It is that time of the year when we start craving lots of fattening and comforting foods. The cold weather sets in and our body seeks warmth and comfort. But, it is possible to survive winter, eat what foods that are creamy and amazing, and still not gain 10 lbs by March. All you need to do is indulge in healthy versions of your favorite comfort foods. When you focus on plant-based versions of comfort foods, we are able to create recipes that fulfill that psychological need, but are also good for your body. My version of fettucini alfredo uses Kelp noodles. If you are not familiar with kelp noodles, they are noodles made out of kelp and are carb free, gluten free, and basically free of anything except thyroid boosting iodine! It does have added soldium alginate, but that is a natural emulsifier extracted from brown seaweed. So it is safe! Kelp noodles can be eaten right out of its pack raw, but I am not fond of its crunchy texture. I use a trick I learned from Mathew Sweeney to create soft and amazing kelp noodles that have similar texture to an al dente pasta. I buy the Sea Tangle Kelp Noodles brand - the one you see to the left of the text. The Alfredo cream is based on cauliflower, caramelized onions, garlic, and treeline vegan cheese. If you are not familiar with this brand and you are Vegan I suggest you get familiar with their products. They cheese is out of this world and I absolutely love them! The produced vegan cheeses and spreads made from cashews and aged like regular cheese - it is full of probiotics and adds an amazing cheesy taste to any recipe. The one I love the most is the scallion flavor see the picture below . This cheese is great by itself too - try it with some Mary Gone Crackers! By the way, don't forget to sign up for four weeks of exclusive nutrition tips and yoga sequences here!
Without further ado here is the recipe. Everyone that tasted it loved it - Even my 18 month old baby girl! I hope that you love it just as much as they did.
- One head of cauliflower
- One bag of Kelp Noodles
- Garlic to taste ( I like a lot of it so I did an entire bulb of garlic)
- One entire white onion
- Earth Balance Vegan Butter (1/4 cup)
- 6 tbsp on hemp seeds
- 1stp red pepper flakes
- ½ treeline Vegan cheese in scallion flavor
- water – start with one cup – add more as needed
- ¼ cup nutritional yeast
- salt 1 teaspoon
- olive oil
Kelp Noodle Prep
Before you start drain all of the water from the kelp noodles. Place them in warm water - nothing above 95 degrees - otherwise it won't be raw. Then add some vinegar and baking soda. Yes - be prepared for a small chemical reaction. The bubbles will subside. Let the Kelp noodles rest for at least thirty minutes so that they soften.
As you let the kelp noodle rest in the baking soda and vinegar bath, trim off the leaves from your cauliflower. Take the Earth Balance Vegan butter and brush your head of cauliflower with it. Set the cauliflower on a baking sheet and the oven to 400 degrees and place the head of cauliflower there. Let it bake in the oven for 30 to 40 minutes.
While the head of cauliflower is baking, slice the onions and peel the garlic. Take some more of the vegan butter and place it in a frying pan with the sliced onions and garlic on low heat. And I mean the lowest setting - you want the onions to slowly caramelize. This will take about 30 minutes. When the onions are browned and smelling amazing they are ready!
Once both cauliflower, garlic and onions are ready, place them in the blender. Add 6 tbsp of hemp seeds, 1 teaspoon of red pepper flakes, 1/4 cup of nutritional yeast, 1/2 treeline cheese in the scallion flavor, 1 teaspoon of salt, and 1 tbsp olive oil. Blend all of the ingredients.
Once your sauce is ready, drain the kelp noodles from their bath. Then mix the kelp noodles and the sauce. Your Alfredo is ready! Add any other veggies and nuts you may want - I added some cashews, scallions, and tomatoes.