{RICE AND PEAS ALFREDO}

(Adapted from Fettucine and Peas Alfredo, which Joanne shared with us long ago. I don't know where she got it.)

cooked brown rice

1/4 c. water

1 large sweet onion, chopped

2 T. garlic, minced (3 to 6 cloves)

1 T. dried parsley (1/4 c. fresh)

1 lb. frozen peas (about 2 1/2 c.)

{VEGAN ALFREDO SAUCE}

1 12.3-oz. pkg. lite silken tofu, firm or extra firm

2 c. soy/rice milk

1 t. onion powder

1/2 t. garlic powder

1 t. salt

1/3 to 2/3 c. nutritional yeast

pinch of cayenne pepper

pinch of ground nutmeg

pepper to taste

• In a saucepan, saute onion, garlic, and parsley in water until onions are tender.

• Add peas. Cook until peas are thawed.

• Place alfredo sauce ingredients in blender. Blend until very smooth.

• Add sauce to saucepan. Cook until warmed through.

• Serve over rice. Pepper to taste.