Vegan Fettucine Alfredo

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Coconut milk replaces traditional heavy cream in this veganized variation. Not a coconut lover? Not to worry, the coconut is dominated (in a good way) by the roasted garlic.

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Vegan Fettuccine Alfredo

1 tablespoon extra-virgin olive oil
1 shallot, minced
1 (14oz.) can full fat coconut milk, refrigerated at least 24 hours
1 tablespoon nutritional yeast
1/4 teaspoon  ground nutmeg
1 bulb roasted garlic*
Fresh ground pepper and salt to taste
1 lb (454g) fettuccine, cooked

In a medium skillet, heat the olive oil. Add shallot, letting cook until softened. Open the can of the coconut milk, and skim the thick cream from top, saving the thin liquid on the bottom for another use (smoothie?). Add the cream, nutritional yeast, and nutmeg to the skillet. Squeeze garlic from the bulb onto a cutting board and mash it a bit with a fork. Add it to skillet, mix well, and season with fresh ground pepper and salt to taste. Toss with the fettuccine and garnish with parsley.

*To roast the garlic, slice a thin layer from the top of a bulb and wrap in foil. Bake in a 425 degree F oven for about 45 minutes until softened, then squeeze out the creamy cloves.

Mexican Mushroom Mole with Cilantro Lime Rice

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I realize that it isn’t the most authentic, but it certainly fits the bill for a mole-inspired dish. Based on an original, but with local-to-me ingredients, this sauce this version includes mushrooms as the main event and is served alongside a rice that plays up the right flavors. If you can make authentic mole, please come over for dinner.

mole and rice

Mexican Mushroom Mole with Cilantro Lime Rice

For the mole:
1/2 cup almonds, chopped
2 corn tortillas, torn into pieces (I use homemade)
2 tablespoons sesame seeds
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Sea or Himalayan salt
2 tablespoons coconut oil (not virgin)
1 large onion, chopped
4 garlic cloves, minced
5 cups (about 2 1/2 lbs) sliced cremini mushrooms
4 large portabello mushrooms, chopped
2 large red bell peppers, chopped
1/3 cup raisins
1 (28oz/796mL) can diced tomatoes
2 tablespoons dark unsweetened cocoa powder
About 1 cup water

In a large skillet over medium heat, put the almonds, tortilla pieces, and sesame seeds. Toast until fragrant and starting to brown, about 2 minutes, careful not to burn the ingredients. Remove the skillet from the stovetop and allow the ingredients to cool to room temperature. Once cool, scrape the almond mixture into a food processor. Add the chili powder, cinnamon, coriander, cumin, cloves, and a few pinches of salt. Pulse until the mixture if finely group.

Put the skillet back on the stovetop and heat the oil on medium heat. Add the onion and cook until translucent, about 6 minutes. Add the garlic and cook for about 1 minute, until fragrant. Stir in the mushrooms and peppers. Continue to cook until the mushrooms and peppers are soft, about 8 minutes. Add the raisins and tomatoes. Stir to combine.

Add the cocoa powder and about half of the water to the mushroom mixture. Mix well, then stir in the rest of the water. Turn to high heat and bring the mixture to a boil, then reduce to low heat and simmer for 8 to 10 minutes, until thickened, adding extra water if the mixture becomes too thick.

For the rice:
2 cups long grain brown rice
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper (optional)
Zest of 1 lime
Juice of 2 limes
Handful of fresh cilantro, chopped
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Rinse the rice with cool water until the water runs clear. Put the rice, cumin, onion powder, coriander, oregano, a generous pinch of salt, and a few grinds of black pepper in a saucepan, along with the required water on the package’s directions. Cook as directed. When it is finished, stir in the lime zest, lime juice, and cilantro, adding salt and pepper to taste.

Tomato-Basil White Bean Soup

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So simple, so delicious, this super quick soup is thick, creamy, tomato-y, and basily, and you  probably have all the ingredients on hand.

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Tomato-Basil-White Bean Soup

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 garlic clove, finely chopped
1 (28 oz.) can of diced tomatoes, preferably San Marzano
1 (15 oz.) can cannellini beans, rinsed and drained
About 6 large leaves fresh basil
Fine sea or himalayan salt to taste
Freshly ground black pepper to taste

In a medium saucepan, heat oil over medium-high heat, and saute onion until translucent. Add garlic, and stir until aromatic, about 45 seconds. Pour in diced tomatoes, followed about 1/2 tomato can of water. Add white beans, and bring to a boil, then cover and let simmer for, well, 10 minutes or much more. It doesn’t really matter – I’ve made this in a pinch, then made it and let it simmer for an hour while I tool around with other things.

Add basil, and stir, then let simmer a little longer, about 10 minutes. Remove from heat, and puree til smooth with an immersion blender. If you don’t have one, let cool and transfer to a blender or food processor. Add salt and pepper to taste.