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Is there any way to sub the vegan parmesan? Fantastic consistency and texture. Thanks for the ideas everyone and keep em conning! My tips, so far, for any newbies are: This is my favorite recipe of yours and one of my top favorite meals to make. Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. What is up with those things?
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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? I have fresh red grapes growing out in the garden too… By the way, my boyfriend made this for me on my birthday earlier this year and oh my was it delicious. Dying to have it again! Many people have used veggie broth as a replacement and have had success I would try that!
Limiting your intake of high GI foods is a first-step towards controlling your cravings, increasing energy, and weight loss. By its very definition, foods with minimal to no carbohydrates will have no measurable GI value — so in general carb-free foods such as most meats, seafood, poultry, and vegetables have no GI value.
Foods with a low GI scores of help you feel less hungry, provide you with a feeling of having more energy, and may lead to weight loss and provide a reduced risk of diabetes and improved heart health. While looking through these GI scores, please be aware by itself this does NOT constitute a diet — there are some fruits with higher GI scores than some less-healthy processed food snacks.
To learn more, see our blood sugar chart. The list of foods you have tested forGI is amazing but i am surprised that GI an be so low in foods that I, as a health coach would not recommend to my clients as they are so high in other ingredients that, for health or nutritional, purposes I would not recommend to my clients to put anywhere near their body.
All soft drinks for instance and cakes and etc. So many people where I live are on benefits and feed themselves on cheap bread and soft drinks, fries and other undesirable foods that make them obese and whilst a lot of this food in low in GI it is still causing them to get diabetes from obesity. It would be good to include in this list a column for high bad fats in a food item or amount of sugar that creates this huge problem in foods people love and are cheap to buy. GI index is a good guide but does not answer the lack of good nutritional in foods that create major problems creating obesity and ill health amongst the majority of people I see.
You could make a spreadsheet with this information plus the fat content in another column. Highlight the bad foods in red, the moderate foods in yellow, and the good foods in green. I am also on benefits and I stay away from big name grocery stores, even Walmart, for my produce. I shop at farmers markets, that take the benefits, and at ethnic stores Mexican, Asian, Middle Eastern because they have much better prices.
I want to compute the GL of these products I bake but can find no glycemic index for any of these products. As a matter of fact, I can find no referendce to whole wheat or any other kind of wheat flour and do not understand why.
If you know of any place I can find glycemic index numbers for almond flour or almond meal, flaxseeds and other products that are not wheat, please advise — with all the attention on these products, I do not understand the void — can you help me? The University of Sydney has an excellent website full of glycemic index info. If I make my own bread or dumplings, pancakes, muffins etc which flours, if any, are low GI?
What about sprouted grain breads? This is because the GI rating of a food must be tested physiologically that is in real people. What should you do with your own baking? Other than breakfast, lunch and dinner, the company is offering desserts, snacks and shakes as well. All in all, almost all the food items offered in the diet program are tasty and the existing customers of the program are very happy with the taste.
Cost of the diet program depends on the chosen menu and diet plan. Initially, you may find it high. However, when you cross-check it by calculating your overall expenditure on your grocery items, time saved in shopping, preparation and other things, the cost is pretty reasonable.
Existing customers of the program are very happy with the diet program cost, and most of them say that the convenience, taste and results associated with the program are worth the price paid. It is very effective and you will start seeing the results in the first week itself. The diet program has assisted millions of individuals in losing and controlling their weight; in addition, it has even improved their health and fitness too.
The portion controlled meals are convenient to consume, and you can get over the burden of grocery shopping and food preparation. You can reheat the food just before consuming — that is all, you do not have to do anything else. Start taking action and lose weight. Home Subscribe Fitness Grail.