so........as some of you may or may not know, i am kind of a vegan chef master. i don't wanna toot my own horn here, but if my food can impress vegan royalty such as emily and lauren then i must be doing something right! right? That being said i threw together some pasta tonight that is worthy of blogging about.
7:30 p.m. hit and my stomach was mad a-gurgling. Alone and with not much to go on in the fridge i grabbed some cheeses and some pasta. I had every intention of whipping up some cheesy garlic pasta but that's not how it worked out. what did happen was a creamy alfredo pasta that tasted so real without the cheese, i didn't even top it off with parmesan or the jasper hills blue (my new favorite cheeses) i had lined up. And to my surprise lauren walked in at the last minute to enjoy it with me. In mine and lauren's opinion, the sauce blew the doors off any vegan cookbook recipes we have used. so below is the recipe.
ry's creamy alfredo pasta
serves 4 or so
ingredient list:
3/4 cup extra virgin olive oil
4 large cloves of garlic halved
1/2 cup (or more)chopped fresh herbs, i used oregano, rosemary and basil from the garden
1 medium white onion, julienned
1 table spoon butter(earth balance)
1/4 cup white wine vinegar
1/4 block silken tofu
1 lb. pasta of choice(fettucini or rigatoni)
1/2 head of greens(spinach, kale, chard)
10-12 cherry tomatoes halved
1/4 lemon juiced
in a small sauce pan over low to almost nonexistent heat add olive oil and garlic, simmer until garlic is golden brown. remove the pan from heat. in a large skillet add your butter, white wine and onions. simmer on medium til your onions sweat a bit then reduce heat to low to caramelize. add your onions to your garlic mixture. In the mean time get your pasta going. don't forget to salt your pasta, onions and garlic. seriously salt all that! in a food processor add your tofu and blend til smooth and creamy. then add your herbs, lemon juice and oil onion mixture. blend all this til smooth and creamy and salt and pepper to taste.Using the same pan as the onions saute your greens til wilty and hot. drain your pasta. add it back to the pot and toss with sauce, greens and maters!
3/4 cup extra virgin olive oil
4 large cloves of garlic halved
1/2 cup (or more)chopped fresh herbs, i used oregano, rosemary and basil from the garden
1 medium white onion, julienned
1 table spoon butter(earth balance)
1/4 cup white wine vinegar
1/4 block silken tofu
1 lb. pasta of choice(fettucini or rigatoni)
1/2 head of greens(spinach, kale, chard)
10-12 cherry tomatoes halved
1/4 lemon juiced
in a small sauce pan over low to almost nonexistent heat add olive oil and garlic, simmer until garlic is golden brown. remove the pan from heat. in a large skillet add your butter, white wine and onions. simmer on medium til your onions sweat a bit then reduce heat to low to caramelize. add your onions to your garlic mixture. In the mean time get your pasta going. don't forget to salt your pasta, onions and garlic. seriously salt all that! in a food processor add your tofu and blend til smooth and creamy. then add your herbs, lemon juice and oil onion mixture. blend all this til smooth and creamy and salt and pepper to taste.Using the same pan as the onions saute your greens til wilty and hot. drain your pasta. add it back to the pot and toss with sauce, greens and maters!
VOILA! as much as i love cheese i sure do enjoy finding ways to imitate it! this also took about 40 minutes.
up high,
ry-guy
up high,
ry-guy
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2 comments:
huh!! and not even a smidgen of nooch...who knew?
once again, i dub thee: MASTER!
Will you come and make this for me one day? If you do, I promise I will eat!
I love when you post.
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