July 10, 2015: vegan Friday

Tomatoes! When gardens are overflowing with all sorts of good things, tomatoes are the one thing nobody seems to complain about having too many of. (Zucchini is another story: when I was growing up in Illinois, I remember friends and neighbors leaving grocery bags of zucchini at our doorstep at this time of year. We were zucchini bombed.)

We found some fresh tomatoes and basil at the store a couple days ago, and Bryan made this totally yummy tomato basil cream pasta, one of Angela Liddon's recipes. (We got the recipe from Liddon's Oh She Glows cookbook, and it includes spinach.) If you've never made a vegan cream sauce out of raw cashews, this recipe is a good place to start. The cashews need to be raw, not the roasted salted kind in a can. Cashew cream is wonderfully versatile, and it makes this dish rich and velvety without overwhelming the flavors of the tomato and basil.