Cauliflower Alfredo Sauce (Paleo, Vegan)

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Cauliflower Alfredo Sauce (Paleo, Vegan)

This Cauliflower Alfredo Sauce is versatile and so easy to make. An added bonus is that heating is not necessary; simply serve and enjoy.  Not only is it paleo (Dairy-Free), but it is also vegan and can be nut-free too depending on the type of milk you use.

I have also steamed a bit of zucchini and cashews with the cauliflower to add depth to the flavor of this sauce. Another nice addition is to sauté crimini mushrooms and add them to the finished sauce.

If you are avoiding tomato sauce, this would be a wonderful pizza sauce with added Italian seasoning to taste. Try ou the recipe and have fun with how you serve it. Please leave a comment about your favorite experiments.

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Cauliflower Alfredo Sauce on Zucchini Ravioli & Cauli-rice & Beet Stuffed Portobello Mushrooms

1 head cauliflower, chopped & steamed
1 clove garlic (optional)
1 Tbsp broth seasoning
3 Tbsp unfortified nutrional yeast
1/4 cup milk (almond, cashew or coconut)
sea salt & pepper to taste

Steam cauliflower until tender. Place cauliflower & remaining ingredients in Blendtec or other high-quality blender. Blend using “Whole Juice” setting or until smooth. Add more milk as needed. Serve over dishes such as my Cassava Flour Pasta, Stuffed (Portobello) Mushrooms, Paleo Ravioli, etc.

Paleo Cassava Flour Pasta, “Cheese” & Spinach Flavors

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Paleo Cassava Flour Pasta, "Cheese" & Spinach Flavors

As a household that avoids most grains due to allergies and / or intolerances, it’s VERY hard to find a premade pasta that everyone can enjoy. Gluten-free pastas are often made with corn and / or rice, both of which cause someone in the CF Hippie to react. So what does a CF Hippie Mama do? Since I have seen friends mention cassava flour and have seen recipes using cassava, I decided it was time to experiment with the flour that my Mãe used to use in Angola to make pirão.

I came upon a nut-free cassava flour pasta recipe by Predominantly Paleo tried it out with modifications that made sense to my family’s needs and palate. The result? A family approved pasta that does NOT require a pasta maker and uses a key tool in my kitchen. I have recruited Mini-Foodie 1 and 2 to help and the process is quick with a double batch AND they have fun.

Because I like to infuse flavor AND added nutrition whenever I can, my recipe includes the basic ingredients and the flavor add ins below for the “cheesey” pasta, which IS my basic version. My Foodie-in-Crime and Mini-Foodies all agree that the spinach pasta is the better flavor. I like both and when I feel daring, I add even more nutrional yeast for extra an cheesey flavor without the spinach. The best reviews I’ve gotten are from my Mini-Foodies who stated that “this pasta is better than the one from boxes” and “it’s healthier too!” This is coming from two kids whose favorite food before when had to eliminate rice was pasta.

I hope you give this pasta a try and enjoy it as much as my family

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"Cheesey" & Spinach Cassava Flour Pasta with Marinara & Avocado (Paleo, Nut-free)

Basic Ingredients
1 cup cassava flour
2 eggs
3 Tbsp coconut or avocado oil
1/2 tsp sea salt

Flavor add ins
1-2 Tbsp unfortified nutrional yeast
1 tsp paprika
1 tsp ground mustard seed
1/2 tsp turmeric powder

1 Tbsp spinach powder (optional)
1 Tbsp Italian seasoning  (optional)

Method
Heat water in a pot to boil pasta when ready.

Place all ingredients in food processor. Pulse until a ball forms & all ingredients are incorporated. You may need to scrap the side of the bowl. Remove ball. Divide into smaller balls, usually 6-8. Using a tortilla press, flatten to desired thickness. Using a pizza cutter, make strips of desired width. Place pasta in boiling water. Pasta is ready when it floats. Remove with a slotted spoon. Enjoy with desires toppings or sauce.

Topping Ideas
● Avocado oil, Italian seasoning + unfortified nutrional yeast
   • plus roasted veggies

● homemade marinara sauce

● homemade (vegan) Alfredo sauce

Corn-Free Nutritional Yeast

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Nutritional yeast is an awesome addition to a corn allergic’s pantry.  More about that below. First let’s address why it may be problematic for us, then discuss solutions and end with recipes / ideas for use.

Why nutritional yeast is a problem
Most nutritional yeast on the market is fortified which means vitamins are added. Those of us in the corn free community know, or are learning, that most vitamins on the market are derived from corn and therefore a no-go.

Before I found a solution, which was no easy task, I used to use the fortified version and did not understand why a superfood was causing me such problems.

But one day I found 2 SOLUTIONS: Sari Foods and Foods Alive are unfortified nutritional yeast brands. Both can be found on amazon.com. Like many safe foods, these are pricey, but they are both tasty and add so many possibilities to our food options.

Ideas for use
“What are my options?”– you ask.

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As seen in the picture above, KALE CHIPS! These are such a nutritious snack and so tasty that even choosy kiddos will enjoy them.  The best part is that you can customize your desired seasonings.

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FAUX CHEESES Nutritional yeast is used in vegan cooking to replace cheese and since much of the cheese on the market in the US include corn or corn derivatives, this is great news for those of use who miss cheese sauce, Parmesan cheese, and mozzarella. Cheeck out my recipes for Cashew cheez crumbles/spread and Cashew cheese dip ( vegan paleo).

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(My versions of these recipes coming soon).

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Make your own Paleo, Vegan Stock Powder / All-Purpose Seasoning. Nutritional yeast adds a depth of flavor to homemade stock powder. (Recipe to my version coming soon).

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Great addition to LACTATION COOKIES / VEGAN, GLUTEN FREE OATMEAL COOKIES for those who are gluten-free and need the extra boost. My version is enjoyed by the Mini-Foodies as well as my Foodie-in-Crime. (Recipe coming soon).

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