|Sobbing asparagus is comforted by warm red skinned potato & green pea cream.|
It's a most lovely time of the year- the leaves are transforming into beautiful vibrant colors, the boots are ready to be warn with ribbed animal free sweaters, and the Libras are all in cahoots, setting out to bask in the moment of birthday celebration by painting the autumn nights red (or purple in my case).
Just 4 days away from my big day and have special goodies in store, especially with newly acquired raw unrefined cocoa butter that I cannot wait to use for Cherry Pumpkin Frosted Chocolate Cake. Let's hope that it turns out to be more than just a yummy name.
For the most part, I'm still retaining oil free cooking, but this cake will be a celebratory treat along with the amazing So Delicious Coconut Almond Chip as birthday sidekick treat.
Alas, tonight's dinner was quite exceptional.
Last week, I made amazing mashed potatoes with green peas and while eating that wondered if that creamy madness could be transported as a sauce.
Lo and behold, by adding extra almond milk- voila- a sauce that any vegetable would love to drown their "sorrows" in.
Oh FYI: This will take a long while. It's best not to be uber hungry when preparing this.
8 small red potatoes
1 cup frozen green peas
1/4 cup unsweetened almond milk
3 tablespoons nutritional yeast
2 teaspoons Italian seasonings blend
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon pepper
1 asparagus bunch (steamed or boiled)
|In a medium pan, boil red potatoes and within seven minutes of 50 minute cooking time add frozen green peas.|
|After draining excess water, toss potatoes & green peas into blender.|
|Add in the ingredients! Gotta love Unsweetened Almond Breeze and Bragg's Nutritional Yeast!|
|Puree and whip and chop until there is nothing seen but cream.|
|Pour cream over hot asparagus and chow down! Or savor slowly. Take your pick.|
Thankfully, there is plenty of that divine rich cream leftover- it's thick, "cheesy" taste flows lovingly against crisp asparagus and surprised pieces of chunky potato are delightful heaven to the tongue.
I have plans to add curry and other spices and serve it over rice and chickpeas for tomorrow's Indian inspired dinner. Plus making a run to Trader Joe's (love this store!!!) and hoping to find vegan naan to complete my life. ;)