Once upon a time, a vegan cook was cleaning out her pantry when she came across an old, dusty bottle. She wasn’t sure what had been in the bottle – maybe soy sauce or vinegar. There was no label on the bottle and it was not glass so she couldn’t see through it. The bottle was purple and had a faded design that made it look ancient and mysterious. The vegan cook, let’s call her Rhea, took her rag that she had been using to dust the shelves and proceeded to rub some of the smudges off the bottle.
Suddenly, a cloud of smoke burst out the bottle causing Rhea to bend over in a fit of coughing. She dropped the bottle on the floor and turned to go find her inhaler. “Stupid dust,” she said though her coughing. “Ahem” she heard behind her. Turning, she saw a man standing before her in the pantry and Rhea screamed while reaching for a weapon. Her hand closed in on a large bottle of olive oil. “Who are you? Where did you come from? Why are you dressed like that?” Rhea demanded. The man, who was dressed all in white, replied, “I am your vegan genie and because you freed me from my bottle, I will grant you 3 wishes. Anything you desire.”
Well, it didn’t take Rhea long to think about this at all. “If you’re really a genie,” she said challenging him, “then you can give me a lifetime supply of my favorite vegan products so I will never worry about running out of them again.” “Yes, that I can do. Your wish is my command” the genie replied. Rhea made her two wishes known and suddenly, the pantry was filled with cartons and cartons of the two vegan items she desired most: So Delicious Coconut Culinary Milk (in both Original and Lite) and Go Veggie! Vegan Grated Parmesan.
Rhea was so happy and before the genie could say another word, she grabbed 2 containers of culinary milk and a jar of vegan parmesan and ran into the kitchen. “I know just what I want to make!” Rhea exclaimed. She set about boiling and stirring, mixing and whisking, zesting and juicing. Then she set the table for two and invited the genie (who was pretty cute, by the way) to sit down. Rhea served them each a big bowl of pasta (gluten-free, of course) that was mixed with wilted dark, leafy greens and topped with a rich and creamy spicy sauce.
The genie tasted it and asked, “What is this amazing sauce?” “It’s a spicy Alfredo sauce made with my 2 very favorite vegan products,” Rhea replied. The genie’s eyes widened and said, “Alfredo? That is my name. How did you know?” Rhea winked and replied, “I guess you’re not the only one who can create magic around here.”
After they had finished their delicious meal, the genie wiped his mouth with his napkin and reminded Rhea, “You still have one wish left. What will it be? More products? Wealth? Fame? A cookbook deal with a major publisher?” That last one tempted Rhea since her cookbook had been rejected by so many publishers, vegan and mainstream. But in the end, she smiled and said, “I wish for the whole world to be vegan and let animals live in peace.” The genie smiled and said “Your wish is my command” just as a phone started ringing.
The ringing phone woke Rhea who was laying on the floor of the pantry next to a few cans of organic beans. Her head hurt and as Rhea looked around, she didn’t see a lifetime supply of culinary milk or vegan parmesan. She realized she must have gotten knocked out by some cans that fell and it had all been a dream. As she picked herself up off the floor, Rhea thought, “Well, I may never receive a lifetime supply of So Delicious Culinary Milk or Go Veggie! Vegan Parmesan but I won’t stop working on making the whole world vegan or getting some publisher to back my cookbook.” The End.
For more recipes and reviews with these products, see:
Garlic, Tomato Bruschetta, Gnocchi with Butternut Squash, Kale and Mozzarella and Go Veggie! Dairy-Free Cheeses
Product Review: So Delicious Dairy-Free Frozen Desserts and Cashew Milks
Product Review: So Delicious Culinary Coconut Milk and Pasta in Lemon-Coconut Cream Sauce
The Spring Fling Dairy-Free Recipe Contest Entries
Pasta with Spicy Alfredo Sauce and Greens
1-lb. gluten-free pasta
2 Tbs. vegan butter or oil
4 garlic cloves, minced
¼ tsp. crushed red pepper
2 containers So Delicious Culinary Coconut Milk
¼ cup Go Veggie! Vegan Parmesan or nutritional yeast
A pinch of ground nutmeg
Kosher salt and black pepper to taste
A large bunch of greens (kale, collards, chard, spinach), stemmed and chopped
Lemon zest and juice
Fresh basil leaves, for garnish
Bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook until the pasta is al dente. Reserve a cup of starchy cooking water before draining the pasta. Set aside.
In a deep saucepan, melt the vegan butter over medium-high heat. Add the garlic cloves and crushed red pepper and cook until fragrant, about 1 minute. Mix in the coconut milk. Loosen it up with some of the reserved starchy cooking water, about ¼ cup at a time until the sauce is thick but pourable. Add in the vegan parmesan or nutritional yeast, the nutmeg, salt and pepper. Lower the heat to medium and let the sauce cook for 2 minutes.
When the sauce is to your desired consistency and the seasonings are to your taste, add in the pasta and toss to coat it in the sauce. If the sauce gets too thick, add more starchy cooking water. Mix the chopped greens into the pasta and let them wilt from the heat. Remove the pasta from the heat and grate some lemon zest over the top. Add a squeeze of lemon juice, if desired. Serve in bowls with fresh basil for garnish and extra lemon slices and vegan parmesan, if desired.
The “V” Word: Say it. Eat it. Live it.
- 1-lb. gluten-free pasta
- 2 Tbs. vegan butter or oil
- 4 garlic cloves, minced
- ¼ tsp. crushed red pepper
- 2 containers So Delicious Culinary Coconut Milk
- ¼ cup vegan parmesan or nutritional yeast
- A pinch of ground nutmeg
- Kosher salt and black pepper to taste
- A large bunch of greens, stemmed and chopped
- Lemon zest and juice
- Fresh basil leaves, for garnish
- Bring a large pot of water to a boil. Add a handful of salt and the pasta.
- Cook until the pasta is al dente.
- Reserve a cup of starchy cooking water before draining the pasta.
- Set aside.
- In a deep saucepan, melt the vegan butter over medium-high heat.
- Add the garlic cloves and crushed red pepper and cook until fragrant, about 1 minute.
- Mix in the coconut milk. Loosen it up with some of the reserved starchy cooking water, about ¼ cup at a time until the sauce is thick but pourable.
- Add in the vegan parmesan or nutritional yeast, the nutmeg, salt and pepper.
- Lower the heat to medium and let the sauce cook for 2 minutes.
- When the sauce is to your desired consistency and the seasonings are to your taste, add in the pasta and toss to coat it in the sauce. If the sauce gets too thick, add more starchy cooking water.
- Mix the chopped greens into the pasta and let them wilt from the heat.
- Remove the pasta from the heat and grate some lemon zest over the top. Add a squeeze of lemon juice, if desired.
- Serve in bowls with fresh basil for garnish and extra lemon slices and vegan parmesan, if desired.
lol…I love your fairy tale and the recipe! I’d definitely wish for a freezer full of So Delicious frozen treats!
Actually, since today is World Elephant Day I’d wish for the end of all poaching and for all animals to live in safe happy freedom. And pasta, lotsa pasta. 🙂
Yay for World Elephant Day! I hope you get your wish – both of them. xoxo
Your story made me smile & the recipe made me hungry! 😀
Sounds like a win/win to me.
It sure does! 😀