Broccoli Alfredo

MATERIALS

Makes ~4 servings

• ~14-16 oz pasta

• 2 cups veggie broth

• 1/4 cup cashew butter (or 1/2 cup cashews)

• 2 tbsp nutritional yeast

• 2 tbsp brown rice or all purpose flour

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1 tsp salt

• 1/4 tsp pepper

• 2 tsp apple cider vinegar

• 1 head broccoli

• Optional: frozen peas, spinach, bell pepper

PROCEDURE

1. Cook pasta as directed on package (add in broccoli or other veggies in the last 4 minutes of boiling).

2. Put all sauce ingredients in a high powered blender and blend until smooth.

3. Drain pasta noodles and add sauce. Stir in frozen peas and spinach, if desired. Cook over medium heat for ~5 more minutes or until sauce has thickened.

4. Top with Parmesan-ish and additional black pepper as desired.

VARIATION

Mushrooms would also work well.

THE RUNDOWN

We like to call this dish “Cashfredo.” In three words - rich, creamy and oh so decadent. Shhhhh, don’t tell them our little secret. It’s dairy-free y’all.  

Adapted From: The Vegan 8

Chinese Stir Fry

MATERIALS

Makes ~4 servings

• 1 tbsp oil (omit if water sauteing)

• Veggies

  • 1 onion, 4 cloves garlic, 2-3 heads broccoli, 2 carrots, 1 cup snap peas, 1 can water chestnuts

• Sauce

  • 1/4 cup peanut butter

  • 1/4 cup soy sauce

  • 2 tsp sesame oil

  • ~1 inch fresh ginger, grated

  • 2 tsp rice vinegar

  • 1/2-1 tbsp Sambal Oelek (or other hot sauce)

• Brown rice noodles, 8 ounces

PROCEDURE

1. Chop veggies.

2. Heat oil, if using, in a skillet over medium heat. Saute veggies for 5-8 minutes or until starting to get tender. 

3.Cook brown rice noodles according to package instructions.

4. Add all sauce ingredients and continue to cook over medium heat. The sauce will thicken as it cooks. Mix in noodles.

5. Taste and adjust seasonings as necessary.

VARIATION

Sub 1-2 12 oz packages of frozen stir fry veggies for the fresh veggies.

Use your favorite noodle: buckwheat, soba, udon, whole wheat are all great options.

THE RUNDOWN

Stir fry is one of the quickest, most versatile things you can whip up for a weeknight dinner.  No need to measure the veggies and don't worry if you don't have everything listed.  Use what you have and throw it all in one pan - the amount of sauce can easily be scaled up or down. Pro tips - you can also use pre-cooked noodles and stir them in at the very end to make it a true one pot meal.

A Plantsanity Original