So we've been struggling with this recipe for years. Amy's mom makes a mean chicken al fredo. When we go home to visit, she's kind enough (seriously people, she's awesome) to make us a version of buttered cheezy noodles. But deep down inside, we always knew it wasn't the same as noodles with rich, creamy alfredo sauce. So. When Jennifer posted this badass li'l guy yesterday, I couldn't help but be inspired.
I made the ch'eitan as is: it wasn't super-savory; but upon cooking it, I discovered that this li'l guy is versatile!
My approach to the Al-Faux-Do sauce was very on-the-spot. We've tried any number of recipes, none of which were satisfactory. So, in honor of Jennifer's recipe for Chik'n, I thought it was time to revamp our recipe for Al-Faux-Do:
- 1/2 medium- large white onion, diced
- 4 cloves of garlic, diced
- 2 tbsp Earth Balance (tm)
- 1/2 cup unsweetened almond milk
- 1/2 cup ground cashews
- 1 tsp lemon juice
- salt & pepper, to taste
Sautee the onion and garlic in a medium-sized saucepan over medium heat, until tender.
Also meanwhile, combine cashews, almond milk, lemon juice, and sauteed onions and garlic in a blender; blend until smooth. Once it's smooth, test with your finger. If it's not superlative, you've done something wrong. Otherwise, rejoice.
Follow Jennifer's recipe for the Chik'n part. When it's done, slice two cutlets into thin strips and brown in Earth Balance (tm), over medium heat in a large sauce pan with one half of a summer squash--cut into thin strips.
Meanwhile, cook linguine or fettuccine to perfection in a large pot with a little salt, rinse and drain.
Add the noodles to the Chik'n and squash, and stir in the sauce. You may want to add up to an additional 1/2 cup of almond milk for further creamification.
Excelsior! You've done it! You've reached the Al Faux-do promised land!