Sweet Lupines Bolognese with Vegan Parmesan

Spring seems a long time coming and I thought to get it a little cozy inside we're going to make a whole week full of comfort foods ❤️ ❤️ ❤️. Pasta, risotto, waffles and pancakes make an appearance. Make sure to check Instagram and Facebook for more inspiration. Let's begin with a well known classic: spaghetti bolognese. Always a good idea. With sweet lupines from Germany or Austria it's going to be regional. Have a wonderful week and enjoy the nasty weather with some good food 😊.

Makes 4 portions.

1 cup sweet lupine shred
3/4 cup + 1 tbsp. vegetable broth
1 onion
1/2 can (340 g) sieved tomatoes
1 carrot
1 tsp. Italian herbs
salt, pepper
olive oil
1/2 tbsp. almond butter
1 tbsp. yeast flakes
14 oz spaghetti

Cook the pasta as the package says and drop them off. Cook sweet lupines in vegetable broth with closed lid for 5 minutes. Put it aside and allow it to infuse another 10 minutes. Cut carrot and onion into cubes and roast them with olive oil. Add sweet lupines and roast until golden. Mix with sieved tomatoes and Italian herbs, salt and pepper. Stir in almond butter and yeast flakes.
For the vegan parmesan:
1/4 cup cashews
1/4 cup almonds, blanched
2 tbsp. yeast flakes
1/4 tsp. ground garlic
salt, pepper

Mix all ingredients in a mixer. Serve with the Bolognese. Enjoy

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