May 15, 2008

Creamy Garlic Sauce and Broccoli Pasta

Sorry to all for abandoning the blog for about a month, but I swear there's just cause.  First, it was the end of the semester.  
Nuff' said, I know, but there's more.  
I published a book with the Black Unicorn Press.  By publish, I mean we hand-bound my English Honors project, which got accepted (hooray!), obviously.  Mine's on the right (WE).
Then, as if I hadn't already convinced you, I made a six-minute movie about sexual identity in public schools to head off a presentation which nearly brought the class to tears.  They laughed, they cried, we got 15 points extra credit.  Then! to not even top it off yet, I graduated with my B.A. in English.... as the valedictorian (one of 22).  I got this sweet sash for it.  Totally worth all the hard work.  And finally, we've been going through all the dorms move-out trash to scavenge some delicious, incredibly processed foodz.  Among some the finds were frozen vegetables, a bag of apples, beer (on a dry campus), a new blanket (still in the package), enough folders and paper for the next two years, a frozen apple pie, backpacks, baskets, cheese, and a ski pole (oddly, only one).  So we've been trudging through our unhealthy eating to save the world one pop-tart at a time.  Thus our recipe creations have been a hodge-podge at best.  For example, last night we had instant mashed potatoes with frozen mixed veggies and potato chips with a mashed black bean barbecue sauce dip (actually not bad).  

But all that's over now.  Maybe.  So, hopefully we'll keep adding recipes and whatnot.  This creamy garlic sauce thing is something I've been unsuccessfully trying for awhile.  It would come out lumpy or... basically just come out lumpy.  It'd still taste good.  Just not very creamy.  I lost all my previous notes (probably to the recycling bin) and had to start anew.  I guess it was a good thing because this is what I'd been going for.  Here's the final recipe in all its creamy goodness.  
Serves almost two normal sized people or 1/4 a giant.

Creamy Garlic Butter Sauce

2 T Vegan Butter
2-4 cloves of garlic, pressed or minced 
2T nutritional yeast
1/4 c plain soymilk
dash of basil (1/4 to 1/2 t)

Melt that delicious chunk of butter in a small pan over medium heat and add your garlic in.  Let it sizzle for about a minute and  your cooking area will dazzle your nostrils with garlic awesomeness.  While that garlic is doin' its thang, mix the soymilk and nutritional yeast together with a fork and add it to the pan.  Stir the sauce until it's all homogeneous-y and whatnot.  Finally, let the sauce boil just a lil' teensy-weensy bit.  Keep on stirrin' and the sauce will thicken up a bit (about 2 minutes for us).  When you like what you see, dip in some cooked broccoli and wonder why cheese could never be this amazing.  


Lisa (Show Me Vegan) said...

Congrats! Creamy Buttery Garlicky Pasta is a great way to celebrate.

ms. veganorama said...

I'm going to make this for lunch tomorrow! Great blog btw.

Anonymous said...

I love that I stumbled upon this blog, I was looking for a vegan creamy garlic sauce..I find it absolutely hilarious that my girlfriend says "Garlic is sexy!" :)

thanks for posting this! I'm gonna make this tonight if I can get my butt to the store..laziness becomes me after work!

Anonymous said...

another useless dead blog.