PLEASE NOTE this is an estimated recipe as I just came up with it this afternoon, and will make it again so I can record the exact measurements for you. However, because I have taunted so many of you via text and on Instagram today with the photo you see to the left, I felt obligated to put the estimated version here for those who wish to try their hand (and if they come up with a nice variation, if they would please share it in the comments section below!)
|1⁄2||T||coconut oil (unrefined of course)|
|1⁄2||lb||chicken (skinless chicken breast or thighs)|
|1||zucchini (medium sized)|
|1⁄2||lemon (juice of one half lemon)|
|1||salt (to taste)|
|1||black pepper (fresh cracked of course)|
|1||pn||nutmeg (fresh grated)|
|1⁄2||c||nutritional yeast flakes (required!)|
|1||t||braggs liquid aminos (or wheat free tamari)|
Again, a non-estimated, serves 4 version is coming soon! The inspiration for using the nutriional yeast flakes comes from the year a long time ago when I was exploring vegan recipes. There's an old 1960s commune cookbook which had a recipe for vegan mac and cheese which I must have made about a million times. Their "cheese sauce" was essentially a gravy which started by making a light roux from half flour and half nutritional yeast. Since I have very little interest in eating flour these days, I found that the reduced coconut milk fit the bill here instead. The flavor profile is very similar to the old "vegan cheese sauce" and I would advise you not to expect the true flavor of a traditional Alfredo sauce. This is hearty and delicious, but with the unmistakable tang of the yeast, which personally I really like. At one point in the past I had created a version of the "commune 'cheese' sauce" which could be made over an open fire, or as a component of various camp cooked vegetable dishes. All of that knowledge came in handy today when while I wasn't really trying to avoid cheese (it was served over chicken after all), I did want to avoid a trip to the store!
This is surprisingly easy, and made the whole thing in one large cast iron skillet (LOL as usual). First I cut the chicken into bite size pieces, seasoned them with just a little salt and pepper and gently browned them in the coconut oil. When they were no longer pink inside, I added the coconut milk, lemon juice, Bragg's aminos, nutmeg, and nutritional yeast flakes. After stirring to combine all of of this, I adjusted the salt and pepper. For "bonus points" I used black truffle salt to up the umami factor. While this was simmering very low (to slightly reduce) I shredded the zucchini right into the pan! Some folks are having a lot of fun with the noodle spiralizers and such, but with my limited counter space, I have found it very hard to give up my trusty little Thai-style hand held shredder (think veggie peeler with a zig-zag blade). I made sure to stir gently so that the "noodles" became soft enough to eat, but not total mush. When everything tastes how you like it, serve immediately!