To stick to the tight food budget I’m currently on I decided to buy frozen and canned vegetables. Might sound dumb, but I wasn’t aware canned beets was a thing. Was super excited to buy them.
I love making cream sauces and was in the mood for a quick pasta dish. I love when I can get creative with my meals and come up with a new delicious recipe.
Cooking to me is a fun experiment. Since I started cooking plant based I only failed on a recipe minimal times.
I had no clue where I was going with this sauce idea, but threw on my apron and went for it. Surprising my kitchen didn’t end up looking like a beet massacre which typically when I prepare beats I’m either stained or I’m scrubbing down my kitchen.
People ask when I’ll start doing YouTube cooking videos? When I can figure out how to be a more organized chef I’ll go that route. I’d love to share how easy it is to cook healthy plant based gluten free recipes even on a tight budget, with minimal cooking experience.
Now onto the recipe!
Recipe for Beet Cream Sauce:
1/2 canned beets
4 tablespoons beet juice
1 /2 cup cashew cream ( soak cashews drain then blend with water to a creamy consistency)
1/3 cup walnuts
1 teaspoon better then bouillon low sodium vegetable base soup broth
1 cup water
1 tablespoon coconut sugar
1/3 teaspoon sea salt
1/2 tablespoon dried rosemary, thyme, and lavender ( I purchase a blend that’s made of all 3 herbs)
Few shakes of black pepper
Gluten free pasta ( I used corn pasta)
In a high speed blender first add the broth mix and water and beet juice. Blend on medium until fully combined. Then add in the beets, walnuts, seasoning, and cashew cream, salt, pepper, coconut sugar. Blend until combined. If you have a vitamix heat in the vitamix. I only slightly warmed it, didn’t want to over cook it and ruin the taste. Now prepare pasta as per directions then add sauce and enjoy!
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Big thank you to everyone who checks out my blog, one day I’ll be working towards a cook book!