Vegan fettucine alfredo made with a cashew-based porcini & roasted garlic cream sauce and a side of oven roasted broccoli & cauliflower.
The sauce was simply blended cashews with water, salt, pepper, nutritional yeast, garlic & onion powder and about 6 cloves of roasted garlic. I sauteed (rehydrated) porcini mushrooms in margarine and then added the cashew mixture and let that simmer until thickened. If you soak the cashews first in boiling water and blend for a long time and use soy milk instead of water, it will yield a much creamier sauce. I don't mind mine not entirely smooth though.
The broccoli and cauilfower were done how I always do roasted vegetables — tossed with olive oil, salt, pepper, herbs/spices and then roasted at 450F until nice and browned.