I love vegans! They’re passionate about their lifestyle, and they’re passionate about creating truly delicious vegan food. Like Claire Gosse, Melody from Little House on the Vegan Prairie sincerely wants this planet to be a gentler, kinder place for animals, and she wants to show that you don’t have to give up anything if you choose to be vegan.
She puts all of that good energy into the amazing dishes she creates. I think you’ll like this one. It’s her quick and easy veganized American Chop Suey that you could serve for brunch, lunch, or dinner. Here’s her cool story to go with it, too.
“Several weeks ago, a friend of mine made a delicious brunch that included this very simple topping of crushed walnuts and cilantro over a bed of steamed kale. I’d never had anything like it and weeks later, it’s been hard to forget it. So, I started to think of other ways to incorporate it into a meal and, this is what I came up with.
I love the unique flavor of this dish, how filling it is without being overly heavy like most pasta dishes, and how easily and quickly it’s put together. The flavor isn’t overly powerful, but it’s present, if that makes sense. It’s pleasantly delicious, somewhat creamy without using cream, but is still comforting.
All the ingredients are healthy, vegan pantry basics and easily found in your standard grocery store.”
Walnut, Mustard, and Cilantro Pasta a la American Chop Suey
Ingredients:
(serves 2)
1 cup walnuts, finely chopped
1/2 cup fresh cilantro, finely chopped
2 tbsp soy sauce
2 tbsp dijon mustard
1 tbsp agave nectar
4 cups cooked fusilli pasta (I used whole wheat)
2 tbsp extra virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 and 1/2 cups broccoli, chopped into small florets
1 large carrot, shredded
salt and pepper, to taste
Directions:
Process the walnuts in a food processor by pulsing them a few times, until they resemble coarse sand. Be careful not to pulverize them, you don’t want a powder! Pour them into a bowl and add the cilantro, soy sauce, dijon mustard, and agave. Mix well with a spoon until you get a nice paste or “dip” like consistency. Set aside.
In a non-stick skillet on medium heat, saute the onions in the olive oil for about 3 minutes. Add in the garlic and stirring, cook for another minute. Stir in the broccoli and cook for another 4 minutes or until the broccoli is bright green, cooked through, but still firm to the bite. Add in the salt and pepper, to taste. Remember not to add too much salt if you’re using a high-sodium soy sauce. Add the vegetable mixture to the cooked pasta and toss well. Now add the walnut-cilantro mixture and combine well with a spoon until the pasta is evenly coated. Add the shredded carrots and toss until evenly distributed. Serve and enjoy!