From eu.press-citizen.com
Many people struggle with going plant-based, especially when feeding a family. It’s too much work, too different, too limiting. For me, it was the opposite. When I started cooking plant-based meals for our family almost 10 years ago, it was a challenge. I relished the creativity of making food that the whole family would actually enjoy, without even really knowing it was plant-based. That meant making dishes that were familiar: creamy pastas, colorful wraps, and hearty soups (lots and lots of soups). The key wasn’t sneaking vegetables in—it was leaving animal products out without the family noticing.
Over time, our family would test recipes together and play a little game: if we ever opened a restaurant, which dishes would make the menu? We spent many dinners over several years taste-testing, tweaking, and building our dream menu.
That dream eventually became The Plantiful Pantry, our café in Mount Vernon. Now, I’ve created The Plantiful Pantry e-Cookbook, a digital collection of the most beloved recipes submitted by our newly extended family—our meal service subscribers and café patrons.
A dish that made our family’s original fantasy menu is this Alfredo pasta topped with one of our favorite vegetables—asparagus—and mushrooms. It’s part of the Loaded Mac n’ Cheez section of the e-cookbook, where I show how to make a simple plant-based “cheez” sauce and create flavorful variations.
An important part of the book is showing how to use locally grown, seasonal vegetables like the asparagus in familiar, comforting dishes: turn local sweet corn into chowder, zucchini into a Mexican Street Taco Bowl, cucumbers into bruschetta.
I believe that using fresh produce and herbs not only boosts flavor and nutrients, but also creativity and connection. That’s the spirit behind The Plantiful Pantry e-Cookbook—recipes made for comfort, creativity, and community.These are recipes I’d love your family to put on their beloved regular menu rotation. That’s why I included a starter kit, pantry guide, and a seasonal produce chart to make using the e-cookbook easy for everyone. I hope your family will love these recipes every bit as much as ours does.
The Plantiful Pantry Cookbook launches in mid-April. Follow us on Facebook and Instagram, or sign up on our website to receive launch updates and access to our super-secret café recipes.
Vegan asapargus and mushroom alfredo
Ingredients
For the Vegetables:1/2 tablespoon extra-virgin olive oil1 bunch asparagus, stalks broken off and cut into 1-inch pieces8 ounces baby bella mushrooms, sliced2 cloves garlic, minced2 tablespoons chives or fresh dill, minced.
For the sauce:1 1/2 cups raw cashews, soaked overnight, rinsed and drained2 cups reserved pasta cooking water1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt1/4 cup nutritional yeast1/2 tablespoon apple cider vinegar
For assembly:1 pound pasta of choice
Instructions
1. Cook the pasta: Prepare pasta according to package directions. Before draining, reserve 2 cups of the pasta water to use for the sauce.
2. Make the sauce: In a high-speed blender, combine the soaked cashews, 2 cups reserved pasta water, garlic powder, onion powder, salt, nutritional yeast, and apple cider vinegar. Blend on high for about 1 minute and 30 seconds, until completely smooth. Taste and adjust seasoning if needed.
3. Sauté the vegetables: In a medium skillet over medium heat, heat olive oil until shimmering. Add the asparagus and mushrooms and sauté until the asparagus is bright green, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
4. Assemble the dish: In a large bowl or the pasta pot, combine the cooked pasta and cashew Alfredo sauce. Toss until evenly coated. Top with the sautéed asparagus and mushrooms, sprinkle with fresh chives or dill, and serve immediately.
Mariah Andrews is a plant-based innovator, founder of The Plantiful Pantry, and cookbook author. She loves creating simple, nourishing meals inspired by her family and the food grown by local farmers near where she lives in Mount Vernon.
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