Nicole MacPherson: Meatless Mummy Con Carne


Creamy Avocado Linguine Recipe


Sometimes, on a chilly, rainy day I get a craving for comfort food, and what could be more comforting than a big bowl of pasta with cream sauce? The problem is that cream sauce leaves me feeling bloated, heavy, and lethargic.

The solution? A sauce made from avocado that delivers the creaminess I am craving, in addition to the vitamins, fibre, potassium, and good fats that my body is craving. All that in less than fifteen minutes flat!

Vegan Kitchen Hacks: Substituting Heavy Cream

Not only is this quick and easy recipe incredibly flavourful and delicious, but avocados are also known for contributing to healthy, shiny hair and a glowing complexion — so enjoying this dish will make you feel beautiful inside and out! 


3 cups cooked linguine
1 avocado
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons olive oil
3-5 oil-packed sundried tomatoes, sliced
2 tablespoons pine nuts
  Prepare linguine according to package directions.

  While linguine is cooking, whir together avocado, lemon, garlic, and olive oil in a food processor until smooth.

  Drain cooked linguine and return to pot.

  Toss linguine with avocado sauce.

  Serve topped with sliced sundried tomatoes and pine nuts.

For those who play for Team Carnivore and who think that a meatless meal is an incomplete meal (i.e., my husband), I like to add a serving of lemon-garlic chicken.


Lemon Garlic Chicken


1-2 chicken breasts, sliced
1 tablespoon olive oil
2 teaspoons lemon juice
1 clove garlic, crushed

  In a frying pan, heat olive oil on medium. Add garlic and cook until fragrant, about 2 minutes.

  Add chicken and lemon to the pan. Saute chicken slices until browned and cooked through.

Yield: Makes 2 large or 4 small servings.