Eating a Vegan diet does not mean that we only eat granola and berries. Here is a wonderful meal that we prepare often. Both of these recipes are from our favourite cookbook, Whole Foods to Thrive(called Thrive Foods in the US).
Kudos to Tammy since it was her night to cook and she had me walking by snapping photo’s while prepping dinner.
New Caesar Salad
Dressing (makes 4 servings, 1 cup of dressing)
¼ cup cashews
¼ cup water (or less to make a thicker dressing)
¼ cup olive oil
2 ½ tbsp red wine vinegar (we like to use balsamic vinegar)
3 tbsp lemon juice
3 cloves garlic
1 ½ tsp miso paste
3 tbsp wakame flakes (bull kelp or dulse also work)
1 tsp Dijon mustard
Throw them in the blender or food processor.
Then let the magic of electricity do its work on the raw ingredients.
Onto recipe number 2!
Jerusalem Artichoke Purée on Pasta
bottle of Truffle oil, but the flavour is so intense. With Truffle oil, you only need a little (just enough to make you want more), if you use too much it will overpower your food.
1 – 2 leeks, cleaned and sliced/diced
4 tbsp olive oil
1 cup artichoke hearts
1 cup peeled and diced parsnip (less is better than more as too much parsnip can be overpowering)
Vegetable stock (enough to cover)
2 tsp nutritional yeast
Salt and Pepper to taste
Fresh or dried parsley
- Place the leeks in a sauce pan with the oil over medium-low heat to soften
- Add the artichokes and parsnip and cover with vegetable stock.
- Add the nutritional yeast and stir. Simmer until soft.
- Transfer to a blender or use an immersion blender and purée until smooth.
- Add the salt and pepper to taste.
- Transfer the cooked pasta to serving bowls/plates and drizzle a tiny bit of truffle oil on the pasta. Then add the purée sauce and top with grated nutmeg, and parsley.
Total time to prepare this meal was about 30-40 minutes. The time taken to eat was much shorter and very delicious.
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