Lighter (And Better That Way) Cauliflower Fettuccini Alfredo

I love pasta and one of my favorite dishes was fettuccini Alfredo before I became vegan. This recipe is the closest I have found to regular fettuccini Alfredo.  This recipe is from the Fuss- Free Vegan Cookbook which happens to be my favorite cookbook. I’m always looking for a quick nutritious recipe and this cookbook fits the bill.

 

 

 

 

 

 

 

 

 











Lighter (& Better That Way) Cauliflower Fettuccini Alfredo
Serves 4-6
Ingredients:
For the Cauliflower Alfredo Sauce:
1 head cauliflower, roughly chopped
4 cloves garlic, peeled
1 cup vegetable broth
1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
2 tsp white miso paste
1 1/2 tsp salt

For the pasta:
1 lb fettuccini (gluten-free, if preferred)
Parmesan (page 204)
Handful of parsley, chopped
Black pepper

Preparation:
For the cauliflower alfredo sauce, place the cauliflower, garlic gloves, vegetable broth, and Heavenly Heavy Cream (I used coconut milk) in a large frying pan or sauce pan, and bring to a simmer over medium heat.  Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.  Add the white miso and salt.  Using an immersion or stand blender, blend the cauliflower and its cooking liquid.  If you use a stand blender, do this is batches, being careful not to fill the blender too high, so the hot liquid doesn’t explode out the top.


In the meantime, cook the pasta according to the package directions, then drain.  Return the pasta to the pan, then pour the cauliflower Alfredo sauce over the top.  Toss to heat through.  To serve garnish with a sprinkle of parmesan and parsley, and freshly cracked black pepper.

I hope you try this recipe. It is really easy to make and delicious!

#vegan #plantpowered #plantbased #veganfettucccinialfredo #veganblog #itdoesnttastelikechicken

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Raw Chocolate Biscotti Recipe

I found this recipe years ago when I was searching for a biscotti recipe. I make it weekly and love it as a snack or dessert. The preparation is how I have found it works best for me.

Raw Chocolate Pecan Biscotti
Pure 2 Raw

2 cups pecans
1/2 cup coconut flakes or shredded coconut
1 cup cocoa powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
2 tbsp coconut oil, melted *
3 tbsp maple syrup

Preparation:

Place pecans and coconut in food processor and process mixture until finely chopped.

Add the cocoa powder, salt and cinnamon and process until combined.

Next add the vanilla, coconut oil and maple syrup. Mix until it sticks together. Spread the dough on parchment paper, and form into a log. Cut into desired sized cookies and refrigerate for at least 30 minutes before serving.  Keep refrigerated.

*When it is humid out, I find I need to add an additional 1/2 tbsp coconut oil as the biscotti crumbles.

I hope you try these and they become one of your favorites!

#vegan #rawbiscottis #plantpowered #plantbased #veganbiscottis

Tomato Pie

Tomato pie is kind of a spin-off of pizza. I always loved pizza with a lot of sauce so this to me is the best of both worlds!

Tomato Pie
The Sweet Plant Life

Pizza dough – either homemade or store bought
Crushed tomatoes or your favorite pizza sauce
Cashew Parmesan cheese, optional

Preparation:

Prepare the pizza dough. I used Bob’s Red Mill gluten-free kit and partially baked the dough prior to adding the sauce and the cheese. Next add a good amount of sauce. Sprinkle with cashew Parmesan cheese. I baked in a 425 degree oven for 20 minutes. It may take longer if you do not prebake the crust.

This is a quick recipe if you have prepurchased pizza dough. You could also top with fresh tomatoes on top of the sauce. It is great as an appetizer or a main course with a side salad. Enjoy!

#vegan #plantbased #plantpowered #tomatopie #veganblog

Sunday Dinner

I remember when I was a kid having a big Sunday dinner, the one day where everyone came together. This recipe is worthy of that gathering whether it be friends or family.

Cauliflower Parmesan
The Sweet Plant Life
Serves 4

One head Cauliflower
Bread crumbs (regular or gluten free)
Seasonings ( I used Italian seasoning, garlic powder, salt and pepper)
Dairy-free milk ( I used unsweetened coconut milk)
Crushed tomatoes or pasta sauce
Dairy free mozzarella cheese
Spaghetti or salad or both

Preparation:

Preheat oven to 375. Place coconut milk, about 1-1/2 to 2 cups in bowl. Place bread crumbs and seasonings in another bowl.

Try to cut the cauliflower into pieces so they lay flat. Dip cauliflower in “milk” then coat in seasonings. Place on baking sheet lined with parchment paper. Repeat until all pieces of cauliflower are coated. Place in preheated oven and bake for about 49 minutes.

Take out of oven and top with tomato sauce and “cheese” then bake for another 20-30 minutes. While this is baking, prepare spaghetti.

When the cheese has melted, it is ready to serve. If the cheese is not melted after 30 minutes you could place it under a broiler for a few minutes to melt it. Enjoy!

#vegan #cauliflower #cauliflowerparmesan #plantpowered #plantbased

Juicing

I’ve done a 3 day juice cleanse a few times and it is amazing the way I feel by day 3. So much energy and clarity. I have been having juice everyday for a little over a year and love how the way it makes me feel. Here are a few of my favorite creations.

Watermelon Juice

Watermelon
1/2 to 1 lime
10-15 mint leaves

Green Juice

Apples
1 cucumber
Ginger

Prepare the ingredients according to your juicer instructions and juice.

I put generic instructions as it really depends on your juicer and the water content of the fruits and vegetables as to how much juice you will get. I love the watermelon juice on a hot summer day – it is so refreshing and hydrating!

#vegan #juicing #plantpowered #plantbased #veganblog

Tofu Scramble

If you are vegan and missing eggs, this recipe is for you. From time to time I crave eggs and found this to be a good substitute. Growing up my mom made eggs with cream cheese and ham. I added cream cheese to this to add a little extra flavor.

Tofu Scramble
The Sweet Plant Life
Serves 3 – 4

Ingredients:
Coconut oil – About 1-2 tbsp.
1 block extra firm tofu
About 2 tbsp vegan cream cheese
1 Green onion, chopped
Turmeric
Smoked paprika
1/2 tsp ground mustard
1 tsp nutritional yeast
1/2 tsp miso paste
Salt and pepper to taste

Preparation:

Melt coconut oil in pan. Add tofu to pan and mash up with fork so it resembles scrambled eggs.

Add cream cheese, green onions, turmeric powder (so it looks egg colored), smoked paprika and mustard powder. Heat over medium heat for a few minutes. Add remaining ingredients. *Note: miso paste is salty so I would do a taste test before adding salt.

You could serve this with vegan sausage or potatoes. You could make an egg sandwich with the tofu scramble and add some cheese – my favorite is Chao creamy original or enjoy as is!

#vegan #tofuscramble #plantpowered #plantbased #veganfood

Banana Oat Cookies

This recipe is a very versatile one and there are many versions that can be found on the internet. It’s another easy recipe but you do need ripe bananas.

Banana Oat Cookies
The Sweet Plant Life
Makes about 6-8 cookies depending on the size

2 bananas, mashed
1 cup rolled oats (can use gluten free)
Dash of cinnamon
3 tbsp dairy-free chocolate chips or raisins or dried cherries

Optional add-ins: walnuts, pecans, coconut.

Preparation: Place parchment paper on a baking sheet. Mash the bananas and add in the remaining ingredients. Mix until combined. Drop onto spoonfuls on cooking sheet. Bake in 350 degree oven about 15-20 minutes until light brown. Try not to eat all at once!

I like adding walnuts, cinnamon and coconut to the cookies. I think adding in some dried cherries would also be a great addition with the chocolate chips. Experiment and see what tickles your taste buds!

#vegan #plantpowered #plantbased #cookies #bananacookies