Our Veggie Kitchen

This is my favorite "this-couldn't-possibly-have-beans-in-it" cream sauce.  I made it this time with asparagus & carrots, but its amazing with cauliflower and really good with zucchini as well.  At some point, I'm going to make this sauce with zucchini ribbons instead of pasta.  That should be a treat. The sauce really complements veggies and tastes amazing.



Chickpea Alfredo
15 oz can chickpeas
1/2 cup cashews
1/2 oz dried shiitake mushrooms
4 cups BOILING water
2 tbs olive oil
1 clove garlic
1 tbs miso
1 tbs nutritional yeast
1/2 small lemon, juiced
1/4 tsp salt (more to taste)
1/4 tsp nutmeg

Combine all ingredients and blend. It's important that you use boiling water or the cashews won't cream up and the sauce will be gritty. Also, I use an extra large blender, so you may need to do this in a couple batches. And, finally, don't be afraid to add a little extra water. If you're combining it in a hot pan, you with pasta, the pasta will absorb some, and it will cook off a bit in the pan.

This makes a lot of sauce. Easily enough for a pound of pasta loaded with veggies, but it's great just poured over veggies. If you don't use a whole batch, I'll bet it freezes nicely.

5 Servings: 249 cal (13g fat, 27g carbs, 8g protein)

The Super Bowl is about to start.  I'm not hosting a party this year, so my focus is on food I can make ahead of time and whip out for dinner during half time.  I made a three bean salad to add a healthy aspect to a mostly junk food day.  It's easy to make, relatively healthy, and is great for a side or a light lunch.

Here's my menu:
Vegan Explosion Queso
Seven Layer Dip (beans, quinoa cooked in salsa, queso, letuce, tofutti sour cream, olives  &  tomatoes)
Tofutti CheeseSteak for dinner
Tots (with queso!  I can't wait!)
Three Bean Salad



Three Bean Salad
1/2 cup white wine vinegar
1/3 cup sugar
1/4 cup extra virgin olive oil
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper

1 can (15 oz) chickpeas
1 can (15 oz) kidney beans
1 can (15 oz) green beans
1/2 purple onion, quartered & sliced thin 
1 tbs fresh oregano, minced
1/2 small lemon, juiced

combine the vinegar and sugar.  Microwave until the sugar fully dissolves and the vinegar is clear (a couple minutes, stirring once or twice).  Stir in the olive oil and spices and set aside.  Combine the three beans, the chopped onion, lemon juice and oregano in a large bowl.  Pour in the vinegar & oil mixture and toss to coat.  Refrigerate for at least an hour (or overnight), stirring several times.  Refrigerate, if marinating longer than an hour.  Take it out of the refrigerator 30 minutes before serving.

8 servings:  217 cal (8g fat, 32g protein, 6g protein)