Cauliflower, I’m afraid I’ve moved on.
While I do love the fact that I can buy you frozen and the fact that you are incredibly good for me, I’m afraid someone else makes better creamy sauces than you.
My new creaminess of choice is… silken tofu!
Despite the fact that pressing it is kind of a pain, tofu makes such creamy deliciousness when blended that I simply can’t go back to cauliflower sauces. It’s just too good!
Anyway, remember those butternut squash & black bean burgers I made a bit ago? I made a bit too much, so I decided to switch it up & make some “meatballs” & pasta with them!
I cut up the extra burger buns I had and made some delicious croutons to put on the pasta. I blended the small amount of the old cauliflower sauce with the new tofu pasta sauce. I chopped up the remaining tomatoes I had and threw them in the pasta too.
All in all, it turned out great! A little improvising is always fun!
Here’s the recipe that resulted–
Squash & bean “meatballs”
- Preheat oven to 375 F.
- Original recipe here.
- Form into small balls and place on greased baking sheet.
- Bake for 20 minutes or just until crispy on the outside.
Several pieces of bread
- Chop bread into small squares.
- Pour into a bowl. Toss with olive oil, italian seasoning, and a pinch of salt.
- Spread out on a greasy baking sheet.
- Bake at 300 F for 20 minutes or just until crispy, stirring them a little half way through.
Spicy & creamy pasta sauce
1 block of silken tofu
1/4 cup milk of choice
1 tbsp lime juice
2 tsp paprika
1 tsp chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp red pepper flakes
- Wrap tofu with paper towels and press with heavy books for at least an hour.
- Add tofu to blender with milk. Blend until creamy.
- Add in remaining ingredients. Add more milk as needed to get desired consistency.
- Pour over cooked pasta and heat just until warm.
Mmmmm I love spaghetti. So comforting & delicious!
Since I made way too much delicious tomato sauce for my pizza, I decided to add a bit more water to thin it out & make spaghetti!
I made these meatballs before with mac & cheese, which was amazing. So I figured I’d make them again!
(I know the term “meatballs” doesn’t really work here, but I don’t know what else to call them. Mushroom-balls? Eh. I’ve heard “neatballs” before but that sounds kinda ridiculous.)
I also discovered the best drink ever! I hardly ever drink water, but I do love flavored water. Problem is, it’s often expensive & has weird things added to it.
Juice is too full of sugar. Soda is just all around a bad idea. Tea is wonderful, but what about when I want a cool drink?
Enter, homemade flavored water! Simply take a bunch of any fruit you like (not apples or bananas though, berries work great or even certain herbs like mint), put it in a pitcher, fill it up with water, and let it sit for awhile. I just bought frozen mixed berries and dumped them all in, and my water tastes amazing! Mmmm. You can add sweeteners if you want, but I just like it plain & simple.
Anyway, spaghetti recipe time. =)
Make easy delicious tomato sauce
Mushroom meatballs (adapted from Oh My Veggies)
1/2 c. dried brown lentils
1 c. water
8 oz. mushrooms
1 tbsp. olive oil
2 cloves garlic, minced
1/2 c. vegetable broth
1 tbsp. soy sauce
1/2 c. old-fashioned oats
1 tsp. Italian seasoning
salt + pepper to taste
- Combine lentils and water in a small saucepan. Bring to a boil, then simmer over low heat for only 10 minutes.
- Add mushrooms and lentils to food processor. Pulse until coarsely chopped.
- Heat olive oil in a large skillet. Add garlic and cook until fragrant (about 30 seconds). Stir in mushroom-lentil mixture. Cook until browned.
- Stir in broth, soy sauce, oats, and Italian seasoning. Continue to cook until liquid has been absorbed.
- Remove from heat. Season with salt and pepper to taste and allow to cool.
- Preheat oven to 350 degrees.
- Once mixture is cool enough to work with, shape it into meatballs. Place in muffin tins or just on a cookie sheet that has been sprayed with oil.
- Bake for 20-30 minutes or just until browned.