Thai Coconut Lime "Shrimp"

I started with garden fettuccine noodles (they have spinach and tomato in the actual pasta) for a base. For the sauce, I used coconut milk, cilantro, lime, lime zest, and a little thai red curry paste. I used breaded vegan shrimp from Sophie's Kitchen (my favorite mock-seafood brand, by far) - I thawed them and sauteed with a touch of coconut oil and some shredded coconut. Did I ever say that I love coconut? (I do). Throw the sauce on the noodles and top with shrimpies!

Peppered Shrimp and Spinach Fettuccine Alfredo

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.