The Leftovers: Something Out of Nothing
Oh, the leftovers. The oft-forgotten remnants of what was once a fresh and exciting meal. Very few times do I get excited about leftover anything (who wants sloppy seconds?) but when it comes to food, it gets the creativity flowing. I see every limp rutabaga and portion of cold pasta as a challenge – and, challenge accepted!
My boyfriend has aptly dubbed me the ultimate “something-out-of-nothing” cooking superstar. That might be laying it on a little thick, but I’ll take it.
The rumble of my stomach was telling me it was eating time, but after a hectic week and no time for a good grocery shop, I faced the grim task of transforming the sparse ingredients of my barren fridge into a decent bite. The findings?
In the fridge:
- 1 lemon
- Silken Tofu
- An overwhelming array of condiments
In the Pantry:
- Cashews
- Rice pasta
I stared blankly for a few seconds, and then, AHAA! Vegan alfredo sauce made with cashews served over penne. Brilliant!
INGREDIENTS
- 2 cloves raw garlic
- 3-5 whole peppercorns
- 1 Thai chili/ pinch of cayenne
- 1 generous handful of cashews (I used roasted and unsalted, but raw will also work.)
- Juice of half a lemon
- 3-5 tablespoons extra virgin olive oil
- Approx. 200g organic, non GMO silken tofu
- Sea salt to taste
- Splash of water
- Pasta of choice (I used rice penne.)
HOW-TO
- Cook pasta al dente.
- Throw all other ingredients into a blender. Blend until smooth and creamy.
- Toss sauce into warm pasta et voilà! No cooking necessary.
This sauce is easy to make and super versatile. You can throw some fresh herbs into the mix and serve cold as a tasty veggie dip, use it in lasagnas, or whip it into mashed potatoes for extra, creamy goodness.
Don’t let a sparse fridge be your epicurean crutch – get creative and don’t be scared to use those leftovers. Vegan alfredo sauce pasta frittata for breakfast, anyone?
