Sweet Potato Noodles with 5-Minute Vegan Alfredo Sauce



INGREDIENTS

For the vegan alfredo sauce:

¾ cup raw cashews
½ cup water
1 tablespoon fresh lemon juice
1/2 tablespoon nutritional yeast
1 teaspoon mellow white miso
1/4 teaspoon garlic powder
sea salt and pepper, to taste

For the sweet potato noodles:

1 tablespoon extra virgin olive oil
2 cloves garlic, peeled and minced
2 medium sweet potatoes (about 1 pound), peeled and spiralized
2 tablespoons water

For serving (optional):

1/2 small bunch fresh parsley, chopped
2 tablespoons hemp seeds
couple small pinches red pepper flakes


INSTRUCTIONS

  • Make the sauce: Add all of the sauce ingredients to a blender . Blend together on high speed until smooth and creamy, about 1 minute. Set aside.
  • Cook the noodles: Heat a large skillet over medium heat. Add the olive oil and once warm, add the garlic and cook until until golden brown, about 1 minute. Add the sweet potato noodles and toss to coat. Cook for 2 minutes, tossing occasionally. Add the water and toss again. Cover and cook, tossing every so often, until the noodles are tender but “al dente”, about 3 more minutes. Don't overcook the noodles or they will become too soft and won't hold their shape.
  • Remove from the heat, season with salt and pepper, and portion into serving bowls. Top with alfredo sauce, chopped fresh parsley, a sprinkle of hemp seeds, and red pepper flakes.

Comments

Post a Comment

Popular posts from this blog

Easy Taco Mac (gluten free + one pan)

Image
Ingredients 1 pound ground turkey or beef 1 (10 ounce) can tomatoes with green chiliesl, undrained 1 cup broth (chicken or beef broth) 1 cup milk 1 (8 ounce) can tomato sauce 1 (1 ounce) package taco seasoning 1 1/2 cup elbow noodles (I use Barilla gluten free elbows) 1 1/2 cup shredded cheddar cheese Instructions In a large skillet brown the ground turkey or ground beef over medium heat, drain off any grease. Add the undrained can of Ro-Tel, broth, milk, tomato sauce and taco seasoning. Increase heat to medium high until the mixture begins to simmer. Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes. When noodles are tender stir in shredded cheddar cheese. Serve. Source :  https://www.maebells.com/easy-taco-mac/
Read more

Pesto Chicken Pull Apart Sliders Recipe

Image
Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. Source : https://bake-eat-repeat.com/pesto-chicken-pull-apart-sliders-recipe/
Read more

EASY GENERAL TSO CHICKEN

Image
Ingredients 1 1/2 lb chicken thighs, boneless, skinless in 1-inch cubes 1/2 cup cornstarch 1/4 cup vegetable oil, for frying 1 tbsp ginger, minced 1 tbsp garlic, minced 1/2 tsp red pepper flakes General Tso Sauce 1/4 cup rice vinegar 1/4 cup soy sauce, low-sodium recommended 1 tbsp hoisin sauce 1/3 cup water 3 tbsp sugar 1 tbsp cornstarch Serving - optional 2 tsp sesame seeds green onion, minced Instructions Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside. Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside. Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot. Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch. Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and re
Read more