I’m not a huge fan of recipes, because I lack the patience involved in carefully measuring everything out. I prefer meals that are difficult to get wrong, and which can easily be upgraded?with whatever veggies I have on hand.
Last night, with a head of broccoli and cauliflower in our fridge, I decided to make a dressed-up cauliflower alfredo.
My advice for anyone just entering the world of plant-based cooking is to not overthink it, and to learn how to recreate your favourite recipes without needing?processed, pre-packaged, soy-based dairy and meat alternatives. (For the record, I sometimes eat those foods too, but am in favour of eating whole foods, often)
For the sauce, I blended up:
- 1 cauliflower, cut into large pieces, boiled for about 10 minutes
- 5 cloves of garlic
- Salt, pepper, and olive oil to taste
- 1 cup of the water used to boil the cauliflower
To dress it up, I baked the following at 350 degrees:
- 1 head of broccoli, cut into bite-sized pieces
- 1 onion, roughly chopped
I used spaghetti, which is what I had on hand. I also happened to have some of Doug McNish’s Pumpkin?Seed Parmesan, which I added?because I love the texture.
The whole meal takes just over 20 minutes to whip-up, and I made enough sauce for about 4 or 5 full dinners.
What are your favourite plant-based substitutes? I’m crazy about butternut squash mac and cheese, but after tonight I might be adding this alfredo pasta to the dinner rotation.