Today, I made Pancakes for Dinner for our Sunday lunch. There are some good vegan pancake recipes out there, but they aren’t always as fluffy as I’d like them to be. These were yummy and fluffy.
The recipe calls for either spaghetti, or “Asian noodles.” I used spaghetti, and it tasted great (I thought the spaghetti might give it a weird flavor). I only used 1 of the 2 suggested teaspoons of chili-garlic sauce ( I thought it might be too spicy), but I think we could handle 2 teaspoons next time. I also didn’t add bean sprouts, ’cause I don’t like them.
Finally, tonight I made Fettucine Alfredo for dinner, and it was delish. Similar to the Penne alla Vodka, pureed cashews make the sauce creamy.
When I made the Penne alla Vodka last week, I boiled the cashews for 10 minutes, and drained the water, as recommended. But when I put all of the sauce ingredients in my blender, the cashews just ended up in a mushy mess in the bottom of the blender.
This time, when I made the Fettucine Alfredo, I didn’t soak the cashews, and blended the sauce in my food processor for a long, which worked much better than my blender, and made a yummy, creamy sauce.
What did you VegCook this week?