That is one of the most beautiful sights I've ever seen.

I love alfredo with the fire of a thousand suns.

Usually shiny, slimy-looking mushrooms aren't a good thing.  This photo proves that there are exceptions to this rule.  Good job!

You should post the recipe anyway. I mean, half the vwav recipes are up on the internet but that doesn't mean people don't buy the cookbook. In fact, it's a good way to show people that the book is good.

put that in my face. i am begging here.

That is fantastic. I am way excited...and patient. Thanks for being willing to give up your secret recipe. It looks so forking incredible. I'm totally drooling on my keyboard.

THAT'S GORGEOUS!!

I didn't know you were writing a cookbook!!!  Congrats!  And I agree with Isa, post it.  We'll all make it and tell you how great it is and be begging you to finish your book!

oh lachesis....


we want that recipe!

Alfredo Stroganoff
Serves 2-4 depending on if you want a plate full or want to healthier and just eat a smaller serving... like half a plate full.. hehe.

First marinate the mushrooms.  They soak up the flavor pretty fast, so you don't have to marinate them for too long if you don't want to.

Mushroom Marinade Ingredients
1/3c Vegan Worcestershire sauce
3 tbsp tamari
2-3 tbsp extra virgin olive oil
1/8c  water

Mix and let baby bellas or creminis marinate while you make the sauce.

Sauce Ingredients
1/2c Earth Balance (or a little more is fine, to taste)
2 cups soymilk (unsweetened is best)
1 package Extra firm tofu (Mori-nu.. the kind in the tetra pack, appr 12 ounces)
1-2 tbsp white cooking wine
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
3-4 tbsp arrowroot powder (more or less, as needed.. it should be creamy and the margarine should not separate)

Other ingredients
Pasta: preferably spaghetti or Fettuccine
1c peas (use more or less as you prefer)
Baby bella or cremini mushrooms, use as many or few as you like

Combine all of the ingredients except the arrowroot powder into a food processor and blend until creamy and smooth.  Put the mixture into a pot on low-medium heat.  While this is cooking get your pot of water started on the stove for your pasta. 

Get the peas ready to be heated up (microwave or stove... whatever.  You want to coordinate this all to be ready at the same time).

While your sauce is heating up on low-med heat, preheat a skillet.  When it is warm, dump the marinade and the mushrooms into the skillet. 

Mix the arrowroot powder in a little of the sauce in another container and add the mixture to the sauce when it is nice and hot.  You can turn the heat up a little, but just don't let it boil.  When it thickens and just starts to bubble, it is done. 

Put the pasta on a plate, cover with sauce, peas, and mushrooms.







That's all.   I hope this made sense.  I just got done writing a 14-page paper, so my brain is a little fried.  Also, I didn't specify how much pasta because that would require me to think.. and to that I say no!

Trust me on the spices.. please.  My husband said this recipe is even better reheated the next day.  The whole meal doesn't take long at all, but it does use a fair amount of dishes, which sucks to clean up afterwards, but it's worth it.  If you don't want to bother with the peas and mushrooms, that's fine... the sauce is where it's at with this recipe.

Last edited by Lachesis (Tue 5/15/07 4:39 pm)

I forgot to mention, top it with "chicken" strips if you want, cooked a little crispy on the outside in a skillet.  I used the Morningstar chicken strips and they were really good on it.  I just added them in with the mushrooms... pushed the shrooms to one side and had the chicken strips on the other.  Num.  However, I do realize that's a lot of cooking for one meal, so... up to you.

great garbanzo Lachesis! 14 pages and you still delivered. Thanks so much for posting this. I cannot wait to try it out on my friends. Heck, I can't wait to try it. Feel...hips...getting...bigger...don't...care...one...bit!

Thanks for that.  I've been honing the alfredo for several years, but I've yet to try the [lighter] VWAV version.  Mine incorporates fresh basil, nutritional yeast (but not half as much as a more mac 'n cheese sauce would involve) & flour instead of arrowroot.  I'm on your side w/the pinch of nutmeg and def. have to try yours out... I'm especially amped about the white wine.  Killer idea.  I'm on it.