2 Large vine-ripened tomatoes (2 cups roughly chopped, 1 ½ cups blended)
½ Cup Raw Cashews
1 Tbs Tomato Paste
¼ Cup Water
2 Tbs Olive Oil
4 Cloves Garlic, minced
6 Ounces (ish) Spaghetti
1 tsp Salt
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped
Put a large pot of salted water on to boil.
Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
If desired add wine/water to thin out the sauce, I did not have to when making this. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.
I was nervous on this recipe. The photos online looked so amazing, but after I blended the tomatoes and cashews, I had a mixture that looked a lot like puke. I was sure it was going to taste disgusting, but once you cook it up with the garlic and add basil it’s mighty yummy! Thanks @veganeatsandtreats for the recipe!
1 pound of shell noodles, cooked according to package directions
3 cups sharp cheddar cheese, shredded
1½ cups parmesan cheese, shredded
5 tablespoons butter
¼ cup flour
3 cups milk
2 teaspoons salt (I might even toss in an extra teaspoon)
1 teaspoon nutmeg
2 teaspoons paprika
½ teaspoon cayenne (or more if you’re feeling daring)
Freshly ground pepper, to taste
½ of a large bag Frozen Broccoli, finely chopped and steamed until JUST bright green
2 cups fresh breadcrumbs
Preheat oven to 350ºF.
Melt butter in medium saucepan. Add flour and whisk until smooth. Continue cooking, whisking, until golden brown, about 6 minutes.
Meanwhile, heat milk in saucepan until just about to boil. Add milk to butter and flour mixture, in three parts, whisking continuously until very smooth.
Bring to a boil. Continue cooking for 30 seconds.
Remove from the heat and add salt, nutmeg, paprika, cayenne, and pepper.
Pour over cooked (al dente) macaroni and mix. Add shredded cheese (reserving half a cup) and broccoli. Toss until combined.
Pour macaroni into a large casserole dish. Sprinkle remaining cheese over top. Cover with breadcrumbs.
Bake for 25-30 minutes until golden brown and bubbling.
Here’s another recipe I recently tried that I was on the fence about. It was very good when it first came out of the oven, but reheating it in the days that followed made it taste different. It was a pretty heavy meal, too, which I wasn’t crazy about. I also forgot to add the cayenne when I made this. :(
2 10-ounce containers Refrigerated Light Alfredo Pasta Sauce
3 tablespoons Lemon Juice
½ teaspoon Cracked Black Pepper
3 cups Chopped Cooked Chicken Breast
1 10-ounce package Frozen Chopped Spinach, thawed and well drained
1 cup bottled Roasted Red Sweet Peppers, drained and chopped
Nonstick Cooking Spray
¾ cup shredded Italian Blend Cheese
In skillet on high heat, add 1 tbsp olive oil and cook chicken breast for 8-12 minutes total, turning once to make sure both sides cook through. Chicken is done when there is no more pink meat. Set on paper towel to drain excess oil, chop when meat is cooled.
Preheat oven to 325°. Cook noodles according to package directions; drain well. Rinse with cold water; drain well. Meanwhile, in a large bowl, combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and roasted red sweet peppers.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Arrange three noodles in bottom of dish. Top with one-third of chicken mixture. Repeat layers of noodles and chicken mixture two times. Cover with foil. Bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheek and bake for about 5 minutes or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.
I modified the topping recipe I had a bit so I could use the leftover dough scraps from baking two other pies.
Here’s grandma’s dough recipe, I used the scraps and cooked little bite-size squares on a pizza stone for about 10-15 minutes in the oven at 400° until the tops were browned and the dough was cooked through.
2 cups Mixed Berry Medley
1 cup Peaches, chopped
½ cup Granulated Sugar
Place fruit in a medium sauce pan and pour sugar over top.
Heat pan on medium-high heat and stir to mix the sugar in with the fruit. The berries will release juice. Stir often so mixture doesn’t burn. Reduce heat. Simmer until juice thickens and fruit cooks. Depending on the fruit, this could take 10-15 minutes.
Remove from heat and allow to cool.
In a bowl, I put down a layer of pie-bites, fruit topping, French vanilla ice cream, pie bites, then more fruit topping.
This one was really easy to make. One slice of bread had the garlic cloves spread onto it, the other slice was smeared with a layer of pesto. I piled in the rest of the fixings and let the sandwich toast in a George Foreman for a few minutes until the cheese was melting. So yummy!
1/3 cup packed brown sugar (I was out and had to cheat this with a mixture of molasses and granulated sugar. Couldn’t tell you how it was mixed, I just eyed it until the color looked nice.)
½ tsp. ground nutmeg
2 tsp. lemon juice
Few drops almond extract
7 c. sliced fresh nectarines (about 9 fruits)
1/3 c. sliced almonds, toasted (optional)
Pastry for 9" double crust pie
1 slightly beaten egg white
1 tbsp. sugar
In a large bowl combine the 1/3 cup of sugar, brown sugar, nutmeg, flour, lemon juice and almond extract. The almonds also if desired. Mix well then toss with the sliced nectarines.
Mound fruit into pastry lined 9 inch pie plate. Adjust top crust. Seal and flute edges. Brush pastry with the beaten egg white; sprinkle with 1 tablespoon sugar. Cut slits in top. Cover edge with foil strips.
Bake in 375 degree oven for 30 minutes. Remove the pie and bake 20-25 minutes more or until the crust is golden.
Not my favorite pie recipe. My sister really liked it, but I wasn’t completely in love. Maybe I didn’t cook it long enough since some of the fruit was still crispy? I thought this one was much better served cold.
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.