Thursday, November 3, 2011

Fettuccini Alfredo (of the low-fat, high-protein, mouth-watering vegan variety)

So, it turns out making your own pasta with no pasta-making machine is kind of a pain in the ass, but kind of worth it. It takes time, but if I have time to write a blog no one reads, then I have no excuse not to hand-make noodles. Plus, it’s fun. And through some experimentation, I’ve developed this vegan alfredo recipe, which is really damn good, and incredibly easy. I guess not as easy as unscrewing a jar, but far more rewarding. Besides, does vegan alfredo even come in jars?

Here’s what you get:
Whole wheat flour (half-ish cup)
Semolina flour (same as wheat flour)
Water (same as semolina flour)
Olive oil (spoonful)
Broccoli
Tofu (half a pack)
Soy milk, unsweetened and unflavored (a cup or two)
Nutritional yeast (like a quarter cup)
Garlic cloves (lots is always best)
Basil, oregano, salt, pepper

Here’s what you do:
-Knead together equal parts (about ½ cup for 2 people) whole wheat flour, semolina flour, and water, along with a spoonful of olive oil. Roll it flat as it gets and cut it into wide noodles, in the fashion of fettuccini. Lay them out on a towel and let them dry for a while.
-Cut broccoli into small pieces and steam it.
-Blend tofu, soy milk, nutritional yeast, garlic, and herbs and spices into a creamy liquid. Heat it in a sauce pan on medium heat.
-Bring salted water to a boil and cook the pasta for just under 5 minutes. Drain it.
-Stir pasta, sauce and broccoli together in a bowl.

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