Quarantine Day 50. I can no longer remember what a Starbucks coconut milk latte tastes like. I have not worn real pants in two months. The concept of “day pajamas” and “night pajamas” is a thing of the past; I just wear the same pajamas until I shower again.
But we’re not here to talk about that. We’re here to talk about food. I have lots of cool things in the works, and I recently collaborated with my brother-from-another-mother on a recipe over FaceTime. We played around with ingredients, tweaked it until it was utterly delicious, and now I’m sharing it with you because he’s a luddite without a blog.
- Freshly cracked black pepper
- Shredded vegan parmesan cheese (we love this one)
- 1 cup full-fat coconut milk (canned works well)
- 4 garlic cloves, minced or mashed (you can use less if you’re not big on garlic, but why?)
- 1/4 cup white wine (check out Barnivore to find out which wines are vegan!)
- 2 1/2 tbsp olive oil
- 2 tbsp all-purpose flour
What to do:
1.) Boil some water and cook your gnocchi according to the directions on the package. It’s usually 2-3 minutes. During the last minute, add your kale to the pot. Drain the tasty gnocchi/kale mixture and make sure it cover it with a plate to keep it from drying out.
2.) Add your oil to a large pot along with the garlic, taking care not to let it burn. When your kitchen starts to smell like you’ve crawled inside a loaf of garlic bread, it’s time to add the flour. Mix it in with your garlic until it forms a paste, and then pour in the wine. Allow this to simmer for 3-5 minutes until it starts to reduce.
3.) Pour in your coconut milk, bring the mixture to a boil, and let it bubble away for 5-7 minutes until it thickens. Make sure to stir it occasionally, but don’t stir it continuously, as this will make it take forever to thicken, and you’ll want to eat now.
4.) Add your gnocchi, kale, and walnuts to the pot, stirring to make sure everything is coated evenly. Cook for about a minute to warm the walnuts through and release their natural oils.
5.) Season with salt and pepper to taste, and then sprinkle your shredded parmesan on top. You can also garnish it with more walnuts or a dash of red pepper flakes for a bit more bite.
There you have it! A hearty, fulfilling recipe with all the creamy goodness of dairy with none of the cruelty. You can definitely adapt this recipe to suit your taste if you hate kale or walnuts like some of the weirdos in my family, but keep in mind that all veggies require different cooking times. If you want something like broccoli or carrots, that will take longer to cook. Or you could do what I do and cheat — I use the frozen versions from Bird’s Eye all the time. Steam them in the microwave, stir them in, and voila! (Note that some of the Bird’s Eye veggies come packed in a butter sauce, so read the labels carefully.)
What’s your favorite pasta recipe? Leave me a comment, or tag me on Instagram using #theunscaryvegan so I can see it!