Move over, Alfredo!

I was never really a fan of alfredo sauces back in the day so when I happened upon VwaV's Fettucini Alfreda Sauce I just kinda glanced at it and moved on. But last night, I wanted something quick, tasty, and easy and remembered someone had blogged about it recently. Then I remembered that vegan versions of cream-based things are typically nothing like the original and choc full o' their own unique yumminess, and it was decided. So I marinated some tofu Italian style and whipped up some Alfreda sauce to put over whole grain spaghetti and some steamed broccoli with garlic.

Here it's topped with hempseed. OH MY, is this stuff good! We loved it! I can't believe that the bulk of this sauce's base is nutritional yeast, sauteed onions, and pine nuts. It has such a distinct and rich flavor and came out thick and hearty. The chili powder gives it an almost smokey quality....or maybe that came from my forgetting about the pine nuts toasting in the iron skillet for just a sec? hehe

Either way, i LOVED it and am excited to make it again some time soon. I think I'd like to try nixing the chili powder and substitute with an herb who's flavor could also really shine just to shake it up a bit. hmmmm, what goes best with onions? so if you've overlooked this recipe in the past 'cause it just didn't sound all that different or exciting? take it from me....it is both of those things and you won't be sorry you tried it! We also had my parents come thru recently on a trip they took to visit with my grandparents. My mom is an aspiring vegetarian who's always open to try anything so I wanted to give her sure hits during her time here. My dad is more of a meat 'n potatoes kind of guy but I did get him to try a couple roasted brussel sprouts which was a HUGE accomplishment. ;) Thanks, Dad! They got in late and wanted a snack so I broke out some Seitan Nuggets with my homemade agave mustard dip (old agave nectar bottles make the BEST condiment bottles for this. now i can make a ton of agave mustard and leave it in the 'fridge!). While not the healthiest thing I make, (I still have yet to bake rather than pan fry them....so crispy!) they are a sure winner with everyone and really hit the spot when you're hungry for a crunchy, tasty snack.

For mom, we dined for lunch on spaghetti squash with lemon artichoke pesto, walnuts, and hempseed (i was kicking myself for not having run out to get sundried tomatoes. they really make it extra yummy). I also made her the Native Food's Tempeh Pate. This time, I used the called for amt of deglaze for the tempeh and it came out perfection. the dill is really lovely in this one and the texture is great. I think mom was truly wowed that a squash could do the work of pasta no problem and offer up some of it's own great flavor and texture as well. I try to use pasta as a luxury item when I'm reeeeally feeling lazy even tho we almost always eat whole grain varieties....I just like the idea of it being a rare event rather than a staple. When you come from a big Italian family, this is a stretch! I can't get enough of spaghetti squash, myself. love the stuff!

That night for dinner I made what has become my most favorite thing in the world to eat and make for others. My Vegan Caesar Salad. I'm not kidding, if you haven't tried this yet, you really should. I make the dressing from Bunnyfoot's blog here. I then load it up with chopped sundried tomatoes, roasted garlicky brussel sprouts (quartered), avacado, hempseed, and some more nutritional yeast. I didn't take a picture as I've bored you all with that a million times by now, but there is something really wonderful about the combination in this salad that you just can't beat. I make the brussel sprouts ahead of time so that they'll cool to close to room temperature.

We had that as our meal, huge portions. You can't feel bad about filling up on leafy greens and veggies. AND this way, I got to treat them each with my beloved vegan chocolate chip cookies. This time no nuts for dad. We'll work on that one, tho.