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Laura's Alfredo Sauce with Pasta

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I made cashew milk the other day and didn't freeze any of it so now I feel pressed to use it up.  I did make some oatmeal (for the first time in months) and cooked it in a cup of cashew milk (with blueberries).  That was yummy.   Today I wanted some warm, comfort food after my morning walk (it was cold out there!).  I decided on Pasta with Alfredo Sauce. INGREDIENTS 300g raw cauliflower (½ med) 10g garlic (~4-5 cloves) ½ C veggie stock ½ C cashew milk 27g lemon juice (½ lemon) Zest from one lemon 1 tsp nutritional yeast ½ tsp salt ¼ tsp pepper STEPS I put some salted water on to boil for the pasta.   While that was heating up, I minced the garlic and sautéed it some veggie stock (so the sauce wouldn't taste like raw garlic). I had previously steamed the cauliflower until it was fork tender, (I only have two burners in my kitchen and the pasta and the finished sauce were going to take them up). I threw the cooked cauliflower into my NutriBullet, added the cooked garlic (the veg
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Laura's Hummus

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Just be aware that there are three names for the same product, so depending on what kind of store you're in, you may be looking for "chickpeas", "garbanzo beans", or "chi-chi beans". I try to cook my own from dried whenever I can, but sometimes I'm pressed for time and resort to canned beans... in which case I try to find no or low sodium. Hummus E2 300g cooked garbanzo beans (or 1 can if not homemade) 60g tahini (¼ C) 12g garlic gloves ¼ C aquafava (the liquid from the chickpeas) or water ½ tsp salt ¼ C apple cider vinegar 1 tsp sumac Tahini is a processed food but it's a single ingredient and they use the whole sesame seed so I'm not overly concerned (and it's not a daily ingredient for me). Vinegar is also a processed food and I addressed that in my premier blog post. I put all this is my small food processor and blend until smooth. I own a mini food processor (for times like this) and a regular large food processor (for bigger proj
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Laura's Veggie Bean Soup

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Bean Veggie Soup J 230g cooked white beans (whole can if not homemade) 270g cooked black beans (whole can if not homemade) 6 C veggie stock 200g onion 15g garlic 311g orange sweet potato 80g celery 236g carrots 2 bay leaves 2 tsp dried dill 1 tsp dried parsley 1 tsp ground black pepper ½ tsp salt I throw all of the above into my Instant Pot and pressure cook for 30 minutes with a NPR. I put 700g into a couple of quart jars (that's two 350g servings) and keep the rest for eating that week. I like cooking big and freezing food. If I'm going to all the trouble to chop, clean, and cook... I want to be making extra for sure. Oh, you may notice I use grams rather than ounces or cup measurements. I like grams. I have a kitchen scale that makes it super easy for me to keep track of my measurements.  Moving forward I'll try to put U.S. measurements when I can remember to. In the table below, I don't have any stats on my veg stock.  The measurements are slightly different e
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