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This is a complete walkthrough on how to make vegan avocado pesto pasta and vegan sundried tomato pasta
1) Avocado Pesto Pasta
The avocado pesto pasta dish is served chilled (colder than room temp). I like to put a few hot vegan "meat" products on it but it does not need them and can be served many ways.
If yours is lacking a bit of taste, make sure there is enough salt and pepper. It is incredibly flavorful, smooth and rich dish.
Make sure to remove the pine nuts/oil from the heat right away after they begin toasting. They and the garlic will still toast in the heat held by the oil.
2) Sundried Tomato Pasta
The main thing about this dish is the preparation aspect. It is crazy easy once 2 preparation steps are complete.
- carmelized onions - Normally a huge pain to make by slowly sauteeing onions and stirring them for about an hour, these can be very easily made overnight in a slow cooker.
Just slice up the onions, put some oil on them, slow cook on low overnight. Do not touch or stir them! They will come out amazing.
- roasted garlic - just like the holiday hell roast episode, I recap how to make roasted garlic here. Make this beforehand or start it and hour before you make the rest of the dish.
The rest is just combine, heat, and done.