No kidding, this recipe is a winner to my taste buds. It is good for new vegans (like me), or omnivores who want to cut their cholesterol intake a bit. My daughter who is an Alfredo prisoner loves it. I made some to share at our camp out with pagans last weekend. I ran out. I serve it over chicken seitan cutlets, which can be found at most grocery stores, peas, and whatever pasta I have on hand at the time.
Ingredients:
1/2 cup of vegan margarine (I use Earth Balance)
2 cups of plain soymilk
1 pkg. of extra firm silken tofu (Mori-Nu)
4 tbsp of white wine
2 tbsp of onion powder
3 tsp of garlic powder
2 tsp of sea salt or Kosher salt
1 tsp of pepper
2-3 tbsp arrowroot powder
1. Blend all ingredients except arrowroot powder in a food processor (or blender on high) until creamy smooth. Heat in a saucepan over med-lo heat until just about bubbling.
2. Remove some of the sauce and mix with 2 tbsp of the arrowroot, return to saucepan. heat, but don't boil. If sauce is too thin, remove more sauce, and mix in 1 tbsp of arrowroot powder, add to saucepan. Wisk smooth.
3. Serve over pasta, with peas, and chicken seitan slices.
I got the idea for this recipe from the Vegan Dad website, but has been modified for my taste.
So far, the vegan lifestyle has been wonderful. To all of you diabetics out there: My A1C test went from 7.1 to 5.9 in 90 days. That is almost a normal non-diabetic result. My doctor told me I am the only patient of his that has improved so quickly. He took my off of the statin meds as well. I get to eat wonderful meals like this one, and am getting healthier at the same time. My glucose reading 2 hours after a meal like this one is usually about 120. I can dig it.
