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- 4 oz. white button mushrooms, diced (+/- to taste)⠀⠀
- 4 oz. baby Bella (cremini) mushrooms, sliced (+/- to taste)⠀⠀
- 2 teaspoons tamari⠀⠀
- 1 medium yellow onion, fine dice⠀⠀
- 2...
Pesto vs Creamy Cashew Sauce #Vegan Pasta
Recipe
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For the cashew creamy sauce
- 1 cup cashews soaked
- 1 tbsp mustard
- Juice of 1/2 lemon
- 2 cloves garlic
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- Salt & pepper
Combine all ingredients in a blender and gradually add small amounts of water while mixing, until it’s creamy and smooth. You can...
Spinach #Vegan Ravioli
INGREDIENTS
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Dough
- 3 cups all purpose flour [360g]
- 1 tbsp olive oil [15g]
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 cup to 2/3 cup warm water
- Filling1 1/2 cups frozen spinach [170g]
- 3/4 block firm tofu [330g]
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 cup vegan mozzarella shreds
Garlic Butter Sage Sauce
- 1...
Pesto Stuffed Gnocchi
Recipe:
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about 1 1/2 lbs, 1 cup flour, 1 tsp olive oil, 1 tsp kosher salt, pepper, 1/2 cup vegan pesto
1 In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm
2 On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you
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