My vegan/vegetarian eating has not been going well. I found when DH was out of town I was completely overwhelmed and ordered or got fast food (not every night). My goal is to get back on track but this time do it slowly, so I can do it right.
At Thanksgiving dinner I got to met my Uncle’s girlfriend. I have heard about her but never had the pleasure to met her in person. Well, it turns out she is a vegan. She isn’t a 100% die hard vegan but a very nice well rounded vegan. She is all about being a vegan for health purposes (like me). The thing she said that struck me was, “Any diet you try will fail if the food isn’t good. It is about building a variety of good tasting meals.” Due to this I figured it was time to get “Tasty Tuesday” going again. My goal is to find 21+ great tasting vegan meals.
1 cup raw cashews
2 large red peppers
1 tablespoon vegetable oil
salt & pepper
1 pound bag penne or other pasta shapes
vegetables (broccoli, asparagus, spinach, carrots, pumpkin, sweet potato, yams…)
Bake the peppers whole until the skins begin to blacken. Allow to cool, then remove and discard the skins and seeds.
Put the cashews in a blender and barely cover them with water. Puree into a smooth cream, adding a splash of water if it’s too thick.
Dice the onion and sautee it in the oil until translucent. Add the peppers and the cashew cream. Simmer, stirring frequently, for 5-10 minutes. Add water to reach the consistency of a cream sauce, or as thick as you prefer. Season to taste. Allow to cool slightly, then
blend the sauce until smooth.
Meanwhile, cook the penne and steam your vegetables of choice. Once they’re al dente, drain and mix with the sauce. Serve with an extra sprinkle of freshly ground black pepper.
Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 20 minutes
As you can tell from the picture, Ant LOVED it! We all loved this!!! The best part about this vegan meal is it is soy free!! Who knew cashews made an amazing cream sauce?
Do you have any great vegan recipes? Please share!!