Capping off two great days, was a great afternoon and evening with Ashley. I got up early and mowed the lawn, something I have really enjoyed. Then I found some old pictures in a box that were very nostalgic. Shortly after, Ashley came over. We went discussed what we were going to do with the afternoon, I suggested a seitan alfredo pasta dinner and it was off to the races.
Seitan Alfredo Pasta
the alfredo sauce
1 1/2 cup of nutritional yeast
1 cup of soy milk
3/4 cup of raw cashews (soaked overnight)
2 tablespoons of vegan sour cream
1 tablespoon of oil
1 teaspoon of crushed red pepper
1 teaspoon of soy sauce
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of hot sauce
1 teaspoon of yellow mustard
In a blender, combine the cashews, soy milk, nutritional yeast, and crushed red pepper and puree for about 4-5 minutes until all cashew pieces are liquefied. Once the cashews are smooth, add the remaining ingredients and puree again. The sauce should be a dark yellow color.
10 oz of seitan (chopped)
2 tablespoons of vegan margarine
2 tablespoons of green peas
2 tablespoons of chic peas
1 tablespoon of onion (chopped)
In a saute pan, heat the margarine on low heat. Once the margarine has melted, add the seitan and let fry for 10 minutes flipping occasionally. This will allow the sides to brown a bit. Once the seitan has begun to brown, add the chic peas and onions and allow to fry until the onions are translucent. Then add the green peas and the alfredo sauce and turn heat on low and let heat for 5 minutes. The sauce will thicken. Pour it over the fretichini and serve hot.
We also made some amazing roasted veggies and a nice smoothie. I will post the recipes for those soon.
I still have a vacation coming up in a few weeks and nothing to do. Any suggestions?