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to Jan Spielman.  I don't know the answer about adding lemons to your
fettucine sauce, but here is a recipe a friend of mine from Detroit sent 

Fabulous Alfredo

" NOBODY will guess that it's made with tofu!  It's rich and creamy and
totally satisfying.  You can make it plain but I love to make a Primavera
version of it by blanching julienned veggies (I love to use red pepper,
zuchinni, carrots, and pea pods but you can use  whatever you like best)
in the pasta water a few minutes before I drain it.  You can also use the
pasta you like best- I love Eden Organics 50/50 (half
whole wheat half regular) parsley and garlic spaghetti but any type you
like  will do."

You can make the sauce ahead and refrigerate it.  In your food processor
blend until completely smooth: 2 packages extra firm Mori Nu Lite Tofu, 1
1/2 cups defatted chicken or vegetable stock (one can), 2 or more
teaspoons favorite salt free seasoning (I love Mrs. Dash's Garlic and
Herb or Spike),
1 teaspoon onion powder, 1/2 cup fat free parmesan cheese, 1 Tabl. Molly
McButter, salt if allowed or desired.  Pour over your hot cooked pasta
and heat until hot- add more water, stock, or skimmed milk if sauce is
too thick.  This makes enough sauce for a pound of pasta.   

Joanne Mill         jmill@xxxxxxxx