Tag Archives: Tomato

Luxurious Tomato Basil Pasta

Today I did my very first Facebook Live! I was a bit nervous, but when you’re talking about a subject that you’re passionate about, it just comes easy!

The FB Live was me preparing a recipe … Luxurious Tomato Basil Pasta from the Oh She Glows Cookbook by Angela Liddon!

Here is the recipe:

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened, unflavored almond milk (I used cashew milk)
  • 9 oz uncooked pasta (I used Fusilli)
  • 1 tsp EVOO
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups diced tomatoes, drained
  • 3 handfuls spinach
  • 3 tbsp nutritional yeast
  • 1 cup fresh basil, finely chopped
  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

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Directions:

  1. Soak cashews for minimum 2 hours, then drain and rinse. Add cashews and milk to blender and blend until smooth
  2. Cook pasta, according to instructions, to al dente
  3. In large skillet, heat oil over medium heat. Add onion and garlic and saute until translucent.
  4. Add tomatoes and spinach and cook until spinach is wilted
  5. Stir in cashew cream through pepper and cook until heated through
  6. Add pasta to skillet and mix
  7. Enjoy!

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Tip: if at any point the sauce or pasta dries out, stir in a splash of almond/cashew milk (I anticipate this for the leftovers).

After a quick taste, I have to say … this is one delicious dish! I can’t wait for lunch tomorrow and Tuesday! Will absolutely be adding this recipe to my collection of go-to’s!

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Takeaway Taco Salad

During the last bit of 2016, I was wondering what I would do to challenge myself in 2017. And since I’ve recently (re)found my love for cooking, I thought that a great challenge would be to test a new recipe at least once per week!

I’ve looked through and flagged many pages in 6 of my top choice cookbooks (in no particular order):

  1. The UnDiet Cookbook, by Meghan Telpner
  2. Whole Foods to Thrive, by Brendan Brazier
  3. Oh She Glows Everyday, by Angela Liddon
  4. Forks Over Knives – The Cookbook, by Del Sroufe
  5. Minimalist Baker’s Everyday Cooking, by Dana Shultz
  6. Thrive Energy Cookbook, by Brendan Brazier

For Week 1, I decided to try a simple-looking recipe … Takeaway Taco Salad from The UnDiet Cookbook.

The base recipe has only 8 ingredients, with 2 sub-recipes with 6 ingredients each.

The first sub-recipe is Cashew Cream Cheese and is noted to be “the perfect dairy-free, creamy, cheese-y alternative” and can be made thinner to resemble sour cream. I’m always skeptical on cheese alternatives …

Well yet again, (author) Meghan has proven herself and her recipe to be great! This recipe makes about 1 cup of “cream cheese” and is noted to only last refrigerated in an airtight container for 4 days … so I’ll be finding ways to use this!

The second sub-recipe is Tahini Dressing and I’ve made this a couple of times before with the Dressed to the Nines Sweet Potato recipe, so I know it’s awesome!

On to the base recipe! The theory of this recipe is to pack it into a mason jar and have it ready to go … on the go! But I’m trying it at home, so I’ve simply placed the ingredients in a bowl in a pretty fashion so that I could take a picture:

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Then I poured them all into a larger bowl, added the called-for amount of Cashew Cream Cheese (1 TBSP), mixed it up … then checked the recipe for how much Tahini Dressing to use. But it wasn’t specified.

So I opted for approximately 2 TBSP of Tahini Dressing and mixed it up. Once all combined, I poured it back into a more reasonably-sized bowl and dug right in!

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The recipe makes 1 serving … something I absolutely ADORE since I’m only one person and live with no others!

You’re only required to use 1/4 avocado … so I know I’ll have this at least 3 more times to use up the whole avocado. But I think this recipe could very easily come into regular rotation!

I made the dressings this morning so they could marry and thicken in the fridge during the day. But honestly – this recipe was so very easy!

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