I’ve never made a cauliflower alfredo sauce: it was a pleasant surprise.
This was a delicious one, even if the vegan shrimp out there is sticky and plastic like.
I feel like one pot pastas were made for me- I’m actually quite a lazy cook and love these quick and easy recipes.
This was the phenomenal pasta recipes. So far each year when I make my new lobster mushroom dishes they are the most restaurant worthy of all, this one especially.
Another great and simple leftover idea.
This was a leftover dish that turned out quite nice. I have a bad habit of buying soup that I never actually eat in the winter, especially now that California winters mean no snow and minimal cold. I bought a container of vegan butternut squash soup from TJs sometime last December and never got around to eating it, so I started looking in to what I could do to use it in leftovers: pasta was both creative and more summer-friendly.
So creamy and delicious.
This was so deliciously creamy.
The weather has been getting nicer quickly, and it’s staying lighter out later, so we had our first outdoor meal last week! Had a chickpea salad and a pasta, super tasty and fitting for the locale.
The truth is: I’m a lazy cook. I know it’s hard to believe with all the posts I have and all the food I cook, but I am always looking for shortcuts or ways to speed up the process or make it easier. This has led to some disasters: like putting a veggie bullion cube directly in the mix of water and other ingredients in the food processor rather than boiling/dissolving in water first, and leading to a graining/disgusting taste to vegan enchiladas once. But this short cut: making recipes of one pot pasta, has not failed me so far, and seems to be working.