Spaghetti Alfredo from Cook. Heal. Go Vegan! by Chef Bai
This recipe comes from the new cookbook Cook. Heal. Go Vegan! by Chef Bai aka Bailey Ruskus. I had a chance to be on Bailey’s podcast to promote my new book, and instantly fell in love with her. What she has gone through personally - her story of healing through food and becoming a professional chef - is so inspiring. Plus, she’s hilarious and the kind of woman who is constantly lifting up others. I know you’ll love her so much, too.
I asked her if I could include a recipe from her new book here AND if she could demo it for us. She said yes to both, and you can catch us on IG Live next Saturday at noon EST / 9am EST on my page!
Here’s a preview of the recipe below. And if you miss the Live, I’ll make sure to save it wherever you save those things on IG. Go check out her book!
What Bai says about the recipe:
Traditionally, Alfredo sauce and others like it are packed to the brim with clarified butter, heavy cream, flour, and salt. I swear these sauces is where the term “food coma” comes from! This twist on Alfredo will fulfill all of your creamy pasta dreams without the need for a long nap on the couch after. And the nutmeg is a trick I learned from my French culinary schoolbooks – it gives Alfredo its signature flavor!
- 1/2 small cauliflower, florets removed, about 2 cups (200 g) once steamed
- 1 cup (150 g) raw cashews, soaked overnight or in hot water for 15 minutes then drained
- 1 tbsp (20 g) miso paste
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 tsp onion powder
- 3/4 tsp granulated garlic
- 1/4 tsp salt
- 1 1/4 cup (300 ml) unsweetened plant-based milk of choice
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 1 package (1 lb.) brown rice spaghetti noodles
- vegan Parm
- red pepper flakes
- black pepper
- chopped parsley
You’ll need two soup pots, one for your noodles and one for the cauliflower. In the pot for the noodles, fill it 3/4 of the way with water and add a generous pinch of salt. Cover and bring to a boil. Once boiling, add the noodles and cook according to package instructions, uncovered. Make sure to rinse with cold water after you strain to stop the cooking, then set aside.
In the pot for the cauliflower, add 1 inch of water and a steamer basket. Add the cauliflower florets to the steamer basket, turn the heat on medium-low, cover and cook for about 10 minutes. You’ll know the cauliflower is done when you can easily slide a fork into it.
Remove the steamed florets from the steamer and add to a blender. Add the soaked cashews, miso paste, black pepper, nutmeg, onion powder, granulated garlic, salt, oat milk and lemon juice to the blender as well. Blend on high for about 2 minutes until you get a nice smooth consistency. Depending on what kind of blender you have, if it’s struggling a little, just add a dash more of oat milk until it smooths out.
Add the sauce and noodles back into the pot you cooked the noodles in. Turn the heat on low for a few minutes to heat up and season with salt + black pepper to taste. Serve in individual serving bowls with parm, red chili flakes, black pepper and parsley.
Bai’s tip: Steamer baskets are an essential healthy cooking must-have. You can usually find them at your local grocery store for under $5!
Things That Freaked My Week!
A bunch of things I want to eat, have watched/read, and am currently loving…
• If you’ve ever read one of these newsletters or listened to the pod, you know all about my never-ending deodorant search and pit issues. I have a hard time finding one that works! So I use my beloved EO Wipes to get rid of any morning or evening funk. BUT they have been sold out for months, and I didn’t know what to do (it’s SC in the summer!). So, I scanned the shelves and bought this Thai Crystal Mist for the third time in my life, thinking that this time it would magically work. Despie times. And guess what…it’s working!
I switched up how I used it, and here’s my trick: I apply it the second I get out of the shower. The second I get out is crucial. 4-8 pumps. Then I reapply it around noon-2pm. And reapply before bed. It’s a little more work, but I don’t stink so don’t even care. I still can’t believe it’s working, and I’m gonna stock up in case this stuff disappears, too.
• MaryRuth (as in the namesake of my favorite vitamins!) invited me to share a vegan recipe on her IG Live. I went for a plant-based cheese board (the one I made is above). I HAD SO MUCH FUN doing it! What I loved most is every single thing was store-bought (lots of dips, pickles, and plant cheese), and the “recipe” part was arranging and making things look pretty. No cooking, cleaning, and looks like I spent hours making it (I did not). You can see the demo here. It was a little chaotic and loved every minute of it.
• I’ve been having some major cyst issues, which has been making moving my body a little harder lately. But when I don’t move, I end up hurting more…it’s tricky battle, so I had to find something. And I did! Treading water. It might be a “duh” to you, but I never thought to do this. But the other day at Sid’s swim lesson, I jumped in the deep end and did it for 20ish minutes. My body didn’t hurt, I got my heart rate going, and I truly felt free in my body for the first time that week. Gonna start treading as much as I can until this cyst decides to chill.
• Last month, Good Food Cooking School (my fave) launched a new dairy-free ice cream mini-course - and this month, it’s salad dressings! I always seem to make the same dressing over and over again and then wonder why I get bored with my salads. So excited to mix it up with these new dressings (Classic Caesar Dressing, Garlic & Lime Dressing, Sunshine Citrus & Turmeric Dressing, Fresh-Herb Italian Dressing, and more)! Plus, since Heather is one of my besties, you can use code LETTUCEPARTY for 10% off.
Basic Kitchen Salad Project
I’m so excited to be part of Basic Kitchen’s Second Annual Salad Project to benefit Green Heart. Green Heart is a local non-profit working with Charleston, SC, kids to connect and build community through school gardens. Each week, Basic Kitchen will highlight a signature salad from a local. And my salad will be there the week of September 6th!
If you’re in CHS or close by, come check out my salad that week at Basic Kitchen! It will involve bread…sneak look above.
This newsletter is supported by Sakara. I order it once a month (my August order is coming next week!) to help my brain and stomach relax. There’s something about these meals that helps my gut chill - and not having to think about what to cook makes my brain chill, too. Order it once a week, once a month, or once a year. It’s customizable, so you can do whatever works for you! It’s totally plant-based and gluten-free, too. And those veggie enchiladas (above) are one of my favorite meals.
If you want to try it, you can use code XOJESS for 20% off your order, too!
If you’ve read Know Your Endo loved it, please leave a review! It really helps more people discover the book and raise more awareness for endo, too. You can head here to leave one (and you can still leave one on Amazon, even if you bought it someplace else). It helps out authors so much.
And if you haven’t bought Know Your Endo, you can do that here!
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