Drink this sauce if you fancy it, it has only healthy ingredients! Yesterday I took a couple of less common ingredients and a neglected cookbook from my sister's collection called "Plant-Powered Families" to my parents' house for dinner and made them this GLORIOUS Creamy "Alfredo" Garlic Sauce. This is a really easy recipe, which mainly takes place in a regular unfancy blender.
There are 2 ingredients which I can see now the value of going out and buying regularly. One was mild Miso paste which you can find in the fridge section at Vita Health. I bought the Shiro one, which is fermented rice and soybeans and taste exactly like it sounds, like soya sauce but in a tasty paste.
The other winning ingredient which I hadn't used much before was soaked cashews. This is a big staple in vegan cuisine for its creamy texture but I always doubted that it would turn out well without a high-speed blender. I was wrong! I soaked the cashews in water overnight, in the fridge, covered. I tested the soaked cashews yesterday before I started the sauce by blending with some oat milk (home made, I'll post another day about making your own oat milk) to see if it would turn out creamy in a Magic Bullet blender, and it did. It was even frothy so I will be stocking up on cashews for this purpose in the future for many more sauces. This cookbook has a few cashew sauce recipes I'll be trying later.
We pan fried sun dried tomatoes and white button mushrooms which (according to Dr. Greger of nutritionfacts.org) have excellent health benefits in spite of their seeming plainness. I tossed pea microgreens into the pan last. You can use any vegetables or type of pasta that you like. Add sauce on top of the cooked noodles, then the fried vegetables, and in the photo you will see I added a lot more raw chopped pea microgreens because that is how I roll, I try to add as much veg to every dish as I can. Then I add more sauce (because I like a lot of sauce and sauces like this are oil free, fat free, thus guilt free) and the nutmeg, black pepper, crushed cashews and lemon zest garnish. Then suddenly remember as I admired its beauty: "I need a photo of this for this new blog I'm doing!! I have a job to do before I scarf this down!!" Then I stir it all together and the pea micros will wilt from the heat of the rest but remain crunchy. If you do not want crunchy greens or are hiding them from unsuspecting vegetable haters, cook them in the pan so they shrink, soften and are less noticeable. You can also blend the greens and stir them into the sauce, but it will look less Alfredo-y and more green-y.
I have tried a lot of plant-based "Alfredo" sauces and this seems to be the closest to what I remember Alfredo tasting like. It was my favorite sauce back in my dairy days so this recipe is a delightful find. The only tweaks were, trading the pricey pine nuts and almonds for more cashews, and I added about 50% more garlic. It is a habit of mine to go hard on the garlic, also for the health benefits (and keeping vampires/creeps away.) Highly recommend this sauce, here is a link to the author's website if you'd like to follow her: https://dreenaburton.com/vegan-fettuccine/
And if you are looking for nutrient-dense, organic, locally grown microgreens, I have those and will deliver them to you! www.greenstockfarm.com/shop
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