Bringing the VegFest inspiration back home
The Denver Post
Denver hosted the seventh annual VegFest Colorado last weekend, celebrating the tastes of plantbased food.
But what if your palate wants more?
The vegan festival published “Favorite Recipes from Friends of VegFest Colorado” this year, pulling together 100 plant-based recipes from a range of sources, including Vital Root’s executive sous chef Jeffrey Lammer.
The book, edited by Kris Giovanini, costs $19.95 and will eventually be on Amazon. Until then, Giovanini said people can buy the book by emailing info @vegfestcolorado.org. All proceeds go to VegFest Colorado.
Want to give the book a test drive? Here are three recipes to try:
Zucchini Pappardelle with Corn Cream
Recipe by Alan Roettinger from “The Almond Milk Cookbook.”
In Italian cuisine, pappardelle are flat noodles about an inch wide that are usually served with rich creamy sauces and gravies. Look for young zucchini not much thicker than your thumb for the best results. But if none are available, don’t let that stop you. Zucchini and corn are a spectacular match under any circumstances, and this is among the best I’ve ever tasted. It’s light enough to serve as a first course. This recipe makes 4 servings.
Ingredients
2 tablespoons extra-virgin olive oil
1 cup finely diced white onion 2 cups white corn
1 cup unsweetened almond milk 1 clove garlic, minced
N teaspoon unrefined sea salt 2 pounds young zucchini 3 tablespoons snipped chives Salt and pepper, to taste Directions
Put the oil and onion in a large saucepan over medium heat and stir well. Spread the onion out to cover the bottom of the pan evenly. Cover the pan and decrease the heat to the lowest setting. Allow the onions to sweat for 30 minutes. Check occasionally and add 1 tablespoon of water if needed to prevent the onion from sticking.
Increase the heat to mediumhigh and add the corn, almond milk, garlic and salt, stirring well. When the mixture comes to a boil, adjust the heat to maintain a simmer and cook until the corn is tender, about 8 minutes. Transfer to a blender and process until smooth. Return to the pot and cook over medium heat until the mixture forms a sauce thick enough to coat a spoon. Season to taste with the
VEGGING