 1 tsp. Tamari
    • 1 tsp. Thyme
    • Olive Oil or Vegetable Stock, for sautéing
  • For the White Bean Puree
    • 2 cans Cannellini Beans, rinsed and drained
    • 2 tbsp. Nutritional Yeast
    • 1 tbsp. Garlic Powder
    • 1 tbsp. Miso Paste
    • 1 tsp. Dijon Mustard
    • ½ cup Cashew Milk (or other nut milk)
  • Chopped Parsley for garnish
  • Red Pepper Flakes, for garnish
  • ½ cup Nutritional Yeast
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the cashew cheese ahead of time (see below).  Or, using your hands, break down the tofu into smaller pieces.
  3. Make the puree.  Combine all ingredients to a blender, and pulse until smooth.  Then, divide the puree into evenly into 2 portions.
  4. Make the sauce. 
    1. Set a large pan to medium heat.  Once hot, add vegetable stock or 1 tsp. olive oil. 
    1. Then, sauté garlic and onion for 5-6 minutes, until softened and translucent. 
    1. Then, add tamari and dry spices.  Stir to combine and cook until fragrant, about 30-60 seconds. 
    1. Then, add tomatoes.  Bring to a boil and then reduce heat to a simmer.  Cook for about 10 minutes, until reduced, or desired thickness is reached. 
    1. Then, add 1 portion of the white bean puree, and stir until combined and incorporated evenly.  Cook until warmed through, 2-3 minutes. 
    1. Season to taste and remove from heat. 
  5. Make the filling.  Combine the 2nd portion of the white bean puree and cashew cheese (or tofu) in a large bowl.  Mix to combine, and season to taste.
  6. Cook the manicotti.
    1. Bring a pot of water to a boil.
    1. Add the manicotti to the water.  Cook for 4-5 minutes, until al dente (the pasta will finish cooking in the oven).
    1. Rinse the pasta in cold water, and separate to avoid sticking.
  7. Stuff the manicotti.
    1. Option 1: Using a pipette, fill the manicotti. (Recommended).
    1. Option 2:  Use a spoon to fill the manicotti (I did this, and if you have a pipette, I would much rather do that).
  8. Assemble for baking.
    1. Add layer of sauce to the bottom of a deep dish baking tray. 
    1. Then, line the manicotti to fill the tray. 
    1. Then, add another layer of sauce. 
    1. Repeat until the tray is full, if needed.  Top with the remaining sauce, and then sprinkle over nutritional yeast.
    1. Bake for 20-25 minutes at 350˚F, or until pasta is tender.
  9. Remove from the oven and serve.  Garnish with parsley.  Enjoy!

Vegan Pasta with Artichoke Hearts

Gluten Free Pasta with Artichoke Hearts, Peas, Sundried Tomatoes, and Onion with Cannellini Bean Puree

Yes, a lot of words, but it is much simpler than the name leads on.

This recipe was done using all pantry ingredients, a head of garlic, and an onion. Especially when it might be tough to get fresh produce, this is a shining example of how you can still make a very healthy meal from scratch in about 40 minutes.

Soooo good and super simple to put together!

Who doesn’t like pasta!?

Check out the recipe video, as well as written recipes below!

Pasta with Artichoke Hearts, Peas, & Sun-Dried Tomatoes with Butterbean and White Asparagus Puree

Cook and Prep Time: 45 minutes

Serves: 4

You Need
  • 1 container Bean-Based Pasta (your choice, I prefer a longer pasta)
  • 1 container Artichoke Hearts, quartered, rinsed and drained
  • 1 small can Butterbeans, rinsed and drained
  • 1 container White Asparagus, rinsed and drained, chopped into ½ inch pieces
  • 10 oz. Peas, rinsed and drained
  • ½ cup Sundried Tomatoes, rinsed and drained, chopped
  • 1 White Onion, roughly chopped
  • 1 head Garlic, minced
  • 1 Lemon, juiced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
DIRECTIONS
  1. Rinse and chop the produce accordingly.  Cook the pasta according to package instructions.
  2. Make the puree. Set a pan to medium heat, and add 1 tbsp. olive oil.  Once hot, add onion and cook until translucent, 4-5 minutes.  Then, add beans, and cook until warmed through.  Season with salt and pepper. 
  3. Add beans and onions to a blender.  Add 2 tbsp. olive oil.  Pulse until smooth, adding more oil or water if needed.  Season with salt and pepper, and set aside for plating.
  4. Make the sauce.  Return your pan to a burner set to medium heat again, and add 1 tbsp. olive oil.  Once hot, add garlic, and cook for 30 seconds, until fragrant, stirring frequently to avoid burning.  Then, add artichoke hearts, sundried tomatoes, and toss to combine.  Cook for 2-3 minutes.  Until softened and fragrant.  Then, add peas, lemon juice, salt, and pepper.  Toss to combine.  Cook until peas have warmed through.
  5. Add pasta to your pan with the sauce and toss to combine.
  6. Make your plate.  Place your puree on the bottom on the dish.  Top with pasta.  Garnish with chopped parsley.  Enjoy!

Mushroom Walnut Ragu

One of my favorite dishes growing up used to be a homemade ragu with pasta.

I’ve played around with a few different variations, in an attempt to find a healthier plant-based version. This is the one I’ve landed on!

You can check the out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 4

You Need:

  • 1 ½ lb. Mushrooms, diced
  • ¾ cup Walnuts, chopped
  • 1 Yellow Onion, diced
  • 1 head Garlic, minced
  • 3 Carrots, diced
  • 2 stalks Celery, diced
  • 1 large can (29 oz.) Crushed or Pureed Tomatoes
  • 16 oz. Chickpea Pasta
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • ¾ cup Dry Red Wine
  • 1 tbsp. Tamari
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.  Then, set aside until Step 5.
  2. 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.
  3. Add celery and carrots.  Stir frequently and cook for 3-4 minutes more, until slightly softened.
  4. Increase heat to medium-high, and add mushrooms, cooking until they have reduced, 3-4 minutes.  Add 1 tsp. salt, tamari, and red wine, cooking until alcohol has burned off, another 3-4 minutes. 
  5. Add walnuts, tomatoes, garlic powder, onion powder.  Stir to combine, and bring sauce to a boil.  Then, cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally.  For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.  Add salt and pepper if 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!

Vegan Chickpea Pasta and Pesto

Today, we are going to make a homemade vegan pesto (because many pesto sauces contain cheese).

You can put pesto on top of pretty much anything and it will taste better.

Pasta is of course a great option! Especially when you toss some fresh veggies into the dish!

You can serve this either hot or cold. Check out the full recipe and video below!

Cook and Prep Time: 45 minutes

Serves: 3-4

You Need

  • 1 large can Cannellini Beans, rinsed and drained
  • 1 ½ cups Cherry Tomatoes, halved
  • 5-6 cloves Garlic, minced
  • 1 Yellow Onion, Diced
  • 1 bunch Carrots, chopped
  • 16 oz. Chickpea Pasta
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

For the sauce:

  • 3 cups Basil, stems removed and roughly chopped
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.  Then, set aside until Step 5.
  2. Make the pesto. Place the pine nuts onto a dry pan set to medium heat for 3 minutes or until browned, stirring frequently to avoid burning.  Add them to a food processor, along with the basil, olive oil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use.
  3. Set a large pan to medium-high heat, and add 1 tbsp. olive oil.  Once hot, add carrots and onions.  Cook for 4-5 minutes, until onion is translucent.  Then, add garlic, cooking until fragrant, about 1 more minute. 
  4. Add cannellini beans, and toss to combine.  Cook for 2-3 minutes, until beans are tender.  Add 2-3 tbsp. pesto, and toss to combine, off heat.  Season with salt and pepper as needed.
  5. In a large mixing bowl, add pasta, bean-carrot mixture, and pesto, reserving 2 tbsp. pesto for garnish.  Toss to combine.  Add in cherry tomatoes, and toss again.
  6. Distribute pasta among bowls.  Garnish with a dollop of pesto.  Enjoy!