Today, I am really excited to have Katie of Vegan Noms here with a delicious pasta recipe for Creamy Miso Alfredo. When Katie came to me with the idea of Freaky Friday and doing guest posts for each other, I thought it was a fantastic idea! It’s always nice to see how other people’s brains work and how their inspiration helps them create something so different. I did a post for her blog, that is not Mac-related (phew!), but is SO, so good. Make sure to check my recipe for Apple Cinnamon Sundaes out!
Hey, everyone! Katie here from Vegan Noms. Vegan MoFo is one of my favorite times of year and being introduced to new vegan bloggers through their inspiring photography, narrative, and creativity in their recipes is, most certainly, the best part of the monthly adventure. I particularly love seeing the different themes folks create – and, what could possibly be better than a month of vegan mac & cheese?!
Although Jackie and I both attended Vida Vegan Con 2013, we did not have the good fortune of meeting and stuffing our faces with vegan treats together (MEGA SAD FACE), however there are always new connections being born from the VVC afterglow. Jackie’s blog is truly an inspiration in every possible way. How lucky is this midwest vegan to do a guest post with Miss Yack Attack?!
Keeping with the brilliant mac & cheese theme, I will share with you my recipe for Creamy Miso Alfredo. Inspired by an old favorite from Vegan Yum Yum, this variation incorporates the nutty flavor of cashews, the cheesy tang of miso, and the complexity of Dijon. A few ingredients combine to create a comfort food sure to satisfy the need for a creamy pasta dish. Serve this over a bed of steamed kale for a nutritional pop, add in peas or broccoli, douse the final product with extra nooch – this recipe can be very versatile. I hope you enjoy and drop by the blog to say hello!
Lately, I have been feeling quite nostalgic and I think that it has a lot to do with seeing posts from family and friends in different parts of the country that I miss. In October of last year a spent nearly the entire month away from home, in New York and Michigan visiting family. I had some really great times there and I want to go back SO badly. It probably doesn’t help that I have been listening to Ryan Adams a lot, and that one of my cousins and I share an immense love for him.
I think I may just be getting stir-crazy, it has been quite a while since my last trip/adventure. Hopefully, soon I’ll be visiting my younger sister in Phoenix who has been living there for a couple of months. I’ve already picked out some of the vegan places I’d like to check out. Plus, she just adopted this adorable Manchester Terrier! How cute is she, with her new little bow? Adorable, to say the least.
But, because I can’t travel at all right now, I’ll make the best of being at home and staying comforted. Really, what’s more comforting than soup? Not much in my book. And what better way to start off a filling meal than with a warm bowl of miso soup? Of course, this is a little elaborate in comparison to the traditional miso soup served with sushi, but that’s what makes this recipe special. If you want to have this as a full meal instead of just an accompaniment, add some firm tofu for its protein content.
I found a box of Maifun rice noodles in my pantry the other day and decided to make ramen! This one turned out a little less soupy than I would have liked, but made an enormous amount, around 8 servings. Because I made this on a whim there was no REAL recipe used and I didn’t use measurements so I’ll give you a vague outline of what I did, this way you can make it your own.
2-3 Tbsp. Sesame Oil
1 Bunch of Leeks, sliced
3-4 Cloves of Garlic, Sliced
2 Cups of Broccoli, chopped
2 Carrots, sliced
1 1/2 Cups Sliced Mushrooms
1 Small Can of Water Chestnuts
2-3 Tsp. Sesame Seeds
1 tsp. Red Pepper Flakes
3 Tbsp. Tamari/Soy Sauce
Optional: 1 tsp. Hot Sesame Oil
6 Cups Water
4 Tbsp. White Miso Paste
1 Box Annie Chung’s Maifun Noodles (or any rice noodle)
Saute garlic and leeks until leeks soften (approx. 3-5 minutes). Add in broccoli, carrots, mushrooms and water chestnuts and create a stir fry with them so that they are sauteed but not very wilted. Stir in sesame seeds, red pepper, soy sauce and hot sesame oil (if you have it).
After everything is combined and smelling delicious add in your water and miso paste and bring to a boil over medium. Once boiling (it’ll probably take 4-8 minutes), add in noodles and simmer until noodles are soft, which will take little to no time. Serve in a bowl and dot with sriracha if you like hot stuff!