Happy Tuesday!!! I feel like a new person. I ran today – outside!!! After yesterday’s ice storm and being relegated to my house all day -I so needed it. But more on that later.
I made this pasta sauce yesterday. It was inspired by a Thug Kitchen recipe with a bit of a departure. It was so delicious. It’s creamy and garlicky without any of the guilt of a traditional cream sauce. It took me 10 minutes to make this dinner from start to finish. Perfect weeknight dish. AND a great Meatless Monday idea. I would also use this sauce atop roasted or steamed veggies. Oh and that lemon in the pic — I grew that! Yes, my little lemon tree in my sunroom is blooming with lovely lemons. So excited to use one in my recipe.
1 head of small to medium head of cauliflower, washed and cut into small “trees”
3/4 cup of a nut milk (I used cashew but almond would work well too)
4 cloves of garlic
1 small lemon, juiced
1 tablespoon of olive oil
2 teaspoons of red miso paste
Top: dried or fresh parsley
Steam your cauliflower for 5-7 minutes or until you can insert a knife into easily. Then drain. Add that along with the remaining ingredients into your Vitamix or other powerful blender. Blend until creamy. While your cauliflower is steaming, start cooking your pasta of choice and drain. Top your sauce over the pasta and garnish with parsley. Serve immediately.
Sunday was freezing -like 14 degrees. I bagged my long run attempt for a 5 mile treadmill run at the gym. Monday we had an ice storm that forced me home and an impromptu rest day. Today, I was determined to get outside and that’s just what I did. It was freezing. Temps around 20 degrees without the windchill. I didn’t give much thought but Monday’s ice had turned to a rain storm later in the day then proceeded to freeze overnight again. Running, needless to say, became quite eventful. Pace – yeah, not a priority. Staying upright was more of my focus in the dark. I ran or skated – or runkated (my new word) 6 miles. It was cathartic. I needed it. Period. End of story.
Sending out warm thoughts!
— Knead to Cook