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A creamy lemon enhanced asparagus pasta dish was a staple meal for my clients back in my personal chef days and I have intended to share it on here for years. But, then my cooking evolved and I started to make a vegan version that I love more than the dairy rich version. Since I am still a dairy lover, often I will dollop a bit of creme fraiche, sour cream or a few shreds of aged parmesan to embrace the essence of the original recipe.
Using leftover polenta as a porridge instead of oatmeal, you simply add toppings. For fall enjoy pears, a touch of ginger, and toasty almonds.
Bright, golden seasoning dashes up these little baby cabbages and cashews as they roast in a splash of olive oil. The nuts are entirely optional, but add so much to the dish. Especially since they soak up the curry as well.
Tossed with creamy dressing, seasonal, dried fruit, and nuts. Enjoy on top of lettuce or bread. Substitute tofu to make this dish deliciously vegan, just cut into cubes and use as you would the cooked chicken.
Tangy sweet & creamy coated tofu or chunks of leftover chicken are tossed with mangoes, cashews veggies and coconut. Start with this base recipe and add more vegetables as they are available. When it sits the flavors meld even more.
