This is the “luxurious tomato-basil pasta” recipe from the Oh She Glows cookbook. The recipe is available online here (with the author’s permission… I checked). Just remember to soak the cashews the night before, and you’ve got a very quick and easy meal. The tomato-cashew sauce really is creamy and luxurious, with fresh basil for flavour and chopped leafy greens (spinach) for taste and good-for-you-ness. I’ll definitely make this again.
My husband made a big batch of his delicious mixed bean pasta sauce, and I gave the last portion of it the lasagne treatment. I used Dreena Burton’s recipe for white sauce from Let Them Eat Vegan, with added nutritional yeast for a cheezier experience. Finally I grated some vegan mozzarella cheese over the top (recipe from Veganissimo).
I was very happy with how it turned out, but wondered if I’d gotten a bit carried away with the amount of white sauce. “Is this lasagne too cheezy??” I asked my family. Looks of incomprehension all round… “_Too_ cheezy? This does not compute.” 🙂
This is a spaghetti sauce I made one day: baked crumbled tofu (lightly marinaded with soy sauce and oil), tins of tomato + roasted red capsicum + roasted tomatos + onions + mushrooms + some Braggs… maybe that was it?
Merry Christmas/Happy Holidays everyone. I’m off (in a few hours) to the UK for a month!
An easy and quick alternative to meatballs, from the Post Punk Kitchen. Just don’t tell my husband (who really enjoyed these) that they’re held together by peanut butter (which he claims to vehemently dislike).
When vegans make macaroni and cheese, the “cheesy” sauce often has a base of finely blended nuts. In this case, cashew nuts. In an example of vegan ingenuity, some sauerkraut is also whizzed up into the sauce to add a mature, aged taste to the cheezy sauce.
This tasty recipe from Post Punk Kitchen. When she says it will feed eight, she really means eight.