See this at: goop.com| Added on 12/10/09

This is a great garnish that is easy to make at home. In addition to the Apple & Walnut Pesto combination, these would also make a delicious topping for your favorite eggs, pan-seared fish, or even a bowl of rice with slowly-fried onions. Yield:... See more

This is a great garnish that is easy to make at home. In addition to the Apple & Walnut Pesto combination, these would also make a delicious topping for your favorite eggs, pan-seared fish, or even a bowl of rice with slowly-fried onions. Yield: enough for 40 apple slices + a nice snack for the cook * 2 cups safflower or vegetable oil * 1 pound crimini mushrooms (baby Portobello mushrooms), sliced as thinly as possible (preferably on a mandolin) * kosher salt * freshly ground black pepper Line a baking sheet with paper towels. Heat the oil in a medium, shallow saucepan over medium heat until the oil is hot but not smoking. Add mushrooms in batches (don’t overcrowd the pan) and cook for about 4 minutes or until they begin to develop a nice golden brown color. Remove the mushrooms from the oil and put them in a large mixing bowl, toss with a pinch salt and a few grinds of pepper and then immediately place them on the paper-towel lined baking sheet. Continue with the rest of your... See less

See this at: myveggiekitchen.blog...| Added on 12/08/09

A dosa is an Indian crepe made of a combination of pulses, lentils and rice. Moong Dal dosas have a more delicate flavor and more body than urud dal dosas and I found a greater variety in recipes ranging from mostly rice to mostly dals. After some... See more

A dosa is an Indian crepe made of a combination of pulses, lentils and rice. Moong Dal dosas have a more delicate flavor and more body than urud dal dosas and I found a greater variety in recipes ranging from mostly rice to mostly dals. After some testing, I added just enough rice to give the dosa a slightly crispy texture. I filled these dosas with fried potatoes & onions and soy yogurt chutney. Moong Dosa 1/2 cup mung beans 1/2 cup white rice 1/4 cup red lentils 1/4 tsp salt 3 tbs vegetable oil Add beans, rice and lentils to a bowl. Ad enough water to cover by a couple inches and soak overnight. Drain and rinse. Add to a blender, along with the salt, and pour in just enough water to cover. Blend thoroughly, adding a little water, if necessary to keep the blender going. you should end up with a thin pancake batter. Leave on a counter to ferment for a few hours to a 24 hours, or not at all. I prefer the flavor after a few hours of fermentation. Once fermented, you can store in a... See less

See this at: veggie-wedgie.com| Added on 12/07/09

I first tried Eringii mushrooms last year, when I found them at my local Asian store. I tried them grilled and smothered with barbecue sauce and they were delicious! But when I went to New York this summer, I tried them at Pure Food and Wine as... See more

I first tried Eringii mushrooms last year, when I found them at my local Asian store. I tried them grilled and smothered with barbecue sauce and they were delicious! But when I went to New York this summer, I tried them at Pure Food and Wine as scallops! Yes you heard correctly. And they tasted and looked a lot like scallops. The were served with cashew cream and hijiki seaweed. So when I bought Eringii again, I tried to make a scallop dish. Inspired by that dish, I used a very simple and fast way to make them (not as fancy as PFW but still delicious!). Eringii mushrooms are also called King Oyster mushrooms, as they are in the same family with Oyster (Pleurotus ostreatus) mushrooms. See less

See this at: mortadifame.blogspot...| Added on 12/07/09

Panelle is one of my all time favorite snacks. I eat it everyday when I visit Sicily in the summer. Its a fried chick pea fritter usually served on fresh Italian bread. Not many places in New York make it but two of the few places you can get panelle... See more

Panelle is one of my all time favorite snacks. I eat it everyday when I visit Sicily in the summer. Its a fried chick pea fritter usually served on fresh Italian bread. Not many places in New York make it but two of the few places you can get panelle is Bar Matchless in Greenpoint and the infamous Ferdinando's in Redhook. I have not tried either yet. I made it for my Italian class party. Its pretty easy to prepare. You basically boil chick pea flour as if its porridge. Once its really thick you take it off the flame and add some parsley, salt and lemon juice and pour it into a greased mold. I use a water bottle with both ends cut off for the mold. Let it cool then slice and fry in canola oil. See less

See this at: talesofaspoon.blogsp...| Added on 12/07/09

I copy here the answer I gave ti to2sassy, if anyone else have the same doubt :) I think Garam Masa would be an acceptable substitution. They both have cumin, which is a "dominant" spice because of the strong aroma and flavor (that's why I love cumin... See more

I copy here the answer I gave ti to2sassy, if anyone else have the same doubt :) I think Garam Masa would be an acceptable substitution. They both have cumin, which is a "dominant" spice because of the strong aroma and flavor (that's why I love cumin =D), and they are not especially hot. Most of Garam Masalas have cinnamon in it, and apple with cinnamon is a winner combo :) What's more, I think that Garam masala would have tasted even better in this dish xD See less

See this at: veggie-wedgie.com| Added on 12/07/09

Duchess potatoes is basically seasoned mashed potatoes that are then combined with eggs and cream, then shaped and baked to become crispy golden and stay creamy inside. I veganized a basic recipe, added my favorite potato spice (oregano) and piped... See more

Duchess potatoes is basically seasoned mashed potatoes that are then combined with eggs and cream, then shaped and baked to become crispy golden and stay creamy inside. I veganized a basic recipe, added my favorite potato spice (oregano) and piped them in small bites. The result was delicious bite sized crunchy potato croquettes! This festive recipe is perfect for the holidays as a side dish addition in your menu. Its also cruelty-free and cholesterol free unlike any other Duchess potato recipe. -1 kg potatoes/1 κιλό πατάτες -1/2 cup cashew cream ( 1/3 cup water+ 60gr raw cashews)/ 1/2 κούπα κρέμα κάσιους (1/3 κούπας νερό +60γρ ωμά κάσιους) -1 tbsp egg replacer powder or 1 tbsp arrowroot starch+1/4 tsp baking powder/ 1 κ.σ. σκόνη αντικατάστασης αυγού ή 1 κ.σ. arrowroot+ 1/4 κ.γ. baking powder -2 tbsp water/ 2 κ.σ. νερό -salt to taste/ αλάτι -1 tbsp oregano/ 1 κ.σ. ρίγανη -1/2 lemon, juiced/ 1/2 λεμόνι αποχυμωμένο -1 tbsp olive oil/ 1 κ.σ. ελαιόλαδο First peel potatoes and boil them... See less

See this at: livingandlovinginla....| Added on 12/07/09

This is the best thing I've ever made. Ever. And I wouldn't lie to you. Can you tell I'm proud? In my ongoing quest to use ingredients that live in my pantry and refrigerator already with out having to buy anything new, I compiled an assortment of... See more

This is the best thing I've ever made. Ever. And I wouldn't lie to you. Can you tell I'm proud? In my ongoing quest to use ingredients that live in my pantry and refrigerator already with out having to buy anything new, I compiled an assortment of food perfection that became Pumpkin Sweet Potato Ravioli with Maple Cream Sauce. It sounds so fancy and gourmet, I can hardly stand it! You could also just make the amazing sauce and use it on store-bought ravioli of your choice, I'd recommend butternut squash ravioli if you can't find pumpkin. This recipe is super easy too, I promise. It takes a minute, but it's not rocket science. And most importantly, it's super rich, so just a little leaves you satisfied and not too full. Leaving more room for dessert. Of course. Pumpkin Sweet Potato Ravioli with Maple Cream Sauce Serves 4 Maple Cream Sauce 4 Tbs. Earth Balance Buttery Spread 2 Tbs. Flour (I used Bob's Red Mill All-Purpose Gluten-Free Baking Flour) 2 C. Plain Unsweetened Soy Milk 1/2 C.... See less

See this at: thecookingphotograph...| Added on 11/22/09

I snuck in some real pumpkin for the cute pumpkin shaped calzones I'm attempting this evening. I don't know if they'll be very pumpkin shaped after baking, but they should taste good at least! This dough isn’t sweet like most pumpkin recipes. Its... See more

I snuck in some real pumpkin for the cute pumpkin shaped calzones I'm attempting this evening. I don't know if they'll be very pumpkin shaped after baking, but they should taste good at least! This dough isn’t sweet like most pumpkin recipes. Its savory and a touch garlicky. Use it for pizza, calzones, bread sticks, focaccia, or savory rolls. See less

See this at: yumsugar.com| Added on 11/22/09

People are always surprised that liquors can be homemade, so it makes for an unexpected gift. What most don't realize is that the best bartenders are busy mixing up everything from homemade Baileys to fresh grenadine. The techniques they use to make... See more

People are always surprised that liquors can be homemade, so it makes for an unexpected gift. What most don't realize is that the best bartenders are busy mixing up everything from homemade Baileys to fresh grenadine. The techniques they use to make these superior mixers are easily adaptable for the home. A few weeks ago when I decided to make this, I spoke with friend and master mixologist Scott Baird of 15 Romolo in San Francisco. Although most recipes call for simply a clear spirit like vodka or light rum, Baird insists on a mixture of vodka and dark rum for a rich flavor and thick syrup-like liquid. To look at his recipe, read more. See less

See this at: seasaltwithfood.com| Added on 11/21/09

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on... See more

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. You might also like: See less

See this at: whfoods.com| Added on 11/21/09

Are you interested in customizing your search for WHFoods recipes? Then use our innovative Recipe Assistant. With this easy to use tool all you have...

See this at: sweetbeetandgreenbea...| Added on 11/16/09

even though it’s still hot in LA, we are halfway through september and i’m already thinking about autumn foods. my favorite are yams, sweet potatoes, and pumpkin. i wanted to do something that really accented the yam in all of it’s glory, i wasn’t... See more

even though it’s still hot in LA, we are halfway through september and i’m already thinking about autumn foods. my favorite are yams, sweet potatoes, and pumpkin. i wanted to do something that really accented the yam in all of it’s glory, i wasn’t even interested in adding other vegetables. just a few herbs and you can enjoy these tasty little tubers in all their sweet, creamy, toasty glory. See less

See this at: sweetbeetandgreenbea...| Added on 11/16/09

thanksgiving is notoriously a gorgefest of tasty foods, one that i don’t want to be left out of just because i’m vegan. in the coming weeks before thanksgiving i will be posting several thanksgiving recipes so we can all enjoy the holiday, and... See more

thanksgiving is notoriously a gorgefest of tasty foods, one that i don’t want to be left out of just because i’m vegan. in the coming weeks before thanksgiving i will be posting several thanksgiving recipes so we can all enjoy the holiday, and hopefully even show our loved ones that vegans don’t only eat salad. to kick it off is one of my favorite thanksgiving dishes, stuffing! it’s a mix of brown rice and sprouted whole wheat bread flavored with delicious fresh mushrooms and leek, so this recipe is great for those of your with gluten sensitivities and like delicious food. See less

See this at: sweetbeetandgreenbea...| Added on 11/16/09

thanksgiving is notoriously a gorgefest of tasty foods, one that i don’t want to be left out of just because i’m vegan. in the coming weeks before thanksgiving i will be posting several thanksgiving recipes so we can all enjoy the holiday, and... See more

thanksgiving is notoriously a gorgefest of tasty foods, one that i don’t want to be left out of just because i’m vegan. in the coming weeks before thanksgiving i will be posting several thanksgiving recipes so we can all enjoy the holiday, and hopefully even show our loved ones that vegans don’t only eat salad. to kick it off is one of my favorite thanksgiving dishes, stuffing! it’s a mix of brown rice and sprouted whole wheat bread flavored with delicious fresh mushrooms and leek, so this recipe is great for those of your with gluten sensitivities and like delicious food. See less

See this at: kblog.lunchboxbunch....| Added on 11/13/09

I hope you've already read my Vegan Stuffing 101 post, and now you are ready to continue my Vegan Thanksgiving Series by diving into three creative and delicious vegan stuffing recipes. This is the definitive post for vegan stuffing. Look no further.... See more

I hope you've already read my Vegan Stuffing 101 post, and now you are ready to continue my Vegan Thanksgiving Series by diving into three creative and delicious vegan stuffing recipes. This is the definitive post for vegan stuffing. Look no further. Three yummy recipes to choose from. It's all in here... Where to "Stuff" the Stuffing. I already went over this briefly in my Stuffing 101 post, but here again are your various options: "Where to Stuff Your Stuffing" Options: #1: Simply scoop it into a casserole dish and cover tightly with foil. #2: Stuff into individual servings of baked mini squash. #3: Stuff into one medium-large (still has to fit in your oven) baked pumpkin - slice in half before serving. The two halves become pumpkin bowls perfect for scooping out portions. #4: Scoop into a butternut squash puree and citrus slice lined casserole dish for optimal moisture. #5: Wrap into individual fillo dough purses. The Fillo Factory brand makes a vegan organic fillo dough. In the... See less

See this at: cookstr.com| Added on 11/12/09

This is the basic, classical Japanese stock used for cooking vegetables and for making vegetarian soups. It requires kombu, a long, leaflike kelp, filled with vitamins, calcium, and flavor. Dashi may be refrigerated and will keep for 3 to 4 days.

This is the basic, classical Japanese stock used for cooking vegetables and for making vegetarian soups. It requires kombu, a long, leaflike kelp, filled with vitamins, calcium, and flavor. Dashi may be refrigerated and will keep for 3 to 4 days. See less

See this at: cuppapixie.blogspot....| Added on 11/11/09

Stew in a Pumpkin! Continuing with Fall and Thanksgiving food ideas, I give you Compassion Over Killing's Pumpkin Stew! Pumpkin Stew Makes 8 to 10 servings ■1 10- to 12-pound pumpkin ■2 16-ounce cans kidney, black, or pinto beans ■1 bell pepper, cut... See more

Stew in a Pumpkin! Continuing with Fall and Thanksgiving food ideas, I give you Compassion Over Killing's Pumpkin Stew! Pumpkin Stew Makes 8 to 10 servings ■1 10- to 12-pound pumpkin ■2 16-ounce cans kidney, black, or pinto beans ■1 bell pepper, cut into inch-thick slices ■1 onion, peeled and roughly chopped ■4 medium potatoes, cubed ■3 carrots, peeled and cubed ■2 garlic cloves, peeled and diced ■2 celery sticks, sliced ■1 15-ounce can diced tomatoes ■2½ cups water or vegetable stock ■salt and pepper to taste ■vegetable oil (for coating) Carve a hole in the top of the pumpkin and remove the seeds. (Be sure to save the seeds for the next recipe!) Clean out the stringy insides. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside. In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes. Stir occasionally and season to your taste. Place the pumpkin in a shallow... See less

See this at: veganstrong.blogspot...| Added on 11/10/09

I am not a Rachel Ray "fan" per se, but when we were living in Hawaii, we didn't have cable, and only got a few very fuzzy local channels. This was right after we got married, when I was just discovering my love of cooking, and her new talk show was... See more

I am not a Rachel Ray "fan" per se, but when we were living in Hawaii, we didn't have cable, and only got a few very fuzzy local channels. This was right after we got married, when I was just discovering my love of cooking, and her new talk show was the only "food show" I had. So, I pretty much watched it every day. One day I was struck by, what is the only recipe I have ever made of hers, Spinach and Artichoke Stuffed Mushrooms. At the time, I was vegetarian, and was more concerned with making it healthier (using fat free ricotta, and less cheese). Well, we went out to dinner at a decidedly non-vegan establishment this weekend and there it was on the menu. Spinach and artichoke dip. Yum. Definitely a favorite of the appetizer world. Into my head popped that mushroom recipe and a new version, a Vegan Spinach and Artichoke Stuffed Mushroom, was born. You will need: See less

See this at: cookstr.com| Added on 11/05/09

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add... See more

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish. See less

See this at: sweetbeetandgreenbea...| Added on 11/02/09

i started playing around the silken tofu a while ago. it works well as an egg replacer in baked goods or egg dishes. but it also makes a thick, creamy sauce when blended, like in my recipe for vegan sour cream. recently, i’ve been brainstorming ways... See more

i started playing around the silken tofu a while ago. it works well as an egg replacer in baked goods or egg dishes. but it also makes a thick, creamy sauce when blended, like in my recipe for vegan sour cream. recently, i’ve been brainstorming ways to turn tofu into a creamy pasta sauce and the result was surprisingly simple. it just takes a little roasted garlic, some olive oil and salt! the rich, sweet flavor of the roasted garlic gives the sauce all the flavor it needs and this simple sauce could be used in any dish you’d like! baked spinach and pasta with a creamy roasted garlic sauce 1 bag of pasta (any kind you’d like; 14 oz) 1 bunch of spinach 1 block of silken tofu (12 oz) 2 heads of garlic 1/4 c of oil (olive or canola work great) 1 tsp salt flax meal (optional) bread crumbs (optional) first off you must bake the garlic as this takes much longer than everything else. peal all of the cloves of the 2 heads of garlic and remove their tough bottom tip. bake them at 400F for 30... See less

See this at: consciouskitchen.net| Added on 10/29/09

Ever since my previous chocolate making spree, I've been thinking about what to make for this Valentine's. I've been considering flavors that run the gamut from romantic to comforting, straight up sexy to subtle and seductive, wild day dreams to... See more

Ever since my previous chocolate making spree, I've been thinking about what to make for this Valentine's. I've been considering flavors that run the gamut from romantic to comforting, straight up sexy to subtle and seductive, wild day dreams to familiar favorites, trying to come up with a good mix for friends and family, but I think you can help me make this assortment even better. So here's the deal: To participate, leave a comment with your suggestion for an ideal Valentine's Day chocolate flavor combination by 8pm est, Thursday, February 12, 2009. At that time, my Top Chef watching crew and I will review all the entries and pick a winner. Obviously, our judging will be subjective, but we will all try to agree on the chocolate flavor we think sounds the most emotionally evocative, delicious and creative. In short, we're looking for a chocolate that instantly inspire love. Cynics are also welcome to make their suggestions! We know Valentine's is hooey, but we can't seem to pass up... See less

See this at: eatdrinkbetter.com| Added on 10/28/09

Cranberries, the cousin of blueberries, have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies show that this berry may also promote gastrointestinal and oral health, prevent the formation of kidney... See more

Cranberries, the cousin of blueberries, have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies show that this berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. Cranberries are a good source of vitamin C, a very good source of dietary fiber, and a great source of manganese and vitamin K. Cranberries are also a source of polyphenol antioxidants, which are being researched for their possible benefits to the cardiovascular system and immune system. Fresh cranberries are at their peak during the holiday season between October and December. When in season choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality. The deeper red their color, the more highly concentrated are cranberries’ beneficial compounds. When the season is... See less

See this at: cookstr.com| Added on 10/08/09

* 2 large eggplants, cut in 1-inch cubes * 1 tablespoon vegetable oil * 1 tablespoon sesame oil * 1 tablespoon finely chopped garlic * 1 tablespoon grated fresh ginger * 2 bunches of scallions, cut in 1-inch sticks * One 15-ounce can of chickpeas,... See more

* 2 large eggplants, cut in 1-inch cubes * 1 tablespoon vegetable oil * 1 tablespoon sesame oil * 1 tablespoon finely chopped garlic * 1 tablespoon grated fresh ginger * 2 bunches of scallions, cut in 1-inch sticks * One 15-ounce can of chickpeas, drained and rinsed * 1¾ cup vegetable broth * 1 tablespoon light soy sauce * 6 ounces ready-to-eat pitted prunes (about 1 cup), cut in half * 2 teaspoons cornstarch, mixed to a paste with a little water * 2 tablespoons chopped cilantro * 1 chile, seeded and finely chopped See less

See this at: theppk.com| Added on 10/06/09

You may or may not know that I’m working on a low fat cookbook. I was deeply concerned that this meant goodbye to some of my favorite dishes but with a few tricks, a lot of creativity and many hours searching thriftstores for 80s diet cookbooks, I’ve... See more

You may or may not know that I’m working on a low fat cookbook. I was deeply concerned that this meant goodbye to some of my favorite dishes but with a few tricks, a lot of creativity and many hours searching thriftstores for 80s diet cookbooks, I’ve been able to keep myself satisfied and I don’t feel like I’m sacrificing much. For instance, no one should suffer a life without pesto, but a pesto without pinenuts or walnuts seems lifeless. So what’s a girl to do? Once again, it’s soybeans to the rescue! Edamame has just enough fat and texture to make a lighter healthier pesto work. It also makes the pesto at once bulky and creamy. It’s a miracle, really. Oh, little soybean, what can’t you do? In this dish I’ve sauteed some mushrooms for meatiness and red onions for a little tinge of sweetness. But you can use edamame pesto as a dip or as a topping for a baked potatoes, or as a filling for lasagna, or anywhere else that pesto would be appropriate. It’s really easy and versatile, too. It... See less

See this at: well.blogs.nytimes.c...| Added on 09/27/09

This weekend, top doctors and chefs will gather at New York’s Jacob K. Javits Convention Center to offer health and cooking advice for people with diabetes. The expo, part of a series sponsored by the American Diabetes Association, presents a unique... See more

This weekend, top doctors and chefs will gather at New York’s Jacob K. Javits Convention Center to offer health and cooking advice for people with diabetes. The expo, part of a series sponsored by the American Diabetes Association, presents a unique opportunity for people with Type 1 or Type 2 diabetes to learn more about managing their disease. The event will include cooking demonstrations, eye and foot screenings and fitness information Among those taking part is Jason Wyrick, a 36-year-old Phoenix chef who was diagnosed with Type 2 diabetes at age 28. Chef Wyrick, who specializes in vegan cooking, publishes the online magazine “The Vegan Culinary Experience.” At the time of his diagnosis, he was coping with failing eyesight and high blood sugar, but he says he was able to reverse his diabetes by following a low-fat, vegan diet. See less

See this at: cookstr.com| Added on 09/25/09

I married a man who was raised in Texas on beef. His perception of tofu as one of those wacky California hippie foods seems rather common. With this recipe, I have made converts of many people, including my husband. Tofu is high in protein but mild... See more

I married a man who was raised in Texas on beef. His perception of tofu as one of those wacky California hippie foods seems rather common. With this recipe, I have made converts of many people, including my husband. Tofu is high in protein but mild in flavor so it easily combines with a variety of flavors. If you like a "meatier" texture, freeze the tofu and then thaw it. See less

See this at: veganyumyum.com| Added on 09/10/09

Alright, are you ready for the first recipe preview from the VYY cookbook? This is one of my favorite recipes in the book. I make it almost once a week. It’s the perfect creamy pasta sauce when you’re feeling like alfredo. It’s also a great sauce for... See more

Alright, are you ready for the first recipe preview from the VYY cookbook? This is one of my favorite recipes in the book. I make it almost once a week. It’s the perfect creamy pasta sauce when you’re feeling like alfredo. It’s also a great sauce for casseroles, over steamed veggies, on top of lasagna — wherever you want a basic creamy sauce. So not only is it really versatile, but it’s also really quick! The whole sauce is made in a blender, so the faster you can toss ingredients into a blender, the faster it’s done. This also makes it super easy for additions. Recently I’ve been adding whole roasted red peppers (the kind they sell water-packed in jars). See less