Ingredients: Porcini mushrooms (I had dried ones that I rehydrated by submerging them in hot water for about 30 min) Peas Parmesan cheese (omit if doing full vegan) Lemon zest And the ingredients from the recipes below! Here is the pasta recipe I used, and I didn't follow the instructions really, just mixed it up by hand and kneaded it for a few minutes until it was smooth. Then used a pasta maker to cut the pasta (rolled it to level 6). Sauce was inspired by this recipe with the following modifications: I added 1/4 cup brown onion to the garlic at the very beginning, and didn't have almond milk but DID have vegan half and half, so I used 1 cup of that + 1 cup white wine + 1/2 cup liquid from rehydrating the porcini mushrooms (you could also probably use veggie stock). I also didn't have arrowroot or cornstarch so I used tapioca starch and would recommend using a little less than the 4 tbsp in the recipe. After blending it I put it back in the skillet and added the juice of about 1/2 lemon, some garlic salt, and some black pepper. Instructions:
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Chef MiraI LOVE to cook! I became a vegetarian over 20 years ago, and tried my best to be a good vegan but.. cheese... SO here are some of my favorite always-vegetarian-sometimes-vegan recipes that I've compiled over the years. Some are products of my own imagination - in which case I include ingredients and recipes - and the rest have links to the website I got them from! Enjoy! Archives
May 2020
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