Vegan Asparagus Alfredo With Red Quinoa
Along with getting a nice amount of time in the sunshine today, I had lots of good food! For lunch I revived one of my summertime favorites, the avocado tomato sandwich. This delicious sandwich is simply a thick tomato slice and half an avocado on a toasted and vegan-buttered flat bread bun. I also made another Fantastic Foods mix, the Tabouli Salad, that the vegan Easter Bunny brought. This mix wasn’t my favorite, but it wasn’t bad, and was simple to make with just the addition of boiling water, olive oil, tomatoes, and lemon juice. But the sandwich was heavenly!
By dinnertime I was wanting something simple and tasty, so I brought out the organic asparagus I picked up on Friday, as well as some red quinoa. While the asparagus was steaming and the quinoa cooking, I made the raw vegan alfredo we loved so much. The vegan alfredo over steamed asparagus was unreal delicious! I think I could eat almost anything drizzled with vegan alfredo, but asparagus is definitely especially good with cream sauces.
Since we love the raw vegan alfredo so much, I went a little overboard and made too much. I couldn’t let the extra go to waste, so I jarred it in a glass peanut butter jar I saved (and of course cleaned well) to use over for another meal. To reaheat the sauce I’m going to pour it back in the Vita-Mix or use a hot water bath.
To finish off the meal, I had to make an amazing raw dessert (okay, maybe not had to), and I’ve been really wanting to try raw cheesecake. Awhile ago, Chocolate-Covered Katie posted a raw vegan cheesecake recipe that looked delicious. I also searched through my cookbooks for a cheesecake recipe, just to check out my options, but the only one I came across that I was even close to having all the ingredients for was in The Joy of Vegan Baking. Where I fell short was on the vegan cream cheese, with the recipe calling for 3 tubs. I’m sure it’s delicious, but the cheesecake would have been nearly a $25 cake and since that would be a little much for a simple family dinner, I went with Katie’s recipe.
I doubled the recipe and used agave nectar rather than vanilla stevia drops, but otherwise made it exactly as written. The banana-split cheesecake was so yummy! It had a very creamy banana flavor, and set softly in the fridge. Either way it was a hit, especially with my son. I’m fairly sure he could have eaten the entire thing if I’d put it in front of him! I hope all of you had a delicious weekend too!