Fitness Food

You don’t want to miss this recipe!

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Hello everyone, I am so sorry that I have been MIA for a little bit but I am back! And I am back to bring you one of the best vegan recipes that I have ever tried (don’t worry meat eaters, you’ll love this one too ๐Ÿ™‚ )

This recipe is from the latest cookbook Oh She Glows Every Day by Angela Liddon. ย I hope that you enjoy it as much as I did and don’t wait to go purchase this amazing book!!!!

Mac and Peas

Ingredients:

-8 ounces dry pasta (such as macaroni or fusilli)…I personalize use gluten free pasta

-1 1/4 cups frozen peas, thawed

-1 batch All-Purpose Cheese Sauce (see below)

-White wine vinegar (start with 1/2 teaspoon/2mL and add from there, if desired)

-Sriracha or other hot sauce

-Fine sea salt

-Freshly ground black pepper

-Sweet paprika

-Garlic powder

Directions:

  1. ย Bring a large pot of water to a boil for the pasta. ย Cook the pasta according to the package directions. ย Drain.
  2. Return the pasta to the pot and add the peas and the cheese sauce. ย Stir and heat over low until heated throughout and slightly thickened.
  3. Taste and season with vinegar, Sriracha, sea salt, pepper, paprika, and garlic powder to taste. ย Serve immediately.

For the All-Purpose Cheese Sauce:

Ingredients:

-1/4 cup raw cashews

-1 1/4 cups diced peeled potatoes

-Heaping 1/3 cup diced carrots

-2-3 tablespoons nutritional yeast, to taste

-2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil

-2 tablespoons plus 1 1/2 teaspoons water

-1 1/2 teaspoons fresh lemon juice, or more to taste

-1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste

-1 medium clove garlic

-1/2 to 3/4 teaspoon white wine vinegar, to taste

-Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour.
  2. Put the potatoes and carrots in a medium pot and add water to cover. ย Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10-15 minutes, until fork-tender. ย Drain.
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth. ย If it’s too thick, you can add another splash of water or oil to help it along. ย Taste the sauce and add Sriracha and more salt, if desired. ย The sauce will keep in an airtight container in the fridge for up to a week.

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