Fettuccine in a Creamy Basil Alfredo Sauce

  Spinach Fettuccine in a Basil Alfredo Sauce with Marinated Portobello Mushrooms

This recipe is super easy, quick, and yummy! The sauce is cashew based and requires no oil.   I just recently discovered  how awesome cashew "cream" is.  It thickens on its own without the need for corn starch, and it can also be used as the base for many other sauces and gravies!

Ingredients:

1 (8 oz.) box of fettuccine
1/2 cup of cashews
1 1/2 cups of water
2-3 cloves of garlic, crushed or minced
1 teaspoon kosher or sea salt (adjust if using table salt)
1/4 teaspoon freshly cracked black pepper
2 teaspoons of nutritional yeast
2 tablespoons of white wine
2 teaspoons of fresh basil, finely chopped
1/8 teaspoon of nutmeg (optional)

Servings: 3-4
Cook Time: Approx. 15 minutes

Procedure:

1) Set a large pot of water to boil for the pasta.  While the water is boiling, you can prepare the ingredients for the sauce.

2) Create a cashew cream by processing the cashews and water in a blender on high until completely smooth, and the water had turned a milky white color. The mixture will be watery but will thicken upon cooking.

3) Add the cashew cream mixture and all other ingredients (minus the fettuccine) into a small/medium saucepan.

4) When the water in your large pot is boiling, add the pasta and cook according to package directions.

5) While the pasta is cooking, turn on the heat for the sauce.  Cook the sauce on medium heat.  Stir occasionally with a whisk until the mixture is thick and bubbly.

6) Drain pasta, coat with the sauce, and serve immediately!

Crispy Orange Sesame Tofu

Crispy, coated tofu in a sweet and spicy orange sesame sauce.

Tip: The keys to perfecting the crispy tofu are to drain the tofu adequately, use a non-stick pan, and to fry the tofu immediately after coating with corn starch.   The longer you leave the tofu in the corn starch, the gummier it will get.  With some practice, you will end up with restaurant-quality, crispy tofu!

Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves 4

Tofu Ingredients:

• 1 and 1/2 packages (14 oz.) of extra firm tofu, drained
• 1/4 cup of corn starch
• Oil for frying
• 1 tablespoon of black sesame seeds
• 2-3 scallions, chopped

Sauce Ingredients:

• 6 tablespoons tamari soy sauce
• 4 tablespoons apple cider vinegar
• juice from 1/2 an orange
• 1/2 teaspoon of grated orange rind
• 1/3 cup agave nectar
• 4 cloves of garlic, minced or grated
• 1 tablespoon ginger, grated
• 1/8 - 1/4 teaspoon red pepper flakes
• 1 tablespoon sesame oil
• Optional thickener: 1 teaspoon of corn starch, 1-2 teaspoons cold water

Procedure:

Prep: Press the tofu for 30 minutes.  Another option is to squeeze and drain the tofu. For the second option, cut the full block into two parts, so you have three total.  Gently squeeze each piece of  tofu  horizontally and vertically.  Then, let the tofu blocks drain in a colander for 30 minutes. I found that Soy-Boy and Trader Joe's brands are very firm and drain adequately this way. While the tofu is draining, prep the other ingredients and start cooking the sauce.

1) Combine all the ingredients for the sauce in a saucepan and simmer on low/medium heat.  The sauce should be finished cooking the time the tofu is finished draining. (20 minutes.) Turn off heat.

2) Cut the tofu into 1 inch cubes or rectangles.

3) For the coating on the tofu to get crispy, you do not want to overcrowd the pan. Split the tofu into three amounts and fry each separately.  Start with 1/3 of the tofu cubes. Sprinkle some cornstarch over them, and use a spatula to coat the tofu evenly.  You want a thin coat of cornstarch over the tofu.

4) Add oil to non-stick frying pan, so there is a thin coat of oil coating the entire pan.  Add the tofu to the pan immediately after the oil is hot.  Fry until bottoms of tofu are crispy and golden.   Use tongs to flip each piece. Remove tofu when the other side is golden and crispy.

5) Drain the tofu in a colander. 

6) Repeat the steps 3-5 for the next two batches of tofu.  Do not coat the tofu in corn starch until you are ready to add to the pan.  You do not want the tofu to sit in the cornstarch too long.

7) After all all the tofu is cooked and drained, put the tofu in a bowl.  Add the scallions and sesame seeds. Use a spatula to mix.

7) If you wish to thicken the sauce, first bring the sauce to a boil.  In a separate small bowl, mix a teaspoon of cornstarch and a teaspoon of cold water until smooth.  Add the cornstarch mixture to the sauce and stir.  Remove from heat.

8) Pour the sauce into the bowl of tofu.  Use a spatula to coat evenly. Serve immediately.