plant-based

Butternut Squash Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Soups and Stews , , , ,
Prep Time20 minutes
Cook Time2 hours
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Butternut Squash Alfredo Sauce

Course: Main Course, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 1 butternut squash medium size
  • 1 1/2 cups raw cashews
  • 2-3 cups vegetable broth
  • 1/4 cup miso white or yellow
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 large onion chopped
  • 1/4 cup white wine
  • 1 teaspoon sage leaves

Instructions

  • Cut the squash in half length-wise and scoop out the seeds. Place cut side down on a baking sheet lined with parchment paper. Bake at 400° F for 40-50 minutes until soft. Let cool, and scoop out the cooked squash.
  • If you don't have a high-speed blender, soak the cashews in hot water for an hour or longer to soften them.
  • Combine the cashews, 2 cups broth, cooked squash, miso, nutritional yeast, and lemon juice in a blender. Blend until the sauce is completely combined. If needed, add additional broth so that the sauce is creamy and pourable.
  • Sauté the onion, stirring, for 5-7 minutes until golden and soft. Sprinkle with sage. Add wine if it starts to stick. Add all the wine and let it simmer for a couple of minutes.
  • Serve the sauce over cooked pasta, garnished with the sautéed onion.

Notes

This delicious sauce also makes a fine soup, when diluted with additional broth. Mix equal parts sauce and broth and stir well.
Freezes well.

Roasted Cauliflower Steak with Avocado Mousse

karenwpullen Main Dishes, Recipes, Sauces and dressings , , ,
Prep Time5 minutes
Cook Time15 minutes
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Roasted Cauliflower Steak with Avocado Mousse

Course: Main Course, Sauces and dressings, Side Dish
Cuisine: Vegan
Servings: 0

Equipment

  • food processor (for the mousse)

Ingredients

Cauliflower Steak

  • 1 head cauliflower tight florets
  • 1 tablespoon seasonings I use Penzey's Florida Seasoned Pepper, a pinch of smoked paprika, and a half-teaspoon of salt. You can use Italian seasonings like oregano , basil thyme, and rosemary. Or cumin and coriander. Just add a punch of flavor.

Avocado Mousse

  • 1/2 cup vegan yogurt I like Kite Hill almond greek yogurt. The coconut yogurts are good too.
  • 1 avocado ripe (slightly soft)
  • 1 tablespoon lime juice the juice of half a lime or lemon

Instructions

  • Preheat the oven to 500° F.
  • Remove the cauliflower leaves and cut the stem so that the base is flat.
  • Cut off two sides of the cauliflower so it will have a boxy shape. (You can save the sides for salad, or roast them along with the steaks.) Set the cauliflower on its base and slice it in half. Then slice each half in half. Some florets may fall away; save or roast them.
  • Place the steaks on a parchment-lined baking sheet. Spray lightly with cooking spray. This helps them become golden and slightly crisp. Sprinkle with the seasoning.
  • Cover the baking sheet with foil and put into the hot oven for five minutes.
  • After five minutes, remove the foil and return the steaks to the oven. Roast for another 10 minutes. They should be tender by this time.
  • To make the mousse, add the avocado, yogurt, and lime juice to a food processor and process until creamy.
  • Options for accompaniments are hummus, red pepper-walnut spread, or chimichurri. I serve it with rice, and like to sprinkle toasted chopped walnuts or pistachios on top, for crunch.

Pesto Pasta with Roasted Tomatoes and Asparagus

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time10 minutes
Cook Time10 minutes
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Pesto Pasta with Roasted Tomatoes and Asparagus

A quick and delicious summer-time dish.
Course: Main Course, Pasta
Cuisine: Italian, Mediterranean
Servings: 4

Equipment

  • food processor

Ingredients

  • 4 cups cherry or grape tomatoes
  • 1 pound asparagus preferably thin
  • 1 teaspoon thyme dried
  • 12 oz pasta of your choice
  • 1/4 cup vegan parmesan

Pesto

  • 4 cups fresh basil
  • 1 clove garlic
  • 1/4 cup walnuts
  • 1/3 cup nutritional yeast
  • 1/4 cup aquafaba liquid from a can of chickpeas
  • 1/4 cup lemon juice

Instructions

  • Preheat the over to 425° F. Start a large pot of water to boil.
  • Cut the tomatoes in half and spread on a baking sheet. I cover the baking sheet with parchment paper for easier clean-up.
  • Snap off the woody end of the asparagus spears and cut them into two-inch pieces on the diagonal. Spread onto the baking sheet. Sprinkle the vegetables with the thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Roast the vegetables for 10-12 minutes until the tomatoes are soft and the asparagus are tender.
  • Cook the pasta as directed on the package.
  • Mix the roasted vegetables, pasta, and pesto (below) together in the pasta pot, then spoon it all into serving bowls. Garnish with more basil and a sprinkle of Vegan Parmesan.

Pesto

  • While the vegetables are roasting and the pasta cooking, make the pesto. Start by toasting the walnuts for a few minutes.
  • Add all the ingredients to a food processor and process until mostly smooth.