Living among my omnivorous family can get tricky, especially when it comes to dinner time. And truthfully, it can be super frustrating either cooking separate plant-based meals for myself or adding meat and cheese to them for the rest of the fam. Sometimes we are in a good rhythm of getting dinner on the table and other times it can be downright draining. I've never been out to convert anyone. But when it comes to cooking for my family, I feel I'm wrestling this moral dilemma. That despite the personal choices I make for myself, I am still part of that machine.
It's said we vote on our food selection with our dollar and even though I’m not consuming meat, dairy or eggs, personally, I’m still voting in favor of them because occasionally I’m purchasing for my household.
I don't think I've made it a secret that my reasons for going plant-based were rooted in vanity. I wanted to be slim and look my best. But, I think there are countless reasons I have stayed plant-based for a number of years now: disease prevention, faster workout recovery time, water conservation, reduction of greenhouse gas emissions, land conservation, the slowing of deforestation and species extinction, reducing marine life destruction and waste pollution, helping to alleviate world hunger, and disengaging in animal cruelty. I recently heard Rich Roll say on a podcast that he just can't think of another diet where you can check all those boxes.
That said, I’m really trying to work out a solution here, but I fear I’ll have to just wait until they all move out! When I first began transitioning to a plant-based diet I removed all animal products from our home and declared it “Plant Strong and Cruelty Free”, a home where only healthy food is served and nobody gets hurt. My kids just ended up mad at me...a hangry mob. #firstworldprobs
So I'm leaving this decision up to them. There is something to be said about putting on your own oxygen mask first.
On a positive note, I do have a few tricks up my sleeve...some recipes that work for all of us, and lucky for me this one, especially, is versatile, delicious and leaves me feeling as though I haven’t just poisoned them all. A girl’s gotta sleep at night.
This recipe for Fettuccine Alfredo is adapted from Chloe Coscarelli's first cookbook Chloe’s Kitchen. Not only does it make a rich, delicious Alfredo sauce but also a wonderful white cream sauce to toss with your vegetables or top your baked potato. I’ve tweaked it to be more healthful.. sans the oil and added vegg. I hope it brings your family to the table in a healthful and decadent way, herbies and omnivores alike!
Fettuccine Alfredo, serves 4 to 6
1 pound fettuccine
1 large onion, chopped
3 cloves garlic, minced
1 cup raw cashews or blanched almonds
1 ½ cups water
2 teaspoons white miso paste, optional
1 Tablespoon lemon juice
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
Chopped fresh Italian parsley, for garnish
Red pepper flakes, optional
Bonus points- 12-16 oz frozen broccoli or vegetable medley, optional
Note: If you are not using a high speed blender, such as Vitamix or Blendtec, soak cashews or almonds overnight or boil 10 minutes and drain. This will soften them and ensure a silky smooth cream.
Jeanmare and Cristy are creators and contributors of the Living Simply Nourished Blog. Grab a cup of tea (or coffee!), find a cozy spot, scroll around, read some stories, find some inspiration, and enjoy!
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