This pasta was so quick to make and it made enough for 5 days worth of lunches. I have a big appetite so I will probably want to add something else to fill me up for lunch. This was inspired by a recent video by Cheap Lazy Vegan who you should subscribe to.
300 grams linguine
250 grams silken tofu
1/2 cup of non dairy milk
2T vegan green curry paste
2T agave nectar
1t garlic powder
salt and pepper
1 can of white beans (drained)
250 grams tempeh (cubed)
4 cups of shredded kale separated (you could use baby spinach)
Boil the water for the pasta and cook the pasta as per the directions.
Get out your blender. Add the tofu, non-dairy milk, curry paste, agave nectar, garlic powder, seasoning and 1 cup of the kale (this will give you a nice green colour). Blend until very smooth.
About 1 minute before the pasta is cooked add the tempeh and the shredded kale. Drain your pasta and add the sauce. Stir it all though and serve (or divvy it up in to your 5 tupperware containers).
If you gave it a try, what did you think? Let me know in the comments below.
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!