Alfredo fettuccine was created by Alfredo di Lelio in Rome. The main ingredients were butter and Parmigiano-Reggiano cheese. Yikes! Alfredo should have been named Heart Attack on A Plate. Humans are evolving and understanding the health benefits of a vegan lifestyle. Here is the recreation of that beloved dish.
Place the following ingredients in a blender and mix for 15 seconds until combined.
1 1/8 cup of Cashew Milk (Malk Milk Cashew – Unsweetened)
1 2/3 cup of Vegetable Broth
4 teaspoons of Minced Garlic
6 teaspoons of Nutritional Yeast
1/2 teaspoon of Salt
1 teaspoon of Pepper
16 ounce box of 365 Organic Fettuccine
2 tablespoons of White Truffle Oil
2 tablespoons of All Purpose Flour
1 bunch of organic Italian Parsley chopped
6 tablespoons of pasta water
Extra White Truffle oil, Pepper, and Vegan Parmesan
Place 1 cup of blended mixture in large skillet on low heat. Once the mixture has heated, turn up stove to medium, and add two tablespoons of truffle oil and two tablespoons of flour. Whisk until mixture begins to thicken and is smooth. Then whisk in the rest of blended mixture and turn the temperature back to low.
Add 20 cups of water to pasta pot and a tsp of salt on high heat. When water begins to boil, add the fettuccine noodles. When the water starts to boil again, let the pasta cook for 10 minutes. After the pasta has finished cooking, add six tablespoons of the pasta water to the sauce mixture. Then drain pasta in a colander.
Add fettuccine to warm sauce in the skillet and mix thoroughly. Then drizzle on about two teaspoons of truffle oil, a dash of pepper, and one bunch of chopped Italian Parsley and stir.
Nothing says it is spring and summer more than potato salad. Potatoes are the ultimate comfort food. Potato salad originated in Germany, and the recipes were brought over to America by European settlers. Americans have made many variations of this salad. The fresh dill and Sriracha sauce gives this salad a zest that you will want to make all summer long.
Vegan Dill-icious Potato Salad
5 golden organic potatoes medium
1 bunch of fresh chives
1 bunch of fresh dill
1 cup of Follow Your Heart Vegenaise Original
4 Dashes of Sriracha Sauce
Salt & Pepper to taste
Peel and cut potatoes into 1-inch squares.
Place potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Turn the burner on medium high and bring water to boil. Cook the potatoes in gently boiling water until tender, about 20 -25 minutes for cubed potatoes. You can use a fork to test to see if they are tender enough. Your fork should effortlessly slide through the potato.
Drain potatoes in larger strainer. Then place them in a bowl.
In a larger bowl place ice. Then place the container with the potatoes on top. Do not put ice in with the potatoes. When cool enough place bowl of potatoes in the refrigerator for about an hour.
While the potatoes are cooling, peel and chop carrots into tiny bites. Chop chives, and fresh dill leaves. Mix in bowl.
When potatoes are cold add one cup of Follow Your Heart Vegenaise original. Then salt and pepper to taste, and add chopped carrots, chives, and dill. Add Sriracha Sauce and combine all ingredients. Place back in the refrigerator for about an hour.
Share with all your family and friends. Potato salad makes enough for about six servings.
You will not miss red meat. This deli spread is a winner for sandwiches, or as a snack. For vegans, it is all about the seasoning and sauce, and this spread is sure to please. The dill and chives add a zing of flavor.
Vegan Deli Spread Recipe
In a large bowl combine the following:
1/2 cup of vegan sour cream
3 tablespoons of prepared Horseradish
1 tablespoon of Annie’s Worcestershire Sauce (Lea & Perrins Worcestershire is not vegan. It contains anchovies).
The juice of 1/2 lemon
Dash of salt and pepper
1 bunch of chives finely chopped
1 bunch of dill finely chopped
After all of the above ingredients are mixed
Add 2 packages (11 ounces) of Tofurkey Deli slices chopped into 1/4 inch squares.
Why is the Boston Cream Pie called a pie when it is a cake? It is a mid-nineteenth century recipe, and pie tins were more common than cake pans. The Boston Cream Pie’s first name was Pudding-Cake Pie.
You will want to save this recipe for birthdays and special occasions.
The trick, are these fabulous Charlotte cake pans by Nordic. Best price for 8-inch cake pan found on Amazon.
Vegan Boston Cream Pie Recipe
Preheat oven to 350 degrees
Prep cake pan with Pam baking spray
1 box of Duncan Hines White cake mix
1/3 cup of vegetable oil
3 tablespoons of Bob’s Red Mill Egg Replacer (follow the instructions on pkg. for egg replacement)
1 cup of water
2 tablespoons of Bird’s Custard Powder (available from Amazon)
3 tablespoons of sugar
2 cups of unsweetened cashew milk
½ cup of Enjoy Life Vegan Semi-Sweet chocolate chips
3 tablespoons of Miyoko’s Vegan Butter
Follow the recipe on the box, using Bob’s Red Mill Egg Replacer instead of eggs. Separate cake batter, and place ½ of batter in pan to bake. While the cake is cooling, prepare the custard.
In a pot on the stove (do not turn on the heat yet), mix Bird’s Custard Powder, sugar, and two tablespoons of the cashew milk. Microwave the rest of the cashew milk for about two minutes. Then turn on the stove to medium-high heat and pour the cashew milk into the pot slowly and continuously stir until the custard becomes thick. Place first part of the cake with the flat side up on cake dish and refrigerate. Also, refrigerate custard (do not put custard on cake warm).
Wash out the cake pan and dry. Then prep with Pam Baking Spray. Place the remaining batter into the cake pan and bake second part of the cake, which will be the top of the cake. While the top layer of cake is cooling, take out the bottom section of cake from refrigerator and spread about ½ inch of custard on the top leaving 1 inch of border free of custard all the way around. Then place back in the fridge.
When the top of the cake is completely cool, carefully place the top layer of cake on top of custard while matching up the fencing structure.
Make the chocolate topping by adding the two chocolate topping ingredients to a safe microwave bowl. Microwave for 20 seconds then stir, and repeat another 20 seconds, then 15 seconds. Spread on top.
Optional: Ribbon which makes a lovely gift or surprise.
2/3 cup of your favorite nut butter (I used almond butter). You can also use peanut butter.
1 tablespoon of vanilla extract.
Mix these three ingredients.
Then add 2 cups of Erewhon Organic Brown Rice Cereal.
When combined add another 2 cups of the cereal. It will be tough to stir but think of the exercise you are getting while baking.
Line an 8 x 8 casserole dish with parchment paper and then place combined mixture into the pan while spreading and smoothing with the back of a spoon, and once you have your square place in refrigerator.
Use a safe microwave container and add about ½ cup of Enjoy Life chocolate chips and a tablespoon of vegan butter. Microwave for 20 seconds and stir, then microwave another 20 seconds and stir, then microwave about 15 seconds and stir. Chocolate should be runny and shine. Spoon chocolate over treats and place back into the refrigerator for an hour.
If you left overhanging edges on your parchment paper, then you should be able to pull out of pan and slice treats evenly.
Happy baking and compassionate eating. Sending you love and light.
1 – Duncan Hines White Cake Mix (follow directions except use Bob Red Mill’s Egg Replacer instead of eggs)
1/3 cup of vegetable oil
1 cup of water
Bake as directed on package (approximately 20 – 25 minutes)
While cake is baking, take one bag of Doritos Spicy Sweet Chili and place in food processor and blend until grainy like bread crumbs.
After cakes are completely cool, gently use a tiny cookie cutter or a dowel to poke an indention in the center or each cupcake. Then, place ½ teaspoon of the minced Doritos crumbles in center of the cavity.
Ice cupcakes with Miss Jones white frosting and sprinkle with Doritos crumbles.
Thirty-year vegan actor and producer, Woody Harrelson, is coming out with a new documentary series. He is combining his talents with cookbook authors and chefs Derek and Chad Sarno. The title of the new documentary is Wicked Healthy World.
The series is expected to visit innovative vegan products, farmers, and of course vegan chefs around the world. The purpose is to enlighten and teach about the plant-based movement.
Rumors say that Netflix is expected to pick up this documentary. Nevertheless, it is in production now, and you just got a sneak scoop.