My 5yo son has an allergy to legumes. Better luck next time though! Even Whole Foods can be a 2 hour event. You stuck to facts and put things in perspective. The China-Cornell-Oxford Project ,  a year study conducted by Cornell University , the University of Oxford , and the government of China has established a correlation between the consumption of animal products and a variety of chronic illnesses, such as coronary heart disease , diabetes , and cancers of the breast , prostate and bowel see The China Study. Fish such as salmon, halibut, and mackerel are ideal for people with sleep apnea. Diets low in calories often result in quick weight loss which can have a drastic effect on your breathing at night.
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For some food comparisons, the " insulin index " may be more useful. More importantly, the glycemic response is different from one person to another, and also in the same person from day to day, depending on blood glucose levels, insulin resistance , and other factors. The glycemic index only indicates the impact on glucose level two hours after eating the food. People with diabetes have elevated levels for four hours or longer after eating certain foods.
Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; foods with carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, tend to have a low GI. The concept was developed by Dr.
Jenkins and colleagues  in — at the University of Toronto in their research to find out which foods were best for people with diabetes. A lower glycemic index suggests slower rates of digestion and absorption of the foods' carbohydrates and can also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always, and can improve long-term blood glucose control  and blood lipids.
The insulin index is also useful for providing a direct measure of the insulin response to a food. The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve AUC following a hour fast and ingestion of a food with a certain quantity of available carbohydrate usually 50 g.
The AUC of the test food is divided by the AUC of the standard either glucose or white bread, giving two different definitions and multiplied by The average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result gives a relative ranking for each tested food. The current validated methods use glucose as the reference food, giving it a glycemic index value of by definition.
This has the advantages of being universal and producing maximum GI values of approximately For people whose staple carbohydrate source is white bread, this has the advantage of conveying directly whether replacement of the dietary staple with a different food would result in faster or slower blood glucose response. A disadvantage with this system is that the reference food is not well-defined, because there is no universal standard for the carbohydrate content of white bread.
GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:. A low-GI food will cause blood glucose levels to increase more slowly and steadily, which leads to more suitable postprandial after meal blood glucose readings.
A high-GI food causes a more rapid rise in blood glucose level and is suitable for energy recovery after exercise or for a person experiencing hypoglycemia.
The glycemic effect of foods depends on a number of factors, such as the type of starch amylose versus amylopectin , physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal — adding vinegar , for example, will lower the GI. In general, coarse, grainy breads with higher amounts of fiber have a lower GI value than white breads. While adding fat or protein will lower the glycemic response to a meal, the relative differences remain.
That is, with or without additions, there is still a higher blood glucose curve after a high-GI bread than after a low-GI bread such as pumpernickel. Fruits and vegetables tend to have a low glycemic index. The glycemic index can be applied only to foods where the test relies on subjects consuming an amount of food containing 50 g of available carbohydrate.
Carrots were originally and incorrectly reported as having a high GI. This has been refuted by brewing industry professionals, who say that all maltose sugar is consumed in the brewing process and that packaged beer has little to no maltose present.
Dietary replacement of saturated fats by carbohydrates with a low glycemic index may be beneficial for weight control , whereas substitution with refined, high glycemic index carbohydrates is not. Several lines of recent  scientific evidence have shown that individuals who followed a low-GI diet over many years were at a significantly lower risk for developing both type 2 diabetes , coronary heart disease , and age-related macular degeneration than others.
Another alternative to end the partial vs. Some meal replacements using protein powder, or even whey protein, often come is a ready-to-drink container. Not every meal replacement is created equal.
On the other hand, some meal replacement shakes contain protein powders and whey protein designed to curb hunger and promote fullness. Not all are created equal and some have a price tag that makes them impossible for some dieters. With Jenny Craig you pay a monthly fee for consultations and guidance in addition to the meal replacements. Nutrisystem is a mail-order meal replacement diet costing less than half of the most expensive Jenny Craig plan.
Nutrisystem incorporates meal replacement shakes in most meal plans. One of the most popular weight-loss plans that uses meal replacements is Slim Fast. You can purchase shakes and bars in your local store. Slim Fast is known for protein powder shakes. 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.
The result was still fantastic. Also, thanks for including nutrition information. We will definitely repeat! And I really enjoyed this one as well. I used plain soymilk instead of almond, and also Daiya vegan cheese and it was great. Plus I love Brussels sprouts! Very filling and delicious. This is super tasty!
Extremely straightforward and very tasty. This recipe was so easy and delicious. I never had brussels sprouts in pasta before, and it was a perfect addition. I was concerned it would not be enough sauce, but it was more than enough. Whipped up in less than thirty minutes, perfect for a busy mom like myself.
I just made this and it was delicious! This meal was quick and easy had vegan parmesan already made. But as for the recipe, amazing. Thank you honey for all the amazing recipes. You are helping me to transition to a meat and dairy-free life as well as getting me acquainted with GF cooking! Now I have hope that she will become a vegan also…. Thank you Minimalist Baker! I made this the other night for my non-vegan daughter and son-in-law. I showed her the recipe beforehand, and she was on the fence but they were both willing to try.
A good tip is to use the Barnivore app to see which white wine brands are vegan red wine is almost always vegan. All the flavours were there… OH SO delicious…but….. I am confident it was something I did wrong and not the recipe but not quite sure what — maybe too much yeast?
I am going to attempt making it again but this time — perfect it!!! Oh no — We are sorry to hear that! Did you change the recipe at all? If the sauce was left too long and reduced, that definitely could have been the problem. Better luck next time! Now that I look back at the recipe — I did use cornflour instead of cornstarch — could the be the reason? And I probably left it too reduce too long. Also, what other veggies would best suit with this recipe? As for other veggies, asparagus would be a good addition!
I just sent it to all my friends and told them they need to make it ASAP. I have been looking for a nutritional yeast recipe to try and have to say that this one is amazing! The white wine and garlic flavor really come through and the texture of the sauce is fantastic. I did have to watch my sauce very closely when heating after blending, it went from very liquid to much thicker swiftly so take that into account while cooking. This recipe is absolutely delicious!
A great way to get a little B12 and super tasty! The flavors all marinated together perfectly and I will definitely be making again. I used brown gf rice noodles that I had on hand too so a double win! Thank you for always providing such wonderful recipes. Thank you thank you for sharing your passions, art and knowledge. My toddler-daughter devours this as well. Thank you so much for this DF and nutrient-packed recipe!
The mushrooms added a lot of really nice flavour. Also, re the parmesan cheese, I discovered that I was out of cashews, but the sauce still turned out great after omitting. This was pretty good! I added a splash of white wine at the end to give it a bit more of a kick Will make it again!
This recipe is brilliant , I added fried mushrooms instead of brussel sprouts , such a great base for any vegan pasta. Thanks a million I will use it many many more times. Your sauce looks far too blonde to have that much nooch in it. I stopped at 1 T. Any more and I think it would have become nacho cheese also very delicious, just not what I want in a garlic wine sauce.
A five star recipe either way. I would love to rate and comment this one t least 10 times! D it was so so delicious! Vegan for 2 weeks now and ate this one twice already: Hi, not sure if anyone mentioned this: I will make it again. Thanks for all your great recipes! This was so delicious! The only thing that I did differently is that I added the cornstarch to half of the almond milk prior to adding them to the wine-garlic-olive oil mixture.
I only did this because I tend to have better luck with cornstarch when I add it to a liquid prior to introducing it to the rest of the sauce ingredients.
This Alfredo recipe was easy to follow, and it turned out to be so tasty! Thanks for another great recipe! This was insanely delicious!!! My husband normally snubs his nose at Alfredo but he loved this!! I had leftovers for lunch today and loved it even more!
Vegan parm is a game changer. Now I am going on a trip and want to make it again. Do you think the consistency would change dramatically if I make the sauce before I go, keep it refrigerated, and then reheat the sauce two days later on the stove?
Dana, I wonder if you might have a good tip for replacing the white wine? Can I use lemon or apple cider vinegar?