The past few weeks have been a blur of travel for a funeral and hosting/attending graduation open houses, so I haven't done to much "cooking". It's been sunbutter sandwiches, chips and veggies or grilled Trader Joes hot dogs (yay for allergen free under 5 bucks a pack!) or Jennie O Turkey burgers, which my son has fallen in love with! But yesterday was the hubby's birthday and I just couldn't reheat leftovers for that. He loves Chicken Fettuccine Alfredo, but that isn't something that is safe to have in the house and the time and money for a trip to Olive Garden just were not available. What's a girl to do? I grabed my copy of Cyble Pascals' Allergen Free and Easy and found a recipe, but I am not much of a Whole Foods shopper and we can't have corn so the recipe got tweaked to reflect my family's needs and available food stores. *Side note, I love how this woman has revolutionized the way people with food allergies can eat, her cookbooks are great starting points for learning the alchemy and science of how to cook without "normal" ingredients, but if you don't have some sort of "whole" grocery store around you it can be very frustrating to follow her recipes.
Everyone loved this and we didn't leave the table still wanting the dairy and fat laden alternative! I also did a garden salad with a Parmesan vinaigrette and garlic bread.
Fettuccine Alfredo
1 box brown rice fettuccine, we like Deboles or Tinkada Joy
1 package gluten and nitrate free, uncured bacon ( I scored a package at Natural Grocers this week for under 4 bucks!) (cut into small pieces before cooking to get a better crisp)
Garlic powder
Vegan rice Parmesan
1 tbsp rice flour
1 cup rice milk, room temp
1/2 cup vegan tease mozzarella cheese replacer (this is a new find for me and we really like it)
1/4 cup vegan Jack Diaya cheese replacer
pinch nutmeg
1/4 cup chicken broth, room temp
In a non stick skillet cook the bacon until nice and crispy, almost burned even b/c you don't want it to go back to a mushy state in the sauce.
Cook your pasta according to package directions, drain and set aside.
Drain all but 1 1/2 tbsp of the bacon drippings from the pan. Add in a few shakes of garlic powder and vegan parm and cook on med-low, stirring, for a min or so. Add in the brown rice flour and stir another minute. Add rice milk and stir until sauce begins to thicken. Pour in your cheeses, nutmeg and a pinch of salt. Stir until the cheese melts. Add in your chicken broth and stir for another minuet or so. Add the crispy bacon pieces back into the sauce and then toss your pasta in the sauce.
Parmesan Vinaigrette
1/8 cup apple cider vinegar
1/3 cup oil
1 tsp Italian seasoning
1/2 tsp garlic powder
1/8 tsp salt
1/2 tsp sugar
1/4c vegan rice Parmesan
Rice milk added a tbsp full at a time at the end of blending until desired consistency is reached.
Add all ingredients to blender and mix well.
Enjoy!
No comments:
Post a Comment