October 26, 2012
Tempeh Bacon Fettuccine
1 cup (225g) raw cashews, plus enough cold water to cover cashews (or 1 cup (225ml) of MimicCreme, a prepared verison of cashew cream; or 1 cup (225g) soya cream)
7 ounces (200g) Tofurky Smoky Maple Tempeh Bacon
1/4 cup (60ml) canola oil
1 medium onion, cut in 1/4-inch strips
1 red bell pepper, cut in 1/4-inch strips
2 garlic cloves, minced
2 ounces (60g) sun-dried tomatoes, julienned
1 cup (225ml) cashew cream or MimicCreme
1 cup (225ml) vegetable stock
1/4 cup (60g) nutritional yeast flakes
1 pound (450g) fettuccine, cooked
Soak the cashews overnight in the refrigerator. Drain and rinse. Place the cashews in a high-speed blender. Add enough cold water to cover by two inches. Blend on high speed until very smooth and the consistency of half-and-half cream. If it's too thick, add more water and blend a few more minutes.
Reserve the cream in the refrigerator. This can be prepared 2 to 3 days ahead.
Place a large heavy bottom skillet on medium high heat. Add the oil and allow it to heat. Cook the tempeh bacon about 3 to 4 minutes on each side, until well browned. Turn and cook for another 3 to 4 minutes. Remove the skillet from the heat and drain the tempeh on a towel. When cool, cut into 3 pieces each.
Return the pan to medium high heat and add the onions and peppers. Saute until the onions turn translucent and begin to brown. Toss in the tomatoes and garlic and cook for one more minute. Reduce the heat to medium and add the cashew cream, vegetable stock, tempeh bacon, and nutritional yeast. Reduce the sauce for two minutes.
Adjust the sauce thickness by adding more cream (to thicken) or stock (to thin).
For each serving, pour 4 ounces (115ml) of sauce over 4 ounces (115g) of warm fettuccine.
Recipe courtesy of Seth Tibbott of Turtle Island Foods.
All figures are per serving (assumes four servings).
Fat: 20 g
Carbs: 96 g
Fiber: 18 g
Protein: 28 g
Sodium: 700 mg