Vegan vodka sauce with gluten free pasta and sautéed garlic kale
Please share with friends, tag me and pics if you want. Chew slow, enjoy each bite. I love you, may your belly and heart be full. Today and always.
Vodka Sauce Recipe: Pair with any pasta you desire. Add sautéed garlic greens on top if you want, I’m loving kale or spinach this time of year. If you use a jar sauce omit the water in the recipe and just use the cashew cream and vodka. If you use 16 oz can of chopped tomatoes use only 1 cup of water.
Nutritional Magic:
Tomatoes are rich in lycopene and Vitamin C both powerful antioxidants for our immune system and cells. You can still find them at farmers markets but canned and jarred are great too. Cooking tomatoes releases the Vitamin C and enhances the nutrients available for our bodies to absorb. Vitamin C and Lycopene help protect and nourish our body, especially with healing and cellular repair. They are SO important for our immune system. Delicious things for us as we wane into winter soon. Oregano is energetically protective as well as loaded in anti-bacterial and anti-viral nutrients and minerals. I love growing it all summer and drying it for winter recipes. Red pepper flake provides a little heat and helps open our sinus and move mucus. Cashew cream or nut milk is a good alternative for creaminess. Fennel seed supports our digestion and overall this recipe is warming, grounding and nourishes our root chakra. I love to freeze half for winter meals. If you feel a cold coming on this can be a great meal to have.
Ingredients:
Sauce:
3 tbsp of olive oil
1 tbsp oregano
1 tsp red pepper flakes
1 tsp fennel seed
1 1/2 tsp sea salt
1/2 tsp black pepper
4 large tomatoes or 1 32 oz jar of sauce or 16 oz can of chopped tomatoes
3 cloves of garlic
1 onion
1 1/2 cups of water
1/3 cup vodka
2 tbsp nutritional yeast
1 cup or handful of chopped fresh basil ( add at the end)
Cashew Cream:
Blend together-
1 cup cashews soaked for 1 hr + drained
1 cup water
1/4 tsp sea salt
1 tbsp nutritional yeast
Directions:
Chop: onion, garlic and tomatoes. In large sauce pot heat 3 tbsp of olive oil on medium. Add onion and garlic, stir and cook for 2 mins. Add tomatoes. Stir and cook. When liquid begins to form and boil from tomatoes add in salt, oregano, fennel seed, red pepper and black pepper. Cook for 3 mins to allow flavors to blend together then add 1 1/2 cups of water. Stir. Keep heat on medium/high. When the sauce starts to boil, add in vodka and stir then lower heat and simmer for 35-45 mins with lid on. Check on your sauce and stir every 10/15 mins.
-While sauce is cooking this is a good time to be soaking your raw cashews and/or cooking your pasta. Drain cashews and then blend together above cashew cream recipe in food processor or high speed blender. Set aside your cream.
-When sauce is done cooking ( after 40ish mins) add the cashew cream and stir well until it is all mixed together. Let it simmer for 10 more mins. Taste and adjust salt/red pepper flake if you want. Add in fresh basil at this time. stir and serve! Enjoy cooking with the Moon.
Lots of Love xoxo
Nicole