The peppered shrimp for this is pretty easy, just fry the vegan shrimp (by Vegetarian Plus) up with oil and pepper. For the sauce, it's just a basic roux sauce with lots of freshly ground peppercorns (I love the 4 peppercorn blend for a deep, warm flavor) and earth balance, and to make it "alfredo" I added a ton of Daiya mozzarella-style vegan cheese and a dash of lemon juice. Simply serve over spinach fettuccine noodles (or any noodles, really), and voila! A fancy dish good enough to serve to two in candlelight.
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