Dilled Spaghetti Alfredo

A spontaneous weeknight dish that was super satisfying and comforting. We wanted spaghetti but were at a loss for what kind of sauce to use. But thanks to the versatility of nuts, voila a delicious creamy sauce with a little herby kick!  And everyone knows about the powers of quinoa. I always opt for quinoa noodles if I have the chance, for all the added nutritional benefits.  The ingredient list is a little long, but most was all stuff I had lying around in my cupboards and which every vegetarian probably has on hand.

Vegan Dilled Spaghetti Alfredo (makes about 4 servings)

For the sauce (makes about 3 cups):

  • 1/4 cup raw walnuts
  • 1/4 cup raw cashews
  • 1/4 cup dill
  • 2 garlic cloves
  • 3/4 cup almond milk
  • 1 tbsp tahini
  • 3 tsp dijon mustard
  • 2 tsp tamari soy sauce
  • 2 tbsp vegan butter
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • salt, black pepper, paprika, and a pinch of nutmeg

Process everything up until creamy.

For the pasta, you’ll need:

  • 4 oz of quinoa spaghetti
  • 1 yellow onion, thinly sliced
  • 1 green pepper, thinly sliced
  • tempeh crumbles (I know I use these in like every recipe but they’re so good!)
  • 2 plum tomatoes, deseeded and diced
  • 1/4 cup of daiya mozzarella cheese
  • olive oil
  • a splash of white wine (for deglazing)
Start by cooking the onions in some olive oil over medium heat until they start to get soft and translucent. Add the green pepper and cook another 5 minutes. Add a splash of wine to deglaze and let it cook uncovered another 2 minutes. Add the onions and peppers to the tempeh crumbles and cook another minute. Toss all the remaining ingredients together with the spaghetti and about 1/2 of the sauce (more if you like it saucier!) Warm over low heat until the cheese melts. Sprinkle some sauce on top and serve!

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Chickpea Herbed Patties

My first attempt at making my own veggie patty! I rarely ever buy vegan burgers because I just can’t find one that isn’t crazy expensive, full of sodium, and that I like enough to spend $6 a box on! These are super hearty and filling so I recommend having them on a lettuce leaf or another type of green instead of bread.

Makes about 6 patties

  • 1 1/2 cup cooked chickpeas (I pressure cook mine but canned is fine also, just don’t use as much salt)
  • 1 leek, finely chopped
  • 3 small carrots, shredded
  • 5 small white potatoes, peeled and halved
  • 1/4 cup chopped dill
  • 1/4 cup chopped cilantro
  • 1 clove of minced garlic
  • 1 tsp lemon juice
  • olive oil
  • paprika, red pepper, and sea salt to taste
  • 5-6 leaves of kale, chard, or any kind of lettuce you can wrap around the patty
Preheat your oven to 400°. Boil the potatoes for about 10 minutes until they’re just starting to get tender. While that’s cooking, start cooking the leeks in a pan with some olive oil over medium-low heat until they start to become translucent, but not browned. When your potatoes are done and have cooled a bit, shred them into a mixing bowl, and add all the remaining ingredients. Toss everything together and form the mixture into 1/2 inch thick patties. Cook them over medium heat in a non-stick skillet until they are browned on both sides. Finally, put the patties in the oven for about 10 minutes until they become crispier and more firm. Wrap some greens around them and enjoy!

Summery Seasonal Potato Salad with Cashew Mayo

I know I haven’t posted in a while, but picking up my awesome CSA share of veggies yesterday gave me the kick in the butt I needed to get out of my rut of eating sandwiches all week and make something different. I just started getting my shares and you never know exactly what veggies you’re gonna get that week, so it’s a fun surprise when it’s something you’ve never cooked with before. I’ve never used dill, and all I can ever remember having it in is potato salad, so this is my attempt at a vegan version. I had no vegenaise in the house but I found an old bag of raw cashews so I made do with that for the mayo. And perfect for 4th of July picnics! I’m gonna take this to the park and have lunch tomorrow. Here it is!

For the cashew mayo 

  • 1/2 cup cashews, soaked for 1 hour
  • 1/4 cup water
  • 1/4 cup olive oil
  • crushed red pepper
  • salt
  • 2 tbsp lemon juice
  • 3 cloves garlic
  • 1/4 cup chopped green onions
  • pinch paprika

Put all the ingredients except oil in a processor and pulse until it starts to form a thick paste. Add the oil gradually and process until it has a creamy mayo texture. Makes about 1/2 cup.

The rest

  • 3 medium sized yukon potatoes, peeled and chopped
  • 1 head of broccoli, cut into florets
  • 1 small red onion, finely diced
  • 1/3 cup fresh dill, chopped
  • 1 small tomato, chopped
  • any kind of lettuce
  • 3 tbsp dijon musturd
  • celery salt, to taste
  • black pepper,  to taste
  • paprika,  to taste

Boil potatoes in salted pot of water for about 15 min until tender. Steam broccoli florets about 10 minutes, until tender but still crunchy. Mix all other ingredients and cashew mayo together in a mixing bowl and toss. Serve over bed of lettuce with some chopped tomatoes. garnish with some leftover dill.

Makes about 6-7 servings (maybe less, I’m a small girl and I’m always surprised at how much boys eat!)