The sauce recipe also makes a ton so I was able to freeze half of it and I'll pull it out when I need something to do with that head of cauliflower I bought with no plan.
2 heads cauliflower; torn into florets
2 tbs coconut oil
pinch of salt and pepper
4 red peppers; roasted, skinned and cut
1 cup cashews
3/4 cup water
1 tsp salt
1 jar tomato sauce
1 lb pasta
cilantro and cheese for garnish, if desired
1 preheat oven to 425 degrees F and spread cauliflower evenly over a baking sheet. Drizzle with oil and sprinkle on salt and pepper. Roast until brown, about 30 minutes
2 in a food processor blend cashews until it is a cashew butter, blend in roasted red peppers, water, and salt
3 bring large pot of water to boil, for the pasta
4 in a medium saucepan add the cashew pepper sauce to the jar of pasta sauce and heat
5 cook the pasta as directed
6 toss the cauliflower, pasta, and half of the sauce together in a bowl. Top with cilantro and cheese
7 reserve the other half the pasta sauce for another use
2017 held a lot of new things for the Elrod's
-We went on a road trip in Norway
-Got ourselves some kayaks
-Bought our van Walter
-finished up our long list of hikes we wanted to do
-saw Katy Perry in concert
-I sold my leathergoods at a show
-individually both ended up visiting Texas
-went on about 14 flights each
-found out we're having a baby
we're quite certain 2018 will be the year we have the least control over yet so wish us luck!
It was full and exhausting, we both got bad colds, but so full. Bouncing one activity to the next is always hard but each stop and each person is such a blessing and we feel lucky that many people are willing to spend time with us during the holidays.
We started our year back in Seattle by staying home sick and lazily putting stuff back where it belongs.