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!