Vegan Recipes

This is as easy as it is delicious!

For the sauce you just need chives, salted cashew nuts, olive oil and cooking water from the pasta. Blend the lot and stir into the spaghetti (or any pasta). Decorate with chive flowers, if you wish.

Everyone is always amazed at the taste, and no one guesses that it is chives until I tell them. The colour is beautiful too!

This is commonly called Vegan cheese or nut cheese, although to me it feels more like a very 'intense' dip. Full of protein and spreadable, it stores well for a couple of weeks in the fridge.

Ingredients:

120 g cashews

80 g macadamia

1 small shallot

2 tbsp lemon juice

water (just enough to blend the nuts)

salt and pepper to taste

Soak the cashews for 4 hours, drain and place in a food processor (or use an immersion blender). Add the shallot, peeled and chopped, lemon juice and a little water. Blend until smooth, adding more water if necessary. Add salt and pepper to taste (I do this little by little while blending).

Store in the fridge.

Photos and Recipes by Alessandra Zecchini ©

Any vegetable is good, but I used a few dried shitake mushrooms (2 or 3 per person), bok choy, and carrots. Soak the mushrooms, cut the bok choy in big chunks, and the carrots into fat strips. In a pan or wok heat 1 tbsp of vegetable oil with 1 tsp of sesame oil. Add the mushrooms (keep the water aside for later), sizzle for a few minutes, then add the carrots, and after 2 minutes the bok choy (first the white stalks, then the green leaves). Add the cashews (about 2-3- tbsp) and stir. Mix the mushroom's soaking water with 2 tbsp of soy sauce (gluten free soy sauce if following a gluten free diet), 1 tsp of corn flour and half tsp of grated ginger. Add to the vegetables and stir until the sauce thickens. Serve immediately with rice.