Cheesy Tomato Nut Roast

Michelle made a yummy dinner tonight, she made this "Cheesy Tomato Nut Roast" recipe that has become a periodic favorite in our home. Why 'periodic' because, we

Lemon Cashew Cream Sauce:The Wishy Washy Vegan Kid!

This is my 10 year old daughter, and I'm so proud of her for so many reasons. But today I was so happy to see that when I had come home from work today she had made her very first Lemon Cashew Cream Sauce to serve over Gnocchi! So seeing as this is her's, instead of posting the recipe here on "Meatlessly" I will share the link to her blog (monitored and co-authored by mom ;-) ) where she can tell you all about it. (just click the linked words "The Wishy Washy Vegan Kid!" below)

Oh one note: I'd suggest thinning the sauce down a bit with some of the hot pasta water, as the recipe comes out a little thick. Most of this is made in the blender so that should make it really easy :-)

The Wishy Washy Vegan Kid!: Cream Sauce: Check out this Gnocchi! Gnocchi is one of my favorite things to eat. I used to get one that was all processed with a processed alfredo sa...

http://wishywashyvegankid.blogspot.com/

Pesto - Vegan style & a 49er game.

Just doing a little cooking getting ready for the week. 49er game coming on soon. Perfect time to make some pesto. Ok I don't see the connection either but, hey who cares, Weekends are about having

Basil Alfredo with Sun Dried Tomatoes and Mushrooms over Whole Wheat Pasta and Spinach

Yum! yum! yum! All the creaminess of the Original with 1/3 the Calories, way less fat and did I mention YUMMMY! I forgot to take a picture :-( so I'll have to make it again and take one! :-D In the mean time I borrowed this photo that I got from a google search at the Cooking Channel.

Cashew nuts (at least 1cup more if you like more sauce, best if soaked over night in water)

Almond milk (or any other vegan milk)

Nutmeg (ground, start with a dash or two)

Nutritional Yeast (start with 2 Tbs)

Lemon Juice (start with 1/2 a lemons worth)

Salt (start with 1/4 tsp)

Pepper (start with 1/4 - 1/2 tsp)

Basil (one bunch chopped)

Sun dried Tomatoes (start with 5 chopped, more or less if you like)

Olive Oil

Mushrooms (sliced or chopped,  mix any kind you like)

Garlic (powder or fresh chopped)

Onion (powder or fresh chopped)

White Wine

Whole Wheat Pasta (I love the spiral kind, they soak up the sauce)

Bacon Bits (vegan or vegetarian kind of coarse!)

1. Blend first 7 ingredients with enough almond milk to keep blender blending. Blend until smooth. Add more milk to reach the consistency you prefer. Taste and re-season. Add Basil and blend a couple seconds. Add sun dried tomatoes and pulse the blender a couple times. Taste and re-season if needed. You don't need to heat this if you are going to use on hot pasta. Or you can put in a sauce pan on very low heat. 

CATION: too much heat or heating too long, will over thicken your sauce. Be sure to stir often and add additional milk as need.

2. In a pan on medium heat add your olive oil, mushrooms, garlic, onion, salt and pepper. Saute until veggies are tender and golden. Add wine a splash or two of wine and continue stirring until liked is almost gone. Remove from heat.

3. Cook pasta according to package. Drain and drizzle with olive oil to keep pasta from sticking. Pour sauce over hot cooked pasta. Top with mushrooms. Sprinkle with Bacon Bits. If you have a little extra Basil it would be amazing on top. Try not to eat it all before you even get to the table.