Chik’n Al Faux-Do

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.

plate

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:

Al Faux-do

  • 1/2 medium- large white onion, diced
  • 4 cloves of garlic, diced
  • 2 tbsp Earth Balance ™
  • 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.

Substance

Follow Jennifer’s recipe for the Chik’n part. When it’s done, slice two cutlets into thin strips and brown in Earth Balance ™, 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.

Aw yeah

Excelsior! You’ve done it! You’ve reached the Al Faux-do promised land!

4 comments ↓

#1 amy on 10.20.09 at 11:29 pm

I neeeeeed to tell you…no, it’s impossible…how ABSOLUTELY PERFECT this recipe is. PERFECT. It is simply the best alfredo recipe out there, and yes, I am including the “real” cheesy versions in that claim too. All of my mad props go to Mark who made up the recipe for the sauce in a moment of genius tonight. Now I am rolling around in a full-belly, double helping ball of post-pasta contentedness. Oh man!

#2 jeni treehugger on 10.21.09 at 6:30 am

Looks FAB!

#3 Jennifer on 10.21.09 at 6:44 am

I need to try this Al-faux-do right away! I’ve been yearning for a proper replacement, as none of the ones I try seem to quite make it there. I’ve always blamed tofu as the culprit, so here you go making one sans soy and I can’t flippin’ wait to try it! Thanks!

On another note: the chikin, cheitan, whatever cutlets are my favorite, because of their versatility! They’re so mild you can make them any ol’ way you want. I guess I should have done some ‘xplainin’ about that. I’m glad you tried it and liked it. Sure is a sweet recipe!

And finally, HA! I made one of YOUR recipes last night.

#4 mark on 10.21.09 at 10:12 am

I saw that! Great minds think alike!

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