Today I used up the last of my creamer for coffee, so I decided to get creative with what I had on hand. I am by no means skilled in the kitchen–I’m rather horrible actually. I’m neglectful in following recipes and usually just go off instinct.
This sometimes results in a accidentally nice-tasting result, but, more often, the results are pretty bleak.
I’d recently used my food processor to make homemade cashew butter sweetened with dates, and that somehow turned out really good. A day or so later, I wanted to find a savory use for my raw pumpkin seeds. I’d already tried a *sweet* attempt with Pepitas, Brazil Nuts and Raw Honey a while ago, with fairly decent results (below).
It turns out, pumpkin seeds, coarsely blended with salt and garlic, taste amazing mixed with pasta. I realized that I’d stumbled upon my own homemade vegan “Parmesan cheese” without actively looking for it. Whaaat? It was so good with plain pasta and a little pepper added. When tossed with the warm pasta, the pulverized pepitas became creamy. It tasted like Fettuccine Alfredo, but vegan! So, so surprisingly good.
