Life is great! The other shoe will always drop at some point, so I’ve decided to have a positive attitude in the meantime and just revel in life and all the fun things that are happening at the moment. As dork as it might sound my current glee is the two-day course I’m presenting, and it feels great to be back in an interactive class environment where researchers can see results in front of their very eyes. With all this busy stuff, in between doing assignments, my other work and general care-taking of cats, there isn’t much time for fancy business when it comes to food. That’s where this fun and delicious creamy lemon pasta comes in. Ka-pow!I promise at some point I’ll stop spamming everyone, but remember you can click the link below to download the free new e-book with 30+ vegan root-veggie based recipes! 😀
The course I’m busy presenting at the moment is all about advanced MS Word editing, and it’s amazing how something super easy like an automatic table of contents can give me the good shivers. I must be a hilarious sight to behold but it’s so refreshing to be out from behind a table and interacting with people in a different way. I love being helpful and facilitating knowledge, but there’s only so much you can do when you sit on your butt for a living. This pasta is total comfort food for the days where life isn’t so much fun, and when you are just counting down the hours til bedtime. Filling, tasty, and Man-consumed, it’s definitely going to happen again soon 🙂 It’s not a smooth, silky kind of sauce but rather a bit more chunky because I find it tastier that way, but you can always mod it to suit your style.
Ingredients (serves 2):
- 1/2 cup white beans
- 2 cups steamed cauliflower florets
- 1/4 cup hazelnut flour
- 1/4 cup soy milk
- 1 TBSP zest
- juice of 1 small lemon
- 3 tsp fennel
- 2 tsp onion powder
- 2 tsp coriander powder
- big pinch salt
- 100g cooked GF pasta
- 2 – 3 tsp tahini for drizzling
- 3 TBSP BBQ sauce
- 1 TBSP piquanté peppers/chopped peppadews
- Blend all ingredients except the pasta, bbq sauce and piquanté peppers together until combined (or add more non-dairy milk and/or tahini for a smoother consistency).
- Meanwhile, boil your pasta until al dente, then drain and rinse it.
- Return the pasta to the pot and fry it in the bbq sauce and peppers until heated up and a bit sticky, say 3 – 4 minutes.
- Heat up your sauce in the microwave and/or mix it into your pasta, as preferred.
- Serve immediately.
Anyway, aside from all the assignments I have to get done this weekend in order to have time to take on some editing jobs at the end of the month, I’m super out-of-my-skin excited to start testing recipes from Annie’s new book “Crave Eat Heal“. I got a copy in the mail a week or so ago but have been too swamped to savour it until now – it is SO gorgeous, shiny and wonderful, so you can imagine my glee at having it at my bedside table. Even with three jobs there’s never very much extra change to spend on cookbooks, so this was a real blessing and treat to receive. Just you wait for the review – I promise it’s going to be epic! And with that it’s back to the delightful grind and getting ready for the weekend. Whilst assignments aren’t my favourite thing in the world I need to get cracking on portfolios and the like to stay upstream of all the horrors that could always potentially befall any student.
Have a wonderful Friday!