Since our interview with Marie Oser, I’ve been inspired to break my addiction to cheese (are there 12-step programs for this!?!?). Fortunately, I’ve done a lot of vegan cooking over the years and have learned some excellent basics, which come in handy on a Meatless Monday night or any night really . . . I know I’m posting this on Tuesday, but it really is good any night of the week!
Last night I did one of those, “what do I have in the fridge, and how can I get creative with it” dinners. I had been soaking a mess of raw organic cashews to make some cashew cream (please check out this amazing vanilla cashew cream recipe, which is now a staple in my kitchen), so I decided I could easily make some cashew cheese (see my recipe for easy cashew cheese here). Here’s how it went down . . .
Green Diva Meg’s Gluten-Free, Creamy, Veggie, Vegan Pasta Recipe
2 – 3 cups veggies (I used onions, carrots, mushrooms and spinach)
2 – 3 tablespoons olive oil
2 – 3 cloves garlic crushed
1 tablespoon fresh lemon juice
2 tablespoons tomato paste
salt & pepper to taste
your favorite pasta cooked (I used a gluten-free corkscrew pasta because it’s what I had in the pantry)
1 tablespoon apple cider vinegar
What to do . . .
First, get your cashew cheese together as per instructions above, and put it aside. You can start boiling your water while you prep and saute your veggies. I put the garlic into the veggie mix after the carrots, onions and mushrooms were pretty much done and cooked for another minute, then added the lemon juice and let that cook down for another minute. Then add the tomato paste. If it is too thick, you can add some broth or water. Once everything is mixed up well, turn the burner way down and add the spinach last. I actually usually turn the burner off, because I like my spinach wilted, but not melted.
Once you’ve drained your pasta, put it in a big bowl and add the veggies and the cashew cheese and mix it all up . . .
It was delicious and I’m having Meatless Monday leftovers today! Yum!
eat. blog. be merry!