Vegan Alfredo Pasta

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Tomorrow I will go where I never in a million years thought I would go.

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A Garth Brooks concert.

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It’s Garr’s birthday weekend. This is how we celebrate in this household.

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I don’t know much about Garth, but do hear he puts on an entertaining show. I’m really just into it for Tricia Yearwood. I love that gal. Not her singing, though, she is talented in that department. I’m into her Food Network show. We have entirely opposite eating habits (she’s a lil more fried chicken, I’m a lil more fried chickpea), but I just love her style. I think we’d be pals. Like, I’d like to get together for cocktails with Trish (“may I call you Trish?”) and just hang. Maybe we could cook something together. Something with loads of vegan butter or something.

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Once I load her with carbs, I will audition for her and solidify my future in fame.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • Trader Joe’s butternut squash pumpkin-shaped pasta shells, cooked to al dente
  • 4 tbsp. of olive oil
  • 4 tbsp. of garlic, minced
  • 4 tbsp. of all-purpose flour
  • 2 cups of plain almond milk
  • 6 tbsp. of nutritional yeast
  • 1 tsp. of garlic powder
  • 1 tsp. of crushed red pepper
  • 1/2 cup of frozen peas
  • 1/4 cup of sage, chopped
  • S+P, to taste

How to:

  • Heat 3 tbsp. of olive oil in a large skillet over medium heat
  • Add garlic, cook for a minute, stirring
  • Add flour, stir to combine
  • Add almond milk 1/4 cup at a time, stirring constantly, cook for 2 minutes
  • Add sauce to a food processor + nutritional yeast + garlic powder + plenty of S+P, process until smooth
  • Add sauce back to skillet + bring to a bubble, reduce heat + stir until thickened
  • Meanwhile in another skillet, heat remaining olive oil over medium heat
  • Add sage + cook for 4-5 minutes, drain on paper towel
  • Add pasta + red pepper + peas + sage + some S+P, stir to coat
  • Serve hot
  • Spread lil alfredo punkins all across table + create autumn mosaic, then destroy with mouth

 

Alfredo from here:

https://minimalistbaker.com/30-minute-vegan-alfredo-vegan-gf/

 

Vegan White Bean Stew

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Halloween is the most stressful of holidays.

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The pressure is just unbelievable!

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To come up with a costume that is both witty and cute while also being understated and uber cool is almost too much responsibility to bear.

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Keep in mind that my options are extra limited because I do not craft or DIY. I’m not heading up to the local Hobby Lobby & picking up some felt to whittle myself a costume – no sir. This has to be done with common household items and some textiles I can pull out of my closet. So far, I’ve thought of being a model or a Bachelorette contestant. Someone save me from myself.

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Perhaps I’ll just dig out the hotdog costume of 2010.

 

 

 

Time: 2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 6 cans of cannellini beans, rinsed + drained
  • 1 lb. of vegan spicy sausage (Field Roast is my favie!!)
  • 1 onion, diced
  • 1 carrot, rinsed + chopped
  • 2 celery stalks, rinsed + chopped
  • 3 tbsp. of garlic, minced
  • 4 cups of vegetable stock
  • 2 tbsp. of lemon juice
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 tbsp. of vegan butter
  • 2 tbsp. of cilantro

How to:

  • Heat 1 tbsp. of olive oil in a large pot over medium heat
  • Add sausage + let crisp, 6-7 minutes (you typically don’t have to cook this sausage, but I like it crisp!!)
  • Remove from the pot
  • Add the other tbsp. of olive oil to the pot + the butter
  • Once melted, add onion + S+P, cook 2-3 minutes
  • Add celery + carrot + S+P, cook another 2-3 minutes
  • Add garlic, cook another minute
  • Add the beans + half of the sausage + italian seasoning + crushed red pepper + S+P
  • Add hot vegetable stock into pot + stir + cover
  • Let simmer for 45 minutes, stirring occasionally + leaving the lid partially on
  • After 45 minutes, add the remaining sausage + lemon juice + cilantro
  • Serve hot
  • Eat 2 bowls + feel innards start to physically warm up + become coated in stew

 

Veganized from this recipe!

http://thecozyapron.com/a-cozy-stew-creamy-white-bean-stew-with-smokey-bacon-my-companion-on-a-grey-day/

Crab Cake Sliders

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Hallelujah. Praise Jesus. It’s finally December.

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Basic moment, but I effing love Christmas. The meaning, the smells, the colors, the happy people, the layers of clothes to hide my winter fupa. It’s all so blissful.

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Best of all, I get to be home with my family. I am oozing giddiness.

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My crab cakes have nothing to do with Christmas, I just felt equally as giddy that they turned out so well.

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Oh I know! Feed these to your family at Christmas… see I made it tie together.

Time: 1 hour (prep + cooking) | Serves: 7-8 sliders

Ingredients:

  • 1/2 lb of jumbo lump crab meat
  • 20 saltine crackers, crushed but not finely ground
  • 1/2 cup of mayonnaise (I found some Sriracha mayo & it was divine)
  • 1 egg
  • 1 tbsp. of Dijon mustard
  • 1 tbsp. of Worcestershire sauce
  • 1 tsp. of hot sauce or Sriracha
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Olive oil, for cooking
  • Toasted slider buns

How to:

  • In a bowl, combine crab + cracker crumbs
  • In another bowl, combine mayo + egg + mustard + Worcestershire + hot sauce + red pepper + S+P until smooth
  • Fold crab into mayo mixture
  • Cover and let chill for 30 minutes
  • Heat olive oil in a cast iron skillet over medium-high heat
  • Pack crab into small patties and gently slide into pan, no more than 4 patties at a time
  • Let cook for 4 minutes before flipping to the other side, cook for another 3-4 or until browned to your liking
  • Repeat and serve on toasted slider buns with your favorite remoulade
  • Impress the world with your skills