This easy and delicious recipe is a guest post from Miss Shannon Dunn. Shannon is a 22 year old Anthropology major, and will be graduating from college in Colorado in May, after which she is hopping on a plane to Israel to participate in an archaeological dig. So cool! She is from Virginia and was raised vegetarian. Shannon has tried veganism a few times and decided to go vegan again with the new year – this time its gonna stick! Here is Shannon’s veggie-packed and satisfying recipe for April – an awkward food month as the weather can’t make up its mind!
*inspired by Vegandad’s Alfredo recipe
Pots needed: 2-3
- 1 package Mori-Nu firm silken tofu
- ½ cup non dairy milk
- ¼ earth balance
- 1 teaspoon nutmeg
- 1 tbsp nutritional yeast
- 1 pacakge spinach fettuccine or linguine
- 1 large zucchini
- 1 shallot
- 1 red bell pepper
- olive oil
- freshly cracked black pepper and sea salt to taste
Go ahead and boil the pasta. Chop zucchini, red pepper and shallot and add to a hot cast-iron skillet with about 1 tbsp of olive oil and ¼ water. Let the veggies steam, then uncover and sautee until the water has burned off and the veggies have a nice toasty brown color on some of them. (You could add any veggies you like here, but choose what’s in season!) While these are cooking, make the sauce. In a food processor, magic bullet or with an immersion blender, combine the tofu, nondairy milk and melted earth balance. You can add more milk if the sauce is too thick. Pour into a saucepan and heat until almost boiling, stirring frequently and adding in the nutmeg, nutritional yeast, and black pepper and salt to taste. When all your pans are done cooking, drain the pasta and top with the alfredo and veggies. It’s a beautiful spring meal fit for a green goddess – and even better the next day as leftovers (if there are any).