Hello there beautiful people, I hope you’re all doing well!
As I mentioned in my last post, we’ve made the switch to going fully vegan at home which to me of course means experimenting with new exciting recipes.
I do not look at this switch as a form of restriction, but rather as a way to diversify and improve our diets and find fun new ways of cooking and eating delicious food.
I came up with this recipe a while back and have made it regularly since then. It’s a quick and easy pasta dish that is loaded with protein and has lovely flavours.
Here’s how to make it:
1 pack Clearspring silken tofu
1/4 cup nutritional yeast flakes
1 tablespoon onion powder
1 cup unsweetened plant milk of choice
1 garlic clove
1.5 tablespoons fresh lemon juice
Pasta of choice (approx 250-300g)
Lots of fresh parsley
Salt and pepper to taste
Start by cooking your pasta according to package instructions. Meanwhile, gather the rest of your ingredients, except for the parsley, and add to a blender (I use my Nutribullet for this), and blend until totally smooth.
Add the mixture to a pan and gently heat for a few minutes. Once pasta is cooked, add to the pan. Reserve some of the pasta water to use in case you need to loosen sauce. Add salt, pepper and parsley and enjoy!
That’s it from me for today – I’ll be back with a new blog post Every Single week
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Until next week, be well xXx