Vegan Broccoli and Spinach Pasta

This Recipe is an adaptation of this vegan lasagna I found on the internet. While I was making it I thought that  parts of it tasted very good even without baking, so I tried to do that this time while adding broccoli to the thing. Please enjoy this healthy guilt free recipe!

Ingredients

200 g pasta
1 package of fresh spinach, blanched (learn how to blanch spinach here)
1 package (around 400 g) firm tofu (not silken)
1 tablespoon sugar
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves) or dried basil (both can be used although from experience the fresh basil gives a much softer taste which I prefer)
1 teaspoon (6 g) salt (or to taste)

1 tsp of olive oil 

1 cup of broccoli, chopped

Directions:

Prepare the pasta according to the package direction, set aside.

Squeeze as much water from spinach as possible and set aside. 

Place tofu, sugar, milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

After the  tofu "ricotta" is ready, put in the spinach and blend only for a little while so the spinach becomes the green little texture in the sauce. 
Heat the oil in a frying pan, put in the broccoli, cook until the desired texture (I myself prefer them to be only slightly cooked, still rather raw and crunchy), stir in the pasta and last ad in the sauce. Note that you don't need to add all the sauce, just as much you think the pasta needs. the remaining sauce can still be used for dipping of other food.  

Hope you enjoy this recipe!

brownies

a little friday experiment

cheesecake my way

banana bread

my first banana bread everyone!just made it with my rice cooker!

The recipe was pretty easy, which explains how a super amateur cooker like me could make it. Here I will give you the link to the page I found. If there was any creativity in my part, it would be to change the milk to coconut milk. and that's all. everything else was done by the book.

As for cooking with rice cooker, every rice cooker has its own thing. I had to cook it 4 times because in the first time, the bread was still not fully cooked, so you just gotta keep looking at the bread inside  and judge for yourself whether its done or not (I mean after the rice cooker is finished cooking, you gotta see the inside first, if its not done, turn it back on). As for how it tastes, I think it tastes superb. I gave some to my friends and they all liked it, so maybe you should try to:)

my simple french toast

On the bright side of living in a country far far away that is currently in a serious thread for nuclear radiation is that I can actually cook these days, like really cook food that people can eat. Which is an exponential improvement to what I was before. So thought maybe I should document my improvement by giving away recipes. which you could actually make. So my first recipe would be my simple french toast.


Ingredients:
Bread (3 slices or more)
1 Egg
1 cup of Coconut Milk
Cinnamon Sugar
Sugar
Salt

Step by Step.
1. Beat the egg with coconut milk (ofcourse you can simply use milk) and put inside a little salt, sugar and cinnamon sugar, how much of these you put inside is solemnly based on your good judgment :D
2. heat the pan, put in butter. wait until the pan is heated evenly.
3. Put in the bread inside the dough and quickly put in on the pan. wait until the color turns brown.

Well, I would love to add somepictures to this recipe, if I had the will to decorate the food, and also to take pictures of it. so maybe later. But I love the smell of the cinnamon and the sweetness of the bread. the ingredients are kinda exotic (with the coconut milk and all), but the taste is super western style. Happy tasting.