Cashew Cream Alfredo with cremini mushrooms and kale     

Post by Megan Stulberg

On my way home from the gym one day last week, I decided to quickly do some grocery shopping. Before I knew it I found myself in front of a boxed macaroni and cheese display, lost in a daydream-like stupor for at least five minutes. Finally I managed to fight the craving and tear myself away, then opted to make this similar (but healthier) comfort food instead.


Ingredients:

  • 1 cup gluten-free penne pasta of your choice (I prefer corn)
  • 2 cups chopped kale leaves
  • 1 cup raw cashews
  • 1/2 cup cremini mushrooms, sliced thinly
  • 1/4 cup nutritional yeast
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter (I used Earth Balance)
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp cold-pressed EVOO
  • Dash of sea salt and black pepper

Directions…

  1. On stovetop, bring medium pot of water to a boil. Reduce to simmer.
  2. Add pasta, cover, then let cook for 15 minutes or until all water has evaporated and pasta is soft.
  3. Drain pasta, then put back in pot and set aside.
  4. In high-speed blender or food processor combine cashews, nutritional yeast, paprika, salt, pepper, butter and milk. Blend until a thick sauce has been created. If desired, add more milk for a creamier texture.
  5. In large saucepan, heat oil until it sizzles. Reduce heat and add mushrooms. Cook for 5 minutes until browned. Add kale and continue sautéing until leaves have wilted and shrank down in size.
  6. Stir sauce into pasta in pot. Add mushrooms and kale, then mix thoroughly until incorporated. Top with additional paprika and salt before serving.

Serve hot and enjoy immediately! Makes 2 large portions.

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Raw Frosted Chocolate Brownies 

By contributor Alexandra Courts

If you crave chocolate as much as I do (probably impossible, but let’s go with it) then it’s always a good idea to have something sweet on hand. Make a batch of these and tuck a few into the freezer in case of emergency!

  

INGREDIENTS:

For the brownie…

  • 2.5-3 cups pitted dates
  • 1 cup raw almonds
  • 1/4 cup raw cacao powder
  • 1/4 cup hemp seeds
  • 2 tbsp flax meal

For the frosting…

  • 1 cup pitted dates
  • 1/4 raw cacao powder
  • 1/4 cup maple syrup
  • Water, as needed

DIRECTIONS:

  1. In a high-speed blender or food processor chop dates, almonds, cacao, flax meal, and hemp seeds until thoroughly combined.
  2. Press mixture into an 8-inch square cake pan lined with plastic wrap.
  3. Set in freezer for about 30 minutes.
  4. Separately process dates, cacao, syrup and water until smooth and spreadable.
  5. Remove cake pan from freezer. Slice, then slather icing on top of each brownie.
  6. Finish up these beauties with any toppings you like! I paired mine with shredded coconut and fresh raspberries.