Monday, March 4, 2024

Dairy Free Mushroom Alfredo Sauce

I'd been looking and looking for a good substitute for the dairy ridden alfredo sauces that don't work well for me. Finally, I found one that works! Of course, I had to change things up just a bit, but the basics remain the same. My heartfelt thanks to for the inspiration!


1 cup sweet onion, diced
1 clove garlic, minced
3/4 cup low sodium chicken broth
1/2 tsp salt
1/3 cup raw unsalted cashews
up to 1 additional cup low sodium chicken broth
1 tsp lemon juice
1 Tbs nutritional yeast

1 tsp butter
1 tsp olive oil
1 clove garlic, minced
8 oz cremini mushrooms, sliced
(remainder of the low sodium chicken broth)

fettucine of your choice


Add the onion, garlic, and 3/4 cup chicken broth to a nonstick pan set over medium heat. Cook until the onion is translucent, and the chicken broth has evaporated, about 10 minutes. Transfer the onion mixture to a blender and wipe out the skillet. Add the salt, cashews, about 1/2 cup more of the chicken broth, plus the lemon juice and nutritional yeast to the blender. Blend until smooth, adding additional chicken broth if the mixture is too thick. Heat the butter and olive oil in the skillet over medium heat. Add the garlic and mushrooms. Cook until the mushrooms turn a dark brown, adding any remaining chicken broth. Cook the fettucine according to package directions. To serve, mix the fettucine with the alfredo sauce, then spoon some of the mushrooms on top. Garnish with fresh parsley or basil. 

Serves 3-4
Stealthy Cooking Tip: Use vegetable stock to make this a vegan recipe. Add some bacon or prosciutto to the mushrooms to make a meat lover happy. Use gluten free noodles to make this gluten free. Whichever option you prefer, enjoy!

Wednesday, February 7, 2024

Very Veggie Noodles

I first tasted a dish similar to this one at a delightful little cafe in Dubrovnik called Nishta. They called their dish Pastalicious. It was on their gluten free, vegan menu. As you can see, I added a few shrimp, just because it seemed like the right thing to do at the moment. Make it without the shrimp for a vegan version, or add them if you like. Either way, this dish is quite delicious!


extra thin rice noodles, enough for two servings 

1 tsp olive oil
1 clove garlic,  minced 
1 tsp minced ginger
6 shrimp

1 tsp olive oil
4 oz mushrooms, brushed clean, stemmed, and sliced
1 rib celery, sliced
1 carrot, peeled and sliced
1/2 cup thinly sliced red pepper 
1/2 cup yellow beans
4 spears asparagus, cut into 1 inch pieces
1 stalk lemongrass, cut into 3 pieces
1-2 Tbs red curry paste 
5 oz coconut milk 

1/4 cup roasted cashews
1 green onion, thinly sliced


Bring a large pot of water to a boil. Cook the rice noodles according to package directions. When, cooked, drain the noodles. 

Cook the shrimp and vegetables while the water is coming to a boil and the noodles cook. To cook the shrimp, heat the teaspoon of oil in a nonstick skillet. Add the garlic, ginger, and shrimp and cook until the shrimp just turn pink, 2 or 3 minutes. Remove the shrimp and aromatics from the skillet. Add the second teaspoon of oil to the skillet along with the vegetables. Cook until the mushrooms begin to change color, about 5 minutes. Add the lemongrass stalk, along with the curry paste and the coconut milk. Cook another minute, just until it begins to thicken. Add a little more coconut milk, if the sauce is too thick.  Add the shrimp to the vegetables, then add the drained pasta, and mix everything together. 

To serve, remove the lemongrass stalk, then divide the noodles with veggies and shrimp between two plates. Top with some of the roasted cashews and green onion. 

Serves 2

Stealthy Cooking Tip: I used Mai Fun style noodles, which are very thin rice noodles, to make this dish. They're gluten free! Because they are so thin, they give this dish a silky texture. Adding the crunchy cashews on top, mixes things up a bit, and the juxtaposition in textures makes this dish exciting to the palate.