Sabtu, 30 Januari 2021
1. vegan carbonara
The first pasta that we are going to make is a vegan carbonara, traditionally
with Parmesan and bacon, but this one has none of those things 'cause it's
vegan. For our bacon, we are going to make an easy mushroom bacon. I had some
oyster mushrooms lying around, so I'm just going to use those. I'm just toss one
tablespoon of Tamara and tablespoons of olive oil, along with a little of
pepper, into a bowl, then add one cup of mushrooms, toss them in the marinade
and let them sit for about 10 minutes or until I'm ready to use them.
And while
it's marinating I'm just gonna bring a large stock pot of water to a boil, salt
it, and that's how we're gonna cook our noodles. While the pasta is boiling and
the mushrooms are marinating, I'm going to make the sauce. So instead of like
Parmesan and butter, we're gonna make a tofu and cashew sauce. For that I'm
gonna use 1 1/2 cups of tofu, two tablespoons of nutritional yeast, 1/2 cup of
cashews, three cloves of garlic. You can mince them or peel them, it doesn't
really matter. It's all going into a blender.
One teaspoon vegetable bouillon,
and 3/4 cup soy milk. You can also use almond milk or rice milk, as long as it's
non-dairy, I don't care. I just love cooking with soy milk. I like the flavor a
lot more, and it is high in protein, We have to blend that until it's smooth.
And then when our sauce is blended, we're gonna cook the mushrooms up really
quick. Just heat a skillet over a medium high heat and toss the mushrooms and
the marinade right into the skillet. We're gonna cook that for about four
minutes on each side or until the mushrooms are brown and kinda look like little
pieces of bacon.
Once those are cooked up, set them to the side. Using the same
pan, because I hate doing dishes, throw some onions in there and saute those for
about three minutes or until they're translucent. Now I'm going to add the
sauce, throw the spaghetti noodles in there, add the mushrooms, and mix it all
together. And that's how easy it is to make easy vegan carbonara.
2. Fettuccine Alfredo
Pasta number
two is one of my favorites. It is a sun-dried tomato fettuccine Alfredo. Now I
love fettuccine Alfredo, but I love sun-dried tomatoes so I thought I'd just
mash them together and make like a nice, pinky-colored, delicious, creamy pasta.
Step one, bring more water to a boil. Add some salt, and throw in your
fettuccine. I'm using a brown rice pasta so it's gluten free, if gluten free,
and it takes about seven minutes. Now let's make the sauce. The cream sauce is
super easy. We're just gonna heat up some olive oil onto a skillet. Throw in
some garlic on there and a small onion, and let that cook for about three
minutes until translucent.
Then we're gonna transfer that to a blender. To the
blender we're also 1/2 cup of raw, salted cashews, 1 1/2 cups of soy milk. I'm
also going to add 1/4 cup of nutritional yeast, one tablespoon of lemon juice
and, and this is completely optional, it's up to you, 1/4 cup of vegan Parmesan
cheese. I love this brand. It is effing delicious, it's so good. It tastes and
smells exactly like Parmesan. And 1/2 a teaspoon of sea salt, and you guessed
it, blend it.
There's no whisking in this recipe 'cause I'm making the blender
do it for me. Once your pasta is al dente, drain it, and then use the same pot,
again, I don't like dishes. I'm just gonna pour the sauce in there and heat it
up. To this sauce I'm going to add some chopped, delicious sun-dried tomatoes,
mix that together, toss the noodles in there, and voila, a easy, delicious
sun-dried tomato fettuccine Alfredo.
3. Spinach and sausage gnocchi.
Pasta number three, or tres, or drei if
you're from Germany, if you're from the German knee. Pasta number three is done
in one pot so you only have one pot to clean, It is a delicious spinach and
sausage gnocchi. In a very large skillet, heat up some oil, toss some onions and
garlic in there, and saute them. Then I'm gonna crumble some vegan sausages in
there.
I like to use just like the thick more seitan-based sausages 'cause they
crumble really, really easily as opposed to the sausages that are more hotdog
like. So about four of them is a pound, so that's what you want. And just cut
them in half or use your hands, it's easier. Break up each individual sausage
onto the skillet, and then saute that for a couple minutes. To that we're gonna
add 1/4 cup of vegetable broth, and one can of diced tomatoes. We're gonna mix
that all together, and then we're gonna add a package of store-bought gnocchi.
Now read your ingredients, a lot of them are accidentally vegan. We're gonna
cover that and cook that for about five minutes. Once that's cooked for about
five minutes, we are just gonna sprinkle about three cups of spinach on there, a
little bit of pepper, mix that all together, and then cover it again for another
five minutes or until the spinach is wilted.
And then we're gonna add some more
vegan parm. Again this is completely optional. You can also use nutritional
yeast for this. Just toss that all together, and oh, my gosh, this looks so
good.
Three pasta dishes for little Which one should I try ? Honestly, if I
could just eat pasta all day, every day, for every meal, I would be a very happy
person. Actually, you know what, I kind already do that, it's fine. I'm not
worried about my weight. It's not like I'm getting married or anything and have
to fit into a dress. Oh, my god, this is heavenly.
If you like the tomato, and
you like the little bit of the spiciness of the vegan Italian sausage, and then
the freshness of the spinach, it's like the perfect, this is the perfect bite.
This is the perfect combination of flavors. And I have like no dishes to do now.
It's like win-win. And there you guys have it, three easy, delicious, vegan
pasta recipes that you can make in just about 15 minutes. I hope that you like
these recipes.