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This article needs more medical references for verification or relies too heavily on primary sources, specifically: Report back if you give it a go! How about vegetable broth? The flavors are always so on point. Did you change the recipe at all? Thank you for saving my nught!! August 25, at 5:
Garlic & White Wine Pasta with Brussels Sprouts
Of course my picky son did not eat the spouts part of it, but like I stated in the beginning-the pasta was devoured! Another Hit… I am no chef… But the minimalist baker is my first stop when I am looking to cook something new and delicious… I have never been let down by a recipe and this one is no exception.
So I do not eat pasta often, but when I do this is an amazing recipe with lots of flavor. I add sautéed mushroom and zucchini and sprinkle feta on top. Like next level good. I had this tonight with sweet potato noodles! Not necessarily bad, but unfortunately will not keep well. We both loved it! I look forward to making this again. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time I get flustered with multiple things due at the same time: I used fresh vegan pasta, which only needs to cook a few minutes, so I switch the pasta pan on when the sprouts go in the oven and work on the sauce in the meantime.
I have read over a few of your recipes- amazing! I love-love your approach to food! You have such a passion for what you do! Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown.
I used a full package of pasta 16oz , which ended up making around large servings total. I made this with rice and OMG.
I have shared the recipe with a few people so far. I made it twice this week. First time with rice, second time I made just the sauce but thickened it up and used it on pizza.
I never comment on anything but I had to for this. I just made this sauce and it was so amazingly delicious! Hands down the best vegan alfredo Ive ever had. I have been vegan for 6 months now and your site is a go to for quick delicious recipes! Thank you for all you do: It was creamy, full of flavor, and perfect for a frigid night. I added extra pepper and red pepper flakes. I love how decadent the sauce tasted after blending in my Vitamix. My husband asked to put this recipe in the winter rotation.
And, my daughter wanted to tell you that your recipes are her favorites. She has been vegan for almost a year and she always asks me to make something from your blog or cookbook. Speaking of cookbook, congratulations on winning best cookbook in the veggie awards from Veg News magazine! What a well deserved honor. I made this and it was so good! I could not find the same pasta though. I made it with spirals. Wanted to add a photo. I just made this for lunch…its amazing!
I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it eliminates the messy transfer to blender and it turned out so creamy and delicious.
We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Want to make this but am I able to sub all purpose flour instead of arrowroot etc? Thanks and keep up the great vegan work! Made this last night for myself and my husband. It turned out nicely: We had the perfect amount of wine leftover to use in the sauce, and it imparted a wonderful depth of flavor. And the sprouts were perfection in this meal. We will definitely have this over and over again during the long winter months.
We are vegans, and often crave a comforting, satisfying but versatile dish to add to our repertoire. I can imagine using different kinds of pasta, asparagus, etc to change up the flavor combinations.
Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow. Red pepper flakes is I great idea.
It looks so good. Ever since this arrived in my email not too long ago, I have been dreaming of making this dish. I added approx 9 instead of 12 tbsp of rice flour, and I found this made my sauce quite thick. I had to after ad approximately another cup of almond milk and spices to thin it out. Could have added even more but I got lazy. I very rarely comment but must tell you how delicious this recipe turned out!! I used a good quality Pinot Grigio and we had the rest with dinner!!
A non vegan friend who was visiting loved it and preferred it to the original finding that too rich tasting and caloric. She insisted on a copy the recipe and I sent her off with a baggie of nutritional yeast and your blog url! Would be great with mushrooms too. Thanks for a great recipe!! I am sooo fortunate to have seen this recipe! I only like them roasted so to me this was great! As others have suggested, I can easily see this sauce with mushrooms, asparagus, or broccoli and even as a white pizza sauce perhaps then with additional roasted garlic.
Thank you for your great recipes and culinary inspiration! Made this tonight and loved it! My husband does not like nutritional yeast. That makes vegan cooking a challenge. I usually just omit it then add it to only my dish after it is cooked.
So for this recipe I just omitted the nutritional yeast and vegan parm. For those saying the sauce is bland, like others have said, just added more salt and pepper. I topped my portion only with vegan parm. Also my father in law got 3 containers of vegan sour cream on sale, so I used less milk and added sour cream.
The flavor was amazing! Any suggestions on a vegetable to replace the Brussels sprouts with? Love your blog btw, we use your blog to make dinner at least times a week: D My husband is obsessed with your stir fries lol.
Made this for dinner tonight after a full day of work. SUPER simple, quick, hearty, and delicious! I finished off my meal tonight with one of my final pumpkin spice mini vegan cheesecakes your recipe topped with warmed blueberries.
Yesterday I made two loaves of your whole wheat bread posted a vid on instagram lol , and a pot of the Peanut Butter Pad Thai from Everyday Cooking. Thank you so much for the recipes girl, you are a wonder! I made this tonight! Instead of vegan cheese, I used parmesan but still used almond milk. I also used some kale in place of some of the brussels because I only had a handful or so left.
It would be great with roasted tomatoes and basil, lemon and tempeh… the possibilities are endless! I love the way you combinate it with the brussels sprouts. Your vegan garlic mac n cheese is a favorite in our household but this one might surpass it. I love that hint of white wine and the addition of Brussels sprouts just knocks this right out of the park.
I left out the vegan parm and it was still delicious. I made this yesterday a couple hours before going to a Christmas potluck and it was a hit. The only thing I would recommend is making extra sauce to add when dish is re-heated, since it did get a little dry after cooling. I added extra parmesan cheese and crushed red pepper, delicious!!! Fantastic consistency and texture.
Works really well with some rotelli pasta and a nice bit of lemon zest to finish it off. This is all I want to eat anymore. Follow your recipes to a T and they never fail me. Perhaps veggie broth instead? Hmm, did you use vanilla or sweetened almond milk? Try rice milk next time! Veggie broth will make it too salty…. I am newly vegan and your site has helped me so much…especially around the holidays! I wanted to know if you think it would be okay to use frozen brussel sprouts in this recipe.
Or can we roast them frozen? I want to make this for Christmas Eve dinner in a few days but I have an eater at the table who is allergic to almonds. Does anybody think regular milk or cashew milk would be an okay substitute or would it not work in the recipe for any reason?
My Daughter and I just made this for our Christmas dinner tonight. It was not only easy to make , but delicious! My husband loved it and so did we! I was so glad we had some left over so we can have it for lunch tomorrow! Thanks for putting up and maintaining such a great website.
We did sautéed shrimp with broccoli instead of Brussel sprouts and my 6 year old daughter had two helpings! You definitely nailed the alfredo sauce. So, so, so good!
Have the other half of the packet of sprouts left, will be making it again! This is a mixed of all of my likes, thank you for making it. I will try to serve it tonight with my friends. I made this pasta for a crowd a few days ago and it was a total hit! I subbed roasted broccoli for the Brussels sprouts and stirred in a bit of lactose-free mozzarella at the end to up the cheesiness.
Comfort food at its finest! This was my first time cooking with arrowroot powder. I normally use it as dry shampoo! It added a really strange texture to the sauce. Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. I discovered nutritional yeast in the meantime — yummy!!
We just found out my husband has a allergy to yeast of all things and so my question is is there a way to make this without it? This sauce is delicious. My non vegan husband actually requested that I make it again the very next day. Your website is a gold mine. Easy and super satisfying. Tastes like rich, creamy, comfort food.
I will definitely make this again. Too good for words. Your parmesan cheese is also the BOMB. Just wolfed this down for dinner — so delicious and super simple to make! I subbed roasted broccoli and cauliflower and it was amazing. Perfect for a cold January night in New England! Thanks for being awesome, Dana!
This alfredo has taken a spot in our regular rotation from here on. This was really good! My significant other omnivore ate it and no complaints! I am not sure if I made the wrong amount of pasta or just because I used a different kind, but I could have used a little more sauce especially for leftovers but others than that it was amazing and will make again!
Wow, this recipe is divine! My non-vegan mother went back for seconds. I dissolved the cornstarch into the milk and stirred constantly to prevent lumps [easier to prevent lumps than to take them out]. Adding this to my favorites. Looking forward to making it! I have tried many of your recipes and there are very few that I tweek. This is my favorite recipe of yours and one of my top favorite meals to make. I would make it every day if my spouse let me.
I make almost exclusively vegan meals and this was not good. Nothing to do with the the vegan aspect, more the putrid nutritional yeast overload. I made this dish tonight for my husband and I exactly as the recipe was written. Dana, your recipes are THE best. Keep up the awesome work. Are there any good substitutes for the wine? I think the idea of using it sounds wonderful — so does the recipe!
I just dont keep any around the house. Makes it much easier to work with what I have and adjust for personal preference. You are by far my favorite food blog and Ive been following you for years now!
Yum yum superior deliciousness! I doubled the garlic and subbed the almond milk with plain soy milk and it tasted amazing! Leftovers will be cherished for lunch tomorrow? Even my lb, iron-pumping, carnivore of a husband loved it! Is there any way to sub the vegan parmesan? But of course he does not have any nooch or vegan cheese here… Any ideas? Recipe sounds amazing by the way!
You could just try subbing the nutritional yeast only? Or if you are not vegan, you could just use parmesan cheese? I made this last night and it was absolutely lovely. However, the sauce turned out more bitter than anything else. Could it be because I subbed the olive oil for coconut and accidentally burned the garlic a bit? Or did I not simmer down the wine enough? It was wonderful and we devoured it anyway, but I am just curious if the bitterness is a part of it or if it was a mistake on my end.
Thank you for another wonderful recipe to add to our dinners! All of the reasons listed may have contributed to the reason your sauce turned out more bitter than it should be! Better luck next time though! I made this on the weekend, and again during the week. I have been searching for a ages for a go-to vegan white sauce. I tried this recipe using cornstarch the first time, and arrowroot starch the second time.
Both worked out very well. Thank you, Dana for never letting me down with your recipes! I love this receipe! And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration! I made this for the fam last night and it was a massive hit!
I loved how simple it was and the fact that I had most of the ingredients on hand. Amazing, stick to your ribs, eat seconds and thirds comfort food!! A recipe so easy that even after a long day I would rather make this than reach for my phone to order delivery. Thank you for saving my nught!! Last night I made eggplant roll-ups and tonight this Garlic Alfredo recipe!
However, rarely have I ventured into recipes involving vegan cheeses. These two recipes have proven how absolutely delicious a vegan lifestyle can be and my stomach feels much better compared to eating regular Alfredo.
I feel so inspired and excited by your recipes. So far I like it best paired with asparagus and mushrooms! This is one of my favorite pasta recipes ever! One note, I always add more wine than the recipe calls for, ha. I am a meat eater, but omgosh. This was SO good! Thank you for your amazing recipes. The flavors are always so on point. Flavourful is fantastic and I swirled a tablespoon of pesto through it for my 3 picky boys one who does not like anything cream-based at all including mayo but really liked this sauce!
I roasted green beans, drained cannellini beans and sliced mushrooms instead of Brussel sprouts and the textures were fab! We are not vegan, so I used dairy. By contrast, a healthy diet has higher proportions of unprocessed fruits, nuts, vegetables, whole-grain foods, poultry, and fish. This diet is "rich in red meat, dairy products, processed and artificially sweetened foods, and salt, with minimal intake of fruits, vegetables, fish, legumes, and whole grains.
Complex carbohydrates such as starch are believed to be more healthy than the sugar so frequently consumed in the Standard American Diet. Nearly half of the meals ordered from a menu were hamburger , French fries , or poultry — and about one third of orders included a carbonated beverage drink.
Americans ages 1 and above consume significantly more added sugars, oils, saturated fats, and sodium than recommended in the Dietary Guidelines outlined by the Office of Disease Prevention and Health Promotion. Consumers began turning to margarine due to concerns over the high levels of saturated fats found in butter. By , margarine had become more commonly consumed than butter, with the average American consuming 8.
Boys ages 9 to 13 and girls ages 14 to 18 consume the lowest amounts of vegetables relative to the general population. Whole grains should consist of over half of total grain consumption, and refined grains should not exceed half of total grain consumption. Based on epidemiological studies, compared to a healthy diet , the Western pattern diet is positively correlated with an elevated incidence of obesity ,  death from heart disease, cancer especially colon cancer ,  and other "Western pattern diet"-related diseases.
A Western pattern diet consisting of refined sugars and polyunsaturated fatty acids has been associated with Crohn's disease. A Western pattern diet is associated with an increased risk of obesity.
Several studies have shown that there is a positive correlation between adoption of a Western pattern diet and incidence of type 2 diabetes among both men  and women. The Western pattern diet has been generally linked to increased risk for cancer. This conclusion has been verified by several other studies, which also indicate an increased rate of rectal cancer in cases who maintained a primarily Western pattern diet.
There are multiple studies associating the Western pattern diet with heart disease. The western-versus-eastern dichotomy has become less relevant as such a diet is no longer "foreign" to any global region just as traditional East Asian cuisine is no longer "foreign" to the west , but the term is still a well-understood shorthand in medical literature, regardless of where the diet is found.
Other dietary patterns described in the medical research include "drinker" and "meat-eater" patterns. The researchers then compare the outcomes between the group that most closely follows a given pattern to the group that least closely follows a given pattern.
More recently, food processors began replacing sugar with high-fructose corn syrup. From Wikipedia, the free encyclopedia. He said it is super easy and they taste lovely. May 4, at February 5, at 2: I hot Mike on Amazon, haven't used it yet. I hot the three blade Pandero one fir Found tho blog with these great recipes to try. January 9, at 6: Just had spiralized potatoes cook them like French fries, they were delicious. May 15, at 2: I am also hooked on spiralizing.
I'm trying my hardest to get my boyfriend to like it too. He grew up almost never eating vegetables so it's a huge adjustment for him haha. I love that your recipes are for two, it makes it SO easy! May 16, at May 15, at 9: Thank you so much for all the passion, time, and love you pour into Inspiralized!! I came across your Instagram account a few months ago and have been obsessed ever since! I'll be purchasing my first spiralizer soon, as a college graduation gift to myself, and I can't wait to try out your recipes!!
Especially those with nutrition facts really appreciate you adding that information! Thank you again for everything!! Thank you, I appreciate the kind words! I am so happy you're having fun with spiralizing. I have ahem never done spiralizing yet!!
I know I know too late in the game but I am loving all the recipes!! Ali this is so incredibly perfect timing. I just bought an inspiralizer a few weeks ago and didn't even know where to start! Jen Bagels to Broccoli: This is such great timing!
My spiralizer literally arrived last night and I was just thinking about what recipes to try first. If a little nervous - I'm most afraid of slicing my fingers off than anything else: September 4, at I spiral used a firm peach and half an apple. Sprinkled with a bit of cinnamon. Tasty for afternoon snack! May 17, at 6: Keep pastas and cheeses nice and stout texture-wise. Gives the noodles a more slippery feel and they don't need to cook as much. May 18, at 2: You do add the noodles at the last minute, just to warm!
Half the point of zucchini noodles is that they're easy and quick, so I don't suggest salting the noodles - plus, I find that doing this causes the noodles to wilt and become lifeless and soggy. But if it works for you, that's great! May 23, at 5: Leslie - Definitely Not Martha: May 17, at 8: Your enthusiasm has totally converted me to spiralizing! I like my zucchini noodles raw, but mostly because I'm lazy and still cook regular pasta for the rest of my family.
May 21, at 8: June 17, at 6: I am so happy I discovered this site. I will be purchasing me one of those vegetable inspiralizers. I'm ready to eat healthier and try out new dishes. I do need to lose a few pounds, so I'm excited about getting started.
Do you have any advice starting out? June 17, at 7: Yes, go to INspiralized. This is also helpful: June 19, at 4: Hi, I'm hooked on spiralizing. I tried a recipe which was yours using chicken sausage, kale, basil, vegetable broth, tomatoes and zuchinni noodles. I can't find that recipe could you direct me to where I can find it in the recipes link? June 19, at 5: Under the Recipe link; go 'by vegetable' and then zucchini.
July 12, at Great way to start beginners off on the Spiralizer experience, it's an addiction, but a good addiction: August 17, at 6: I just bought my first Spiralizer and have been reading through to see where to start. My kids are good eaters and not overly picky, but they don't like zucchini. Any suggestions where to start other than zucchini? May 14, at 5: August 25, at 5: Since buying my Spiralizer, most of my veg has been noodled. I love it and I am buying one for my brother for his wedding gift: August 25, at 8: September 15, at 8: I'm going back to uni next week so have invested in a spiraliser to try make some healthy cheap meals - your recipes are brilliant!
I just discovered this website today! My friend made the sauteed zucchini dish and I loved it. So I asked her how she made it and she sent me to you well, your website. So glad she did!