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Hi! 

So happy you passed by!  Vegetarian? Plantbased? Or just looking for healthier options for your diet? It doesn't really matter! I myself am what I like to call an "amateur vegan". Still experimenting and trying new things on daily basis and I truly love this process! Join me! 
I made this blog simple and visually incentive so that you could come back and browse for inspiration whenever you need it! 

Spinach & Cashew Cream Pasta

Spinach & Cashew Cream Pasta

The only person that I know who doesn’t like pasta is my mom. But this is pretty explainable - she never tasted a good, well made pasta. I have to fix it ASAP.

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The recipe bellow is so simple and so pretty that you cannot live without trying it out. It’s also super nutritious because it is mainly made from cashews and spinach – loads of spinach! It is also very filling meal due to the amount of cashews used and of course pasta itself, so keep that in mind when you do the plating.

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I won’t be writing much more here because sometimes the dish just doesn’t need to be explained. It is too simple. Hope you try it out!

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Spinach & Cashew Cream Pasta


Ingredients:

Your favorite pasta

1 package of spinach (250g)

150 g of natural cashews

Veggie broth (I used 2 organic vegetable bouillon cubes with 1,5 l water)

2 Tbsp of nutritional yeast

Handful of fresh parsley

5 cloves of garlic

Salt & Pepper

Alfalfa & dried tomato seeds for toppings

 

Instructions:

1.  Soak your cashews overnight in water.

2.  In a medium pot boil some water with a pinch of salt for your pasta. Cook pasta according to the info on the package. I love whole wheat pasta, so I have to cook few minutes longer than the usual pasta.

3.  In a big pot boil 1,5l of water, add bouillon cubes and stir until it has dissolved. Add all the spinach and cook until it almost wilts. Don’t go all the way, it will help for the color.

4.  Drain & wash your cashews, then add it to the blender.

5.  Fish out all the spinach out of the broth with a skimmer spoon and add it to the blender.

6.  Add yeast, garlic, parsley and 1 cup of the spinach broth into the blender and blend until it is all creamy. Season with salt & pepper to the taste.

7.  Remove the rest of the spinach broth from the bigger pot (leave it for when you are making soup next time!) and then pour the drained & cooked pasta into it. It will give you the possibility to mix everything together without any troubles. Poor the green goodness onto the pasta and mix it well. Have the pot on a low heat if you need to warm everything up a bit.

 

 

 

 

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