Wednesday, November 10, 2010

VeganMoFo Day 10 Alfredo Sauce

Wednesdays will be pasta days this month, thanks to Thanksgiving. Today I'll be trying this alfredo sauce by Mary McDougall instead of the one I usually use.

I have no access except by mail-order for those boxes of Mori-Nu so I bought a 1-pound Naysoya silken tofu to use. To lower the sodium I'll probably skip the soy sauce. And knowing this family's love of the nooch, I'll definitely be adding a bit more than a tablespoon!

Although this would probably go okay over just about anything, today I'll be using eggless ribbon noodles.



The recipe and photo for the noodles come from this post on the Penniless Parenting blog.



* Exported from MasterCook *

Alfredo Sauce

Recipe By :Mary McDougall & John McDougall, M.D.
Serving Size : 4 Preparation Time :0:10
Categories : McDougall Acceptable Pasta
Sauces Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 1/2 ounces tofu, silken, Mori-Nu Lite
1/2 cup soy milk -- or water
2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon nutritional yeast flakes
1 teaspoon garlic -- minced
1/2 teaspoon onion powder
black pepper -- freshly ground

Combine all ingredients in a food processor and process until smooth.

Pour into a saucepan and heat through, about 5 minutes. Do not boil.

Serve over pasta, sprinkled with soy parmesan cheese, if desired.

Source:
"The McDougall Quick & Easy Cookbook"
Copyright:
"2001"
T(cooking):
"0:05"
- - - - - - - - - - - - - - - - - - -

Per Serving: 95 Calories; 5g Fat (47.4% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 335mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0