Monday was a long day for the hubby and me. Tuesday is going to be even longer, so might as well make Monday count right?
For Christmas my mother-in-law got me Chloe' Coscarelli's Chloe's Vegan Italian Kitchen cookbook. I love it and have used several recipes from it. Her dishes are simple, use minimal ingredients, and are easy to follow. I hate when cookbooks have seemingly simple meals that call for twenty different ingredients that you need to go to Whole Foods for, this is not the case with this book.
I can't really post someone else's recipe on here, but I'll give you a hint that the alfredo sauce is primarily made of cauliflower.
I followed Chloe's recipe (I'm sure there are other vegan cauliflower ones online) but I added peas and vegan chicken to it to make it a well-rounded meal.
For dessert we had some decaf espresso (we're coffee snobs of course) with some vegan vanilla ice-cream. If you have never put ice cream (vegan or not) in your coffee you are missing out. I saw this first when I visited Charleston, SC and had to try it.
I know this wasn't really a recipe, but I had to share. It's a great way to sneak veggies in for kids or to enjoy alfredo without all the calories. I'm hoping to post a vegan shepard's pie later this week and I'll also share my secret to for making a delicious homemade pizza.
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