Do you ever crave a nice bowl of pasta when it’s cold out? What about a bowl of pasta with creamy (vegan) sauce? If yes, you’ve come to the right place. In today’s recipe I’m going to teach you how to whip up a comforting bowl of orecchiette with spinach and a nutritious, flavorful, cashew based sauce. Because food should, of course, taste great, but that isn’t enough. It should make you feel great too.
I’ve been craving falafels lately and have no idea why. Maybe it’s because I was recently looking through my Birthright trip photos and remembered having the best falafel of my life in Tel Aviv. My friend and I went out one night in search of the best falafel and boy, did we ever find it. It was being served out of a little shack on the side of the street. People were lining up around the block for this stuff, so we figured it had to be good.
Let’s start with a few harsh facts. According to the Food and Agriculture Organization of the United Nations, if just one-fourth of the food currently wasted or lost globally could be saved, it would be enough to feed 870 million people in the world. Frankly, when so much of the world is hungry, undernourished, underfed and starving – food wastage is a crime in itself.
Easy Mushroom Gravy (Vegan)
*Makes about 4 servings
This easy mushroom gravy is quick and only requires a few simple ingredients to make it! Any mushroom can be used, though I recommend Cremini mushrooms. The mushrooms, red wine and soy sauce blend together to create a deliciously complex and savory flavor profile. This gravy is creamy, earthy and well-balanced, making it the perfect complement to your mashed potatoes, biscuits or another main dish.
Ingredients:
1 cup chopped mushrooms
¼ cup vegetable oil