Simple 3-2-1 dressing

This is from "Prevent & Reverse Heart Disease" by Caldwell Esselstyn


my go-to quick & easy dressing  - no need to consult a recipe book here.




3 Tbs vinegar of your choice - interesting flavoured vinegars can vary the flavour of this
2 Tbs mustard of your choice (usually use Dijon)
1 Tbs maple syrup


whisk together

Cauli-power Fettuccine “Alfredo”

I made this sauce and poured over reheated quinoa topped with sauteed kale, mushroom & tomato one night, another time I used some wholegrain penne pasta and made it a “mac n cheese”. Also mixed with a bit of relish to make a great cheesy dip.

I have generally made half this quantity and found it generous. Have sometimes tweaked the amount of lemon juice & nutritional yeast depending on what I wanted from the taste, also added more milk than it says as I find it too thick.

This is a velvety really “cheesy” flavoured sauce, who would have though something that tastes sooo good could be sooo healthy!

By the time you have blended it the temp has dropped so reheat before adding to your pasta.

 

I adapted it from Oh She Glows – dropped the oil in her recipe and it worked fine.

 

Ingredients:

• 4 heaping cups cauliflower florets (1 small/medium cauliflower)
• 1 tablespoon minced garlic (from 2 med/lg cloves)
• 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
• 1/4 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon onion powder
• 1/4-1/2 teaspoon garlic powder
• 3/4 teaspoon fine grain sea salt, or to taste
• 1/4-1/2 teaspoon pepper, to taste
• pasta of choice
• Fresh parsley, for garnish
  Directions:

1.       Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

2.       Meanwhile, saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned. (Use a small amount of water so it doesn’t stick)

3.       In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.

4.       Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

5.       Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).

6.       Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.

http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz2wBs1vXUb