The heart attack on a plate that isn't

Creamy and garlicky; just those words alone make me salivate and bring up fond memories of a whipping cream based pasta dish that an old boyfriend used to make for me. (The fondness is for the sauce, not the boyfriend).

Unfortunately, those types of sauces are both extremely fattening and unhealthy and they also no longer align with my ethics of eating without hurting animals.

Well, it is lucky for us that this sauce is healthy, packed with protein and super-easy to make, not to mention that the smell of  the roasting garlic is heavenly.


Roasted Garlic Aioli

1 large head of garlic
1.5 cups crumbled tofu (firm)
2-3 tbsp. olive oil
2 tbsp. nutritional yeast flakes
1 Tbsp. lemon juice
heaping 1/2 tsp salt
1/2 tsp. dijon mustard

Roast the garlic by peeling off as much papery skin as will come off while keeping the head intact. Brush or rub the garlic liberally with olive oil.

Place the garlic in a small shallow baking dish in the toaster oven (or oven if you dont have one) and roast it at  350F until the outside is brown and the innermost cloves are soft (30-40 min).

Allow garlic to cool. Then slice off the top of the head and squeeze the roasted cloves from the skin into a blender or food processor with the remaining ingredients and process several minutes until the mixture is very smooth and creamy.

This is great over potatos, pasta, beans, greens, steamed veggies, etc. (I added a bit of water as I found the mixture too heavy to blend.)

An Evening of Decadence

Mention "vegan potluck" to your average joe and they will probably envision a bunch of under-nourished people munching on granola and sprouts. I hate to shatter your vision, but we vegan chicks love great food! In fact, we are downright passionate about it!

Last Saturday, I enjoyed a fabulous meal that began with hazelnut frangelico cocktails, an appetizer of veggies with a tahini "ranch"dip, followed by my friend Laura's amazing tetrazzini, which is creamy, rich, heavenly and negates the myth that eating vegan means never enjoying anything rich or decadent ever again

My contribution to the meal were my chocolate truffles which I make when I want to impress my non-vegan friends. Truth is, they are so easy to make, I am almost embarrased to share this recipe. However, in the name of chocolate, I will do so.

Tetrazzini
1 1/2 cup pasta, spiral or elbow
1/4 cup vegan margarine
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cup vegetable broth
1 cup homemade cashew cream*
2 cups mushrooms, sliced
2 cups spinach
1 1/2 cups broccoli florets fresh or frozen (defrosted) cut in half if large in size

Preheat oven to 350F.

In a large saucepan, melt margarine over low heat. Stir in flour, salt and pepper. Cook stirring until smooth. Remove from heat and gradually stir in broth and cream. Return to heat and bring to low boil for 1 minute, stirring constantly. Stir in noodles, mushrooms, spinach and broccoli.

Pour mixture into a lightly grease 9 x 13 inch baking dish. Sprinkle on vegan cheese and bake for 30 minutes or until bubbly.


*Cashew Cream

Put one cup of unsalted cashews in a hot water for a half hour then drain and add cashews to a blender. Blend well; Add water to help it blend to a smooth and fairly thick texture.


Chocolate Truffles

1 and 1/4 cup President's choice chocolate chips
1/2 cup coconut milk
1/2 tsp vanilla
unsweeteend cocoa or shredded coconut

Heat coconut milk until just boiling. Turn off heat and add chocolate chips and vanilla. Stir until well mixed. Leave in fridge until firm.
Using a small scoop or teaspoon, scoop out chocolate and roll into balls. Roll with cocoa, cocunut or crushed nuts as a topping.