Toronto native Doug McNish’s new cookbook The Classics Veganized will hit bookshelves this fall. Doug was the brains behind the now-closed Doug’s Public Kitchen and Mythology Diner (favourites for local vegans!) and a real pioneer in the vegan movement.
In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless, such as White Widow Mac & Cheese, Crispy Mushroom Calamari, Sunny Side Up Vegan Eggs with Yolks and more. Doug’s mission has always been simple - to make vegan food accessible, nourishing and mainstream and in The Classics Veganized he does just that!
"This popular pasta dish is creamy and rich and has an astounding depth of flavour that will keep you coming back for more. I love to serve it with grilled portobello mushrooms and fresh greens, such as green peas or arugula, then sprinkle the top with a little nutritional yeast and freshly cracked pepper. I also serve it with a lemon wedge for good measure," says chef and cookbook author, Doug McNish.
1. In a medium pot, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook, stirring frequently with a wooden spoon, until the onion and garlic are browned and golden, 15 to 16 minutes. Add the white wine and cook until most of the liquid has evaporated. Drain the mixture, discarding most of the oil; if there is a little bit left, that is fine.
2. In a high-speed blender, combine the soaked cashews and water. Blend until smooth and creamy. Add the onion and garlic mixture, miso, tamari, nutritional yeast, mustard, lemon juice, and salt. Blend again until smooth and creamy. Pour the cashew mixture into a large pan and set aside until ready to use.
3. In a large pot of boiling salted water, cook the fettuccine according to package directions. Drain using a colander, discarding the cooking water. Rinse under cold running water until the pasta is cold.
4. Heat the cashew mixture, your alfredo sauce, over medium heat, taking care not to bring it to a full boil for too long. You do not want to boil cashew-based sauces for very long because the protein and fat can split, giving the sauce the appearance of curdled milk. Stir in the cooked pasta and toss to evenly coat. Cook until the sauce becomes thick and coats the pasta, 2 to 3 minutes only; the texture should not be watery but thick like cream. Divide among 4 bowls and serve immediately.
To soak the cashews, place them in a small bowl with 2 cups (500 mL) hot water for at least 1 hour or overnight, covered and stored in the fridge. Drain and rinse the cashews, discarding the soaking liquid. 2. Brown rice miso or any dark miso is ideal for this recipe because of its bold flavour. If you do not have brown rice miso, substitute an equal amount of any other miso but keep in mind that the darker the colour, the more flavour it will create in this recipe
- Serves 4
- Prep Time:
- 10 minutes
- Cook Time:
- 20 minutes