I’ve moved from soups to pasta! Last week, I made three pasta recipes from our October VegCookbook, Mouthwatering Vegan. Two of the recipes used homemade vegan cream based on the Happy Milk recipe, which was surprisingly easy to make. You basically soak cashews in water and blend them.
Ta da? Isn’t it pretty?
My favorite of the three pasta recipes was the Tortellini with Creamy Wild Mushroom Sauce, which I made with Rising Moon Organic Butternut Ravioli, rather than the suggested tortellini.
For mushrooms, I hydrated a 3/4 ounce bag of Pistol River Dried Mix Wild Mushrooms. I thought it would hydrate to the suggested two cups of mushrooms. Nope. It only made one cup, so next time I’ll use two packages.
There also seems to be an error in the recipe. It calls for two cups of vegan cream, but the recipe only tells you when to add “half the cream,” so I added the second cup shortly after the first cup.
The dish was a bit mild, which seems to be a trend with this cookbook, so I sprinkled black pepper and granulated garlic on it before serving. Yum!
I also liked the Spaghetti with Spinach and Mushrooms and . . . .
the Sundried Tomato, Artichoke and Hazelnut Peppered Pesto. I really like cream sauce on pasta, so all of these recipes did a good job of feeding my creaminess craving while adding the nutty protein of hazelnuts or cashews to each dish.
VegCookbook Club Story Swap
What have you been VegCooking?
P.S. VegCookbook Club member, Janet of the Taste Space reviewed our November VegCookbook, Isa Does It, in her post, Moroccan Harira with Eggplant and Chickpeas & Isa Does It Giveaway!
In the post, Janet also hosts a giveaway of a copy of Isa Does It, provides a list of Isa Does It recipes that are already on Isa’s blog, Post Punk Kitchen, and shares her experience making Harira with Eggplant and Chickpeas. Janet made the Caribbean Soy Curled Sloppy Joes with Creamed Greens Wrap from Isa Does It as well.
Isa Does It goes on sale October 22nd.