#it took like 35 mins to make (including bringing the water up to a boil and cooking the eggs) (and pealing the eggs)

[asukafigure]

just had the best meal tbh.

egg + mayo + mustard + seasonings(salt+garlic+smokedpaprika) = egg salad.

egg salad + toasted everything bagel = yummy as fuck. holy shit wow.

im such a freak for eggs.

[oovitus]

Creamy Vegan Skillet Lasagna

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

5.0 from 1 reviews

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

The post Creamy Vegan Skillet Lasagna appeared first on The Full Helping.

Creamy Vegan Skillet Lasagna published first on

[gardencityvegans]

Creamy Vegan Skillet Lasagna

https://www.thefullhelping.com/wp-content/uploads/2018/11/Skillet-lasagna-4.jpg

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

[Read More ...] https://www.thefullhelping.com/creamy-vegan-skillet-lasagna/

[nicolliving-blog]

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I have mentioned in previous posts that I am not a big fan of Yoga.  I force myself to do it at least once a week, because it is so important.  I have tried different types of Yoga classes over the years, but have never stuck with anything.  It’s very difficult for athletes who prefer fast paced, endurance type sports to calm down, hold a stretch, concentrate on breathing etc… Yoga is difficult, physically and mentally.  What I always realize is after I do it, I feel absolutely wonderful!  My mother in law, Terry is a certified Bikram yoga instructor.  She is hands down the best instructor.  Truly dedicated to the development of the student.  Anyhow, I am lucky to have her in my life.  I attended my first Bikram class with Terry close to 12 years ago.  I wasn’t sure what to expect.  90 min. of pretzel moves in 100 degree heat.  I wasn’t sure if I’d make it out alive.  For one, every participant is at their own level.  There are no expectations to perfect each pose.  The heat did not bother me at all.  It really does help loosen the muscles.  Having sweat dripping in your eyes while you’re holding a pose actually forces you to concentrate better on your form / posture. If you fall out of a pose and wipe the sweat away, you feel defeated for breaking your concentration.  I remember seeing a man come in to class with a walker.  He was amazing at every pose, even the standing positions.  Unfortunately, he had been in a serious accident and told he would spend the rest of his life confined to a wheel chair. He refused to accept that.  He started doing bikram yoga and after about a year, he had progressed to being able to stand and use a walker.  That’s just one example of healing progression.  I do believe yoga, like most physically / meditation activity, offers a healing component for the body and mind.  This man had determination.  Like everything, you really have to want something to make it happen.  Nothing is easy and every situation is different.  

Bikram yoga is a complete dedication and difficult to do other activities if you really want to perfect each pose.  Each class is 90 min. The good thing is you can go to any Bikram studio in the world and the series of poses will be the same.  It is a total body work out, but you must be able to block off at least 2hrs. of your time. I was trying to do it 1 / week, but it just wasn’t working for me.  Most Bikram students are completely dedicated and practice no less than 3 times per week.  For me, I find restorative or gentle vinyasa is the best.  I have a terrible time remembering the names of poses, so the precise instruction and focus on the stretch is key. I don’t really need the heat. I just want the stretch.  In my area I’ve found a few classes that I like a lot.  Foundry Fitness in Delmar has an excellent recovery class Friday nights.  Shelby is an excellent instructor.  She really focuses on whatever issues the students have.  I love the vinyasa and hatha yoga classes at 365 fit in Delmar.  I took a power vinyasa class with Denise recently, it was incredible. There are so many options.  You just need to find what works for you.  

For the past few months I’ve really been diligent to yoga once a week.  I love to run and I really don’t plan to stop running marathons anytime soon.  Yoga helps me run better.  A couple of years ago I read Eat & Run by Scott Jurek.  Scott Jurek is an Ultramarathon champion.  He is in his 40’s and a true inspiration in the endurance running world.  Anyhow, he mentions in his book that as we get older, we have to practice yoga in order to keep on running.  The way I look at it, if Scott Jurek is saying that, it has to be true.  I don’t want to stop running, so if that means sucking it up and practicing some form of yoga 1 / week, I’m doing it.  Scott Jurek admits to struggling with yoga until realizing “yoga is a practice, not a competition”.  It’s as much about the deep breathing as it is about the stretch.  They all go together.  Anyhow, even if you’re not a runner, I recommend reading this book.  It’s also loaded with great recipe’s.  Scott Jurek is not only Ultramarathon greatness, but Vegan too.  I swear by his lentil – mushroom burger recipe.  Absolutely delicious!

Lentil-Mushroom Burgers  (Scott Jurek)

1 cup dried green lentils (2 1⁄4 cups cooked) 2 1⁄4 cups water 1 teaspoon dried parsley 1⁄4 teaspoon black pepper 3 garlic cloves, minced 1 1⁄4 cups finely chopped onion 3⁄4 cup finely chopped walnuts 2 cups fine bread crumbs (see note*) 1⁄2 cup ground flax seed (flax seed meal) 3 cups finely chopped mushrooms 1 1⁄2 cups destemmed, finely chopped kale, spinach, or winter greens 2 tablespoons coconut oil or olive oil 3 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons nutritional yeast 1 teaspoon sea salt 1⁄2 teaspoon black pepper 1⁄2 teaspoon paprika

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.

Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste.

In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.

Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped.

Makes a dozen 4-inch diameter burgers

*Note: to make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.

****I’ve used panko bread crumbs instead of making my own.  It doesn’t ruin the texture at all****

Do you practice yoga?  Are you exclusively a yogi?  Do you find yoga helps you continue other sports?  

        Yoga…. Truly beneficial…. I have mentioned in previous posts that I am not a big fan of Yoga.  I force myself to do it at least once a week, because it is so important.  

[oovitus]

Creamy Vegan Skillet Lasagna

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

5.0 from 1 reviews

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

The post Creamy Vegan Skillet Lasagna appeared first on The Full Helping.

Creamy Vegan Skillet Lasagna published first on

[oovitus]

Creamy Vegan Skillet Lasagna

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

The post Creamy Vegan Skillet Lasagna appeared first on The Full Helping.

Creamy Vegan Skillet Lasagna published first on

[oovitus]

Creamy Vegan Skillet Lasagna

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night��especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

The post Creamy Vegan Skillet Lasagna appeared first on The Full Helping.

Creamy Vegan Skillet Lasagna published first on https://storeseapharmacy.tumblr.com

[oovitus]

Creamy Vegan Skillet Lasagna

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

The post Creamy Vegan Skillet Lasagna appeared first on The Full Helping.

Creamy Vegan Skillet Lasagna published first on https://storeseapharmacy.tumblr.com

[oovitus]

Creamy Vegan Skillet Lasagna

This is another one of those recipes that had me feeling tripped up over terminology. Lasagna, even a skillet lasagna, is typically made with layers of melty cheese. This one forgoes those layers for the addition of cashew cream, which makes the whole thing creamy/cheesy/etc., but makes it a departure from anything resembling traditional lasagna, too.

So why not label it creamy skillet pasta? I guess in spite of all the deviations I took from tradition, when I was eating the dish it still registered more strongly as lasagna than regular pasta. It’s dense, full of flat layered noodles. It reads as something that might have emerged from the oven, in spite of the fact that it requires no baking time at all. And it has the richness of a celebratory, weekend-worthy pasta centerpiece.

To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan beef-style crumble or crumbled sausage (Field Roast, anyone?!) would be great. If plant meats aren’t your thing, you can easily substitute cooked lentils. I prefer the vegan meat because it makes the dish feel like totally authentic comfort food, but both options work nicely.

After the plant meat, shallots, and garlic cook down, you add diced tomatoes and tomato sauce, broken lasagna noodles, some water, some dried spices. You let the whole thing simmer, uncovered, for 15-25 minutes (depending on whether you use no boil noodles or not—I’ve now tried both). Stir in cashew cream and a few handfuls of baby spinach, if you like, and voila: a layered, decadent, delicious pasta supper. No boiling noodles separately from other components, no baking required.

The recipe is like a lot of my recipes these days: relatively flexible and unstructured. Lentils vs. beef crumbles, canned tomato sauce vs. marinara from the jar (or heck, homemade), greens vs. no greens, parmesan topping or not: it’s all good. By nature I’m a fairly meticulous cook, but—just as it’s making me value stillness, this DI experience is making me value a little spontaneity and ad-libbing in the kitchen, too. With all of the new structure in my days, I’m coming to appreciate flexibility in other areas of my life more than ever. Cooking included.

Creamy Vegan Skillet Lasagna

Print

Recipe type: main dish

Cuisine: vegan, gluten free option, soy free

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4-6 servings

Ingredients

1 tablespoon olive oil

2 shallots, chopped

8 ounces vegan beef style crumbles, crumbled tempeh, or 1½ cups cooked lentils

4 cloves garlic, minced

1 14.5-ounce can diced tomatoes

2 15-ounce cans tomato sauce (or 3.5 cups of a favorite marinara sauce)

1 teaspoon oregano

8 ounces no-boil lasagna noodles or regular lasagna noodles (see note for directions on using regular noodles), broken into 2-3 inch pieces

¾ cup cashew cream (substitute full fat coconut milk, from the can)

A few handfuls baby spinach, if desired

Salt and pepper as needed

Vegan walnut herb parmesan (or store bought vegan parmesan), if desired

Instructions

Heat the olive oil in a large skillet (I use this one, which is 12 inches) over a medium flame. Add the shallots and vegan beef crumbles. Continue cooking for 5-6 minutes, or until the crumbles are browning and the shallots are tender. Add the garlic. Cook for another minute or two, until the garlic is very fragrant, stirring constantly.

Add the diced tomatoes, tomato sauce, oregano, and lasagna noodles to the skillet, along with ¾ cup water. Mix well, submerging the noodles as best you can. Bring mixture to a boil. Reduce the heat to low, then simmer the skillet lasagna for 10 minutes. Stir and make sure all of the noodles are well covered. Simmer for another 5-7 minutes, or until the noodles are tender.

Stir in the cashew cream and the baby spinach, if you're using. Continue cooking until the greens are tender. Taste the pasta; most sauces are salty, so it may not need any salt, but add salt and freshly ground pepper to taste. Serve, with vegan parmesan if you like.

Notes

If you use regular noodles, you can par-boil them before adding (about 8 minutes) and proceed as indicated, or you can add then directly if you don't mind some extra cook time. They'll need about 20-25 minutes to simmer, and you may need to add an extra ⅓-1/2 cup water when you stir them halfway through the simmering time. Use your judgment and taste them for doneness!

3.5.3251

I made this dish on Saturday, feeling more burnt out than I wanted to feel over the weekend, when there’s always so much I’d like to do. It was so special to have a true comfort food meal to dive into on Saturday night—especially since it didn’t require me to spend too much time cooking. And the leftovers were amazing on Sunday, too (ditto in Monday’s packed lunch).

Wishing you comfort and richness as we close out the rest of this week, and I’ll be back over the weekend with the usual roundup!

xo

The post Creamy Vegan Skillet Lasagna appeared first on The Full Helping.

Creamy Vegan Skillet Lasagna published first on

[oovitus]

Creamy Vegan Zucchini Corn Summer Pasta

Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to get there, but I’m so happy I did.

In the end, this creamy vegan zucchini corn summer pasta ended up being different from Ali’s, mostly because I didn’t toast the pasta, which is the trick-of-the-trade that makes her recipe special. I added a creamy sauce, which is a departure, too, but it’s part of what I love: I have a hard time turning down any type of creamy pasta. The few pasta dishes that made it into Power Plates inevitably involved cashews.

What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted or made, which is fitting for the heat wave we’re having in New York: it’s comforting, but it feels summery, too.

The lightness of the dish is thanks to the fact that I used Milked Cashews from Elmhurst. It’s my first time trying the brand, and its signature smooth consistency and richness was perfect for a creamy sauce that’s just light enough.

Elmhurst is a new plant-based option, but the roots of the company stretch back to a time when it produced conventional dairy. The brand has taken an entirely different direction, switching over to plant-based milks and working to create especially flavorful, authentic, nutritious and diverse offerings.

Elmhurst now sells milked cashews, walnuts, almonds, peanuts, and hazelnuts, as well as milked brown rice and oats; you can check out all of the varieties here. All of the products are vegan, non-GMO, gluten-free, and kosher. They can be found at Elmhurst1925.com and a number of retailers, including Whole Foods (if you’re eager to find a retailer near you, the Elmhurst website has a stockist overview).

In many years of sampling non-dairy options, these are the milks I’ve tried that most closely resemble homemade nut milk. If I didn’t know I wasn’t drinking something straight from the blender (or the nut milk bag!) I’d probably never detect a difference. It’s been a long time since I made homemade nut milk—just a function of prioritizing different kitchen tasks—and it’s been great to have something so authentic on hand.

The milks owe their texture to a special process that results in a lot of nuts or grains per glass of the beverage. The ingredient lists are minimal, and no emulsifiers are used. I noticed when I sampled the milked almonds, cashews and oats (I’m excited to try the others) that each tasted like the base ingredient. The cashew and almond milks are subtly different, just the way they’d be if you blended them at home.

The simplicity of the milks makes them easy to use in either sweet or savory recipes: they’re not overly flavored, so they can be adapted any which way. I was eager to use the milked cashews in pasta to see if I could get a sauce that was creamy, but not dense, and it worked.

You can make the sauce right before the rest of the recipe comes together, or you can make it a day or two in advance. It’ll keep for up to a few days in the fridge, one less thing to do when it’s dinnertime. The rest of the recipe is simple: boil pasta, gently sauté some shallots (or onion), zucchini, corn, and garlic. Mix it together and allow it to simmer in the sauce for a few minutes before serving.

Typically I throw some sort of vegan parmesan all over any pasta recipe, but with this one I stuck to torn herbs and lemon: something bright and simple, so that the sweetness of the zucchini and corn could shine through.

Creamy Vegan Zucchini Corn Summer Pasta

5.0 from 1 reviews

Print

Recipe type: main dish, quick & easy

Cuisine: vegan, gluten free option, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4 servings

Ingredients

For the sauce:

1¼ cups Elmhurst Milked Cashews (or another plant milk of choice)

2 tablespoons all purpose flour (or 1 tablespoon arrowroot or cornstarch)

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

½ teaspoon salt

A pinch nutmeg

A generous pinch freshly ground black pepper

For the pasta

8 ounces orecchiette (or another pasta of choice)

2 teaspoons olive oil

¼ cup chopped shallot (or red onion)

2 heaping cups (about ½ lb) chopped zucchini

1½ cups corn kernels, fresh or frozen and thawed

2 large or 3 small cloves garlic, thinly sliced

Freshly squeezed lemon juice

Small handful each torn or roughly chopped basil and mint

Freshly ground black pepper and salt, as needed

Instructions

To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.

While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.

Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.

3.5.3251

Cashews have always been my go-to for achieving a creamy texture in vegan recipes, but one of the downsides of using them all the time is that it can be hard for folks who don’t have very powerful blenders or food processors to make homemade cashew cream that’s really creamy. The nice thing about the sauce here is that you can start with non-dairy milk instead. I find it easy to blend the sauce before simmering, but if you’ don’t want to dirty your blender, whisking away any clumps is just fine, too.

I’m happy to have a new “back pocket” pasta dish for the summer months. Last summer was the summer of roasted tomato sauce on everything, but I’ve been feeling more sensitive to the heat lately than I was then, and this recipe warms my apartment up less than slow roasting. If you try it, I hope you’ll find it as seasonal and bright as I have.

Wishing you all a sweet end to the week. See you soon with some reads and recipes.

xo

This post is sponsored by Elmhurst. All opinions are my own, and I love these creamy plant-based milks. Thanks for your support!

 The post Creamy Vegan Zucchini Corn Summer Pasta appeared first on The Full Helping.

Creamy Vegan Zucchini Corn Summer Pasta published first on

[oovitus]

Creamy Vegan Zucchini Corn Summer Pasta

Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to get there, but I’m so happy I did.

In the end, this creamy vegan zucchini corn summer pasta ended up being different from Ali’s, mostly because I didn’t toast the pasta, which is the trick-of-the-trade that makes her recipe special. I added a creamy sauce, which is a departure, too, but it’s part of what I love: I have a hard time turning down any type of creamy pasta. The few pasta dishes that made it into Power Plates inevitably involved cashews.

What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted or made, which is fitting for the heat wave we’re having in New York: it’s comforting, but it feels summery, too.

The lightness of the dish is thanks to the fact that I used Milked Cashews from Elmhurst. It’s my first time trying the brand, and its signature smooth consistency and richness was perfect for a creamy sauce that’s just light enough.

Elmhurst is a new plant-based option, but the roots of the company stretch back to a time when it produced conventional dairy. The brand has taken an entirely different direction, switching over to plant-based milks and working to create especially flavorful, authentic, nutritious and diverse offerings.

Elmhurst now sells milked cashews, walnuts, almonds, peanuts, and hazelnuts, as well as milked brown rice and oats; you can check out all of the varieties here. All of the products are vegan, non-GMO, gluten-free, and kosher. They can be found at Elmhurst1925.com and a number of retailers, including Whole Foods (if you’re eager to find a retailer near you, the Elmhurst website has a stockist overview).

In many years of sampling non-dairy options, these are the milks I’ve tried that most closely resemble homemade nut milk. If I didn’t know I wasn’t drinking something straight from the blender (or the nut milk bag!) I’d probably never detect a difference. It’s been a long time since I made homemade nut milk—just a function of prioritizing different kitchen tasks—and it’s been great to have something so authentic on hand.

The milks owe their texture to a special process that results in a lot of nuts or grains per glass of the beverage. The ingredient lists are minimal, and no emulsifiers are used. I noticed when I sampled the milked almonds, cashews and oats (I’m excited to try the others) that each tasted like the base ingredient. The cashew and almond milks are subtly different, just the way they’d be if you blended them at home.

The simplicity of the milks makes them easy to use in either sweet or savory recipes: they’re not overly flavored, so they can be adapted any which way. I was eager to use the milked cashews in pasta to see if I could get a sauce that was creamy, but not dense, and it worked.

You can make the sauce right before the rest of the recipe comes together, or you can make it a day or two in advance. It’ll keep for up to a few days in the fridge, one less thing to do when it’s dinnertime. The rest of the recipe is simple: boil pasta, gently sauté some shallots (or onion), zucchini, corn, and garlic. Mix it together and allow it to simmer in the sauce for a few minutes before serving.

Typically I throw some sort of vegan parmesan all over any pasta recipe, but with this one I stuck to torn herbs and lemon: something bright and simple, so that the sweetness of the zucchini and corn could shine through.

Creamy Vegan Zucchini Corn Summer Pasta

5.0 from 1 reviews

Print

Recipe type: main dish, quick & easy

Cuisine: vegan, gluten free option, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4 servings

Ingredients

For the sauce:

1¼ cups Elmhurst Milked Cashews (or another plant milk of choice)

2 tablespoons all purpose flour (or 1 tablespoon arrowroot or cornstarch)

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

½ teaspoon salt

A pinch nutmeg

A generous pinch freshly ground black pepper

For the pasta

8 ounces orecchiette (or another pasta of choice)

2 teaspoons olive oil

¼ cup chopped shallot (or red onion)

2 heaping cups (about ½ lb) chopped zucchini

1½ cups corn kernels, fresh or frozen and thawed

2 large or 3 small cloves garlic, thinly sliced

Freshly squeezed lemon juice

Small handful each torn or roughly chopped basil and mint

Freshly ground black pepper and salt, as needed

Instructions

To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.

While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.

Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.

3.5.3251

Cashews have always been my go-to for achieving a creamy texture in vegan recipes, but one of the downsides of using them all the time is that it can be hard for folks who don’t have very powerful blenders or food processors to make homemade cashew cream that’s really creamy. The nice thing about the sauce here is that you can start with non-dairy milk instead. I find it easy to blend the sauce before simmering, but if you’ don’t want to dirty your blender, whisking away any clumps is just fine, too.

I’m happy to have a new “back pocket” pasta dish for the summer months. Last summer was the summer of roasted tomato sauce on everything, but I’ve been feeling more sensitive to the heat lately than I was then, and this recipe warms my apartment up less than slow roasting. If you try it, I hope you’ll find it as seasonal and bright as I have.

Wishing you all a sweet end to the week. See you soon with some reads and recipes.

xo

This post is sponsored by Elmhurst. All opinions are my own, and I love these creamy plant-based milks. Thanks for your support!

 The post Creamy Vegan Zucchini Corn Summer Pasta appeared first on The Full Helping.

Creamy Vegan Zucchini Corn Summer Pasta published first on

[oovitus]

Creamy Vegan Zucchini Corn Summer Pasta

Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to get there, but I’m so happy I did.

In the end, this creamy vegan zucchini corn summer pasta ended up being different from Ali’s, mostly because I didn’t toast the pasta, which is the trick-of-the-trade that makes her recipe special. I added a creamy sauce, which is a departure, too, but it’s part of what I love: I have a hard time turning down any type of creamy pasta. The few pasta dishes that made it into Power Plates inevitably involved cashews.

What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted or made, which is fitting for the heat wave we’re having in New York: it’s comforting, but it feels summery, too.

The lightness of the dish is thanks to the fact that I used Milked Cashews from Elmhurst. It’s my first time trying the brand, and its signature smooth consistency and richness was perfect for a creamy sauce that’s just light enough.

Elmhurst is a new plant-based option, but the roots of the company stretch back to a time when it produced conventional dairy. The brand has taken an entirely different direction, switching over to plant-based milks and working to create especially flavorful, authentic, nutritious and diverse offerings.

Elmhurst now sells milked cashews, walnuts, almonds, peanuts, and hazelnuts, as well as milked brown rice and oats; you can check out all of the varieties here. All of the products are vegan, non-GMO, gluten-free, and kosher. They can be found at Elmhurst1925.com and a number of retailers, including Whole Foods (if you’re eager to find a retailer near you, the Elmhurst website has a stockist overview).

In many years of sampling non-dairy options, these are the milks I’ve tried that most closely resemble homemade nut milk. If I didn’t know I wasn’t drinking something straight from the blender (or the nut milk bag!) I’d probably never detect a difference. It’s been a long time since I made homemade nut milk—just a function of prioritizing different kitchen tasks—and it’s been great to have something so authentic on hand.

The milks owe their texture to a special process that results in a lot of nuts or grains per glass of the beverage. The ingredient lists are minimal, and no emulsifiers are used. I noticed when I sampled the milked almonds, cashews and oats (I’m excited to try the others) that each tasted like the base ingredient. The cashew and almond milks are subtly different, just the way they’d be if you blended them at home.

The simplicity of the milks makes them easy to use in either sweet or savory recipes: they’re not overly flavored, so they can be adapted any which way. I was eager to use the milked cashews in pasta to see if I could get a sauce that was creamy, but not dense, and it worked.

You can make the sauce right before the rest of the recipe comes together, or you can make it a day or two in advance. It’ll keep for up to a few days in the fridge, one less thing to do when it’s dinnertime. The rest of the recipe is simple: boil pasta, gently sauté some shallots (or onion), zucchini, corn, and garlic. Mix it together and allow it to simmer in the sauce for a few minutes before serving.

Typically I throw some sort of vegan parmesan all over any pasta recipe, but with this one I stuck to torn herbs and lemon: something bright and simple, so that the sweetness of the zucchini and corn could shine through.

Creamy Vegan Zucchini Corn Summer Pasta

5.0 from 1 reviews

Print

Recipe type: main dish, quick & easy

Cuisine: vegan, gluten free option, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4 servings

Ingredients

For the sauce:

1¼ cups Elmhurst Milked Cashews (or another plant milk of choice)

2 tablespoons all purpose flour (or 1 tablespoon arrowroot or cornstarch)

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

½ teaspoon salt

A pinch nutmeg

A generous pinch freshly ground black pepper

For the pasta

8 ounces orecchiette (or another pasta of choice)

2 teaspoons olive oil

¼ cup chopped shallot (or red onion)

2 heaping cups (about ½ lb) chopped zucchini

1½ cups corn kernels, fresh or frozen and thawed

2 large or 3 small cloves garlic, thinly sliced

Freshly squeezed lemon juice

Small handful each torn or roughly chopped basil and mint

Freshly ground black pepper and salt, as needed

Instructions

To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.

While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.

Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.

3.5.3251

Cashews have always been my go-to for achieving a creamy texture in vegan recipes, but one of the downsides of using them all the time is that it can be hard for folks who don’t have very powerful blenders or food processors to make homemade cashew cream that’s really creamy. The nice thing about the sauce here is that you can start with non-dairy milk instead. I find it easy to blend the sauce before simmering, but if you’ don’t want to dirty your blender, whisking away any clumps is just fine, too.

I’m happy to have a new “back pocket” pasta dish for the summer months. Last summer was the summer of roasted tomato sauce on everything, but I’ve been feeling more sensitive to the heat lately than I was then, and this recipe warms my apartment up less than slow roasting. If you try it, I hope you’ll find it as seasonal and bright as I have.

Wishing you all a sweet end to the week. See you soon with some reads and recipes.

xo

This post is sponsored by Elmhurst. All opinions are my own, and I love these creamy plant-based milks. Thanks for your support!

 The post Creamy Vegan Zucchini Corn Summer Pasta appeared first on The Full Helping.

Creamy Vegan Zucchini Corn Summer Pasta published first on

[oovitus]

Creamy Vegan Zucchini Corn Summer Pasta

Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to get there, but I’m so happy I did.

In the end, this creamy vegan zucchini corn summer pasta ended up being different from Ali’s, mostly because I didn’t toast the pasta, which is the trick-of-the-trade that makes her recipe special. I added a creamy sauce, which is a departure, too, but it’s part of what I love: I have a hard time turning down any type of creamy pasta. The few pasta dishes that made it into Power Plates inevitably involved cashews.

What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted or made, which is fitting for the heat wave we’re having in New York: it’s comforting, but it feels summery, too.

The lightness of the dish is thanks to the fact that I used Milked Cashews from Elmhurst. It’s my first time trying the brand, and its signature smooth consistency and richness was perfect for a creamy sauce that’s just light enough.

Elmhurst is a new plant-based option, but the roots of the company stretch back to a time when it produced conventional dairy. The brand has taken an entirely different direction, switching over to plant-based milks and working to create especially flavorful, authentic, nutritious and diverse offerings.

Elmhurst now sells milked cashews, walnuts, almonds, peanuts, and hazelnuts, as well as milked brown rice and oats; you can check out all of the varieties here. All of the products are vegan, non-GMO, gluten-free, and kosher. They can be found at Elmhurst1925.com and a number of retailers, including Whole Foods (if you’re eager to find a retailer near you, the Elmhurst website has a stockist overview).

In many years of sampling non-dairy options, these are the milks I’ve tried that most closely resemble homemade nut milk. If I didn’t know I wasn’t drinking something straight from the blender (or the nut milk bag!) I’d probably never detect a difference. It’s been a long time since I made homemade nut milk—just a function of prioritizing different kitchen tasks—and it’s been great to have something so authentic on hand.

The milks owe their texture to a special process that results in a lot of nuts or grains per glass of the beverage. The ingredient lists are minimal, and no emulsifiers are used. I noticed when I sampled the milked almonds, cashews and oats (I’m excited to try the others) that each tasted like the base ingredient. The cashew and almond milks are subtly different, just the way they’d be if you blended them at home.

The simplicity of the milks makes them easy to use in either sweet or savory recipes: they’re not overly flavored, so they can be adapted any which way. I was eager to use the milked cashews in pasta to see if I could get a sauce that was creamy, but not dense, and it worked.

You can make the sauce right before the rest of the recipe comes together, or you can make it a day or two in advance. It’ll keep for up to a few days in the fridge, one less thing to do when it’s dinnertime. The rest of the recipe is simple: boil pasta, gently sauté some shallots (or onion), zucchini, corn, and garlic. Mix it together and allow it to simmer in the sauce for a few minutes before serving.

Typically I throw some sort of vegan parmesan all over any pasta recipe, but with this one I stuck to torn herbs and lemon: something bright and simple, so that the sweetness of the zucchini and corn could shine through.

Creamy Vegan Zucchini Corn Summer Pasta

Print

Recipe type: main dish, quick & easy

Cuisine: vegan, gluten free option, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4 servings

Ingredients

For the sauce:

1¼ cups Elmhurst Milked Cashews (or another plant milk of choice)

2 tablespoons all purpose flour (or 1 tablespoon arrowroot or cornstarch)

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

½ teaspoon salt

A pinch nutmeg

A generous pinch freshly ground black pepper

For the pasta

8 ounces orecchiette (or another pasta of choice)

2 teaspoons olive oil

¼ cup chopped shallot (or red onion)

2 heaping cups (about ½ lb) chopped zucchini

1½ cups corn kernels, fresh or frozen and thawed

2 large or 3 small cloves garlic, thinly sliced

Freshly squeezed lemon juice

Small handful each torn or roughly chopped basil and mint

Freshly ground black pepper and salt, as needed

Instructions

To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.

While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.

Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.

3.5.3251

Cashews have always been my go-to for achieving a creamy texture in vegan recipes, but one of the downsides of using them all the time is that it can be hard for folks who don’t have very powerful blenders or food processors to make homemade cashew cream that’s really creamy. The nice thing about the sauce here is that you can start with non-dairy milk instead. I find it easy to blend the sauce before simmering, but if you’ don’t want to dirty your blender, whisking away any clumps is just fine, too.

I’m happy to have a new “back pocket” pasta dish for the summer months. Last summer was the summer of roasted tomato sauce on everything, but I’ve been feeling more sensitive to the heat lately than I was then, and this recipe warms my apartment up less than slow roasting. If you try it, I hope you’ll find it as seasonal and bright as I have.

Wishing you all a sweet end to the week. See you soon with some reads and recipes.

xo

This post is sponsored by Elmhurst. All opinions are my own, and I love these creamy plant-based milks. Thanks for your support!

 The post Creamy Vegan Zucchini Corn Summer Pasta appeared first on The Full Helping.

Creamy Vegan Zucchini Corn Summer Pasta published first on https://storeseapharmacy.tumblr.com

[gardencityvegans]

Creamy Vegan Zucchini Corn Summer Pasta

https://www.thefullhelping.com/wp-content/uploads/2018/07/Creamy-vegan-summer-pasta-6.jpg

Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to get there, but I’m so happy I did.

In the end, this creamy vegan zucchini corn summer pasta ended up being different from Ali’s, mostly because I didn’t toast the pasta, which is the trick-of-the-trade that makes her recipe special. I added a creamy sauce, which is a departure, too, but it’s part of what I love: I have a hard time turning down any type of creamy pasta. The few pasta dishes that made it into Power Plates inevitably involved cashews.

What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted or made, which is fitting for the heat wave we’re having in New York: it’s comforting, but it feels summery, too.

The lightness of the dish is thanks to the fact that I used Milked Cashews from Elmhurst. It’s my first time trying the brand, and its signature smooth consistency and richness was perfect for a creamy sauce that’s just light enough.

Elmhurst is a new plant-based option, but the roots of the company stretch back to a time when it produced conventional dairy. The brand has taken an entirely different direction, switching over to plant-based milks and working to create especially flavorful, authentic, nutritious and diverse offerings.

Elmhurst now sells milked cashews, walnuts, almonds, peanuts, and hazelnuts, as well as milked brown rice and oats; you can check out all of the varieties here. All of the products are vegan, non-GMO, gluten-free, and kosher. They can be found at Elmhurst1925.com and a number of retailers, including Whole Foods (if you’re eager to find a retailer near you, the Elmhurst website has a stockist overview).

In many years of sampling non-dairy options, these are the milks I’ve tried that most closely resemble homemade nut milk. If I didn’t know I wasn’t drinking something straight from the blender (or the nut milk bag!) I’d probably never detect a difference. It’s been a long time since I made homemade nut milk—just a function of prioritizing different kitchen tasks—and it’s been great to have something so authentic on hand.

The milks owe their texture to a special process that results in a lot of nuts or grains per glass of the beverage. The ingredient lists are minimal, and no emulsifiers are used. I noticed when I sampled the milked almonds, cashews and oats (I’m excited to try the others) that each tasted like the base ingredient. The cashew and almond milks are subtly different, just the way they’d be if you blended them at home.

The simplicity of the milks makes them easy to use in either sweet or savory recipes: they’re not overly flavored, so they can be adapted any which way. I was eager to use the milked cashews in pasta to see if I could get a sauce that was creamy, but not dense, and it worked.

You can make the sauce right before the rest of the recipe comes together, or you can make it a day or two in advance. It’ll keep for up to a few days in the fridge, one less thing to do when it’s dinnertime. The rest of the recipe is simple: boil pasta, gently sauté some shallots (or onion), zucchini, corn, and garlic. Mix it together and allow it to simmer in the sauce for a few minutes before serving.

Typically I throw some sort of vegan parmesan all over any pasta recipe, but with this one I stuck to torn herbs and lemon: something bright and simple, so that the sweetness of the zucchini and corn could shine through.

Creamy Vegan Zucchini Corn Summer Pasta

Print

Recipe type: main dish, quick & easy

Cuisine: vegan, gluten free option, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4 servings

Ingredients

For the sauce:

1¼ cups Elmhurst Milked Cashews (or another plant milk of choice)

2 tablespoons all purpose flour (or 1 tablespoon arrowroot or cornstarch)

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

½ teaspoon salt

A pinch nutmeg

A generous pinch freshly ground black pepper

For the pasta

8 ounces orecchiette (or another pasta of choice)

2 teaspoons olive oil

¼ cup chopped shallot (or red onion)

2 heaping cups (about ½ lb) chopped zucchini

1½ cups corn kernels, fresh or frozen and thawed

2 large or 3 small cloves garlic, thinly sliced

Freshly squeezed lemon juice

Small handful each torn or roughly chopped basil and mint

Freshly ground black pepper and salt, as needed

Instructions

To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.

While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.

Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.

3.5.3251

Cashews have always been my go-to for achieving a creamy texture in vegan recipes, but one of the downsides of using them all the time is that it can be hard for folks who don’t have very powerful blenders or food processors to make homemade cashew cream that’s really creamy. The nice thing about the sauce here is that you can start with non-dairy milk instead. I find it easy to blend the sauce before simmering, but if you’ don’t want to dirty your blender, whisking away any clumps is just fine, too.

I’m happy to have a new “back pocket” pasta dish for the summer months. Last summer was the summer of roasted tomato sauce on everything, but I’ve been feeling more sensitive to the heat lately than I was then, and this recipe warms my apartment up less than slow roasting. If you try it, I hope you’ll find it as seasonal and bright as I have.

Wishing you all a sweet end to the week. See you soon with some reads and recipes.

xo

This post is sponsored by Elmhurst. All opinions are my own, and I love these creamy plant-based milks. Thanks for your support!

  [Read More ...] https://www.thefullhelping.com/creamy-vegan-zucchini-corn-summer-pasta/

[oovitus]

Creamy Vegan Zucchini Corn Summer Pasta

Yep, another pasta dish—but this one’s definitely a departure from pasta salad. A while back, I saw my friend Ali’s recipe, adapted from an Alice Waters pasta dish, for toasted orecchiette with zucchini and corn. It looked wonderful, and I made a note to try it, or something like it. It took me a whole year to get there, but I’m so happy I did.

In the end, this creamy vegan zucchini corn summer pasta ended up being different from Ali’s, mostly because I didn’t toast the pasta, which is the trick-of-the-trade that makes her recipe special. I added a creamy sauce, which is a departure, too, but it’s part of what I love: I have a hard time turning down any type of creamy pasta. The few pasta dishes that made it into Power Plates inevitably involved cashews.

What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted or made, which is fitting for the heat wave we’re having in New York: it’s comforting, but it feels summery, too.

The lightness of the dish is thanks to the fact that I used Milked Cashews from Elmhurst. It’s my first time trying the brand, and its signature smooth consistency and richness was perfect for a creamy sauce that’s just light enough.

Elmhurst is a new plant-based option, but the roots of the company stretch back to a time when it produced conventional dairy. The brand has taken an entirely different direction, switching over to plant-based milks and working to create especially flavorful, authentic, nutritious and diverse offerings.

Elmhurst now sells milked cashews, walnuts, almonds, peanuts, and hazelnuts, as well as milked brown rice and oats; you can check out all of the varieties here. All of the products are vegan, non-GMO, gluten-free, and kosher. They can be found at Elmhurst1925.com and a number of retailers, including Whole Foods (if you’re eager to find a retailer near you, the Elmhurst website has a stockist overview).

In many years of sampling non-dairy options, these are the milks I’ve tried that most closely resemble homemade nut milk. If I didn’t know I wasn’t drinking something straight from the blender (or the nut milk bag!) I’d probably never detect a difference. It’s been a long time since I made homemade nut milk—just a function of prioritizing different kitchen tasks—and it’s been great to have something so authentic on hand.

The milks owe their texture to a special process that results in a lot of nuts or grains per glass of the beverage. The ingredient lists are minimal, and no emulsifiers are used. I noticed when I sampled the milked almonds, cashews and oats (I’m excited to try the others) that each tasted like the base ingredient. The cashew and almond milks are subtly different, just the way they’d be if you blended them at home.

The simplicity of the milks makes them easy to use in either sweet or savory recipes: they’re not overly flavored, so they can be adapted any which way. I was eager to use the milked cashews in pasta to see if I could get a sauce that was creamy, but not dense, and it worked.

You can make the sauce right before the rest of the recipe comes together, or you can make it a day or two in advance. It’ll keep for up to a few days in the fridge, one less thing to do when it’s dinnertime. The rest of the recipe is simple: boil pasta, gently sauté some shallots (or onion), zucchini, corn, and garlic. Mix it together and allow it to simmer in the sauce for a few minutes before serving.

Typically I throw some sort of vegan parmesan all over any pasta recipe, but with this one I stuck to torn herbs and lemon: something bright and simple, so that the sweetness of the zucchini and corn could shine through.

Creamy Vegan Zucchini Corn Summer Pasta

Print

Recipe type: main dish, quick & easy

Cuisine: vegan, gluten free option, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4 servings

Ingredients

For the sauce:

1¼ cups Elmhurst Milked Cashews (or another plant milk of choice)

2 tablespoons all purpose flour (or 1 tablespoon arrowroot or cornstarch)

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

½ teaspoon salt

A pinch nutmeg

A generous pinch freshly ground black pepper

For the pasta

8 ounces orecchiette (or another pasta of choice)

2 teaspoons olive oil

¼ cup chopped shallot (or red onion)

2 heaping cups (about ½ lb) chopped zucchini

1½ cups corn kernels, fresh or frozen and thawed

2 large or 3 small cloves garlic, thinly sliced

Freshly squeezed lemon juice

Small handful each torn or roughly chopped basil and mint

Freshly ground black pepper and salt, as needed

Instructions

To make the sauce, blend or thoroughly whisk all ingredients together. Transfer to a small sauce pot. Cook over medium low heat until the sauce is very gently simmering, but not boiling. Reduce the heat to low and continue simmering for 3-5 minutes, or until it's thick enough to coat the back of a spoon. Store the sauce for up to 3 days or set it aside.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions; drain.

While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot, zucchini, and corn. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are tender. Add the garlic and cook for one more minute, stirring constantly.

Add the cooked pasta to the vegetables, then add the sauce. Reduce the heat to low, then simmer everything in the sauce. When most of the sauce seems to be absorbed and the dish is creamy but not soupy, it's done. Stir in the herbs and lemon. Taste and add salt and pepper as needed. Serve.

3.5.3251

Cashews have always been my go-to for achieving a creamy texture in vegan recipes, but one of the downsides of using them all the time is that it can be hard for folks who don’t have very powerful blenders or food processors to make homemade cashew cream that’s really creamy. The nice thing about the sauce here is that you can start with non-dairy milk instead. I find it easy to blend the sauce before simmering, but if you’ don’t want to dirty your blender, whisking away any clumps is just fine, too.

I’m happy to have a new “back pocket” pasta dish for the summer months. Last summer was the summer of roasted tomato sauce on everything, but I’ve been feeling more sensitive to the heat lately than I was then, and this recipe warms my apartment up less than slow roasting. If you try it, I hope you’ll find it as seasonal and bright as I have.

Wishing you all a sweet end to the week. See you soon with some reads and recipes.

xo

This post is sponsored by Elmhurst. All opinions are my own, and I love these creamy plant-based milks. Thanks for your support!

 The post Creamy Vegan Zucchini Corn Summer Pasta appeared first on The Full Helping.

Creamy Vegan Zucchini Corn Summer Pasta published first on https://storeseapharmacy.tumblr.com