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This silky alfredo sauce comes together very quickly, perfect for a weeknight meal. If you already have a cooked potato on hand, you can prepare the sauce in the time it takes to cook the fettuccine noodles.
16 ounces fettuccine, cooked and drained
1/2 cup cashews
2 cups water
1 small potato, cooked and peeled
1 1/2 tablespoons vegan butter
1/2 – 2 tablespoons flour
1 teaspoon granulated garlic
2 teaspoons granulated onion
juice of 1 lemon
1/3 cup nutritional yeast
1 teaspoon salt
2 tablespoons white wine
fresh ground black pepper, to taste
8 ounces button or cremini mushrooms, cleaned and trimmed
1/3 cup Marsala wine
chives and vegan grated Parmesan (such as Go Veggie), to garnish
Add water, cashews, and potato to blender, and puree until smooth. Add butter and flour to pan. Stir constantly for three minutes over medium heat. Add cashew mixture, seasonings, lemon juice, and white wine. Stir frequently for three to five minutes, until sauce is thickened.
In another pan, cook mushrooms in Marsala over high heat, until most of the wine is gone. Combine sauce and pasta, and top with mushrooms and chives.
The recipes from our cooking class, Vegan in 30 Minutes
Other items of interest
Don’t forget to use Amazon Smile to support the Refuge!
Instant Pot pressure cooker – It might seem like an investment, but if you stop buying canned beans, it will pay for itself.
The Sexy Vegan cookbook
Isa Does It! cookbook
Vegan Pressure Cooking cookbook
Also, check out their awesome blogs:
The Sexy Vegan *His 3/3 Podcast is about pressure cooking!
Ultimate Tofu Tip – Podcast episode from the Sexy Vegan
We are pleased to offer a vegan mentor program! Our program is designed to provide tailored one-on-one mentorship to anyone considering going vegan. If you’re interested in learning more about veganism, please contact us! Our vegan mentors are ready to provide you with personal resources and answer all of your questions. Please email us at PFAR.firstname.lastname@example.org .
Interested in being a mentor? Email us at PFAR.email@example.com .
Q: Can I meet with someone in person or is this program only virtual?
A: Either! Just let us know your preference and we’ll set you up with a mentor that will be a good fit. Our mentors are happy to correspond via email, meetup in person, or both. You mentor can potentially meet with you in person or walk through a grocery store together to help identify vegan options. However, we recognize that everyone is busy, and if you are simply looking for online support, we can provide that.
Q: Is there a deadline for signing up?
A: No, there is not a deadline. The program is ongoing.
Q: Does signing up mean that I’m committing to going vegan?
A: No. Signing up means that we will provide you with a mentor that will be there to support you no matter what stage you are at. Meat-eaters, vegetarians, and veg-curious people are all welcome!
Get the Refuge logo hoodie for 20% off the regular price through Sunday Dec 20!
Sale ends Dec 20 at midnight. All orders will be shipped out the morning of Monday, Dec 21.
You can order our logo hoodie HERE!
Do you walk or run, and have an iOS or Android smartphone? If so, you can help raise funds for The Refuge when you use the ResQwalk app.
ResQwalk is a free mobile app that tracks activity such as walking, running or biking, as long as the activity can be measured by GPS and involves a speed of less than 14 mph. Each month, ResQwalk will distribute funds to The Refuge based on miles walked.
Visit the ResQwalk FAQ here.
Still looking for inspiration? Tessa’s mushroom dressing and Monika’s pumpkin drop biscuits may be what you’re looking for.
2/3 cup chopped celery
2/3 cup chopped onion
1/2 cup chopped apple
1 lb chopped mushrooms, white or cremini
12 oz seasoned bread crumbs
1 cup melted vegan butter
Preheat oven to 375 F. Lightly oil either a muffin tin (if you like crispy edges) or any baking dish 8×8 or larger (for a traditional texture). Sauté celery, onion, and mushrooms for 5-7 minutes in 1 tbs butter or olive oil. Add apple, sauté an additional minute. Remove from heat. Stir in bread crumbs and enough vegetable broth to moisten bread crumbs. Add melted butter and stir. Add to muffin tins or baking dish. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes.
Pumpkin Drop Biscuits
1 cups whole spelt flour
1 cup white spelt flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 teaspoon fine grain sea salt
1/4 cup solid coconut cream
2 tablespoons maple syrup (grade A or B, baker’s choice)
1/4 cup pureed pumpkin or butternut squash
1/2 cup unsweetened plant milk (I always use almond)
Large pinches of natural cane or turbinado sugar
Preheat the oven to 400F and position a rack in the center. Line a baking sheet with parchment paper and place in the refrigerator or freezer to chill while you mix up the dough.
Sift the dry ingredients together in a medium-sized bowl. Quickly rub the cream into the flour with your fingers until the pieces are the size of small pebbles; don’t worry if they aren’t uniform in size. Add the syrup, pumpkin puree and milk and stir until just incorporated; the dough will be sticky. Place the dough in the refrigerator to chill for at least 10 minutes, or longer if your oven is not yet preheated. Once the oven is ready, divide the dough into six portions, dropping them at least one inch apart on the baking sheet. Sprinkle the top of each biscuit liberally with sugar. Bake for 20 minutes, or until just beginning to brown around the edges and golden on top.
Yield: 6 biscuits
If you want to make regular coconut cream drop biscuits, use this shortened ingredient list instead:
2 cups white spelt flour
1 tablespoon baking powder
1/4 teaspoon fine grain sea salt
1/4 cup solid coconut cream
3/4 cup unsweetened plant milk (I always use almond)
Large pinch of natural cane sugar
This class has been postponed – as soon as a new date is selected we will share it with you.
This class is free to all participants!
Please RSVP using the form below. You may also RSVP at this link. Thanks!