yellow tofu coconut curry with cauliflower, green peas, and collard greens

this dish is made with:

tofu, cauliflower, garlic, ginger, onion, collard greens, purple cabbage, green peas, coconut milk, fresh basil, turmeric, cayenne, braggs, agave, and sea salt.

yum yummmmssss <3

garlic cashew cream pasta with green peas

What time is it? It’s pasta time! We were inspired to make this pasta by the Sacramento Foods Co-op. They have a “Garlic Lover’s Pasta”  in their deli case from time to time, which is vegetarian. But we went ahead and dreamed up a vegan version of this pasta, and MMMM MMM it’s good!

The cream sauce is made up of toasted cashews, garlic, unsweetened soy milk, nutritional yeast, lemon juice, dried basil, dried thyme, sea salt, and cracked black pepper. After some food processoring-ering-ering and stove magic, we poured this sauce over whole wheat fusilli and green peas, and enjoyed it with roasted kale and carrots on the side.

We have found that a combination of nuts (for fat), nutritional yeast (for cheesy flavor), and sea salt (for uh…salt!) are great for replacing cheese, since our tongue recognizes cheese as basically fat and salt. Nuts, seeds, and oils are a great way for us vegans to get the healthy fats that we aren’t getting elsewhere in our diet, and they are also a great source of protein and other nutrients. Some key nutrients in cashews are iron, potassium, magnesium, vitamin A, calcium, and protein.

Green peas are also action packed with nutrients and ridiculously delicious! Key nutrients in green peas include calcium, iron, vitamin C, protein, magnesium, phosphorus, potassium, and zinc.

This pasta was enjoyed hot by the bear and the blackberry, but it is also great cold, as in pasta salad. We love pasta time!