Special Feature:LEXX AMBROSE

ABOUT LEXX

Chef Lexx is Founder of Lettuce Rebel (a food movement) that offers catering, dinners, retreats & meal prep.
 

Lettuce Rebel started off as an idea to bring more waste-conscious packaging and transparent ingredients to our food community. This all started with creating a foundation that tackled the wasteful issues that tend to exist with meal prep and catering services. We saw an opportunity to rebuild a service that almost all of us use at some point and make it better for our planet - ethically, environmentally and individually. We do this by not only rejecting any and all things plastic but we believe that even compostable alternatives have their own barriers that we want to avoid. All our containers meant to be borrowed and returned to have a continuous reuse cycle that doesn’t result in any packaging in landfills from us.

Our unique structure allows us to continuously be creative by offering customized menus with your needs and our skills, no two people with the same. We are an entirely plant-based business with a mission to start a rebellion against the idea that plant-based food is just lettuce. Thus the name, Lettuce Rebel. Plants have an unsung power to be showcased in a beautiful way and, we hope you find this to be true as well, with every meal you enjoy.

Cauliflower Alfredo Linguini

-LEXX AMBROSE

INGREDIENTS:

  • 1 head of garlic

  • 1 head of cauliflower 

  • 6 cups of veg broth (or water if you prefer, however, the broth does help with flavor)

  • 1/2 cup raw cashews, soaked for at least 6 hours

  • 1 cup sliced onion

  • 1 tsp vegan butter (or substitute for more oil to save cost)

  • 1 tsp olive oil

  • 1/8 tsp nutmeg

  • 1/4 tsp ground black pepper

  • 1/4 cup nutritional yeast

  • 1 tsp salt

DIRECTIONS:

  1. Preheat oven to 400 F
     

  2. Remove the outer layer of the papery peel of garlic bulb, but keep the bulb as a whole.
     

  3. With a knife, cut a 1/4 inch off the top of the bulb exposing the individual cloves. Drizzle 1.2 tsp of olive oil and wrap in tin foil. Bake the garlic for 30 minutes. Once cooled, use a knife to scoop out each clove of garlic from its garlic skeleton. 
     

  4. Bring a pot of vegetable brother (or water) to a boil. While that is coming to a boil, trim the cauliflower and remove all leaves/stems. You should be left with the cauliflower florets. Boil the cauliflower and cashews in the veg broth together for roughly 7 minutes (looking for folk tender texture from the cauliflower. Once cooked, strain and set aside. 
     

  5. Sauté the onions by placing them in a frying pan with a little bit of oil and vegan butter (butter options, omit for more oil if you prefer) Bring the heat to medium-low and cook onions until they are soft and sweet. Once onions are cooked - (try not to brown them too much, it changes the flavor of the sauce.) Add all remaining ingredients and prepped components into a high-speed blender, and blend until smooth. Adjust salt and pepper if desired. Add a  small amount of water to loosen the sauce if needed. Look for the same sauce consistency as traditional Alfredo sauce. 
     

  6. Now enjoy the sauce with pasta of choice! Linguini noodles would be the most classic way to go, but it’s your house - so, your rules ;) 

“I didn’t know where I would end up with my career as a chef and, I never imagined that what I believed in and what I was skilled at could come together in such an incredible way.”

- Lexx Ambrose

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