Posted in Cheese, International vegan cuisine, Italian, Pasta, Sauces & Creams, Vegan

Vegan Chicken Alfredo

Have I mentioned lately how much I love pasta and noodles? That I could eat it at least four times a week without getting sick of it even though I very easily and quickly get sick of dishes if I have them too often? Of course I have, it’s me we’re talking about!

I’ve already made a couple of different vegan alfredo sauces, one with lots of garlic and mushrooms and another with peas, chickpea alfredo sauce and vegan parmesan. Despite my love of pasta and alfredo sauce, I’ve made this dish again because I feel as if my vegan alfredo sauce gets better with every go round.

At first it was too think and clunky, then it was too watery. Whether I used a roux, processed tofu or early versions of mediocre vegan cheese, it was good but it wasn’t quite right. Thus began my Goldilocks method of perfecting my vegan alfredo sauce.

Today I kept it simple with this vegan chicken alfredo made with Naturli brand breaded schnitzel, which includes this particular dish in the easy vegan recipes column. Pop the schnitzel in the oven until crispy and sizzling, let it rest while you take care of everything else.

Easy vegan chicken alfredo with pasta.

If you think making vegan alfredo sauce from scratch couldn’t possibly qualify as ‘easy’, think again. Even the recipe list on this bad boy is fairly simple.

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Posted in Cheese, Herbs, International vegan cuisine, Italian, Plant Based, Sauces & Creams, Vegan

Oil-Free Vegan Pesto – Recipe & Tips

When you think of pesto, you probably imagine the light green sauce we know as pesto alla Genovese, made with basil and pine nuts and usually some type of hard cheese. This is my go-to pesto recipe because the flavor of fresh basil is pretty incredible. When I talk vaguely about pesto, this is what I am referring to.

But, that isn’t the only way to make pesto. In fact, all you really need is the right leafy green and you can make pesto out of almost anything. I’ve used carrot greens, spinach, a mix of herbs, sundried tomatoes and now…ramsons!

Making pesto is pretty easy if you have a food processor but if you prefer the old school method that requires a mortar & pestle you’ll need a bit more muscle to get the job done. Either way will work, so pick your method and grab your ingredients.

Let’s start with basic ingredients for vegan pesto!

Vegan Basil Pesto Ingredients

Ingredients
Basil
Scallions (optional)
Lemon (juiced)
Garlic
Pine nuts (I like to lightly toast them)
Nutritional yeast (or vegan parmesan)
Water (if needed and added gradually)

That’s a super basic ingredient list, right? Pesto, for all its delicious flavors, isn’t a sauce that’s over-complicated and that’s certainly part of it’s charm. It’s so flavorful that a little bit goes a long way.

Tip: If you use more than a bunch or 2 of basil, give it a pulse or two on its own before adding the rest of the pesto ingredients. This is especially important if you choose to go oil-free because you won’t get that smooth chop that comes with adding 1/4 cup or more of olive oil to the pesto.

Add the remaining ingredients to the bowl of the food processor and start with a gentle pulse until the ingredients start to blend. If you’re having trouble, add a tablespoon of water and crank up the speed of the food processor until you get the desired consistency.

Tip: Add half the lemon juice up front and the rest as you need more liquid to break up those leafy greens, and then switch to water or you’ll end up with a SUPER lemony pesto.

Tip: Add nutritional yeast a little at a time, tasting as you go. If you use vegan parmesan, please let me know your tips because I have some Violife Parmesan arriving in the mail…any day now today!

If you make a big batch of pesto, I recommend adding a teaspoon of oil after two days to make the batch last longer. If you make enough for one or two days, feel free to keep the pesto oil-free.

My mother-in-law recently returned from the local Farmer’s Market with a huge bag of ramsons, also known as wild garlic or ramps (pictured below) and once I got a whiff of that yummy garlicky scent, I knew this would be perfect for pesto. The first batch, which I didn’t photograph, was super garlicky because I added about 20 grams of roasted garlic to the pesto. It was delicious but very, very garlicky.

Very.

For the second batch, I decided to go with a vegan Ramson Pesto alla Trapanese style vegan pesto which means leafy greens, nuts and fresh tomatoes. I had some heirloom kumatoes that I hoped would work.

Organic Kumato

My Ingredients:
Ramsons
Lemon (juiced & zested)
Walnuts
Kumato
Mustard
Nutritional yeast or Vegan Parm
Tabasco sauce (just a few drops)
Water

Break up the ramsons with a few pulses in the food processor and then add the remaining ingredients, starting with a slow pulse and then giving them a good go ’round until you have a nice pesto consistency.

If the leaves aren’t broken up enough, add water or lemon juice to keep it an oil-free pesto, but if you don’t mind some extra fat, add oil one teaspoon at a time.

Refrigerate and add to your favorite pasta dishes, sandwiches or whatever else you fancy. In fact, tell me in the comments section how you like to enjoy your pesto. My favorite thing to do besides enjoy it on a toasted baguette or crackers, is to add some veggiegurt to it for a creamy, flavorful salad dressing.

Quick and easy oil free vegan pesto!

Next time you make pesto of any kind, I’d love to see it so hit me up on Facebook or Instagram with photos!

Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, Vegan

Sweet & Spicy Apricot Mushrooms & Tofu Vegan Dinner

I don’t know about you guys, but I love to cook. I don’t have a problem with blasting some music or listening to a true crime podcast while I get busy in the kitchen. Whether it’s making my favorite dessert from scratch–brownies–or any other thing that’s asked of me, I’ll do it.

But that doesn’t mean I’m all that creative in the kitchen. I will mix and match with the best of’em. For example, I recently made Jerk Cabbage Ramen and it was delicious, if I do say so myself. But vegan cooking isn’t my main job, or even my second job. It’s more of a passion so when it comes to creativity, I have no problem looking to others for inspiration.

One of my favorite vegan food blogs is Rabbit & Wolves because they have tons of unique vegan recipes and they’re just complicated enough to be challenging without pissing me off. So a few weeks back I was scrolling through recipes in search of something delicious and made with mushrooms, and most importantly, something I hadn’t eaten in the past, oh I don’t know, six months.

And that’s when I spotted it. Sticky. Apricot. Mushrooms.

Yep, you heard me right. I was like, “what?” And then I immediately knew what I wanted my partner to make on our next Midnight Tokyo Diner night. But when that night rolled around, there were no apricots and no apricot jam anywhere in the house, because who the heck keeps apricot jam on hand?

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