recipe

Creamy Basil Pesto & Mushroom Fettuccine (vegan)

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Hey there,

I made sensational creamy basil pesto & mushroom fettuccine today. It was inspired by the vegan roasted garlic alfredo by Carrots and Flowers but I added my own little twists to it.

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This is a delicious, cruelty-free (100% vegan) dish. Add gluten-free pasta and BOOM – it’s gluten free also. Here is the recipe:

Creamy Sauce Ingredients
  • 2 heads of garlic
  • 1  avocado
  • 1/2 cup of nutritional yeast
  • 1/2 cup of hemp seeds
  • 3/4 cups of water
  • 1/2 cup of olive oil
  • 1/2 lemon to squeeze (or 2 tsp of lemon juice)
  • 10 basil leaves (average size)
  • 1 tsp of salt
  • 1/2 tsp of ground black pepper
Pasta Ingredients
  • 500g of fettuccine
  • 250g of mushrooms
  • 1/2 cup of leeks
  • 1 broccoli head
  • 2 tsp olive oil
  • salt to taste (optional)
  • ground black pepper to taste (optional)
  • Parsley for garnish (optional)

Method

Sauce

  1.  Add all the sauce ingredients (garlic, avocado, nutritional yeast, hemp seeds, water, olive oil, lemon squeeze, basil leaves, salt and pepper) into a blender. Optional: pre-roast garlic with a bit of olive oil.
  2. Blend well.
  3. Turn off the blender and taste test. Add salt & pepper to taste if required and blend again.
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All sauce ingredients in the blender, ready to go

Pasta

  1. Cook fettuccine in a pot of boiling water.
  2. Drain the fettuccine and wash pasta to get rid of that starchiness.  I find this helps untangle some of the pasta stuck together.
  3. Get a large saucepan or a wok and heat 2 tsp of olive oil.
  4. Once the oil is hot add leeks, mushrooms and broccoli. Sauté for 5 minutes. You can pretty much add any vegetable you like here. Try onion for extra flavour.
  5. Add pasta and stir through the vegetables.
  6. Add the pasta sauce and stir through.
  7. Add more salt and pepper to taste (optional)
  8. Serve.
  9. And most importantly, ENJOY!

 

Try Veganuary

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Why love a dog but eat a pig?  Try eating a vegan diet this January.

Veganuary aims to reduce the suffering of animals by inspiring and supporting people across the globe to go vegan for the month of January

Read the rest of this entry »

Vegan Gingerbread Cookies

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I made vegan ginger bread cookies on the weekend.

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I got the recipe from veggieful.com

Ingredients:
  • 2 1/4 cups plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 1/2 teaspoon bicarbonate soda
  • 3/4 cup melted vegan margarine
  • 1/4 cup golden syrup
Method:
  1. Preheat the oven to 180 degrees celsius and line a big baking tray with baking paper.
  2. Add all ingredients to a bowl and knead until combined into a ball of dough.
  3. Lightly flour a surface.
  4. Roll the dough out onto the floured surface and use cookie cutters to make your desired gingerbread men shapes.
  5. Place the gingerbread men on to the baking trays and bake for 15 minutes until lightly browned.
  6. Allow to cool and ice/frost as desired. See the ‘tips’ below for icing ideas. Enjoy!

100% Credit to veggieful.com

Link: http://www.veggieful.com/2013/12/vegan-gingerbread-men-cookies-recipe.html?m=1

Do you have your own recipe or do you have more tips? Please share them with me and leave a comment 🙂