Amid Curtain washing, rearranging to fit a Christmas tree in the living, dusting things, and having my husband throwing a ball at me so he can play fetch with the dog in the house, I'm popping out a quick blog post.
Who would think tofu, sage, thyme, and pumpkin puree would make a fantastic non-dairy Alfredo sauce?
The Gluten-free Gidget that's who. This is the only cheese alternative recipe I have found that did not include yeast. Her Pumpkin Alfredo Pasta with Kale recipe is so delicious and such a wonderful surprise that after cooking up some of it I just had to share it with you. I also thought I would pour some of this sauce over green beans instead of pasta and kale. Is was good, but it didn't taste much like green bean casserole. I think I'll pick her brain on how to make a sauce taste like mushroom soup without the mushrooms.
I didn't tell my husband the sauce was made from pumpkin puree, and tofu, or sage, which he hates. He is my picky eater, yet he thought the sauce was good. He still has no idea what is in the sauce. I think I'll keep it that way, so I don't spoil it for him. My teenage daughter loves the sauce and even thinks the kale and pasta part was good. So I have a new standard to cook with and experiment with.
I love digging around Gluten-free Gidget, or Katrina's blog. It is has great pictures, it well written, many of the vegetarian food dishes will work with my family, and and the food ideas help me move from foods I can't have to to good choices and good substitutes I can have. To check out Gluten-free Gidget's blog and and her fabulous Pumpkin Alfredo Pasta with Kale click here. Check it often, she blogs more frequently than I do.