Meat, Milk and Fat

Fettuccine Alfonso

Ingredients:

1 1/2 cups frozen corn kernels
1 1/2 cups soy milk
1 Tbsp. onion granules
1 tsp. salt
1 lb. fettuccini (or other pasta)
pepper
2 Tbsp. tahini (optional)

Preparation:

Thaw corn kernels. Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until evenly coated. Serve immediately, topping each portion with pepper, if desired.

Serves 6

Macaronni Casseerol

1/2 cup nutritional yeast flakes
1/3 cup unbleached all-purpose flour
1 cup vegetable broth
Up to 1-1/2 cups water
1-1/2 Tbsp. soy sauce or tamari
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 4-ounce can tomato sauce
2 cups elbow macaroni, cooked according to package directions

Preparation:

Preheat the oven to 350 degrees.

Combine the yeast and the flour in a medium saucepan. Place the mixture over low heat, stirring until lightly toasted. Slowly add the broth, stirring to make a thick batter. Add water 1/4 cup at a time until the sauce is smooth and slightly thick. Add the remaining ingredients except for the macaroni and stir well.

Place the cooked macaroni in a casserole dish and stir in the sauce. Bake for 30 minutes or until the sauce bubbles.

Makes 4 to 6 servings.

Fire Up The Grill Fajita's

Ingredients:

Juice of 2 limes (4 Tbsp.)
1 Tbsp. olive oil
1 garlic clove, minced
1 jalapeño pepper, seeded and minced (for extra heat, don't seed the pepper before mincing it
2 Tbsp. minced fresh cilantro
2 tsp. chili powder
1/4 tsp. cayenne pepper (or more if you can stand it)
1 lb. extra-firm tofu, cut into 1-inch strips
2 ears of corn
1 large red onion
1 red bell pepper, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
12 cherry tomatoes
4 large flour or corn tortillas

Preparation:

Put the lime juice, olive oil, garlic, jalapeño pepper, cilantro, chili powder, and cayenne pepper in a jar with a tight-fitting

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