AFYP: 15 Minute Avocado Pasta

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

This delicious Creamy Avocado Pasta can be on your table in 15 minutes.

I have seen this recipe in numerous places, so do not know who originated it. This one is grabbed from delectable food creator Oh She Glows who says:

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

NOTE: Be prepared to eat it right away and all in one go, as it does not re-heat well because of the avocado.

Creamy Avocado Pasta. Image by Oh She Glows.

CREAMY AVOCADO PASTA RECIPE
Serves 2

Ingredients

1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2–3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6–oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste

Directions

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

– Find Oh She Glows on Facebook, and follow her on Pinterest and Twitter @ohsheglows >>

Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.

AFYP: Vegan Carrot Cake Jars

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

I came across this recipe, contacted the creator via her blog at Love and Lemons and she graciously gave us permission to cross-post here.

This is such a cool idea. Carrot cake in a jar. Great idea for picnics, or anytime you want to transport a wonderful treat without a lot of fuss.

And this recipe if very, very tasty.

Vegan Carrot Cake Jars. Photo credit: Love and Lemons.

VEGAN CARROT CAKE JARS

Ingredients

CAKE:
2 cups spelt flour
1/2 cup sugar
1/2 cup oil
1/4 cup applesauce
1/2 cup almond milk (or vegan egg replacer)
1 lb. carrots (chopped)
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon

FROSTING:
4 oz. tofutti cream cheese
4 T. vegan butter
3 C. powdered sugar
1-2 T. non-dairy milk
1 t. vanilla

Directions

Preheat oven to 350 degrees.

In food processor, combine sugar, oil, and applesauce. Pulse for 10-20 seconds. Using the shredder disk, shred carrots into the mixture.

Transfer carrot mixture to a mixing bowl. Add dry ingredients and mix with a hand mixer until all ingredients are combined – about one minute.

Fill jars 1/2 way full. Makes about 12 jars. If you have more batter than jars, put the rest in a baking dish. Or if you don’t have any jars, bake them in whatever you like.

Place jars in a shallow baking dish with 1/2 inch of water at the bottom. The water bath will promote even cooking and prevent the jars from breaking. Bake for 20-30 minutes, or until the top of the cake springs back when touched.

Cool and spoon a dab of frosting on top.

Source: Recipe and photo courtesy of Love and Lemons. Thank you Jeanine.

Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.

AFYP: Southern-style (vegan) banana pudding

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

The ultimate in childhood comfort food — pudding! Here’s America’s favorite, Banana Pudding — veganized. Oh, yum.

Southern-style (vegan) Banana Pudding

SOUTHERN-STYLE (VEGAN) BANANA PUDDING

Ingredients

Pudding

1/4 cup cornstarch
3/4 cup sugar (make sure your sugar is vegan)
3 cups soy milk (or other non-dairy milk; I prefer Almond Milk)
2 T well mashed banana
2 teaspoons vanilla
1/8 teaspoon rum extract (optional)

Layering

2 large or 3 medium ripe bananas
5 oz or so of vegan vanilla wafers (Keebler Sugar Vanilla Wafers are Vegan)

Directions

Mix the sugar and cornstarch in a medium saucepan. Stir in the soy milk and begin heating on medium heat. Cook, stirring constantly, until the mixture thickens and boils. Add in the mashed banana and cook, stirring, for one more minute. Remove from the heat and stir in the vanilla and rum extracts.

Line the bottom of a 1 1/2-quart dish with vanilla cookies. Slice one of the bananas to cover the cookies. Pour about half of the pudding over the bananas. Repeat the layers of cookies, bananas, and pudding, reserving some of the cookies and placing them around the edge of the dish. Refrigerate until completely chilled. Serve and enjoy!

Or, if pretty instead of homespun presentation is your game (although it is possible to do both), chill pudding. Then layer in your favorite decorative glass serving dish with cookies and sliced bananas.

Recipe from SusanV’s Fat Free Vegan Kitchen blog

Eating a vegan diet is fun and fulfilling. And saves lives.

Vegan Recipes are part of the Int’l Fund for Horses Advocate From Your Plate campaign.