With a recipe title like that, how could I not want to try it ?
This wasn’t as good as I was hoping it’d be but it’s good enough that I’d like to try making it again with some variations. One, I’d skip the parsley, it adds color but not enough flavor and secondly instead of using bottled cajun seasoning, I’d try their recipe for cajun seasoning. It isn’t shown in the picture but I sprinkled some crushed red pepper flakes onto this for a little bit more flavor and thought it improved the dish. Don’t know when I’ll get around to trying this again, but when I do, I’ll let you know !
If you have a hankering for pasta, this recipe will scratch that itch !
The top of the casserole has a great crust to it, the spinach mixture feels like pesto when you bite into this and the mozzarella still has some gooey pull to it ! Even though the pasta is cooked before it goes into the oven for 30 minutes, the pasta did not feel over-cooked which was a pleasant surprise.
This recipe came from an Allrecipes magazine.
I was not paid in any form to promote this recipe or Allrecipes.
I haven’t really tried vegan cream cheese but I thought this recipe sounded like a tasty way to try it out.
For a dish that’s got the word “creamy” in it, I was expecting a saucier dish. Don’t get me wrong, it wasn’t dry, just… more like a coating of the pasta. The flavors didn’t really pop in this dish even though I definitely added salt and even a little more lemon juice than what the recipe called for. Because I wanted more flavor I chose to sprinkle some red pepper flakes on to give it a little heat.
If you’d like to try out this recipe yourself, click here.
Pasta sounded so good to me so when I saw this recipe I was like “hell yeah, I wanna make this” !
Oh man I loved eating this ! The sauce was spicy, salty and a little sour/tangy. The peanuts still had some texture to them and I liked getting a bite with the green onion slices in it. I think this would also be really good with some fried tofu sprinkled on top !
Oh yeah by the way, the recipe calls for chile paste ( I used gochujang) and I decided to use 3 tablespoons of it. I also used 50% reduced-sodium tamari sauce instead of soy sauce to keep it from getting unpleasantly salty.
If you’d like to make the recipe yourself, click here.
I love Alfredo sauce but if I can find a vegan version that tastes just as good then I’ll go for that ! With that thought in mind, when I came across this recipe online, I was willing to give it a shot.
I tried this with or without the lemon zest garnish and honestly I think the zest isn’t necessary ’cause this was freaking delicious even without it ! This really did taste like actual garlic Alfredo sauce, it was creamy, rich and the garlic definitely came through. The sauce would’ve been easier to show had I just poured some on over the noodles like the directions said to but I tossed the noodles around in the sauce so that every bite would have some of the sauce in it. I used a 16 oz. pkg. of linguine and it seemed like there was enough sauce from just one batch to coat all the pasta.
If you’d like to try making this yourself, click here.
I’m not gonna lie, I love me some mac and cheese so when I come across a website that trying to say it has the best vegan version you’ll ever eat, I’m skeptical. Regardless, I decided to try making the recipe and see how it’d turn out.
While I did enjoy this recipe, I doubt it’s the best vegan version of mac and cheese you’ll come across. I did like that it had plenty of sauce to coat the pasta and have some left over afterwards and while you do get some cheesy flavor think to the nutritional yeast, mommy and me both thought that the garlic was even more prevalent (in fairness to you readers, I did use a big clove but they also never said what size of clove to use so…). There’s also a jalapeño that gets blended in with the cheese sauce (seeds and all) but you’d never be able to tell ’cause there was zero heat ! I tried adding a few extra slices on but it still didn’t add any heat. If anything I think I liked the mac and cheese more without the raw slices. I’d be willing to try making this again but I’d definitely add more nutritional yeast and use a smaller clove of garlic. Oh yeah, my mom is trying to figure out if she has a gluten intolerance so we had these with gluten-free pasta made from chickpeas and it was surprisingly similar to the pasta that does have gluten !
If you’d like to try this recipe out for yourself, click here.
I was not paid in any form to mention this recipe.
Flipping through Plant-Powered Protein by Nava Atlas, I came across this recipe and the picture that accompanied it looked so good, I wanted to try it out for myself.
This recipe is not something you want to make if you’ve only got 15 minutes to whip something up but it did turn out to be as tasty as I’d hoped it would be. The cabbage and peanuts add a nice crunch in contrast to the softer udon noodles and mushroom-tempeh chorizo mixture. While it was flavorful, I didn’t think it was spicy enough so I used additional sriracha after I was done taking pictures.
I hope y’all like this as much as I did if you ever try making it yourself !
I was not paid in any form to promote this recipe/cookbook.
Alright so I don’t know how authentic or not this recipe is, but it delivers on having a taste that keeps you coming back for more !
I just love all the different components and the textures they bring: the seared tofu, the halved snow peas, scrambled eggs, the chopped peanut garnish, the fresh chopped cilantro and had it actually been in stock at the one store that sells it in this town, the bean sprouts. The recipe actually called for whole-wheat fettuccine but for some reason that doesn’t seem to sell that anymore in my town so we used whole-wheat linguine. It also called for fish sauce but did say that you could use soy sauce as a substitute, making it a vegetarian dish. You’ll miss that funky flavor that only fish sauce has but you’ll still get some of that saltiness that fish sauce has.
This is a favorite of my family to enjoy during the summer.
This recipe is great freshly made but also just eating it cold the next day. I love the tender udon, the texture from the cooked broccoli slaw and the seared small cubes of tempeh and the flavor from the sauce. I don’t know where my family got this recipe from and I think legally I can only share the ingredients so:
5 oz. dried udon or rice noodles
8 oz. tempeh
2 Tbsp. soy sauce
1 tsp. red pepper flakes
1/2 cup mirin
2 Tbsp. agave nectar (I used golden light 100% blue agave)
This is one of my favorite vegetarian pasta dishes !
Ree Drummond knew what she was doing when she made up this recipe ! The sauce is creamy, you can still taste the tomato in it and because I added a ton of red pepper flakes, it’s also spicy. It really surprised me with how much pepper flakes I had to add in, I didn’t think the heavy whipping cream could temper the spiciness of those flakes like it did. The finely chopped yellow onion does give just a little bit of texture to break up the consistency of the smooth sauce and cooked pasta. Oh yeah, I’m never really sure when the vodka looks “reduced” so I just cook it until I don’t get hit with the smell of vodka anymore.
You can find the recipe on Food Network by clicking here.
I wasn’t paid in any form to promote Ree Drummond, Food Network, or this recipe.