Zucchini Alfredo Extraordinaire
It all started when the season's first zucchini tangled with the lawnmower! Then that scarred zucchini ended up in the VEGGETTI shredder a little later in the day. After a brief steaming, the shredded zucchini formed the first layer on our dinner plates. Next came the quick and easy Cauliflower Alfredo Sauce (recipe follows). Chopped sautéed veggies (onions, garlic, peppers) topped with slices of grilled portobello crowned this luscious dish. What a winner–no meat, no dairy, no oil, full of flavor and fresh vegetable goodness!
Kim Campbell's CAULIFLOWER ALFREDO SAUCE from THE PLANTPURE NATION COOKBOOK:
1 lb Cauliflower florets fresh or frozen
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 to 2 cups nondairy milk for desired thickness
1/4 cup nutritional yeast flakes
1 tablespoon Dijon mustard
Salt and pepper to taste
Cook cauliflower until tender and drain.
Blend all ingredients until smooth and creamy.
-
Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
