pumpkins vee's easy vegan

Happy Halloween to those in the Northern Hemisphere and those who enjoy October 31st elsewhere.

Australian’s especially kids ( of course!) want to be “into” Halloween though there is no history here, nobody grew up with Halloween so it gets made up as they go along ( with guidance from the major supermarkets who market plastic Halloween  junk to families).

I was out and about the other day and heard a woman say to her friend “When is Halloween? Mid November isn’t it?” and I had a friend ask me “What does it all mean anyway? I just don’t get it!”.

My sister told me she would only ever “trick” people with a water mister when they offered her the choice at her front door. She was baffled when I said that in my years of Halloween I had never tricked anyone of heard of anyone being tricked. Treats all the way!

Being Canadian we cannot let Halloween pass. We will be having small gathering of children for a vegan Halloween party.  It is going to be 36 degrees today so that should be interesting, alot of running face paint and half undressed costumes.

Have fun if you go out and about on Halloween and remember don’t go past my sister’s house if you do not want to be “tricked” and leave empty handed without the loot.

TWO GIVEAWAYS

shoes and drinks collage

I would like to take this opportunity to remind everyone about the two fabulous giveaways I am running on Vee’s Easy Vegan.

A couple of weeks ago I reviewed 3 kinds of reusable straws. There is one prize pack of all of the straws in the review open to everyone no matter where you live. This giveaway closes on Monday November 3rd and you can enter here.

On Tuesday I shared a giveaway for a pair of Pimpos Australia kid’s shoes for 3 readers. This giveaway is open until Tuesday November 11th and is open to residents of Australia. If you would love some gorgeous new shoes for your little one then enter here.

Both of these prizes are highly recommended and entry is easy. The prize winners are selected randomly for both giveaways. Good Luck!

 Macadamia & Cauliflower Pasta Sauce with Basil

Today’s recipe is a rich and hearty white sauce which can be used on just about anything. As a stuffing for mushrooms, on top of zucchini noodles, in lasagna and as a pasta sauce as seen here.

This white sauce can be made to any consistency, chunky if you prefer or blend away to make it smoother.

Fresh basil is coming into season and in this dish it really compliments the flavours of the macadamia nuts and cauliflower.

Forget the bland sauces full of salt and sugar. This one will be a well received change from the same old, same old.

 

Macadamia and Cauliflower White Sauce with Basil
Serves 4
Flavourful, hearty and versatile this white sauce using nuts and cauliflower works perfectly on pasta, in lasagna or as a stuffing for mushrooms.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 cup macadamia nuts soaked in water for as much time as you can
  2. 1 small cauliflower cut into bite szied pieces
  3. 1/2 cup button mushrooms sliced
  4. 3 cloves ( or more) of thinly diced garlic.
  5. 1 large bunch of fresh basil, leaves still whole
  6. 1 medium sized brown onion diced finely
  7. 2 cloves of garlic finely chopped
  8. 2 Tbs plain flour
  9. 2 ( at least) cups of water
  10. salt and pepper
  11. 2-4 TBS oil of your choice for frying ( olive or coconut)
Instructions
  1. Soak the macadamias in a bowl of water and set aside. The longer the better.
  2. Steam the cauliflower until it is soft enough to pierce with a fork.
  3. Fry the onion in 2-4 TBS of oil with a pinch of salt until golden and juices start flowing.
  4. Add the garlic and continue to fry.
  5. Add the sliced mushrooms and fry some more until everything is cooked.
  6. Add the flour into the mushroom and onion mixture and stir until it becomes thick.
  7. Slowly add the water until it thickens up, You may not need the full 2 cups of water. You be the judge.
  8. Turn off pan and let to sit.
  9. Blend soaked macadamia nuts and cauliflower in a high speed blender until the two are blended well.
  10. Once again the length of time you blend is up to you. The longer you mix the two the smoother it will be.
  11. If the nut/cauliflower mix is too dry and chunky add some water when blending.
  12. When the nuts and cauliflower are as you would like it add to the pan of mushroom sauce.
  13. Turn on the pan to medium and stir until everything is blended.
  14. Add fresh basil leaves to the pan and mix through briefly.
  15. Taste and use as much salt and pepper as you like.
  16. Use to top pasta or to stuff mushroom.
  17. This white sauce can be frozen for later use.
Vee's Easy Vegan http://www.veeseasyvegan.com/
 This recipe in on the table at:

The Virtual Vegan Linky Potluck

Natural Family Friday

It is also appearing at the Plant Based Potluck Party Link Up. Last week my Smoky Eggplant Dip was a featured recipe on this blog.

 

 

 

FoodWasteFriday
Fridge Waste 31/10/14

This week I decided to take a picture of only the things in my fridge which could become potential waste if I do not pay attention.

All week I have been ensuring that the food in open cans is stored in a sealed container after revealing my bad storage habits last week.

Let’s look at the potential food waste.

The bag of chili’s I bought to make a natural bug deterrent for the garden. Making that spray is on my list of things to do though the chili’s are a few weeks old now and starting to go a bit brown. Taking a look at the white moths around my cauliflowers I am going to have to get onto that.

I am the only pumpkin fan in this house. From time to time I will buy one and roast it for on top of salads or to eat on its own which is my intention for this one. This year we are growing two different varieties of pumpkin ( a heritage kind and butternut) and they are doing really well!

Speaking of our garden I am also growing many varieties of lettuce and green leafies such as spinach, pak choy and silver beet. As you can see I have a half lettuce, not wrapped . Upon closer inspection it is not brown yet. We have been eating salads at least twice a day. This lettuce is going to be part of a salad tonight.

Big G has become the sprout master in this house. He has been lovingly tending the seeds to make jars of sprouts for the last couple of weeks. The thing with sprouts is they need to be eaten quickly. Let’s just say we have been having sprouts on almost everything. Yum. These kale sprouts could be waste but I doubt it.

Tomato sauce can be a life saver in the kitchen for a quick sauce or to add to soups and stews. They do, however, spoil quickly. I am known to keep half jars, cans and containers of tomato sauce and paste. They get hidden in the back of the fridge and then go off. I am keeping an eye on this half container of tomato sauce and am planning pasta in the upcoming days.

And there you have it. Halloween? Check! Giveaways? Check!  Recipe? Check! Food Waste Friday Check!

Have a fabulous week. See you Tuesday.

Looking forward to hearing from you! Leave a comment below!