ED&BV Lemon Garlic Vegan Pasta And Vanilla Snow Cones
Eat, Drink, & Be Vegan just joined my cookbook collection a couple of months ago, but it somehow already worked its way out of my repertoire. We couldn’t have that, so yesterday afternoon I started flipping through the pages for a recipe with ingredients I had in the pantry. When I came to Lemon Garlic Pasta (page 130) I found that I had everything and it looked so simple, yet absolutely delicious. If you have ED&BV I highly recommend this recipe. It was one of those meals that left me thinking how delicious it was while cleaning up after dinner.
To top our pasta, and replenish my stash, I made a jar of vegan “parmesan”. I know it can be purchased pre-made, but it’s so much better when you make it yourself! Just combine cashews and nutritional yeast in a food processor, high power blender, or in small batches in an electric coffee grinder (this is what I used before my Vita-Mix) until fine. I like to make a glass jarful and keep it in the fridge for ease in emergency pasta and salad situations.
Now that the weather is hot, I’ve really been craving a snow cone. I can’t say I have any flavored snow cone syrup around though, so I decided to make my own. In a medium sauce pan I dissolved a cup of sugar into a half a cup of water. I have a few flavored extracts, but I’m a huge vanilla lover, so I added a teaspoon and a half or so vanilla extract to the syrup. After the vanilla syrup cooled, I put a little bit of it in the blender with some ice, and my snow cone was born. The flavor was amazing! It was like french vanilla ice cream in snow cone form. And now I have a container of amazing vanilla syrup to add to anything I want from coffee to more snow cones! It tastes just like the stuff sold in pricey little bottles, but for a fraction of the cost. And since I used my own vegan sugar, I know it’s vegan.
What are your favorite homemade sauces and condiments?