Time sure gets away from you this time of year! Unfortunately, it’s still not beginning to look a lot like Christmas with these temperatures! And considering our record rain pouring the last couple of days… I’m actually wanting snow.
This has never happened before.
Coconut milk replaces traditional heavy cream in this veganized variation. Not a coconut lover? Not to worry, the coconut is dominated by the roasted garlic.
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 (14oz.) can full fat coconut milk, refrigerated at least 24 hours
1 tablespoon nutritional yeast
1/4 teaspoon ground nutmeg
1 bulb roasted garlic*
Fresh ground pepper and salt to taste
1 lb (454g) fettuccine, cooked Continue reading
(Note: I write a monthly column for my local paper, which is also published in its sister papers. I’ll always link to them here).
My latest article is featured in the Spectrum section of the St. Catharines Standard, the Niagara Falls Review, and The Welland Tribune, entitled Comfort Food – Vegan Style. Here are the photographs that correspond with it if you read it online, as opposed to having a hard copy. As always, all dishes are gluten-free and vegan.
Creamy Baked Penne with Broccoli
Black Bean and Sweet Potato Enchiladas
Sticky Maple Syrup Gravy with Cinnamon Walnuts
