Thursday, December 10, 2009

"Fettuccine Alfonso" Night

So, last night, I searched for today's dinner online. I was starting to panic because it's only our second full day of being observant vegans and I was already having trouble finding something that sounded both accessible and appetizing. You have to understand that I am an avid cook. I am at home in my kitchen. My entire adult life, people have admired and envied my ease and--quite frankly--my skill in creating yummy food. It is seriously unsettling to find myself adrift in the kitchen. I no longer know what "goes" with what. I don't have an instinct for eyeballing amounts in vegan cooking. I don't know, after I mix the recipe ingredients, how the dish is going to turn out. I'm disoriented and dazed in my own kitchen. It's completely uncool.

But it's okay. I knew this would be uncomfortable for a while. I figure after 30 days or so, I'll be getting the hang of things. I just need to remember to breathe.

Anyway, about the time I thought I would cry or throw things if the next recipe I saw didn't sound both doable and yummy, I came upon it. The site is called Vegan Food, and the collection of recipes they have is pretty impressive. This one jumped off the page at we're gonna give it a go. Unlike Thursday's recipes, I will make no alterations. Since I am in wholly unfamiliar territory with this stuff...I'm gonna follow the instructions to the letter. Cross your fingers! We'll be serving this with those mini-kaisers I meant to use yesterday and a lovely garden salad made up of whatever looks good in the local produce section.

Fettuccine Alfonso


1 1/2 cups frozen corn kernels, thawed

1 1/2 cups soy/rice milk

2 T tahini

1 T onion granules

1 t salt

1 x 15 oz / 425 g can Great Northern beans, rinsed and drained well

1 lb / 450 g fettuccine

Cracked black pepper


Place the corn, milk, tahini and seasonings in a blender and process until smooth (it may take several minutes of processing to completely pulverize the corn). Pour the blended mixture in a medium saucepan and stir in the beans. Warm over medium low until the beans are heated through, stirring often.

While the sauce is heating, cook the fettuccine in a large pot of boiling water until al dente. Drain well and return to the pot. Add the warmed sauce and toss until evenly coated. Serve immediately topping each portion with a generous amount of cracked pepper.

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