A few weeks ago, I went to the cottage; my mum brought us fresh corn on the cob and a giant bag of green beans. She thought there were more people coming so we ended up having a lot of leftovers. Thus, the most gigantic pot pie I have created was born.
Even though the Autumn Equinox is on September 22nd the summer is fading. The evenings are crisp and I’ve taken to wearing long socks around the house. This cool season of stretched light and encroaching winter is my favourite time of year.
A week ago I posted a photo of this spaghetti with cauliflower Alfredo and grilled radicchio on Instagram. It was an impromptu meal that I threw together with leftover ingredients. Anyways, I think it’s my most liked post yet, which is funny given the circumstances. It was so easy to make and the photo was shot at my dining table in the worst lighting ever.
I wanted to save this spooky pasta post until I had time to photograph it with some sauce. Then, I realized that I am never going to have time for anything in my life again. Honestly, I do not know how non-professional bloggers find the time to cook, photograph and eat their spooky pasta while still attending to their jobs, relationships and household chores. It is impossible!
I definitely should have posted this recipe along with my vegan lox but I wanted to test out a few different methods to give you the best version of this delicious cashew cream cheese. I absolutely love this recipe because it doesn’t compromise on taste or texture. It’s creamy, spreadable and versatile just like it’s non-vegan counterpart. Thus far, I’ve used it as a spreadable cheese and as a base for an Alfredo sauce as well as a creamy-lime dressing for one of my nourishing bowls. I’m thinking of using it for a raw vegan cheesecake recipe or maybe stuffed peppers. What do you think?