Monday, December 6, 2010

fettucine with vegan Alfredo sauce, kale and baked butternut squash

I found the Alfredo Sauce recipe on the Vegan Yum Yum site she also has a great ipone/pad app that is handy while cooking.  I  added sauteed kale and baked butternut squash, extra lemon and chili flakes. This is a great winter pasta.
Alfredo Sauce
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews- I used more like a 1/2 off a cup
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice-I added more
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

 Prior to creating the sauce I sliced a butternut squash and baked it with brown sugar and olive oil at 350 degrees until tender . And then squeezed lemon juice on the squash before dicing and adding to the pasta bowl.
While the squash was cooking I sauteed the kale with garlic and lemon juice and a bit of olive oil also until tender but with a bit of  a crisp to it, then chopped it and added it to the bowl with the butter nut squash,  cooked linguine  and added chili flakes and cracked pepper.
It was so good!


For those of you who know me,  know that I do what ever I can to avoid crossing the Bay bridge.
Well, that all changed yesterday.
Cinnaholic in Berkeley is reason enough to cross the bridge daily!

Sure, I have had vegan cinnamon rolls. And the only memory I have is of the non vegan type from Cinnabon. The gooey buttery nastiness of the mall and airport. (that I really miss) has come back in to my life in a vegan version.  This is the best cinnamon roll I have had. I have to imagine it is better for you than a Cinnabon too.

I hope to see you on the bridge or at Cinnaholic soon.