It’s all about the food today and not much else. Above was a delicious lunch of leftovers. Notice the dried out lentils from yesterday’s Shepherd’s Pie. I highly recommend adding in that last step of vegetable broth in the casserole while baking. Your veggies and lentils will likely not be as dry as mine.
Also note the Banana Wheat Germ muffin with PB on the side. This is my attempt to wean myself off holiday sweets. For some reason when I finish a meal these days, I immediately crave dessert! So instead of giving in to the cookies and chocolate, I incorporated this tasty but wholesome muffin with some Peanut Butter (not organic and not natural…please don’t judge me, I bought these for the convenience for my New York trip that didn’t happen). The muffin did the deed and I managed through the entire afternoon with only a few stolen Swedish Fish and some grapes with a clementine. Not so bad.
For dinner I started off preparing the Pumpkin Baked Ziti from Veganomicon, but it quickly became clear it wasn’t going to work for me today. For starters, the only pasta in the house was fettuccine and while I would welcome the opportunity to make homemade pasta one day, today was not that day and neither would I start with something as complicated as penne.
Pumpkin Ziti was quickly transformed into Pumpkin Fettuccine Alfredo and it was delicious! Inspired by the ziti in Veganomicon and from my recent Pasta Party recipes, this was a palate pleasing dinner. It incorporated staples I always have on hand: tofu, lemon juice, canned pumpkin and pasta noodles. Luckily, I had a few cashews leftover from another recent recipe, but if you don’t I’m sure you could leave them out of this recipe and it would be almost as good. But just almost. You could also substitute other veggies and greens for the broccoli and spinach.
Pumpkin Fettuccine AlfredoCourse: Recipe
1/2 cup cashews
1/4 cup lemon juice
2 tbsp olive oil
1/2 package extra firm tofu, drained and pressed
1 can pumpkin puree
1 tsp dried basil
1 tsp nutmeg
1 tsp Chipotle chili powder
1 tsp brown sugar
dash of salt
1 box whole wheat fettuccine noodles
1 head broccoli
3-4 cups spinach leaves
- In food processor add cashews and process until fine powder forms. Add lemon juice and olive oil and continue to process until it forms a paste. Add tofu and process, scraping down the sides every few minutes. Add pumpkin puree and process until mixture is smooth. Add in all seasonings and continue to process. You can add Almond Milk if you desire a smoother, thinner fettuccine sauce. When I tasted a finger-full of this mixture my heart skipped a beat. It is so delicious!
- In large stock pot boil your noodles according to package instructions. With 4-5 minutes left add in the broccoli, chopped. While pasta and broccoli are cooking, rinse your spinach leaves and leave in the bottom of the colander. Once pasta is done cooking, drain the pan into the colander pouring the hot water of the spinach to wilt. Add spinach, pasta and broccoli back to the pot and add your pumpkin mixture and heat over medium until warmed through, being careful not to burn. Salt and pepper to taste.
This is a deliciously healthy version of your traditional Fettuccine Alfredo. I hope you enjoy!
Don’t forget to purchase your raffle tickets today. $2 gets you one entry, $4 gets you two, and $5 gets you three entries. Visit my SoleMates fundraising page to purchase for your chance to win a pair of New Balance Running shoes and top!
Speaking of running, I ran a wonderful 4 miles today! I maintained a 10 minute pace and loved every minute of the brisk run. This is what tapering is all about, enjoying short runs! Isn’t it wonderful!