Click over to my It's a Cookbook! blog at http://toservevegetarians.blogspot.com/ to see my posts from the Vida Vegan Con (the first ever conference for Vegan Bloggers, August 26-29, 2011 in Portland, Oregon) and our 5 days in the Portland area. Many posts with pictures of so much vegan food (corn dogs, pizza, soft serves, pastries, doughnuts, lasagna, cupcakes, cupcakes and more cupcakes....)
Here's a teaser:
These were at the opening reception...with one more Gluten-Free option (coconut).
This is a simple sauce to make, although I would add a couple things to pep up the flavor. (Yes, this might pep up the number of calories a tad, too, but it shouldn't be too bad.) After I made and photographed this (and tried a bowl), I added chopped fresh basil, which I think is a more pleasant flavor than parsley, some white wine and walnuts, along with more salt and pepper. Next time I make this I will reduce the non-dairy milk by about 1/4 cup and add a 1/4 cup of white wine after I have heated the sauce. Pine nuts are nice, touch, too. To add an even creamier mouth feel and richer taste, I would add a little non-dairy sour cream to the sauce.
I like this dish and like the fact that the protein is in the sauce! (Silken tofu.)
I used brown rice spaghetti so this version is gluten-free.
1/4 cup white wine adds about 50 calories total, but reduce by 9 calories of unsweetened almond milk not added. (+10 cal/serving)