Today is Sunday! I wasn’t going to blog over the weekends but I made a yummy dinner last night and I wanted to share. I had been craving alfredo pasta for awhile but I’ve stayed away because its so bad for you. However, to my delight, the ladies of my Vegan Mama Tribe group on facebook shared this delish looking vegan alfredo recipe! Woohoo!! :)I also wanted to make a bread-type thing to go with it. Who doesn’t like bread?! A few weeks ago the husband and I hung out at his super beautiful and sweet younger sister’s apartment. We had drinks and hors o’dourves (or as the husband says, “In America we call it appetizers!”).. she made this fab baguette thing with stuff on top. YUM!
So yeah, last night we had Italian Bruschetta Hors O’dourves 😉 and Cajun Fettuccine Alfredo!! It was a success, except for the fact that it took freakin for.ever. to prepare and cook! Im so slow, lol. I started it at 8-ish while the husband and child were watching the first LOTR.. by the time I had everything on the table, the child was sleeping soundly on the couch! Ack! One way to know that your food preparation took too long is if your 7 yr old son falls asleep while waiting on dinner. Next time I make it, Im sure that Ill be able to do it faster and I wont wait so late to start.
Now for the good stuff!
Italian Bruschetta Hors O’dourves
1 baguette loaf (whole wheat)
high quality extra virgin olive oil
2 cloves garlic, minced
1 package organic grape tomatoes, sliced
8 oz skim milk mozzarella cheese (or vegan mozzarella)
¼ basal, chopped
ground pepper and sea salt
Preheat the oven on broiler setting. Slice the bread in 3/4 inch thick slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Brush slices with the olive oil. Top the baguettes with garlic, tomatoes, and cheese. Broil for 5 minutes, or until the cheese is melted. Sprinkle with basal, salt, and pepper to taste.
NOTE: Im all about shortcuts! For the bread, I bought the baguette at Publix and the nice bakery lady sliced the bread for me. 😀 Im sure other grocery stores will do this, its one less step for me to do!
Cajun Fettuccine with Tofu
I would post the recipe here but I pretty much followed the original recipe word.for.word. and Id rather not bum off the other blogger’s success. The only change I made was that I added artichokes to the sauce (yummy).
I really wanted to make this alfredo sauce vegan but I had vanilla soy milk…not regular, plan soymilk. I asked the wise vegan women of my facebook group if they thought it would be OK for me to use. Nope! Because of the vanilla flavor and added sugars, so I used the husband’s organic cow’s milk. Next time I do intend on making it vegan.
Also, the recipe calls for ‘nutritional yeast’, this ingredient is to replace the cheese-ish flavor that’s missing from cooking the sauce vegan. I got mine at Whole Foods. If you are fine with using cheese, skip the nutritional yeast and add a bunch of parmesan.
Finally, Ive had friends that are curious about tofu, what does it look like, how does it taste… I took some pics for those who have never cooked with it. 🙂
And for the finished dish! The husband and child loved it. I really liked it too! I was suprised at how ‘real’ it tasted and the husband has no idea that the base of the sauce is made with silken tofu!!! 😛 Well… he will know when he reads this. Lol. I do think this is one dish a veg could make for omni-eaters and they would be totally happy. Prob wouldnt even occur to them that they arnt eating the high-calorie, high-fat version alfrado sauce that they are use to. BahHahaha! Very very sneaky.