Saturday, April 28, 2012

Almond Cream Pasta with Roasted Brussels Sprouts (Vegan)

Why do I feel like I posted this already? Because I ate it over a month ago. Sorry!
Sometimes I get a craving for something super creamy. 
Being lactose intolerant and sharing the occasional leftover with vegan friends means I have to look to uncommon places for that satisfying sauciness.  Frankly, I was surprised to learn that this is an actual pasta sauce (I thought it was just something I dreamed up out of low pantry supplies and lack of motivation to go outside).
It ends up tasting somewhere between an alfredo and a white cheese sauce, and this depends on how much nutritional yeast (if any) you use.
The sauce is pretty easy: 
Take a cup of toasted almonds (skin on or off) and grind them in a blender until they're a fine crumb. Add one or two cloves of chopped garlic and pulse together.  
To this add 1-2 cups of water and continue to blend until smooth.  Pour the mixture into a pan and simmer. At this point you can add lemon zest, lemon juice, basil, or up to 1/4 c. nutritional yeast to taste, as well as salt, pepper or nutmeg.
Simmer the sauce until it's the desired thickness and serve over pasta.
On the side, I served roasted brussels sprouts. They were halved and tossed with curry paste, vinegar or citrus juice, some sugar or maple syrup optional garlic and a little olive oil and roasted at 400 degrees for 15-20 minutes.  They're a dream of crispy chippy leaves and soft insides.

Thursday, April 12, 2012

Blueberry Banana Muffins

These were originally supposed to be a way to clean the freezer of all of the happily laid up fruits of the past few months. Ontario wild blueberries from last season, those lovely sweet brown bananas that you forget to eat during the work week and get thrown into the freezer for banana ice cream or smoothies.

I based the recipe on the ppk's vegan banana cake, ( and took a cue from the comments in how to adjust the baking time for muffins. These worked beautifully, although the batter seemed very dry. Next time I would add nuts or perhaps almond flour.

Tuesday, April 3, 2012


Comes sometimes in the strangest places.