First, I sauteed a pack of mushrooms with Earth Balance Buttery spread. Then I used the food processor to make the filling:
1 Cup Macadamia nuts
1 bunch of basil leaves
1/3 Cup pine nuts
1 tsp salt
the sauteed mushrooms
Then I used my Health Master to make the "alfredo" sauce:
1 can Lite Coconut Milk
1 cup raw cashews
1 tsp salt
1 tsp pepper
1 tsp garlic granules
Blended on the highest level for about 1 min (LOUD!) It came out SO creamy, I can't believe it
Then, I peeled and sliced this honkin turnip
put a dollop of filling on one side of each slice, folded it over, steamed for 3 min
ENJOYED!
This is SO super yummy you guys. Creamy, and satisfying. I'm going to make it again tomorrow and make a couple tweeks on the filling. I think I'll take out the macadamia nuts. I think if it's mainly mushrooms it will have a better texture. But other than that, I'm SO excited about this sauce!
That pale green liquid looks like the 'vegan whipped cream' I tried at the Theosophical society.
ReplyDeleteEXACTLY LIKE IT.
I bet yours tasted a ton better :p
<3
ya the color is WAY off.... that's just a cream color--not green. and it tastes WONDERFUL
ReplyDeleteOMG that is GENIUS!!!!!!!!!
ReplyDeleteMine will most likely not be vegan and instead shall be filled with animals, but I'm still really excited to make this. I don't really like pasta, so I'm always looking for fun sort-of-pasta-but-not recipes. :)
Will the recipe work the same with the other kind of turnip? I think Americans call them rootabaggies or something weird like that. I prefer them over the red turnip as far as flavour, but will they cook the same?
<3 u!!!
xoxo
Wow! I'm with Mich on dead animal, but the turnip shell sounds magnificent. I'm definitely going to give this a shot.
ReplyDeleteJenn you've just made me soooo hungry omg!! arghh x
ReplyDelete