Sunday, December 28, 2014

Vegan Parmesan Substitute

To a dry food processor or blender add:

1 cup raw almonds or walnuts or cashews or any combination
1/3 cup nutritional yeast
1/2 teaspoon salt

Pulse until nuts are finely chopped.

You can store it in a refrigerator for at least a week in a sealed container.

One Pot Veggie or Vegan Fettucine 'Alfredo'

Add to one large pot:

1/2 box pasta shapes or noodles/spaghetti/fettuccine, broken in half
1/2 to 1 full can artichoke hearts, quartered or roughly chopped
1/2 to 1 cup spinach, kale or broccoli, fresh or frozen
2-3 cloves minced garlic

1 tblsp Italian seasoning or a blend of oregano, basil and marjoram
a few dashes of oil
2.5 cups water
salt or stock/bullion and pepper

Bring to a boil, continue to simmer for 8 -12 minutes
(larger pasta shapes, like bows, will need 12 minutes.
spaghetti or elbows would need less, around 8 minutes)

after cooking, add
1/2 cup of parmesan or 'not-parm' parmesan substitute