Tuesday, March 15, 2011

Almost-vegan cauliflower, mushroom, and kale alfredo

Would be vegan with vegan pasta and vegan pesto, which mine weren't. I was also thinking of, instead of serving with pasta, mixing the veggies and sauce with garbanzos and farro and baking like so; maybe next time.

1 c cashews
1 cube broth in 1 c hot water
3 slices baguette
2 t pesto

olive oil
1 shallot, sliced
several criminis, sliced
1/2 head cauliflower, chopped into florets
1/2 bunch kale, chopped smallish
pasta of choice (in this case, mushroom ravioli)

Start the cashews soaking in the broth. Saute the shallot in the oil, add the veggies, and cook until the cauliflower is done. Meanwhile, cook the pasta and make the sauce by grinding the bread in the food processor, then grinding in the cashews, pesto, and pepper, then slowly adding the broth until your desired consistency is reached (it was nice and thick with 1 c broth). Stir the sauce into the veggies, then stir in the pasta.

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