Busy Busy

Last week was crazy, and I didn't keep track of what I ate at all. I didn't do much in the exercise department. I was sore from a weekend of boating, then double digging in my organic gardening class, and then this weekend I spent my time climbing over breakwaters to collect algae, clams, and marine sediment for (one of) my job(s). Between all that, I am sore, and haven't felt much like climbing on a bike or rowing machine.

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.