🍃🍃🍃Let me show you how to cook "Chicken" Fettucine Alfredo, Spaghetti and Meatballs, and Eggplant Parmesan
📺make sure to watch in 4K📺
1st half of each video is cooking, second half is eating what I cook.
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The Eat More Plants Official Marinara Sauce🍃🍃🍃
3 tbsp Olive Oil
1 1/2 cups Onions, chopped
1/4 cups Garlic, minced
3 Tomatoes, blended
2 cans Tomato Paste
3 1/2 cups Water
1 tbsp Italian Seasoning
1/2 tsp Oregano
2 1/2 tsp Salt, then salt to taste
3/4 tsp Black Pepper
3 tbsp Sugar or sweetener of choice
2 sprigs Fresh Thyme
3 tbsp Fresh Parsley or Basil
The Eat More Plants Official Vegan Fettuccine Alfredo🍃🍃🍃
(makes enough for 2-3 people)
12 oz uncooked Fettuccine Noodles (3/4 package)
2 tbsp Vegan Butter
1/2 cup Scallions, chopped
3 tbsp Garlic, minced
19 oz Coconut Cream (I recommend Mae Ploy Brand) or Soy Cream or Cashew Cream
1 tsp Salt, then salt to taste
1/2 tsp Black Pepper
Pinch of Nutmeg (optional)
2 tbsp Lemon Juice
1 1/4 cup Vegan Parmesan
(I used 1 full package of FYH, put 1 cup in the sauce, put the remaining 1/4 cup on top of your finished alfredo pasta)
(brands I recommend: Follow Your Heart. Violife)
Fresh Parsley, to garnish
The Eat More Plants Official Eggplant Parmesan🍃🍃🍃
1 large Eggplant
Station 1:
1 1/2 cups AP Flour
Station 2:
1/2 cup FYH Vegan Egg Powder
1 1/2 cups Ice Water
Station 3:
2 cups Bread Crumbs (make sure they’re vegan)
1 tbsp Salt
1/2 tsp Black Pepper
1 tbsp Italian Seasoning
Layer Marinara, then Parsley, Fried Eggplant, Vegan Mozzarella, Vegan Parmesan, and repeat. Bake at 450 on bottom rack about 15 -20 mins until cheese is melted.