Hurry Up Alfredo Food
DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE
I got this recipe from "The Vegetarian Low-Carb Diet" book by Rose Elliott. Description from book: Cyndi's Vegan Alfredo Sauce, which I've adapted just slightly by using almonds instead of cashews, is wonderful: really creamy and delicious, and packed with protein. It's great with vegetable 'pasta' and I also like it with Roasted Vegetables and Roasted Cauliflower with Lemon. You can use it whenever you want to add some extra protein to a meal. If you can get daikon (a long, white radish), it makes lovely 'fettuccine' and is very low in carbs - but you can also use courgettes, turnips or kohlrabi, for varying, slightly higher carb counts.
Provided by JoshH347
Categories Soy/Tofu
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
- Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
- Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
- Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
- While the daikon is cooking, gently reheat the sauce.
- To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.
Nutrition Facts : Calories 304.1, Fat 19.6, SaturatedFat 2.2, Sodium 71.2, Carbohydrate 20.3, Fiber 8.8, Sugar 8.7, Protein 18.2
CAROL ANN'S CHERRY YUM YUM
This dessert is extremely easy to make and is a perfect balance of savory and tartness. We always tend to go back for seconds with this dessert!
Provided by keviburg
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Make graham cracker crumbs from the graham crackers (in food processor or by hand).
- Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar to make the crust.
- Spread 1/2 of the crust mixture in the bottom of a 9x13 dish.
- Mix cool whip, cream cheese, 1 cup of sugar and vanilla to make the creamy filling.
- Spread 1/2 of the creamy filling on top of the crust in the 9x13 dish.
- Open 1 can of pie filling and spread over the creamy filling in the 9x13 dish.
- Spread the remaining crust mixture on the pie filling in the 9x13 dish.
- Spread the remaining creamy filling on the crust in the 9x13 dish.
- Open the 2nd can of pie filling and spread over the creamy filling in the 9x13 dish.
- Chill and serve.
Nutrition Facts : Calories 984.8, Fat 52.4, SaturatedFat 33.2, Cholesterol 92.2, Sodium 578.9, Carbohydrate 125, Fiber 2.3, Sugar 59.6, Protein 6.7
CHERRY YUM YUM
This has been one of my favorite recipes for years. My mom made this for our family when I was growing up. It is truly "yum yum"
Provided by Melanie Murray
Categories Dessert
Time P1DT15m
Yield 1 cherry dish
Number Of Ingredients 8
Steps:
- Combine crumbs and margarine in a 9x5 dish.
- Line bottom with half of crumb mixture.
- Blend cream cheese, sugar and vanilla together.
- Fold in whipped cream to above mixture.
- Spread 1/2 mixture on crumbs.
- Top with pie filling.
- Add remaining cream cheese mixture and top with other 1/2 of crumb mixture.
- Refrigerate overnight.
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