Alfredo Vegetable Pasta and Parmesan Style Cheese - Vegan

[Guest guest]

This was prepared on www.3abn.org last week. I made it and we loved it.

 

Enjoy,

Judy

 

Dainel 1:8 But Daniel purposed in his heart that he would not defile himself

with the portion of the king's meat, nor with the wine which he drank...

 

 

The most important step we can take in encouraging our children to eat well is

to eat well ourselves.

Make cooking fun. People often think of cooking as a chore, but the truth is,

it can be a lot of fun! There are many healthy and delicious meals that can be

prepared in 30 minutes or less. Enlist your kids to help set the table or wash

the veggies, while you take control of the chopping and sautéing. When you

actually prepare real food, you will feel more involved and satiated by what you

eat.

 

Alfredo Vegetable Pasta

1 c. raw cashews, rinsed

1/2 Tbsp. salt

1 tsp. onion powder

4 c. water

3 Tbsp. arrowroot powder (or cornstarch)

1 Tbsp. Earth Balance margarine

1 green bell pepper, sliced in strips

1 red bell pepper, sliced in strips

1 package fresh mushrooms, diced

1 tsp. McKay’s vegan chicken seasoning

1 onion, diced

1/2 tsp. Vege-sal

1 clove fresh garlic, sliced

1/2 c. Vegan parmesan-style cheese

1 lb. cooked whole grain pasta or rice

 

1. In large skillet, add margarine, onions, peppers, mushrooms, garlic, Vege-sal

and chicken-style. Sauté on medium heat until vegetables are crisp-tender.

2. In a blender, combine cashews, 1 cup water, salt, onion powder and arrowroot

powder. Blend on high until cashew mixture is smooth.

3. Pour over vegetables, adding the remaining water and parmesan-style cheese.

Simmer on low heat until thick and creamy. Pour over pasta and serve hot.

 

Parmesan Style Cheese

1 c. blanched almonds

1/2 c. nutritional yeast flakes

1/3 c. raw cashews or pine nuts

1 tsp. lemon juice

1/2 tsp. salt

 

Place all ingredients in food processor and pulse until smooth. Pour into

container and store in refrigerator or add to your favorite recipe.