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 🙂 )

This recipe is from the latest cookbook Oh She Glows Every Day by Angela Liddon.  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.  Bring a large pot of water to a boil for the pasta.  Cook the pasta according to the package directions.  Drain.
  2. Return the pasta to the pot and add the peas and the cheese sauce.  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.  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.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10-15 minutes, until fork-tender.  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.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

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