Monday, April 18, 2011

Scribbles and Scrambles ~ Thirty Day Vegan...Day 18

Lots of opportunity to eat not-so clean this weekend.

We had a tea party at church. Full of delectable sounding and smelling desserts and sandwiches.

However, I stuck with the four Vegan friendly items on the menu.

A cup of fruit. Check.

A cup of celery and carrots (and a whole lot of extra carrots as my table mate kept giving me hers.) Check.

Cucumber sandwiches. Classic seasoned cream cheese with a cucumber on top. One of my favorites. And we made the recipe with Vegan Cream Cheese (Soy). My table mate said it was hand's down the best sandwich. So that was all good. And the dang thing was tasty.

The Vegan cookies fooled lots of people and tasted just grand.

I created a dish Saturday night that was super good. I had some sauce leftover because I only cooked half the box of spirals so I adapted it for a casserole on Sunday, too. I was really excited that the sauce kept it's flavor. If you ever eat leftover alfredo or mac and cheese you know what I mean.

At the beginning of our journey I said I had made a Scalloped potato dish that needed tweaked. This sauce will do it. Seriously. The other one was good. But it was made with more Nutritional Yeast and cashews and lemon juice (among other ingredients). So it cost more, too.

This would be fabulous with sauteed mushrooms, too. Rob loved it. So did the girl...and her dogs.

Here is the recipe.

Spring Fling Greenfredo

5 Chopped Green Onions.
10 Chopped Asparagus Spears
1 Minced Clove of Garlic
4 TBSP Soy Free Earth Balance Spread
4 TBSP favorite flour (I used Spelt)
1/3 tsp salt
2 and 1/2 Cups unflavored Almond, oat or soy Milk
1/2 tsp garlic powder.
2 Handfuls of raw spinach leaves (approx 2 jam-packed cups)
1/4 heaping cup of Nutritional Yeast (this is sold in bulk at Whole Foods)(and probably at health food stores. I couldn't find it at my local store that has a healthy/organic food section)(It has a cheesy, almost parmesan-y flavor).
1 - 12 oz Package Eden Organic Kamut Spirals

Put water for pasta on to boil in a saucepan. When the water reaches boil. Add pasta and stir. Then cook for 7-8 minutes.

While pasta boils, in another saucepan melt the Earth Balance spread.

Toss in the minced garlic, the asparagus spears and the green onions. Saute until tender. Approx 2 minutes.

Add the flour and salt and garlic powder and stir. The mixture will become paste-like. Add the milk and stir. When blended toss in the spinach which will wither and cook down. Stir until mixture thickens into an alfredo type sauce. About 3 minutes.

Remove from heat.

Toss in nutritional yeast and stir.

Spoon pasta onto plates. Top with Greenfredo sauce.
Serves about 6.