Vegan Fettucine Alfredo

Ingredients
2 tsp. oil
8 oz. fettuccine
4 cloves garlic, minced
2 tsp. lemon zest
1 tsp. Herb de Provence or dried Italian herb mix of choice
Fistful chopped fresh parsley
Couple twists pepper
Salt to taste

Cashew Cauliflower Cream Sauce
¼ c. raw cashews, soaked in hot water
300 g. cauliflower head, yielding about 2 cups
2 tbsp. nutritional yeast 
¼ tsp. garlic powder
½ tsp. onion powder or dried onion flakes
2 tsp. lemon juice
1/3 c. chilled water to thin the sauce
Salt to taste
Couple twists pepper
Makes about 3 cups of sauce

Instructions
Place cauliflower on the steaming rack in the Instant Pot. Steam for 6 minutes on high pressure and quick release. Carefully take out the softened cauliflower. Once cool, place cauliflower and remaining cream sauce ingredients into high powered blender and blend until smooth. 

Prepare pasta according to directions. While pasta is cooking, sauté garlic for 30 seconds. After draining pasta, add to sauté pan with garlic and toss with lemon zest, herbs and salt. Scoop 2 cups of sauce or more in the pasta or as needed and toss to coat. Add in freshly ground pepper. Taste test and adjust seasoning if desired.

Serves 4.

1 serving = 315 calories

Creamy Lemon Tofu

Check out the original recipe here: Creamy Lemon Tofu - Nora Cooks

Ingredients
1 block extra-firm tofu, pressed
1/4 tsp. salt
black pepper
1/4 c. cornstarch
3 tbsp. olive oil
2 cloves garlic
3/4 c. vegetable broth
3/4 c. full-fat coconut milk
3-4 tbsp. fresh lemon juice (about 2 lemons)
salt, to taste
1 tbsp. cornstarch + 2 tablespoons water (optional for thickening sauce)

For Serving 

8 oz. pasta, cooked according to package

chopped fresh parsley, optional

Green vegetable, like asparagus or green beans

Directions
Slice the tofu into 1/2 inch thick rectangles. Cut the block in half, then into about 3 slices each. Pat the tofu dry with paper towels and lay evenly on a large cutting board or piece of parchment paper. Sprinkle each side with salt, a few shakes black pepper, then sprinkle on cornstarch, rubbing it in with your fingers, on both sides.

In a large non-stick or cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tofu and cook for about 2-3 minutes until crispy, then carefully use a spatula to get under the tofu and flip it to the other side. To prevent sticking, do not move it once you place it on the pan, wait 2-3 minutes before touching it. Also, use a quality pan that is not prone to sticking, and a thin spatula to get under the tofu. Cook for 2-3 minutes on the other side, then remove from the pan and place on a plate nearby.

To the pan, add the last tablespoon of olive oil. Add the garlic and cook for about 30 seconds. Now pour in the broth, coconut milk and lemon juice. Bring to a simmer and stir for about 3 minutes. Taste, and add more salt as desired.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water, then add to the sauce and stir to thicken. 

Return the tofu to the sauce. There will be a lot of extra sauce, which is good because it's delicious mixed into pasta, with a few pieces of tofu on top. Serve with green vegetables! 

Serves 4.

1 serving = 476 calories (includes pasta, but not side veggie)

Lemon Basil & Beet Hummus

Ingredients
4 lemon-sized beets
2 cups cooked chickpeas (about 1 can)
1/3 c. tahini
2 lemons, zested and juiced
1 to 2 cloves of garlic, based on preference
Handful of fresh basil
Water (or aquafaba from cooking chickpeas)
Salt

Directions
Cook the beets until tender, using your preferred method. (I have both roasted and cooked them in the Instant Pot successfully.) Peel and chop the beets into pieces. Drain and rinse chickpeas. Combine all ingredients in a high-powered blender (I used a Vitamix) and blend until smooth; use as much water as necessary to get the ingredients moving and add more to achieve your desired consistency. Salt to taste.

Makes about 4 cups of hummus.

1 tbsp = 20 calories

Tuscan Zucchini with Herbed Sausage & Lemon Quinoa

Ingredients
¾ cup quinoa
2 zucchini
1 onion
3 garlic cloves
4 oz. cherry tomatoes
2 vegan Italian sausages
1 tsp. dried oregano
½ tsp. red chile flakes
¼ cup panko breadcrumbs
1 lemon
2 tbsp. + 2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 400°F. Add the quinoa, 1¼ cups of water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, 15 to 17 minutes.

Halve the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of the halved zucchini with 2 teaspoons of olive oil and add a pinch of salt and pepper. Place cut side down on a baking sheet and roast until zucchini is browned, 10 to 12 minutes. (Or, grill the zucchini!)

Peel and dice the onion. Peel and mince the garlic. Halve the cherry tomatoes. Remove Italian sausages from the packaging and crumble.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the crumbled sausages and cook until crispy and browned, 5 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much of the red chile flakes as you’d like, and stir frequently until the onion softens, 3 to 4 minutes.

Add halved tomatoes to the skillet and cook until warmed through, 1 to 2 minutes. Move the sausage and sautéed tomatoes to one side of the skillet and add the panko breadcrumbs. Toast for 2 to 3 minutes, and sprinkle with salt and pepper. Add toasted breadcrumbs to the tomato sausage mixture and stir.

Halve the lemon, juice one half, and cut the other half into wedges. Add 1 tablespoon of lemon juice to the cooked quinoa and stir. Divide the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges.

Mafaldine Pasta

Ingredients
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula

Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.

Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.

Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.

Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.

Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.

Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.

Serves 2.

Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate. 

Lemon Bisque

Ingredients

1 pkg. lemon gelatin (3 oz.)
1 can evaporated milk (13 oz.)
1 1/2 c. boiling water
3/4 c. sugar
1/8 tsp. salt
6 tbsp. lemon juice
Zest of one lemon
1 pkg. graham cracker crumbs
4 tbsp. butter, melted

Directions

Chill milk in refrigerator, or freeze to make crystals around edge of bowl. Dissolve gelatin in water and add sugar, salt, lemon juice and zest. Allow mixture to congeal slightly. Beat milk until stiff and then whip in gelatin mixture. Combine graham cracker crumbs with melted butter and press into a 10x13 pan. Pour gelatin mixture into the graham cracker crust. Chill.

Best served with strawberry sauce and whipped cream!

Lemon Poppy Seed Ice Cream

Combine 1/2 cup sugar and the zest of two lemons in a food processor and whir until zest pieces are miniscule. Add 1/2 cup lemon juice (about three lemons) and whir again until sugar is dissolved. Empty into a mixing bowl, add 2 1/2 cups half & half, 1/4 teaspoon vanilla, and a pinch of salt. Mix with a stick blender until smooth. With a wooden spoon, mix in 1/4 cup poppy seeds. Chill for at least an hour, preferably a few.

Churn. Near the end of the churning, add more poppy seeds if you want 'em, or 3/4 cup broken up shortbread bits. Freeze for at least two hours, preferably many more if you can wait that long.

Adapted from David Lebovitz' Super Lemon Ice Cream recipe in his ice cream cookbook, The Perfect Scoop.

Spring Lemon Creme

My take on Ina's Lemon Fusilli with Arugula, this pasta dish is light-tasting, despite the cream. Best with spring's earliest vegetables, like broccoli, asparagus, and greens.

Ingredients
1 lb. pasta
1 tbsp. olive oil
1 tbsp. garlic, minced
1 tbsp. shallots, minced
2 c. heavy cream
3 lemons
A few splashes of dry white wine
2 tsp. kosher salt
1 tsp. black pepper, freshly ground
1 bunch of asparagus
1/2 lb. baby arugula
1/2 c. pecorino romano, freshly grated
1 pint grape tomatoes

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic and shallots, and cook for 60 seconds. Add the cream, the zest from two lemons, the juice from two lemons, the white wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 15 to 2o minutes, until it starts to thicken.

Meanwhile, cut the asparagus into 1-inch pieces. Blanch in a pot of boiling water for 2 to 4 minutes, just until tender. Drain and run under cold water to stop the cooking. Set aside.

Cook and drain the pasta. Immediately add the cream mixture and cook over medium-low heat for three minutes, until most of the sauce is absorbed into the pasta. Pour the hot pasta into a bowl, add the arugula, pecorino, tomatoes and broccoli or asparagus. Cut the last lemon in half lengthwise, slice it 1/4-inch thick and add to the pasta. Toss well, season to taste and serve hot.

Serves 4.