This pasta is a staple in our home--for us it was love at first bite. The recipe is from Veganomicon. It whips up in about half an hour and the sauce is made creamy and satisfying with the addition of ground almonds. I always add extra crushed red pepper than it calls for, and since this is usually made on a whim we just use whatever pasta we have in the house; tonight it was brown rice fusilli.
The broccoli salad consists of cooked broccoli covered in a dressing of orange, lemon, and lime juice with garlic and oil. Everything is mixed together and chilled before serving...super tasty. This is from Vegan Soul Kitchen. While the recipes from this book have all been amazing, many, like this one, call for a lot of oil. I usually leave out as much as I can, which has yet to affect the results too much.
No comments:
Post a Comment