Creamy Avocado “Alfredo” (Vegan)

avacado "alredo"

 

This dish was created because I had pasta and an avocado that was going to go bad if I didn’t make it.  After much thought, I figured I would make a nice creamy sauce, and to tell you the truth, I wasn’t sure it was going to taste very good.  I was pleasantly surprised, it came out rich and delicious, and though I don’t usually like cooking in butter (even vegan butter)  I figured one time was worth it.  The garlic is very strong here, so if you have an aversion to very garlic-y dishes, by all means use less.

 

Avocado Alfredo:

  • 6 garlic cloves, diced
  • 1 tbsp vegan butter
  • 1 large avocado
  • 1 cup unsweetened regular almond milk
  • 2 tbsp basil
  • Juice of 1 large lemon (about 4 tbsp)
  • 1 tbsp nutritional yeast
  • salt and pepper to taste

In a pan, warm up the butter, and then cook the garlic quickly, keeping it from burning, about 5 minutes.

While the garlic is cooking, place the avocado and milk in a blender and blend until smooth.  Add the avocado puree to the pan where the garlic should be nice and fragrant, add the basil, the lemon juice, and nutritional yeast.   Cook it about 3 minutes, and then season with salt and pepper.

Serve with a slice of lemon.

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Pinto Bean and Quinoa Burger

bean and quinoa burger

This burger is another take on my bean and quinoa burger.  This time I flavored it with Thyme and Oregano, smothered it with homemade BBQ sauce, vegan cheddar cheese, and pickles.  Feel free to use tomatoes, lettuce, whatever you like on your burger, but the BBQ sauce is the main condiment, it just won’t be the same without it.  I was going to wait to post this up, but its so juicy and yummy that I had to post this up right away.

This makes about 4 large patties

Pinto Bean and Quinoa Burger

  • 1/2 cup cooked quinoa
  • 1 can pinto beans, drained and rinsed
  • 1 1/2  tbsp cornstarch
  • 1 tbsp thyme
  • 1/2 tbsp oregano
  • 1 tsp white pepper
  • 1 tbsp daiya vegan cheddar cheese
  • pinch of salt
  • 1 tsp extra virgin olive oil

Pre heat the oven to 350 degrees.  In a food processor, pulse all the ingredients until it becomes smooth, then mold the mixture with your hands into patties and place on a cookie sheet.  Bake in the oven for 20 minutes.

I DID NOT MAKE THE BBQ SAUCE RECIPE UP, THIS IS FROM http://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/  – I LOVE sweet baby rays but the first ingredient is high fructose corn syrup, this recipe tastes just as good, but its healthier =)   I’ve put my notes in italics.

Homemade BBQ sauce:

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: about 2 1/2 cups

Ingredients

  • 1 1/4 cups ketchup, preferably organic
  • 1 cup dark brown sugar    (You can substitute agave or honey or any other sweetener, but it won’t be as authentic tasting)
  • 1/4 cup molasses
  • 1/4 cup pineapple juice (or you can sub apple cider vinegar)
  • 1/4 cup water
  • 1 tablespoon worchestire sauce (vegan version from Annies is really great)
  • 2 1/2 teaspoons ground mustard
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (use less if you don’t like the heat)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/8 cold water mixed with 1 tablespoon corn starch (optional)

Instructions

  1. Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.

 

Homemade Ramen Soup

Happy 2014 everyone!  I hope you all had a safe and wonderful new years eve.  I spent the night in with my son, it was a nice and quiet night with thoughts of the upcoming year.  I’m currently 20 weeks pregnant, so this year is going to be an eventful one for me and my family!

Today I thought I’d cook up something easy, fast, and cheap.    I’ve mentioned before how much I love soup, but sometimes I don’t feel like slaving over a stove or waiting to soak my noodles before I can eat.  This dish cooks up in 10 minutes and you have a lot of options to customize it depending on what you have on hand.

The best thing about this dish, is its just as fast to make as if you were to use the normal flavor packets that come with the noodles, but of course this isn’t loaded with salt and MSG.

 

Homemade Ramen Soup  \

Ramen Soup:

  • 5 Dried Shitake mushrooms, soaked in hot water for 5 minutes to soften them
  • 2 packages of ramen noodles (remove the seasoning packages and throw them out)
  • 5 Green onions

For the base:

  • 2 cups of water
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp garlic ginger paste (or 1/2 tbsp grated garlic and 1/2 tbsp grated ginger)
  • 1 tbsp vegan bullion or 1 tbsp White miso  (depending on what you have on hand, both will lend a nice flavor to the dish, of course the miso is the healthier option)
  • 1/2 tbsp toasted sesame oil

Other things you can add:

  • Cubed Tofu
  • Toasted Sesame seeds
  • thinly sliced Radishes
  • (For my non Vegan friends – hard boiled eggs)

Place the ramen noodles in a pot of water and bring to a boil.   You want to take them out of the water as soon as it starts to boil so they don’t get too soft.  (they’re going to soften up more as they sit in our soup)   After the water boils, drain them in a colander and set aside.

In another sauce pan, combine all of the ingredients for the base except the sesame oil.  (Sesame oil should never be boiled, it should always be added to the end of cooking for flavor.)    Bring it all to a light simmer, and then, and I did this with a scissor, cut off the stems of the mushrooms,  then cut the mushrooms into slivers right into the soup base.  If you’re using other ingredients like tofu, or radishes, add them now.  I then  took my scissors and cut the green onions right into the soup base as well.  Turn off the flame, and add the sesame oil, giving it all one good stir.

Put the noodles in a bowl, then ladle the soup on top of it.  Enjoy!

And remember, when eating noodles, its totally okay to slurp!