Tag Archives: entree

Vegan Feta and Spinach Pasta

The other day, I was running an errand for work and picked up a spinach and feta wrap for one of my bosses. It smelled so unbelievably delicious that I vowed to myself right then and there to somehow create a version of those flavors for myself. So I got to researching, looking to use nuts as a base for the cheese rather than tofu. A few tweaks here and there and one roasted spaghetti squash later, success!

The feta is a little labor intensive, more so than nut-based cheese sauces I’ve made in the past (macaroni and alfredo) because feta is supposed to be crumbly, not smooth and creamy. Because of this, it had to be pressed and drained in order to work. It’s definitely worth the effort, because the texture is almost spot on and the flavor is packed.

Tossed with spaghetti squash (or pasta!), fresh spinach and mushrooms, and the result is a healthy and hearty take on an old favorite.

Vegan Feta and Spinach Pasta

Ingredients

  • +For the Feta+:
  • 1 cup walnut pieces, soaked in water for 2-3 hours
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp marjoram
  • 2 tsp miso paste
  • juice of one half a lemon
  • 1 clove garlic
  • 2 tbsp apple cider vinegar
  • +For the Pasta:+
  • Spaghetti Squash or Pasta of choice, cooked
  • 2 cloves garlic, chopped
  • 1/2 cup white mushrooms, chopped
  • 1 cup fresh spinach leaves
  • 2 tomatoes, chopped
  • olive oil
  • salt and pepper to taste

Instructions

  1. +For the Feta:+
  2. After soaking the walnut pieces, add them (with the water they soaked in) and the rest of the feta ingredients to a blender or food processor and blend until smooth.
  3. Lay out two layers of cheesecloth on top of each other, and scoop out the cheese from the blender, placing it all onto the middle of the layered patches of cloth. Bring all the edges together and tie tightly with a piece of twine.
  4. Gently squeeze so any excess liquid drains immediately. Then place in a small strainer over a jar or bowl (I used a tea strainer over a mason jar and it worked wonderfully) and let sit in the fridge overnight, so that any additional liquid will drain as well.
  5. When ready to use, simply remove the cheesecloth and put into a small container to use as needed.
  6. +For the Pasta:+
  7. Drizzle a little bit of olive oil onto a pan. Add the garlic and cook on low until the garlic begins to cook, stirring. Add the mushrooms, and cook until soft.
  8. Add the spinach leaves and tomatoes, and cook, stirring, just until the spinach is wilted. You may need to add a little bit of water or vegetable broth to ensure that nothing burns and the spinach steams well- just use sparingly. Remove from heat.
  9. In a large bowl, toss the cooked pasta or squash with salt, pepper, and cooked vegetables. Crumble some of your new feta over it at your discretion- I recommend being liberal!
  10. Toss all together once more and garnish with some black pepper and more crumbled feta before serving.

Comments Off on Vegan Feta and Spinach Pasta

Filed under Eat, Gluten Free, Main Dishes and Entrees

Fettuccine Alfredo

Goodness. It’s been so long since I put together a recipe that I feel like I forget how to do this!

Luckily, what’s coming your way doesn’t need much of an introduction.

I first discovered the power of pureed nuts with my walnut whipped cream. Obviously that’s a sweet recipe, but if we’re going on texture, the creaminess is something that I knew could definitely translate over to a savory recipe. Plus, I’ve heard praises sung about cashew “cheese” everywhere from other vegan blogs to veggie restaurants.

I’ve tried cashew cheese, and it’s amazing… especially in mac & cheese. (P.S. that recipe is still one of my all-time faves!)

But alfredo sauce is obviously a different breed- a different cheese. I knew I needed a more mild flavor that was still creamy. So I turned back to walnuts. Mixed with some herbs and almond milk?

Perfection.

And, the flavor is dead on. Don’t believe me? I challenge you to try it!

Vegan Fettuccine Alfredo

1 cup almond milk

1 cup walnuts, soaked

2 tbsp nutritional yeast

2 tsp lemon juice

2 cloves garlic, minced

1 tsp vinegar

2 tsp dried basil or oregano

salt and pepper to taste

pinch of guar or xantham gum (optional)

your choice of pasta (or spaghetti squash!)

After soaking the nuts for 1-2 hours, drain them and put in a blender or food processor with the almond milk. Puree until smooth, and add the rest of the sauce ingredients. Puree until smooth. Heat over stove in a pot over low heat until desired temperature (add more milk if the sauce reduces at all)

Cook pasta according to instructions, pour sauce over, and serve.

Comments Off on Fettuccine Alfredo

Filed under Eat, Gluten Free, Main Dishes and Entrees

Apple Soy Baked Tofu and Vegetables

Like I said before, I’m a sucker for any food that’s Asian inspired. Let me tell you, when this was in the oven, the kitchen was wafting with scents that I associate with the best Chinese food… so. good. And it tastes as good as it smells. Really. Savory and sweet and zesty. Make it now.

Apple-Soy Baked Tofu and Vegetables

1/3 package tofu, cut into 1-inch cubes and drained

1 cup chopped carrots

1 cup sliced mushrooms

3 cloves garlic, minced

½ cup unsweetened apple sauce

4 tbsp soy sauce

2 tbsp vinegar

Pinch of stevia

Salt, pepper, and ground ginger to taste

Chop the carrots, slice the mushrooms, mince the garlic and put  all together in a medium-sized bowl.

In a separate bowl or measuring cup, mix the applesauce, soy sauce, vinegar, stevia, and spices.

Add the sauce and the drained, pressed, and cut tofu into the bowl of vegetables. Mix so everything is coated, and cover and  let marinate in the fridge for at least an hour.

Remove from refrigerator and spread all the contents of the bowl in a small glass baking dish (I used a loaf pan).

Cover with tin foil, and begin to bake at 350 degrees for an hour. Every 15 minutes or so, remove and stir. After a half an hour in the oven, remove tin foil and let bake for the remainder of the time uncovered.

Remove from the oven and serve alone, over salad, or in a sandwich. NOM.

Comments Off on Apple Soy Baked Tofu and Vegetables

Filed under Eat