Search results for: alfredo

Hurry Up Alfredo – VYY Cookbook!

Hurry Up Alfredo with Basil

Alright, are you ready for the first recipe preview from the VYY cookbook?

This is one of my favorite recipes in the book. I make it almost once a week. It’s the perfect creamy pasta sauce when you’re feeling like alfredo. It’s also a great sauce for casseroles, over steamed veggies, on top of lasagna — wherever you want a basic creamy sauce. So not only is it really versatile, but it’s also really quick!

The whole sauce is made in a blender, so the faster you can toss ingredients into a blender, the faster it’s done. This also makes it super easy for additions. Recently I’ve been adding whole roasted red peppers (the kind they sell water-packed in jars).

Hurry Up Alfredo
Makes 2-3 Servings

1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

Don’t forget to pick up a copy of the book on the 16th!

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Note to Testers
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VYY Book

I’ve finally received my author copies of the book! Therefore I’m ready to mail my awesome testers their free copy! Since testing was done two years ago, I need updated addresses. If you were a tester, please email me at lolo @ veganyumyum.com with your current address and I’ll get a book to you in the mail! Many thanks for all your hard work!

Cucumber Noodles with Sweet Corn and a Creamy Brazil Nut Sauce

Raw: Cucumber Noodles with Sweet Corn and a Creamy Brazil Nut Sauce

Hi! Has the dust cleared? Thank you so much for the overwhelming response to the knit night cupcakes. I don’t quite know what to say! Perhaps we should just move right along and talk about something new and totally different. Raw food.

I admit that I used to think about raw food the way that many omnis think about vegan food in general. What do you eat? Could it really be good? I couldn’t possibly make it myself – it seems too hard.

Then on a trip to San Francisco a few years ago, my eyes were opened. My husband and I went to the San Francisco Vegetarian Festival and there we tried some raw cheesecake from Alive. We were stunned. So stunned we had to find out if they had a restaurant. And they did! We went there that night for dinner.

I was admittedly nervous. Having never eaten fully raw meal on purpose, I had no idea what to expect. At that point I hadn’t even seen recipes, cookbooks or blogs about raw food. I had only been vegan for five or six months, so a lot was new to me.

We ordered a dehydrated cracker pizza starter. Stewart had a fettucini alfredo and I had a sundried tomato lasagna. We also had two tall glasses of almond milk to wash it all down. Dessert was a chocolate-y pie. How is it that I can remember every detail of a dinner I ate more than three years ago? IT WAS AMAZING! That’s how. You would think I would have delved into the world of raw food right then and there, but it’s taken me three years to decide to try some raw meals every once in a while.

So here is my very first attempt! I blended the brazil nut based sauce in a brand-spankin’ new vita-mix (thank you to my husband for that!) and used a mandoline for the cucumber noodles. I know most people use zucchini for raw noodles, but all I had on hand were cucumbers. They were very wet, so I rolled them up in paper towels while I was preparing the rest of the dish; that seemed to help the texture immensely.

It ended up being a really simple dish: cucumber noodles, fresh sweet corn kernels, the sauce, and some fresh mint and basil from my garden. I loved every single bite, and I can’t wait to make more raw food!

Raw: Cucumber Noodles with Sweet Corn and a Creamy Brazil Nut Sauce