Week two of our challenge, and Kerri shocks me with this awesome recipe:
I decided to keep it healthy and served the "Alfredo" over zucchini noodles with sauteed mushrooms and mussels (in a red sauce). Let me start off by saying this vegan "Alfredo" was SO much better than I was imagining it was going to be. The meal took no longer than 20/30 minutes to prep and cook. Loved it!
Time: 20-30 minutes
1 can of garbanzo beans
1 cup of almond milk (or soy)
2-3 cloves of garlic
salt/white pepper/crushed red pepper flakes
2 large zucchinis
1 container of sliced mushrooms
Optional: Seafood (mussels, scallops, shrimp) or blackened chicken
1. Prep the zucchini by rinsing, trimming the edges off, and using a spiralizer to create noodles.
2. Make the sauce: Saute diced garlic with margarine for 2 minutes (until golden and fragrant). In a Magic Bullet or food processor add garlic mixture, 1 can of rinsed/drained beans, and 1/2 cup of milk. Blend. Add more milk, one splash at a time, until you reach your desired consistency. Transfer sauce into a small sauce pan, season with salt, white pepper, and crushed red pepper (to your liking) and heat over low/medium-low.
3. In a large pan, heat coconut oil and saute mushrooms for about 4 minutes, until semi-soft. Add the zucchini noodles and toss well to coat them with the coconut oil (I salted the noodles at this point). Cook for an additional 4-5 minutes. Drain and plate immediately.
Optional: prepare your seafood of choice (or chicken) separately.
4. Once the noodles are plated, top with the warm "Alfredo", and enjoy!