Spicy Peanut Noodles with Broccoli

Unprocessed, p. 153 (shown with corn noodles)

We ate this as a hot entree and the DD/DH loved it and both had seconds. (The daughter requests this dish now!) I cut the nut butter in half to reduce the fat. Also reduced flavor a little, the noodles really soak up this dressing. About 4 servings, especially if you use a full pound of pasta, my package was 12 oz. It could use even more broccoli, I think. I measured exactly a pound. I used raw peanuts for topping, but I think I would really like roasted peanuts better. Adjust the pepper flakes to your taste. It WAS spicy at 1/2 tsp. Family doesn't like onions, so I only put shallots on mine.

Hint for cooking the broccoli: about 2-3 minutes before you are ready to drain your pasta, throw in your broccoli. It will cook al dente, and you will have saved water and energy! Drain and run under cold water if you are eating it cold. Since we ate it hot, I drained and rinsed quickly, and poured the heated sauce over it.

Warning: this is not really a low-cal meal at all. If you use the full amount of nut butter suggested, you are getting over 400 calories per serving (before the peanut topping) by my calculations. If you can make this into 8 servings, then it's just 200 calories, and it would be a side dish. Just try not to eat all of this, though–it's so good!

Did the DD eat it? Yes! Loved it!

DH: Liked it, too.

Would I make this again? Yes! Very tasty. We've made it three times already.
Rating: 5 out of 5 Forks

Fettuccine Alfredo

The Happy Herbivore, page 163.

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)
• 2 Tablespoons non-dairy sour cream adds 85 calories. (+22 cal/serving)
• Using 1/4 cup pine nuts or walnuts (~188 calories/an ounce!) adds 376 calories, (+94 cal/serving)

Did the DD eat it? Didn't try it.

DH: Liked it, would eat it again. (4 out of 5) He thinks regular Fettuccine Alfredo is too greasy.

Would I make this again? Yes!

Rating: 4 out of 5 Forks (5 with my additions)