J’s Fettuccine Alfredo________________________________________________________________
One package of Tinkyada brand Fettuccine Style (with Rice Bran) Pad Thai noodles (Tinkyada brand is awesome for gluten-free pasta). I followed the "Quick and Energy Efficient" preparation instructions - basically, boil water, throw in noodles, cook for 2 minutes, stir, turn off heat and cover and let sit for 15-20 minutes, drain. But you can boil them for 10, too, if you're in a hurry. These things want to stick together big time. You've been warned.
Sauce: Chop garlic, parsley, sage, rosemary, and thyme and sauté in a pan with some earth balance (about 3 tablespoons). Add 3-4 cups cashew cream (see below), soy milk (just a splash to thin it out and homogenize it), a small amount of white wine (it cooks out, but it leaves a nice white wine flavor behind), and about 1-2 cups nutritional yeast and salt and pepper to taste (the salt takes out the sweetness). The trick with the sauce is to keep the heat really low, and add things slowly, stirring constantly, and be flexible. If it gets too thick, add a bit more earth balance or soy milk. If it gets too thin, add a bit more cashew cream or nutritional yeast. Re-season. Taste. Re-season. You get the idea.
Chop up some broccoli and give it a barely blanch/light boil, drain, and add a little white rice vinegar or a squirt of Bragg's and serve on the side, or how you like. You could probably toss it in. If I wasn't doing this recipe gluten-free, I might toss a little field roast sausage in - the sage/rosemary one. You can easily adapt this to your own desires is the point. I might toss in some sauteed mushrooms next time.
Here's the deal with the cashew cream: it's easy and brilliant. It's a great sauce base like how it's used above, and you can also use it as a base for savory tarts and things. Basically, I filled 1/2 the blender up with whole raw cashews, filled with water until about an inch above the cashews and let that soak for about 2 hours to soften the cashews and get them ready for blending. Then I added about 2-3 cups of nutritional yeast (do it to your taste, but remember you can always add more later) and some salt and pepper (in between blends, to taste) and blended on high until smoothly even and creamy. I have leftovers. You can make as little as you need, or have leftovers and store in the fridge.
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