Most vegans are vegetarian before they stop eating dairy and eggs. Many people find this last step very difficult, especially when you consider that casein, a milk-protein found in dairy products like cheese, forms an opiate when digested. Morphine and codeine are opiates. That’s right! And that’s probably why so many people… ahem… ‘can’t go without’ cheese.
All fellow science nerds might enjoy a little pop over to Wikipedia to read more about this. Click here and don’t forgot to check out the links.
There are so many genius recipes out there, and so many natural, tasty, good-for-you alternatives (I’m looking at you Daiya!) – it is has never been a better time to go for the full Monty and become a full-fledged herbivore-by-choice.
If you are a vegetarian looking for inspiration to take the plunge, or just need a pick me up to stay the dairy and egg-free course, I highly recommend this boss article by the Veganomly: “A letter to vegetarians: 5 reasons I wish I’d gone vegan sooner.”
This recipe is perfect for the tentative vegan-to-be who is nervous that (s)he will never again enjoy a super creamy white-sauce pasta. The sauce is so creamy and perfectly spiced, you’ll be tempted to just grab a spoon and pretend it is soup.
The recipe is taken directly from Vegan Yum Yum by Lauren Ulm. Book mark the site, buy the book, and download the app. It is an essential addition to any vegan cookbook library.
Creamy Sweet Potato & Kale Bake
3 cups fusili pasta
1 head kale, deveined and chopped
1& 1/2 pounds chopped sweet potatoes
Ingredients for Alfredo Sauce:
1 & 1/4 cups soy milk
1/3 cup raw, unsalted cashews
1/3 cup nutritional yeast
3 tablespoons Bragg’s Liquid Aminos or tamari
2 tablespoons Earth Balance margarine
1 tablespoon tahini
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon powdered ginger
1 pinch nutmeg
3/4 teaspoon dried thyme
1/2 teaspoon paprika, sweet or smoked (I prefer smoked)
Black pepper, to taste
Bread crumbs, for topping (optional)
Preheat the oven to 400 F.
Bring a large pot of salted water to a boil, then add the pasta. Two or three minutes before the pasta is completely cooked, add the chopped kale to the boiling water. When pasta is cooked and the kale is bright green but tender, drain and set aside.
Boil sweet potato in salted water until tender. Drain.
To make the Alfredo sauce, blend the soy milk, cashews, nutritional yeast, tamari, margarine, tahini, lemon juice, mustard, ginger, nutmeg, thyme, paprika, and black pepper in a blender. Blend well for several minutes until the sauce is smooth and creamy. Taste and season, if necessary.
Combine the pasta, kale, and the sweet potatoes with the sauce in a casserole dish and stir well. Top with bread crumbs, if desired. Bake uncovered for 20 minutes.
After that earlier reference, I’m sure you saw this coming: