Chef Francesca Bonadonna
Instagram: @plantifullybased | YouTube: Plantifully Based
1 head of cauliflower
4 oz tomato
1 cup non-dairy milk
2 tbsp tapioca starch
3 tbsp salt (or to taste)
3 tbsp garlic powder (or to taste)
2 tbsp paprika
1 tbsp turmeric
3 tbsp nutritional yeast
Clean cauliflower and cut into chunks. Boil for 20 minutes or until fork tender. Then strain your cauliflower and place in blender. Add in the rest of the ingredients and blend until smooth. Once the mixture is smooth, put it all into a pan and cook on the stove on low heat for a few minutes to thicken. Then add in cooked pasta. For a little something extra, you can add in some sautéed kale, panko breadcrumbs and extra vegan cheese.
MANTRA LIGHTNING ROUND
Something you always have in your bag?
Best advice your mom or grandma told you?
Always prepare extra food for parties.
What hashtags do you use to find inspiration + food?
#veganfoodporn #veganfoodshare #thrivemags
Ingredients you can’t live without?
Garlic powder, everything bagel seasoning and hot sauce.
What’s the fastest way to shift your mood?
Playing with my dog, Bella.
One of your favorite quotes:
“There are always flowers for those who want to see them.”