06 April 2012

Spinach and Mushroom White Sauce Pasta

When I was a little bit younger

Gotta be honest, I'm quite proud of my brilliance concering the creation of the recipe. I made it when having one of those experimental cooking moods where I don't use any sort of recipe but just throw things together. Usually, this dos not turn out well for me. I tend to be a little over excited and add too many ingredients. This though--this was wonderful. Both my vegans and non-vegan friends agreed that it was superb. My sister said it was the best white sauce pasta she ever tasted. Yeah, she's definitely right.

Spinach and Mushroom White Pasta
(Serves 8)
1 (16 oz) box of pasta
5 medium cloves of garlic, minced
1 large onion, diced
6 oz. of spinach
8 oz. white mushrooms, sliced
1.5 cups vegetable broth
1/4 cup dry white wine (I used chardonnay)
3 Tbsp lemon juice
1/4 cup nutritional yeast
2 tsp dried herbs (I used rosemary)
1/8 tsp red pepper flakes
Salt and Pepper

Start off by boiling water for the pasta, so you can make your sauce while your pasta is cooking.

The strain I was under could make me cry

Heat up some olive oil in a deep skillet on medium heat. Add onions and garlic, cook for a minute or so. Add mushrooms and cook for about 5 minutes (you'll want to cook it until the oninons are transparent and the mushrooms have significantly reduced in size).

Now I'm a little bit older, a little bit bolder

Stir in the spinach and cook until wilted.

But ever so shy

Add the rest of the ingredients and cook until heated all the way through and the sauce begins to thicken (around 5-7 minutes). Adjust spices to taste.

Sweet darlin'

Pour the white sauce on top of your cooked pasta and mix thoroughly.

Come hold me

Beware of four-eyed velociraptors and their suspiciously smiley sidekicks who might try to steal your delicious creation. It's just one of the hazards that come with cooking such appetizing food. Sigh.

Just a little bit longer now

Bon App├ętit!

Vegan Heavy Cream


But I will hold on as long as you like

Holy scheisse, who knew cashews were so freaking phenomenal? Seriously, you can use them to make loads of vegan "dairy" products. Way to go cashews. This time around I used them to make heavy cream, which I then used to make white sauce for a killer pasta dish (fret not, I will post the recipe for that soon). Seriously, so good.

Vegan Heavy Cream
(Makes 2.5 cups)
2 cups raw (whole) cashews
1 cup almond milk
1/4 cup water

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Place your cashews in a bowl and completely cover them with cold water. Let them sit 4-6 hours (or overnight).

But the ghosts that we knew will flicker from view

Drain water from cashews and transfer to a food processor with the liquid ingredients (you might want to only start out with half the liquid and you can add more based upon how thick or creamy you want it). Process until smooooooth (add more liquid if needed).

NOTE: The second time I made this,I used a magic bullet instead of a food processor and the resulting heavy cream was much more smooth. I definitely recommend using a magic bullet if you have one.


And we'll live a long life

05 April 2012

May The Odds Be Ever In Your Favor

Just close your eyes

The sun is going down

You'll be alright

No one can hurt you now

Come morning light

Dress & Belt: Forever 21
Tights: Target
Boots: Wet Seal
Earrings: Charlotte Russe
Ring: Icing

Confession: I stole this entire outfit from Cassie. Well, ok, except for the tights. Those I stole from Michelle. I spent the weekend in Orlando, and I can never resist playing dress-up with Cassie's clothes. It's like getting a whole new wardrobe for a weekend. Thankfully, Cassie is very obliging and doesn't blink when I emerge from her room decked out completely in her clothing. What a gem (thankfully, a gem with an extremely good taste in clothes).

This whole outfit seemed very Hunger Games-esque to me. I think it's the boots. Gotta admit, I felt preeeeeetty B.A. in those boots. Probably 'cause I am pretty B.A. in those boots.

And just to break up some of the solemnness of the above photos and to show you that underneath all my B.A.-ness might be a hint of sweetness:

You and I'll be safe and sound

03 April 2012

Lime Roasted Brussel Sprouts

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This is a recipe I created a while back, and have perfected over time. Generally, I have these at least once a week every week. In fact, half of my diet consists of roasted vegetables. I roast everything. When my dear Christy Lu stayed with me a few weeks back we paired these with some delicious vegan apple ginger burgers. Unfortunately (for those of you who need to strictly follow a recipe), this recipe is more "add stuff together until it looks good" and less "measured out." It's pretty simple though, and I have faith that you can make it just as delicious!

Lime Roasted Brussel Sprouts
(Serves 8-10)
1 16 oz bag of brussel sprouts
2-3 red onions, cut into fourths
limes to taste (I use about 2)
lots of garlic
salt & pepper

Christy used 1 tsp of chili pepper as well. I'd add more if you really want it to effect the taste.


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First, you'll want to cut the sprouts in half. I cut off the tough parts at the base of the sprouts as well.

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Then you'll want to slice your onions into fourths.

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Mix the brussel sprouts, onion, garlic cloves, lime juice, salt, and pepper. I cook them at 400 degrees until everything is tender and the garlic cloves are browned on the outside and completely cooked all the way through. It usually takes about 45 minutes to an hour.

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Voila! Roasted deliciousness!