The Best Nut Free Vegan Alfredo Sauce with Pasta & Broccolini (Gluten Free & Soy Free)

It happens all the time. Just as I am getting into the groove of my workout (spinning/yoga/running), a recipe idea pops in my brain out of nowhere. This time: vegan alfredo sauce.

Growing up in an Italian famliy (I'm from Chi Town, baby), I am no stranger to all kinds of pasta and spaghetti dishes. I practically grew up on that stuff but as I've gotten older and more mindful of what I put in my body I keep it to a minimum. Not trying to hate on #carbs or anything, I just try to eat mostly vegetables. When I was younger, Fettucini Alfredo was my favorite. There was not even a close second. It didn't matter where we were, Dennys, Olive Garden, Grandmas house; if it was up to me that's what we were having. And with good reason, the shizz is delicious.

Now that I am all grown up (sort of) and all about veggies all the time I wanted to re-create my childhood favorite but without the cashews. Don't get me wrong, I like cashews and I am not a into counting calories or fat but let's be honest..., cashews are high in both calories and fat. It's really easy to overdo it soooo insert my favorite vegetable of all time on stage left:

CAULIFLOWER.

Yes people. Cauliflower is what gives this dish that creaminess we all know and love from alfredo but no dairy, gluten or nuts. No problem. As far as I can tell it is completely undetectable that it has no cream or milk in it so it would be perfect to make for non-vegan friends. its that good.

Go make this!

One trick to really making this taste great is the vinegar (acid) it brightens the flavor and is night and day I've learned. So using a little at a time, add more white wine vinegar if you feel the flavor is a little flat. I added about 3 tsp more but start with one at a time, blend it together, taste and adjust. I've learned that its the trick of the best chefs: tasting and adjusting.

Ingredients

FOR THE ALFREDO

1 large head cauliflower, cut into florets (approx. 3 heaping cups

1/2 Cup yellow onion, rough chop

1/4 Cup shallot, diced

3 cloves garlic, thinly sliced

1 Teaspoon avo oil or coconut oil

Pinches pink salt

1 Cup vegetable broth

1/4 Cup black truffle infused oil

1 Tablespoon extra virgin olive oil

2 Teaspoons nutritional yeast

2 1/2 Teaspoons white whine vinegar

1/2 Teaspoon pink salt

FOR THE PASTA

16 Ounces pasta of your choice, I used Trader Joes qunioa brown rice blend

8-10 Ounces broccolini, roasted

Instructions

1. Pre heat over to 425F and bring a large pot of salted water to a boil. chop the cauliflower into florets and lay on a baking sheet with the broccolini. Cover in 1-2 tsp oil, a pinch of pink salt and toss to coat evenly. Roast for 15 minutes, then remove the broccolini from the pan, set aside. Cook Cauliflower another 10-15 minutes. Remove from oven and set aside. Meanwhile cook your pasta following the directions on the package.

2. Heat 1 tsp oil in a medium skillet over medium high heat. Chop onion, shallots and garlic. Once oil is hot add the onions and sautee for 5-6 minutes, then add the shallots and cook for another 2-3 minutes, stirring occasionally. Add a pinch of pink salt and stir again.

Add in the garlic, stir gently and cook until fragrant. BE CAREFUL not to burn the garlic. About 30-45 seconds. Remove from the heat and transfer to a high speed blender. I used Vitamix.

1. Then add in your cauliflower and 1/4 cup the vegetable broth. Blend on high using your tamper. Stop and scrape down the sides if necessary. Then add another 1/4 cup broth. Blend again. Check the consistency, it should be like creamy mashed potatoes. Add more broth if needed.

2. Next while the blender is on medium, slowly add in the truffle infused oil and the olive oil then turn up to high to fully emulsify the oil in to the sauce. Stop and check the consistency. You want it to be think, barely pourable and nearly dripping of the back of a spoon but not quite. If its too thick then add in more vegetable broth, 1/4 cup at a time and blend well.

3. Add in the white wine vinegar, nutritional yeast and salt. Blend and adjust to your tastes.

Trasnfer you pasta to a large serving dish, cover in the sauce, and add in the broccolini. Sprinkle with crushed red pepper if you're feeling fancy.

ONE BOWL ALMOND BUTTER BANANA BREAD (GLUTEN FREE and VEGAN)

When there are two banans turning browner by the minute on your counter, it only makes since to either freeze them for smoothies or whip up banana bread. I chose the latter. One bowl magic inspired by my girl minimalist baker, cause lets face it, doing dishes can suck and gluten/free vegan so as many people as possible can enjoy this delicious baked good. All about inclusivity here on the blog, none of that you can't sit with us bs.

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I've been enjoying it either as breakfast or dessert with Foragers cashew yogurt, a little almond butter, fresh fuji apples, crushed walnuts and lightly dusted in cinnamon. so good.

This banana bread is made with really solid ingredients so you can feel good about eating it. No refined sugar, no gluten, flour free, has lots of fiber and protien, cinnamon to help regulate blood sugar, and potassium from the banans that support your muscles, nervous system and water balance in the body. AND tons of healthy fat to support that brain and give you energy. boom.

Ingredients

2 bananas, over ripe

1/3 Cup almond milk

1 Tablespoon maple syrup

1/4 Cup creamy almond butter

2 Teaspoons vanilla extract

1 3/4 + 1/2 Cup gluten free rolled oats

1 Teaspoon cinnamon

2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/4 Teaspoon pink salt

1 Tablespoon coconut oil, melted

1/2 Cup crushed walnuts, plus more for topping

Instructions

1. Line a loaf pan with parchment paper and pre-heat your oven to 350F

2. Add the bananas, almond milk, maple syrup, almond butter, vanilla, oats, cinnamon, baking powder, baking soda, salt and coconut oil to the food processor and blend until mostly smooth. A little chunky is ok but you don't over blend or the batter might get gummy.

3. Add the batter into the prepared baking pan using a spatula and stir in the remaining oats and walnuts, mix well. Top with more nuts if desired.

4. Bake for 25-30 minutes, turning half way through. Check that a fork or tooth pick comes out clean. Let cool completely before slicing into and store in an air-tight container in the fridge up to a week.

CAULIFLOWER FRIED RICE WITH FRESH HERBS (GF, OPTIONAL VEGAN)

It seemed fitting to share this recipe now since today marks 1 month since officially being done at Superette Cafe. Before deciding to sell the cafe I was in the process of creating Take Home Meal plans and this was one of the recipes. It's perfect for meal prep/planning because it actually tastes better the next day and keeps well in the fridge. Lets face it -it's perfect for anyone (myself included) who wants a lazy/fancy dinner after a long day so double this recipe and eat well all week long. Its super easy and tastes gooood.

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Btw, I'm gunna be bold and say 2017 is the year that "riced" vegetables go to another level. I think we will continue to see more of these types of grain substitute recipes and products at the store. Cauliflower is by far the most popular and widely used but sweet potato and broccoli might have a "come up" soon (we'll see anyway).

Surely this is not the first cauliflower fried rice you've come across on a blog and maybe if you live in a big city you've seen it on the menus of trendy eateries but I've put my own spin on it with fresh herbs and veggies that I hope you will like. Its easily adaptable to whatever you have on hand herb/spice/vegetable so feel free to color outside the lines with this one. Top with avocado, fried egg, chicken if thats your thing or tofu for extra points.

Ingredients

• 1 large head cauliflower, chopped small or pulsed in food proccesor the size of rice

• 2 organic pasture raised eggs, or firm tofu for vegan option

• 1 Tablespoon coconut oil

• 1 small onion, minced

• 2 carrots, peeled, and sliced in 1/2 pieces

• 1 red bell pepper, peeled, seeded, chopped in 1/2 inch piece

• 3 garlic cloves, minced

• 1 1/2 Cup mushrooms, I used crimini

• 1/2- 1 inch Pinch knob of ginger, peeled and grated on microplane

• 3 Tablespoons fresh cilantro, chopped

• 2 Tablespoons fresh basil, chopped

• 1 Tablespoon fresh mint, chopped

• 3-5 Tablespoons coconut aminos, more to taste (can sub 1 tbsp maple syrup)

• 1-2 Tablespoon tamari, more to taste

• 7-8 Ounces Tofu, extra firm (FOR VEGAN OPTION)

• pink salt and pepper to taste

Instructions

1. Prepare all ingredients as stated above. Wrap cauliflorwer in a dish towel and squeeze out as much liquid as possible, set aside. Do in smaller batches if neccessary.

2. In a small bowl whisk the two eggs together. Heat 1 tbsp coconut oil in a large skillet or Wok then add the eggs. Cook until lightly scrambled, remove from skillet and set aside* If using tofu see note below

3. Add the onion, carrot and bell pepper cooking until onion is translucent and other vegetables are slightly tender. Season with a dash of pink salt and pepper

4. Add in the garlic, mushrooms and fresh ginger. Stir to combine and then let the mushrooms rest for one full mintue then stir everything around and rest again for another full minute. Season with a dash of S&P.

5. Cook for another 2-3 minutes and then add in the cauliflower, fresh herbs including the scallions, tamari, coconut aminos and let cook stiring every 30-45 seconds for a total of 3-4 minutes. season with S&P. taste it, adjust it, maybe devor it?

6. Topp with any additional ingredients and enjoy. Save leftovers in an airtight container in the fridge for up to 4 days.

NOTES* : If using tofu, be sure it is the extra firm variety. Rremove from package and drain out as much liquid as possible by pressing between a clean dish towel or paper towels. Then cut into 1-inch cubes. You can fry this in the frying pan with coconut oil, then set aside and add in to the fried rice with step 6 or you can bake the tofu, (which is my prefered way taste and texture wise). Pre heat the over to 425f, coat tof with a little coconut or sesame oil and tamari and then bake for 15 minutes, mix around then bake another 15 minutes or until golden brown and firm. Add in the dish with Step 6.