So what do you think about the new look? My blog has had the same damn design since, oh, 2008. I've been meaning to re-design forever, but I hate working in PhotoShop. So I just kept putting off designing a new blog header. I finally got my ass in gear this week and used a photo of my BBQ Tempeh & Carrot Sandwich (from my cookbook, due out in January) for a new banner. Tonight, I played with colors and fonts. I think I'm finally happy with it. Let me know if there's any issues with reading the links or font colors. I can always make adjustments.
Now on to the food. I don't have the Food Network, but I sometimes watch it at my parents' house. When I visited them a few weeks ago, my mom had recorded an episode of the Hungry Girl show, in which she made a quick microwave version of fettucine alfredo with tofu shirataki noodles. Her version wasn't vegan, of course, but it was a great concept.
If you've never had tofu shirataki noodles, you're totally missing out. They're so low-cal, it hurts. One package of two servings only has 40 CALORIES! Yet two servings equals well over one cup of pasta. I never eat a single serving of this stuff because it's so light. Granted, the noodles, which come water-packed, are pretty smelly when you first crack open a package. But rinsing and heating takes the smell away. They taste NOTHING like they smell.
Hungry Girl's recipe is actually printed on the back of the House Tofu brand shirataki noodles. But rather than veganize her version, I took an even easier route. I used Lindsay Nixon's Fettucine Alfredo Sauce from the Happy Herbivore cookbook:
Her low-cal sauce is made from silk tofu, soymilk, and nutritional yeast. And I added peas and parsley for good measure. This bowl was only 200 calories, and I really piled on the sauce.