The first thing I made was an uncomplicated Alfredo with roasted broccoli. I started by tossing the florets with minimal olive oil, salt, and freshly ground pepper: roasting them for 1/2 hour at 420 degrees.
While the broccoli was cooking I set my pasta water to boil and began making the sauce. I used Vegan Yum Yum's Hurry Up Alfredo recipe, subbing roasted cashews for raw (it's all I had), and adding 1 tbsp agave for sweetness. I just threw everything in the Magic Bullet and it was done in a flash.
The finished dish was delicious. I'd consider adding a tbsp of olive oil and/or perhaps another of water to the sauce next time, in order to thin in out and make it a bit creamier. But other than that it was really good and very quick to prepare.
Note: regardless of what you do, your leftovers will be a bit pasty. To re-creamify, incrementally add water to the noodles while heating & stir intermittently. It will be just as delicious, if not moreso, as leftovers.
Next up, slaw. I think Veganaise is amazing, but the idea of mayo and broccoli just didn't seem right. It's already too cold for a light, vinegar-based dressing, so, I checked my arsenal of Natural Kitchen Cooking School recipes and found this one for broccoli and carrot salad from a cooking class I'd taken a couple of years ago.
In the interest of using what I had in my pantry, I made a few substitutions:
- raisins for currants
- toasted almonds for toasted pumpkin seeds
- blood orange juice for apple juice
* They didn't actually go to waste; they made the local animal population very happy.