Cream Rules Everything Around Me.
A couple of days ago, lazy and hungry, I dragged my body into the kitchen and vowed to eat something outside of from my ready to eat go-to: cookies. Judge all you want – those puppies require no chopping, simmering or dish washing.
All I had was some leftover plain, cooked ziti from two days prior, a tiny amount of will and a serious hankering for something heila creamy.
You got 15 minutes? Good.
See:
Pasta
Oil (my favorite is avocado)
3 cloves garlic, minced
1 cup almond milk
2 T flour
Nutritional Yeast
Swiss chard
Tomatoes*
Do:
- Chop up the tomato, sprinkle with salt and pepper and place on a cookie sheet under the broiler (high) until it reaches the charmander level of your choosing.
- Tear up bite-sized pieces of swiss chard. Saute in oil, salt and pepper and put aside.
- Using the same pan, cook the garlic in oil until it becomes fragrant.
- Add the flour, mixing well until lumps form.
- Add the almond milk slowly, whisking like the rent is due. Add the nutritional yeast and whisk some more. Vegan Ru!
- If you’ve still got lumps, break out the immersion blender. This will also thicken it up a bit more.
Put ’em together and what have you got? Dinner, my fairiest of godmothers. You got dinner.
*This is just how lazy (and sick) I was feeling – the tomatoes I ended up using came diced from a can. I broiled the ever living piss out of those bad boys for as long as it took to assemble everything and called it roasted tomato. You can’t shine every day, people!
half-priced hippie 