To be honest, I'm still working on this combination. It changes every time I make it. Now, there are definitely ways to make it more decadent/creamy/traditional, but this is a recipe that's compatible with the High Carb/Low Fat Vegan lifestyle. I don't follow that perfectly (all "indulgences" are vegan, though!), but it's what I try to stick to.
This recipe serves 2.
What you'll need:
- A high power blender
- 1 box of Mueller's Gluten Free Elbows
- 1 large (or two small) potato
- 1/2 A regular sized tomato
- 1/4 a large onion
- 1-2 cloves of garlic, depending on your taste
- 3-4 tablespoons nutritional yeast
- 1/4 cup of water
- The juice of nearly 1/2 a lemon
- Salt and pepper to taste
Steps:
- Cook the pasta according to the package directions and set aside. I let mine cook for 6 of the recommended 6-8 minutes.
- Peel, cook, and chop your potatoes. This can be done by boiling or steaming on the stove-top until the're fork tender or with the microwave (Wrap potatoes in saran wrap, poke a few holes, cover them, and press the potato button.).
- While the potatoes are cooking, chop the onion, garlic, and tomato and put them into a blender. Add the potatoes once they're done.
- Add your desired amount of salt (I do about 2-3 pinches of it) and pepper, the lemon juice, and enough water to get it blended. I start with the 1/4 cup, but depending on the size of my potatoes, I may need more.
- Pour the elbows back into your pot, add the sauce, and mix. If you want it to be cheesier, add more nutritional yeast (get that B-12!). If you want it to be tangier, add more lemon juice. If you've added too much water, you may need to add a bit more potato.
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