SAN RAFAEL, CA, Aug. 21, 2020 /vWire/ — Seeing her catering business dwindle as a result of the pandemic, chef Rozanna Ogneva pivoted to a pop-up restaurant concept.

Vee Gees opened in July with the goal of delivering high-quality vegan delights to local foodies who found themselves longing for restaurant quality food.

Chef Rozanna Ogneva“It was something of a survival play born out of desire to continue to serve our customers and be an active business in our community” said owner Rozanna Ogneva.

“I’ve been cooking for 35 years and catering for 25 years. Over time I’ve been recreating traditional dishes through plant-based cooking, demand was always high and now we can continue to offer many of our most popular dishes” she concluded.

Rozanna has great enthusiasm for plant-based techniques that are required to make the dishes taste like conventional cooking. She has catered events where customers asked that she not to reveal that the food is plant-based until after they eat it. Once they found it, they were amazed at how something so delicious contained no animal products. Her penne pasta alfredo with roasted mushrooms is a customer favorite and she often gets requests for the recipe.

Rozanna passion for cooking began with the birth of her daughter. As a new mom she wanted to give make sure her daughter was healthy and that meant making her food from scratch using the best ingredients.  Today, that baby girl heads up her own yoga studio (pilatesbynadia.com) and follows a plant-based diet.  As a result, Rozanna new passion centers around reinventing meals into plant-based dishes, her creations include plant-based cheese, butter, cookies, cakes and a few original dishes as well.

Recipe for Rozanna’s delicious plant-based pasta:

  • 2 cups of cooked penne pasta
  • 2 cups raw cashews soaked overnight in water, in the refrigerator then drained
  • ¼ teaspoon of nutmeg
  • 1 clove of garlic
  • ½ cup water
  • 1 tables spoon of fresh thyme
  • juice from a ½ a lemon
  • ¼ cup of nutritional yeast
  • sea salt to taste and fresh cracked pepper
  • 1 cup of whole roasted mushrooms (tossed in olive oil, salt and pepper baked at 350 for 10 mins and cooled)

Place the raw cashews garlic nutmeg lemon juice, nutritional yeast in a vita mix or food processor and add ½ cup water and puree till is creamy.  If it’s too thick carefully add more water to you get a cream sauce consistency

Pour the sauce over the cooked pasta add salt and pepper to taste and mix . Plate the pasta, top with roasted mushrooms and sprinkle the fresh thyme. Enjoy!

Visit: www.veegeespopup.com
Instagram @veegeesplantbased