I killed another bunch of succulents again. My other indoor plants are fine, the ones that are not succulents. This is because I water them often. But my succulents, I guess I think I don't need to water them as much and then I end up not watering them at all and then they die. For the past few weekends I've been wanting to replace them, but as we are moving apartments in another month, I am waiting. In the meantime, I've been buying fresh flowers on an almost weekly basis, and recently splurged on fresh peonies that were $5 a stem. They are so beautiful though, and I only get them once per year! I am eyeing some ranunculus' at the nearby market though, and those aren't cheap either.
Wait, I just realized two of those succulents I had brought with me all the way from Texas! I put them on a tray and for our three day drive in the uhaul across the country I was insistent on keeping them alive, watering them at gas stations and stuff. Now they're dead.
This. Is. A. Travesty.
One of my cooking goals is to always try new things, and I'm not very familiar with cooking vegan dishes. Sometimes I make something and then afterwards realize it's vegan, but that doesn't count because I didn't plan it. Generally, I'm not necessarily keen on making something vegan, mostly because eggs and cheese are two of my favorite foods in the world.
I've been seeing cashew cream all over the place in vegan dishes, and being the skeptic I am, I didn't think I would ever try it because I'd usually rather have milk or cream. But, the other day I gave it a try, and can say it was a satisfactory trade off!!
Once the early prep is done, this pasta comes together in no time. I am particularly fond of roasting artichokes too, as I think they are one of the prettiest vegetables this time of year. We ate the pasta both cold and warm, and I thought it tasted good either way. You can also sub the spaghetti for a different type of pasta too!
I'm guest posting over on Raw Kiwi today! For the full recipe, head on over to Raw Kiwi's site here!
