Meals have pretty much been using up the stuff in the fridge or from short trips to the store. I know I had roasted cauliflower and pasta again one night, a veggie burger and acorn squash, and two nights ago I tried my hand at a vegan Alfredo sauce that I saw on Vegan Dad and Don't Get Mad, Get Vegan. The recipe originally came from Lachesis on the PPK forums It was amazingly good, much better than I had been anticipating, but there was something missing. I'm not sure what it was. More garlic, a tad more salt? Something else? It was still very good, and I served it up over some whole wheat noodles and steamed cauliflower, broccoli, and baby carrots.
Vegan Alfredo Sauce:
- 1/2c Earth Balance
- 2 cups unsweetened soy milk (I don't usually drink soy milk, preferring almond milk, but I think this is probably the best choice here)
- 1 package Extra firm silken tofu (the kind in the little white box that doesn't need refrigeration)
- 1-2 tbsp white cooking wine (I didn't use this)
- 2 tbsp onion powder
- 2-3 tsp garlic powder
- 1-2 tsp sea salt
- 1-2 tsp black pepper (to taste)
- pinch of nutmeg
- 3-4 tbsp arrowroot or cornstarch powder
Mix all ingredients in either in a food processor or blender. Heat over medium low heat until hot, stirring often. Pour a little bit into a bowl and whisk in arrowroot/cornstarch, dump mixture back into the pot and heat until just bubbling. Do not boil. Sauce should be thick.
This makes a lot, and I'll probably end up making calzones with the Alfredo sauce, some broccoli, and lots of garlic soon. Yum yum.