The 2 Week Veg Pledge is over.
At first I was sad and then I realized… I’ll still eat a plant-based diet. I’ll probably even keep making an effort to have at least one veggie serving at every meal (breakfast included).
You may have checked out this post where I announced that as part of the Food Buzz Tastemakers program, I was selected to take the Green Giant Veg Pledge. The pledge was to eat one more cup of vegetables per day.
Over the past couple of weeks I did a pretty good job at keeping up with it. I even added arugula to my pizza on a less-than-clean dinner out. 🙂 Here are a few of my favorite veggie-based meals over the past couple of weeks:
Last but not least I made Zucchini Pasta with Raw Alfredo Sauce.
For years I have resisted making a “cheese” sauce out of cashews. Partially out of laziness, partially out of the belief that I’d have to eat a full cup of cashews to make enough sauce.
I feel silly now.
Cashews actually get fluffy when blended, FYI. You won’t even need to eat 1/2 a cup of them (not for lack of wanting).
The lemon-y sauce was fantastic with the fresh zucchini and the sweet heirloom tomato. Light and summery, I will be making this raw dish over and over again.
The sauce can be used for a number of things! So far I have added it to smoothies, used it as a sauce for a raw collard taco, and slathered it on a sweet potato fr a snack.
Use your imagination! And make a double batch.
Zucchini Pasta with Raw Alfredo Sauce
- 1/2 C cashews, soaked for 2-4 hours and drained
- Juice of 1/2 large lemon
- 1-2 drops NuNaturals Lemon Liquid Stevia
- 1/4 tsp white miso
- Water, as needed (~2 T)
- 2 zucchinis, spiralized (or finely cut with a cheese cutter, as I did)
- 1/2 carrot, spirialized (or fine cut with same high-tech method above)
- 6-8 stalks of asparagus, cut into 1/2 in pieces
- 1 large Heirloom tomato, diced
- 5-6 basil leaves, chiffonaded
Place the soaked cashews, lemon juice, Stevia, miso, and water in a blender and blend until smooth.
Combine vegetables in bowls and drizzle each with 2-3 T of sauce.
Top with basil, pepper, and red pepper.
Any remaining sauce may be stored in the fridge.
In case you’re curious about that NuNaturals Lemon Stevia… check back Monday. There just might be a give away… 🙂
Have you ever made cashew “cheese?”
What are you looking forward to this weekend?