It's come to my attention that I completely missed the opportunity to riff off a few puns about beets in the last post, but what are you gonna do? No need to beet myself up over it... And of course, I'm a huge fan of puns, you could go so far as calling me a pun-dit and I could pun-tificate all day long on the glory of wordplay and humour. But today's post is about vegan scallops and linguine. Punning about scallops is the equivalent of finding a word that rhymes with orange and the closest I could find so far on that one is "storage"...
Anyways, onto the food! Last week, I was searching online to find a good cauliflower recipe and stumbled upon
this wonderful dish courtesy of the Vegan Homemade Blog and I absolutely had to try it out. And I immediately had the brilliant idea to pair it with linguine and a vegan Alfredo sauce. A lot of the recipes I found were either too complicated or had ingredients that were too difficult to find. I eventually found
this one on Vegan Dad's blog. I pretty much had everything in my pantry and the only things that I needed to re-stock were the tofu, sea salt and white wine (I went with a Pinot Grigio from Pelee Island by the way). The best thing about this meal was that both recipes were super easy!
Here are some pics:
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| Chopped King Trumpet Mushrooms |
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| Marinating the Mushrooms. I couldn't find vegan fish sauce, so I substituted that with soya sauce and a splash of sesame oil and it turned out awesomely! |
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| Finished Dish - Scallop Linguine! |
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| Krista's empty plate! See how nice I am, I share my food with my wife, I'm not shellfish... |
