If you have the March-April edition of VegNews, you might have seen the recipe for fettuccine alfredo. If you haven't yet, you've got to try it.
I tried to find the recipe published online, but I couldn't find it, which is a shame. I think they send out the edition to subscribers before it hits the shelves in the stores, so I'll keep looking for it. Maybe when they update their website with the March-April edition, the recipe will be available online.
The sauce is your average cashew cream variety with some pine nuts thrown in, then thinned with water, lemon juice, and some garlic, nutmeg, and black pepper. (I left out the nutmeg for a fussy eater.)
The recipe didn't call for it, but I added a tablespoon of white miso, a few drops of ume plum vinegar and extra garlic...for garlic lovers, this is a great vehicle for some intense garlic action. Oh yeah, and I tossed in a handful of mozzarella-style Daiya, since I had some in the fridge I needed to use up. It all came together for a tasty sauce.
Then, I sauteed some yellow pepper, slivered garlic, (in keeping with the intense garlic theme) and broccolini to toss with the pasta and the alfredo sauce. Garnished with green onion slices and fresh oregano, it was a flavor bomb. Oh, and don't forget plenty of fresh ground black pepper.
It hit the spot with some spinach and roasted eggplant rollups: thinly sliced eggplant brushed with garlic-infused olive oil and a pinch of sea salt, then roasted until brown and garnished with a squeeze of fresh lemon. They're tasty little treats; we ate most of them before they made it onto the plate!
Roseann LaPonte
Rosanne Tobin
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That magazine always has such great recipes, I really should subscribe. I like your additions, too - I agree with the black pepper!
ReplyDeleteDoes that ever look gooooood!!
ReplyDeleteYour additions really ramped up the dish considerably. I think you might even be able say "adapted from..." I'll go take a second look at my copy — there was so much info I barely looked at the recipes, so thanks for the heads up. The eggplant stuffed with spinach sounds deluxe.
ReplyDeleteOn another topic, have you considered volunteering at VegFest? I'll be there Sunday morning as a food demonstrator. They still need more volunteers.
OK, it looks so fantastic that I just subscribed to VegNews on the theory that I will one day in the not too distant future actually have a kitchen! Love the way you say the sauce is "your average cashew cream variety" as I have no idea what that means, but I will learn after I have a kitchen and I'm looking forward to that adventure! Thanks, you are inspiring me!
ReplyDeleteIntense garlic is right! It definitely looks delicious, especially with the broccolini. The eggplant looks great too! That I definitely want to try.
ReplyDeleteI love vegan alfredo! Your adaptation looks delicious with all the greens on the side there.
ReplyDeleteI agree with Andrea, your version definitely qualifies as an "adapted from" recipe! You're so clever. :-)
ReplyDeleteHave you read the Vegan Bucket List feature in this feature yet? We had fun going through it and checking off the 23 things at least one of us has already done, starring the 15 things we plan (or would love) to do (we'll knock a couple of them out on our trip to Oregon!), and adding our own #100 (going on a McDougall Costa Rica adventure trip!)
Gosh that looks so fantastic! I MUST HAVE IT!!!!
ReplyDeleteI made the recipe from the magazine, and it was really good! Your adaptations sound really, really good, I'll have to make it again. I want to try the eggplant too, it sounds so easy and delicious!
ReplyDeleteI've never seen that magazine. I need to find one though, so I can make that Alfredo ASAP. That looks sooo good! I can just taste it now!
ReplyDeleteJessica
ReplyDeleteI like VegNews Mag...it's great that it only comes once every 2 months...gives me time to read it before the next addition arrives. And, unlike other magazines, I actually enjoy looking through the adds for vegan foods and other veg-friendly stuff.
Thanks Molly!
Andrea
Actually, the spinach was on the side and not in the rollups...but that would have been really good. Thanks for the idea! :)
Wow, it's VegFest already? I've never been to it, and I don't think it's going to work out for me this year. The team I volunteer with at the animal shelter is having a get together next Sunday, and I have a few other items already on the agenda as well. Thanks for letting me know though.
Daphne
I think you'll like VegNews, it features some good recipes, and there's a lot of other topics as well.
Lol about the cashew cream: it's just raw cashews blended with water until it becomes a smooth mixture. You can make it thinner or thicker depending on how much water you add. It makes a great creamy base for recipes.
FoodFeud
ReplyDeleteYeah, this recipe goes great with extra garlic, but the sauce is rich enough so it would still be delicious with less garlic and a milder flavor.
Thanks Vegan Georgia
Laurie
I haven't read the bucket list feature yet...I think I got distracted by the recipes and zoomed in there first, but I love that there's plenty of time between each issue to peruse it at my leisure.
A McDougall Costa Rica trip does sound like fun!
Shen
I know, that's what I said when I saw the recipe in the magazine...I wasted no time, I made it that night.
Jennifer
I'll definitely be making this again too! :)
Michelle
Let me know if you can't find the mag...I could email you the recipe if you want ;)
That does look good. I think you must have improved the orignial recipe with all your great additions. But, I have a question? What's going to go in that glaring empty space in the front "corner" of the plate???
ReplyDeleteI was wondering that too. I assume some Eggplant Rollups were snatched before the pic was snapped.
ReplyDeleteBlessedMama & Shen
ReplyDeleteYou guessed it...it was supposed to be eggplant, but I didn't make enough of them and we (I) ate a few before they ever got to the plate. :D
Mmmm, alfredo! This looks delicious, so saucy, I can practically smell it, as my own rather experimental supper is pressure-cooking away but highly unlikely to be as good as this. Maybe tomorrow...
ReplyDeleteAh, Zoa
ReplyDeleteI personally think whatever you make has a very high likelihood of being good.! Experimental eh?....hope you post about it, I admire your versatility in the kitchen.
You are an amazing kitchen goddess : ) that you could take something so simple to the next level like this is wonderfulistic! I'm bookmarking this, as I have so many of your posts...and i don't even like pasta!
ReplyDeleteI made some alfredo-ish pasta last week. Love it! :) Yours looks great.
ReplyDeletehttp://haymarket8.blogspot.com
omg, that looks SOOO GOOD!
ReplyDeleteI love your beautiful pictures:) I will definately give this yummy dish a try. Thank you.
ReplyDeleteThanks everyone! And if you do make the dish, I don't think you'll be disappointed, and it's a great one to improvise with :)
ReplyDeleteTHis looks good!
ReplyDeleteI also read the ads and everything in that magazine. I can't say that about any other magazine, that I read it cover to cover. I'll have to try this recipe. And interesting that you had some Daiya you needed to use up. We do not have that problem here.
ReplyDeleteLovely dish- I like your additions!
ReplyDeleteRose -- your presentation of your recipes always is excellent. You make the dishes look so delicious. Enjoyed your post -- barbara
ReplyDeletehey! i missed this!!! im so sorry! it looks beautiful! i really want to try that cashew cream sauce!i love miso too, i think it ads a lot if you are trying to make a "cheesy" dish.
ReplyDeleteadds*
ReplyDeleteThanks Alessandra!
ReplyDeleteJenny
I know right? VegNews pretty much rocks, like a commercial oasis in a larger uncaring world.
Thanks VegSpinz
Barbara
Thanks for your kind words!
Michelle
Yeah, the cream sauce would be good with just veggies, or over baked potato or squash. It doesn't even need pasta for the yum factor. :)
Sounds fabuloso. I have never bought plum vinegar either! I wonder how it tastes...
ReplyDeleteCarissa
ReplyDeleteTo me, the plum vinegar is really sour and salty; a few drops add a lot of flavor. I'd use it more of a seasoning rather than an all-out vinegar for salad etc.
This looks delicious! I've used the Vegan Yum Yum recipe..have you tried that recipe before? Your sauce looks thinner than that one.
ReplyDeleteHi JoLynn
ReplyDeleteI remember VYY posting that recipe...it looked good. This is similar I think, but maybe slightly less rich w/o the Earth Balance. I'm going to have to give her's a try too! :)
Yum! That looks like such a healthy plate! I have that issue, but I haven't gotten very far in yet. I need to skip ahead to this recipe.
ReplyDeleteBianca
ReplyDeleteI know what you mean...it takes me a while to go through an issue; I tend to zoom in on the recipes first. :)
I will have to pick that up because this looks great! I've never been a subscriber, but I was going through some old issues when I was making my bookmark ;) Like someone else mentioned, it amazes me that I actually look forward to looking through the ads in there.
ReplyDeleteCassie
ReplyDeleteYeah, I'm not a magazine-buyer usually, but I feel like VegNews is worth it.
I was using old copies for my bookmark ideas too! :)
Hi Rose, Love your creativity with my recipe! Gorgeous photos too. =) If you'd like to see more of my "Veganize It!" recipes, go here: http://www.allisonsgourmet.com/recipes-and-writings. As the author, I'm able to publish my recipes 6 months after print. Enjoy and keep playing in the kitchen!
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