I have 40 years experience cooking vegan/vegetarian dishes. Going forward, beginning next week, you can order dishes made vegan that have ground beef (meatballs, spaghetti, lasagna, Bolognese sauce, tacos).
I have chosen to use Beyond Meat products as opposed to Impossible Meat because it is soy free. Although the pea protein in Beyond Burger is GMO, it is far cleaner than Impossible meat. If you do not know how dangerous it is to eat soy please see my article here– The Dangers of Eating Soy
As my service is already completely dairy free many dishes are already vegetarian. I do cook with ghee so if you request it I can prepare side dishes with vegetable oil.
As beyond chicken is not available locally I am ordering it and it will be available in two weeks!
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This very old recipe from the cookbook “Ten Talents” is still one of my kids and grandkids favorites…it tastes a lot like Kraft Mac n Cheese
Rice Pasta, macaroni shape, or spaghetti shaped.
1 cup raw cashews
1 cup water
1/2 cup fresh lemon juice
2 T. Sesame Seeds
4 Tablespoons brewers yeast flakes (NOT Powder) available from Southern Nutrition
1/2 teaspoon salt
1/4 cup butter- melted
1 small jar of pimentos, with juice
1 teaspoon onion powder
1/2 teaspoon celery seeds
1/3 teaspoon garlic powder
Preheat oven to 350°F.
Cook pasta according to package directions. Drain.
While pasta is cooking, make the sauce. In a blender add cashews, water, lemon juice, sesame seeds, nutritional yeast, salt, and spices. Blend until smooth while slowly adding the melted butter. through the top. Top with gluten free bread crumbs if desired. Mix the drained pasta and sauce together and pour into greased baking dish. If desired, top with seasoned bread crumbs. Bake for 30-40 minutes to heat through.