This meal was so delicious and filling and I would certainly buy this again as a quick dinner option.Īnd yes I did have a big salad mainly made up of greens with this meal. So when I came across their ravioli options, I had to give them a try and since I didn't want to top it with a tomato-based pasta sauce I decided a cashew cream sauce would pair perfectly with it. This yogurt is made with almond milk, has few ingredients, and is so rich and creamy. I have become a huge fan of Kite Hill yogurt (not sponsored), which I buy from Whole Foods. So with that being said, I will gladly share more of 'What I Ate' with you. I am still surprised at the looks that I get when people see me eating more than salads. My hope in sharing more of my meals is that it will change your perception of what vegans actually eat. I've also been able to incorporate more meatless meals into my mealtime rotation.' Why Hello Meatless Mondays!' Do I miss meat? Not really.the only time that I even notice that it is an issue is when I go out to dinner or have meals at a friend's house and I have to make changes so that I can dine out or share a meal with them. In a large pan on medium heat, saut the onion and garlic in the olive oil for about 5-7 minutes until caramelized. I can usually get 2 meals from 1 pound of meat and that includes having leftovers. I have also noticed that my family consumes way more vegetables and my meat grocery bill has decreased significantly. And yes I still cook meat products for them, but I will share with you that I noticed that it has become much easier to prepare a vegan and non-vegan meal at the same time by making few adjustments here and there. Anyway, you may see non-vegan recipes here and that is because I still cook and prepare meals for my family that is not vegan. If you have been following me here for awhile then you may already know that I transitioned into becoming vegan last year.Whoa! I still cannot believe that it has been a year already.that time certainly flew by super fast. Lately, I have had a few of you ask me to share more of the things that I eat.
#CASHEW CREAM SAUCE CODE#
if you’re on the market for a new fry pan/steamer/saucier head over to my post here for a code for $10 off.I share my Cashew Cream Sauce recipe and it is the perfect sauce for the vegan mushroom ravioli that I stumbled upon in the grocery store. but it’s an 8-in-one ceramic skillet that i absolutely love cooking with. Lastly, i wanted to share the Always Pan, by Our Place. plus, there’s peanut butter and chocolate - can’t really go wrong with either one! they are chewy and dense, just like a good blondie is. it’s for yet another indulgent recipe for chocolate chip peanut butter blondies. Place of the ground cashews into a small. and this creamy pesto could easily be thinned out a bit and used as dressing for salads, roasted vegetables, a leaf-less salad like this one, or even used for potato salad.Īnd before i sign off, i wanted to link to a recipe on my instagram feed that you won’t find here on the blog. In a food processor, pulse the cashews into a fine powder be careful not to over-process and turn into a paste. it could definitely be used for dipping - cut up veg, or even grilled (or toasted) bread would be a dream. we generally eat in pasta, but you could drizzle it over grilled poultry, fish, or vegetable kebabs. then, then best part, we stir in a good bit of cashew cream. 1 Cup Cashews, 140g 10-12 Tbsp Light Coconut Milk Pinch of salt Instructions Preheat your oven to 400 degrees and line a small baking sheet with parchment paper. then we add the usual suspects: toasted pine nuts, garlic, lemon juice, s & p, and evoo. you can use whatever combination of greens and herbs you like, but i went with a basil/arugula combo just because i love these 2 flavors together. it’s luscious and creamy, and lends the perfect velvety texture to this pesto.
If you find it’s too watery add a few cashews and blend again until smooth. Thin with water to desired consistency using one tablespoon at a time. we start by blending a simple savory cashew cream - raw cashews, water, vinegar, garlic, salt & pepper. Blend until creamy, taste for flavor adding extra chili sauce if needed.
this creamy pesto is put together by essentially making 2 separate sauces, and combining them to make one phenomenal sauce. it’s what i like to call a do-it-all sauce. a bit indulgent, insanely tasty, and like all our prep sauce sunday sauces, it’s easily used for multiple meals.
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