PHOTOS: AARON COLUSSI | FOOD STYLING: ERIC LESKOVAR | PROP STYLING: NICOLE DOMINIC
H E A LT H Y K I T C H E N | E A T
VERY VEGAN
More than 500 readers submitted entries for our debut vegan-recipe contest. These four delicious, plant-based creations are among the 20 that rose to the top.
Almond Alfredo A take on the traditional pasta, but with almonds and cashews in place of heavy cream or butter, for a delicious vegan option. SERVES 4 BY EMMA RYAN
1 box pasta noodles (try recipe with Barilla Red Lentil Rotini or Penne)
1 tablespoon garlic, minced
¾ cup Simple Truth almonds
1 lemon, juiced
¾ cup Simple Truth cashews
1 teaspoon fresh-ground black pepper
1 cup water
1 tablespoon dried parsley 2 teaspoons salt
¼ cup nutritional yeast DIRECTIONS 1. Cook pasta according to box directions. 2. As noodles cook, make sauce. Add all remaining ingredients into a high-speed blender. Blend on high, until smooth and creamy. Store in an airtight container in fridge, or serve immediately with pasta. TIP Add some grilled tofu, broccoli, lemon zest
or roasted brussels sprouts to your Alfredo. PER SERVING: 784 CAL; 29 G PROTEIN; 29 G FAT; 107 G CARB (6 G SUGARS); 1,182 MG SODIUM; 9 G FIBER
DOWNLOAD THE FULL LIST OF WINNING RECIPES IN OUR NEW EBOOK AT LIVENATURALLYMAGAZINE.COM/ VEGAN-RECIPE-EBOOK.
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