This is a slight departure from my typical vegan recipes, but it was a special occasion in that my sister had sent me some smoked salmon from Canada for my birthday. I am, as I have mentioned on here before, 99 percent vegan/1 percent salmon. 😉 I couldn’t wait to have some, so I decided to concoct a vegan version of Fettuccine Alfredo, and then add the smoked salmon to the sauce. The classic Fettuccine Alfredo would include dairy (cheese, cream, butter), but I replaced those ingredients with unsweetened, organic soy milk, Knorr Leek Recipe Soup Mix (1.8 oz Packet), and organic ground flaxseed. It was a delectable dairy-free, low-fat dish packed full of protein and other nutrients. I’ll definitely make it again.
Smoked salmon (about 8 oz)
16 oz fettuccine pasta
1.8 oz pkg Knorr Leek Recipe Soup mix
Organic ground flaxseed (about 2 tbsp…depending on thickness desired)
Unsweetened organic soy milk (I used 1 cup less than in the soup mix recipe)
1 sweet onion, finely chopped
3 cloves finely chopped garlic
2 tbsp EVOO
Sea salt, and pepper to taste (best to add salt at the end because the Knorr mix and the smoked salmon are both salty)
Garnish of basil and/or rosemary
Bring a large pot of salted water over high heat to a boil. Add the 16 oz of fettuccine, and cook according to package directions. Meanwhile, heat the olive oil in a large, non-stick pan. Add the chopped onion and garlic, and saute over medium heat for about 3 minutes until they’re golden brown. Turn heat down to low, and then stir in the Knorr Leek Recipe Soup mix. Gradually add the soy milk, stirring constantly, and turn heat up to medium-high while stirring. The mixture will thicken, but not enough to make an Alfredo sauce. Add the desired amount of ground flaxseed, continue stirring. Once the mixture is of the right consistency, turn the heat off. Mix in the smoked salmon (broken into small pieces). Taste for seasonings, and adjust. Drain the cooked fettuccine, and add to the sauce; mix well. Garnish with rosemary and basil.
Protein-rich millet is not as popular in the U.S. as quinoa, but it ought to be. The millet plant is drought-tolerant, and nutritionally it competes with quinoa. It is gluten-free and non-allergenic, with lots of fiber and other beneficial qualities. To learn more about millet, see: “12 Health Benefits of Millet” at http://www.care2.com/greenliving/12-health-benefits-of-millet.html.
I cooked the millet per package directions, then set it aside to cool. Meanwhile, I sautéed some garlic and onion in some EVOO. I added the millet and stirred it well as I sprinkled a generous amount of both turmeric and curry powder to the mixture. I served it with some fresh parsley and basil alongside my baked sockeye salmon. Not one of my vegan dishes, but high in protein and very nutritious. I had leftover millet the next day. It is the perfect main dish for a vegan meal, served with some fresh veggies or fruit on the side (which is what I did with the leftovers).
I seasoned the salmon with granulated garlic and sea salt after brushing it with a light coating of olive oil. I cut it into four filets and baked in a 450 F oven for 15 minutes, then removed and covered with tin foil to let it steam for a few minutes. I spiralized a green zucchini (zoodles), added some sliced yellow bell pepper, cucumber and avocado, and served the salmon on top with some lime. Cheat meals have to be tasty, or they’re just not worthy of their name.
It may not be vegan, but I must have salmon every few months because I love it too much to give it up! I marinated it and broiled in the oven. The marinade was simple, and I used just a little of it and saved the rest in a glass bowl with a tight-fitting lid in the refrigerator. I’ll use it today to marinate some chicken breasts for tonight’s dinner for my non-vegan guests.
2 tbsp extra-virgin olive oil
1/3 c freshly squeezed lemon juice
1/3 c soy sauce
1 tsp minced garlic
1 tbsp Flavor God Garlic Lover’s Seasoning
Mix it all together and set aside. Place one salmon fillet (or whatever you want to marinate) in a baggie, and add about 1/4 c of the marinade. Shake until it’s well mixed and then refrigerate for at least 30 minutes. You can grill on the barbecue or broil in the oven. I chose to broil the salmon in the oven. I set the temperature to broil, and placed the rack about 6 inches below the heat element. Spray your cooking pan with olive oil and place the salmon fillet skin side down on the pan. Broil for about 3-4 minutes. Turn the heat down to 475 and continue baking for about another 3-5 minutes. Pull out of the oven and let it rest for a few minutes.
I served it with plain quinoa, and a simple salad of finely diced English cucumber, red bell pepper, sweet onion, and cilantro.