Ready for some vegan meal ideas? In this episode of What I Ate Wednesday, I share my recent favourite high protein breakfast and snack plus a lighter version of Pasta Alfredo. Plus, I finally share what happened to that tiny pineapple.
**********************************************************************
Video recipe and nutrition info for Strawberry Breakfast Pudding: http://youtu.be/1CtEtjGwczM
Video recipe and nutrition info for Spicy Edamame and Greens: http://youtu.be/-q03NAtI-Ak
**********************************************************************
SILKEN TOFU ALFREDO SAUCE – Serves 4
Printable recipe and nutrition info: http://www.marystestkitchen.com/silken-tofu-alfredo-sauce-vegan/
Ingredients (US)
6oz silken tofu, firm/extra firm
1 tablespoon nutritional yeast
1/2 teaspoon red chili flakes
1 teaspoon lemon juice
1 clove of garlic
1 cube chicken-style bouillon
2 tablespoons water
Ingredients (Metric)
175g silken tofu, firm/extra firm
15cc nutritional yeast
2.5cc red chili flakes
5ml lemon juice
1 clove of garlic
1 cube chicken-style bouillon (about 5 cc powder)
30ml water
Combine all the ingredients. If using a high-powered blender, you may not need to add water. Blend until smooth.
Add this sauce to pasta and heat on medium to warm up. The sauce will thicken after resting a few minutes.
Enjoy!
**********************************************************************
Connect with me on:
Instagram; http://instagram.com/marystestkitchen
Twitter: http://www.twitter.com/marystestktchn
Facebook: http://www.facebook.com/marystestkitchen
Check out http://www.marystestkitchen.com for more frequent vegan recipes, crafts, DIY ideas, and other randomness.
Leave a Reply