I’ve been in Aruba for a week now, and veganism isn’t hard what-so-ever. I’m actually surprised at how many vegan items are offered in the supermarkets here! I found Daiya Cheese, Gardein vegan frozen foods, vegan mayonnaise, vegan hot dogs, bacon, and sausages (if you’re into those things), vegan yogurt, and vegan cream cheese at a supermarket called Super Foods. I also found vegan butter, more vegan “meat products” Follow Your Heart vegan cheese, and a variety of dairy free milk at a supermarket called Ling and Sons. Ling and Sons also had an entire section dedicated to gluten free products and Bob’s Mills products (which are perfect for baking). So, I really don’t understand why people say being vegan is hard here. I think the main issue is finding vegan options when dining out, therefore, I’ve decided to take some time this week to explore the island and find at least 4 places that have vegan options. Stay Tuned!
For now, here’s a little recipe I whipped up yesterday. It turned out so well, and I found that it even tastes good when enjoyed cold. The weather here in Aruba is so warm that it’s essential to invite cold foods into your body whenever possible.
For this recipe, I used cashews for the creamy base of the sauce. Cashews are perfect for this because their flavor can easily be masked by the flavors of other foods. Cashews are also extremely beneficial to your health. Just one ounce of cashews contains 30% of your Daily magnesium needs, and 20% of your daily copper needs. Cashews also contain a decent amount of iron and protein. This recipe calls for 2 red bell peppers, which contain high amounts of vitamin A and vitamin C, two micronutrients that play a major role in eyesight and immunity.
Spicy Red Pepper Pasta
- You can use any color pepper, I prefer the red color.
- Feel free to use any pasta of choice.
- If you don't like spicy, skip the red pepper flakes. This dish is really good without the spice too!
- One Box Pasta of choice (I used gluten free shells)
- 2 red bell peppers
- 1/2 cup raw cashews
- 1 tsp red pepper flakes
- 1/4 cup almond milk
- salt/ pepper to taste
- 1 tsp hemp hearts (optional for garnish)
- 1 tsp fresh chives (optional for garnish)
- Boil enough water to cover 1/2 cup cashews. Once water is boiling, pour it over cashews in a small bowl, and let the cashews soak for 30 minutes.
- While cashews are soaking, cook pasta according to directions on package.
- Remove stem and seeds from bell peppers and place them into a high speed blender of food processor. Do not blend yet.
- Add salt, pepper, and almond milk to the blender. Set aside until cashews are done soaking.
- Once cashews are done soaking, discard the soaking liquid and pour cashews into the blender. Add red pepper flakes. Blend until smooth.
- Pour blended mixture over pasta. Garnish as desired. Enjoy!