Day#25 of the 30-Day Vegan Journey

I beseech you therefore, brethren, by the mercies of God, that ye present your bodies a living sacrifice, holy, acceptable unto God, which is your reasonable service – Romans 12:1 – Vegan Inspiration

Vegan pals, we have just five short days remaining before we hit goal on this 30-day vegan journey. Wow! You should be pleased with yourselves. Taking control of your health is no light thing. It’s admirable.

Let’s talk exercise!

No-gym workout from greatist.com

Perform 3 sets of 12-15 reps of the following supersets, 0-30 seconds rest in between:

Get health and fitness tips at Greatist.com.

Vegan Recipe via ohsheglows.com

Cauli-power Fettuccine “Alfredo”

Vegan, refined sugar-free, soy-free

By Angela Liddon

caulifloweralfredosquare 4983 256x256   Cauli power Fettuccine “Alfredo” (Vegan)

A decadent-tasting, but super light and energizing vegan alfredo pasta sauce made with a base of cooked cauliflower! You have to taste this to believe it. The nutritional yeast gives this sauce a lovely “cheesy” flavor while the blended cauliflower creates a luxurious (but light) creamy base. If you don’t want to serve it over pasta, try serving it over your favorite roasted vegetables or stirred into cooked rice. Thanks to Pinch of Yum for inspiring this tasty recipe!

Yield
4 servings (or 3 cups sauce)
Prep Time
20 Minutes
Cook time
30 Minutes
Total Time
50 Minutes

For more vegan recipes:

21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health

Ingredients:

  • 4 heaping cups cauliflower florets (1 small/medium cauliflower)
  • 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic (from 2 med/lg cloves)
  • 1/2 cup unsweetened and unflavored almond milk (or non-dairy milk of choice)
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder
  • 1/4-1/2 teaspoon garlic powder
  • 3/4 teaspoon fine grain sea salt, or to taste
  • 1/4-1/2 teaspoon pepper, to taste
  • Fettuccine pasta of choice (I used one (8-oz) box of Eden Organic Spelt Ribbons)
  • Fresh parsley, for garnish

Directions:

  1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
  2. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
  3. In a high-speed blender, add the cooked and drained cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don’t be afraid to let it run for a minute or so. Set aside.
  4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
  5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).
  6. Serve with fresh minced parsley and black pepper. Feel free to add in your favorite sautéed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn’t overly crazy about them in this dish.

Notes: 1) To make this pasta sauce extra decadent-tasting, add a tablespoon or two of vegan butter into the sauce. 2) To make this dish gluten-free, use gluten-free pasta. 3) To make this nut-free, use a nut-free non-dairy milk such as soy milk instead of almond milk. Be sure to use unsweetened and unflavored milk.

Happy vegan eating!

 

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