1 cup raw cashews (buy at health food store)
2-3 tbs lemon juice
2 tsp onion powder
1 cup water
1- 4 ounce jar pimentos (You can use less for a different color)
1 tsp salt
1/8 tsp garlic powder
Mix all ingredients in a blender and process until smooth.Use in ayn recipe calling for chees sauce.You can put it in a sauce pan and cook on medium until thickened and it woudl be good on potatoes or veggies.
This is my favorite fake cheese although it is the most fattening because of the nuts.
Thursday, January 29, 2009
ZUCCHINI-SPINACH LASAGNA
This is astoundingly delicious!!!5 or 6 uncooked whole wheat or spinach lasagna noodles1 cup chopped yellow onion1/2 cup choppes green pepper2 medium zucchini, sliced1- 16 ounce can stewed tomatoes including juice Ii break these up in a blender)1- 8 ounce tomato sauce1/4 tsp dried basil1/4 tsp dried oregano1-10 ounce pkg frozen chopped spinach, thawed and squeezed dry1 recipe Cashew-pimentoe cheese sauce ( next post)Cook noodles as directed on package.saute' the onion and pepper in a small amount of water until tender. Add the zucchinni, tomatoes, tomato sauce, basil and oregano and simmer slowly for 20 minutes. Preheat oven to 350 degrees. Drain and rinse the noodles. In a 9"X13" baking dish make layers beginning with the tomato-vegetabel mixtuee, followed by the noodles, the spinach and topped with the cheese sauce. Cover and bake for 45 minutes. (sometime I have to cook longer until cheese sauce sets) let rest for 15 minutes before serving. This also warms over nicely the next day or so.
Wednesday, January 28, 2009
Melty Pizza Cheese
This is one of several fake cheese recipes I have. Will post more as time allows.
This recipe is so good and easy. There will be variations at the bottom
Take:
1 cup water,1/4 cup nutritional yeast flakes (I buy those from a health food store or on line at Vegetarian Express)
2 Tablespoons corn starch, 1 Tablespoon plain unbleached plain flour
1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon garlic powder.
(If you want color, add a tablespoon or two of pimentoes)
Place all ingredients in a blender and blend until smooth. Pour into a small sauce pan and stir over medium heat until it starts to thicken (stirring constantly), then let it bubble for 30 seconds. Whisk vigorously. Whisk in 2 Tablespoons water. Drizzle over pizza or other food, and bake until skin forms on top. If you have any left, refrigerate it in a covered container for up to a week. It will become quite firm when chilled, but reheats well, then after you heat it, whisk to make smooth again.
To make a cheesy sauce for pouring over veggies or baked potatoes, change the ingredients only for these three things, use 1/3 cup yeast flakes and add 1/4 tsp. each paprika and mustard powder. Then whick in 3/4 cup non-dairy milk to the finished cheese and heat thouroughly.
Very Very Good!!!
This recipe is so good and easy. There will be variations at the bottom
Take:
1 cup water,1/4 cup nutritional yeast flakes (I buy those from a health food store or on line at Vegetarian Express)
2 Tablespoons corn starch, 1 Tablespoon plain unbleached plain flour
1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon garlic powder.
(If you want color, add a tablespoon or two of pimentoes)
Place all ingredients in a blender and blend until smooth. Pour into a small sauce pan and stir over medium heat until it starts to thicken (stirring constantly), then let it bubble for 30 seconds. Whisk vigorously. Whisk in 2 Tablespoons water. Drizzle over pizza or other food, and bake until skin forms on top. If you have any left, refrigerate it in a covered container for up to a week. It will become quite firm when chilled, but reheats well, then after you heat it, whisk to make smooth again.
To make a cheesy sauce for pouring over veggies or baked potatoes, change the ingredients only for these three things, use 1/3 cup yeast flakes and add 1/4 tsp. each paprika and mustard powder. Then whick in 3/4 cup non-dairy milk to the finished cheese and heat thouroughly.
Very Very Good!!!
Monday, January 26, 2009
Pita Bread and Tortilla chips
Take your pita bread or tortillas and cut into triangles. Place on a cookie sheet in single layer. Bake at 400 degrees for about 7 minutes. (Depends on your oven.) Tortillas may take a little longer. We find them very good and they keep a long time in an airtight container.
Simple, Easy, Delicious Bean Pate'
Wicked White Bean Paté
Ingredients
Preparation & Cooking
Chop and mince the onion and garlic. Add to a 10 - 12 inch frying pan and combine with ¼ cup of the broth. Stirring
often, sauté over a medium-high heat until a brown film forms on the pan bottom (about six minutes). Deglaze the pan by
adding the vinegar, stirring again to release the brown film. Repeat the browning and deglazing process once or twice,
using 2 tablespoons of broth each time, until the vegetables are richly browned.
Add beans to onion/garlic mixture and coarsely mash while still in the pan. If needed, add a little more broth to give the
beans the texture of creamy mashed potatoes. Add salt and pepper to taste. Remove from the pan and arrange on a serving
plate in an attractive shape. Serve hot with toast, crackers or crudité or chill by refrigerating for 4 hours and serve cold.
It’s delicious either way.
• 1 (15oz.) can cannellini beans, drained, any white beans, I have used red ones too.
• 1 large (about 1/2 pound) onion, finely chopped
• 2 cloves garlic, pressed or minced
• 1/2 cup regular strength vegetable stock
Healthy Hint
Once you’ve perfected this dish, why not try it
with regular kidney beans for a delicious red
bean pate?
• 1/4 cup white wine vinegar
• Salt and pepper
Ingredients
Preparation & Cooking
Chop and mince the onion and garlic. Add to a 10 - 12 inch frying pan and combine with ¼ cup of the broth. Stirring
often, sauté over a medium-high heat until a brown film forms on the pan bottom (about six minutes). Deglaze the pan by
adding the vinegar, stirring again to release the brown film. Repeat the browning and deglazing process once or twice,
using 2 tablespoons of broth each time, until the vegetables are richly browned.
Add beans to onion/garlic mixture and coarsely mash while still in the pan. If needed, add a little more broth to give the
beans the texture of creamy mashed potatoes. Add salt and pepper to taste. Remove from the pan and arrange on a serving
plate in an attractive shape. Serve hot with toast, crackers or crudité or chill by refrigerating for 4 hours and serve cold.
It’s delicious either way.
• 1 (15oz.) can cannellini beans, drained, any white beans, I have used red ones too.
• 1 large (about 1/2 pound) onion, finely chopped
• 2 cloves garlic, pressed or minced
• 1/2 cup regular strength vegetable stock
Healthy Hint
Once you’ve perfected this dish, why not try it
with regular kidney beans for a delicious red
bean pate?
• 1/4 cup white wine vinegar
• Salt and pepper
Friday, January 23, 2009
Pita Bread Pizza
Pita Bread Pizza (Quick and Easy)
Take pita bread and you can separate it into two halve or use it as it is. I like to keep it whole and the pizza will be crisp and easy to hold to eat.
Put pizza sauce or I use canned tomato sauce sprinkled with Italian seasoning. Put whatever veggies you like on it. I use onion, peppers, tomatoes chopped, black olives and green olive sliced. I have put left over hashbrowns, refried beans and you can use anything you like. If you eat cheese sprinkle some on top, I make fake cheese. If you would like some recipes for that I will provide. Preheat oven to around 400 degrees and put pizza (I usually make 4) on a cookie sheet lined with parchment paper and cook probably 10 minutes or so until they are kind of crispy.
They heat over in the microwave very well.
Enjoy!
Take pita bread and you can separate it into two halve or use it as it is. I like to keep it whole and the pizza will be crisp and easy to hold to eat.
Put pizza sauce or I use canned tomato sauce sprinkled with Italian seasoning. Put whatever veggies you like on it. I use onion, peppers, tomatoes chopped, black olives and green olive sliced. I have put left over hashbrowns, refried beans and you can use anything you like. If you eat cheese sprinkle some on top, I make fake cheese. If you would like some recipes for that I will provide. Preheat oven to around 400 degrees and put pizza (I usually make 4) on a cookie sheet lined with parchment paper and cook probably 10 minutes or so until they are kind of crispy.
They heat over in the microwave very well.
Enjoy!
Recipes and Ideas
Vegetable Soup
I like to make this in a crock pot. I will put it on when I go to bed and it is ready in the morning. I use a bag of frozen mixed vegetables, canned diced tomatoes, onions chopped, celery and season to taste.
I always serve my soups over brown rice which I keep cooked and in the refrigerator at all times, so it is always ready.
Of course, green mixed salads are alway good.
More to come later.Reply to Your Post
Do you eat pasta? I use only whole wheat pasta as well. I have some very good recipes for pasta.
I also make TVP which is a meat substiture made from tofu. It looks like ground meat when it is done.
Take some fresh kale, remove all the thick stems. Place in a steamer basket, over water, steam for about 10 minutes. Let cool, sprinkle with garlic salt, and lemon juice (opt), then take the kitchen shears and chop the kale up pretty well. Add some dressing or mayo (I make mine from silken tofu) add some chopped sweet onion, and or tomato chopped and stuff into half a piece of whole wheat pita bread. (This is sometimes called pocket bread) This is very tasty.
For a quick sandwich: take a whole wheat tortilla, put your lettuce, tomato, onion, peppers, whatever you like in the center, pour on a little of your favorite dressing, roll up and eat. A veggie wrap. We eat a lot of those. I use oil free italian dressing some that I make.
You can also do the same thing in pita bread. I only buy whole wheat. We do not eat white flour at all.
I like to make this in a crock pot. I will put it on when I go to bed and it is ready in the morning. I use a bag of frozen mixed vegetables, canned diced tomatoes, onions chopped, celery and season to taste.
I always serve my soups over brown rice which I keep cooked and in the refrigerator at all times, so it is always ready.
Of course, green mixed salads are alway good.
More to come later.Reply to Your Post
Do you eat pasta? I use only whole wheat pasta as well. I have some very good recipes for pasta.
I also make TVP which is a meat substiture made from tofu. It looks like ground meat when it is done.
Take some fresh kale, remove all the thick stems. Place in a steamer basket, over water, steam for about 10 minutes. Let cool, sprinkle with garlic salt, and lemon juice (opt), then take the kitchen shears and chop the kale up pretty well. Add some dressing or mayo (I make mine from silken tofu) add some chopped sweet onion, and or tomato chopped and stuff into half a piece of whole wheat pita bread. (This is sometimes called pocket bread) This is very tasty.
For a quick sandwich: take a whole wheat tortilla, put your lettuce, tomato, onion, peppers, whatever you like in the center, pour on a little of your favorite dressing, roll up and eat. A veggie wrap. We eat a lot of those. I use oil free italian dressing some that I make.
You can also do the same thing in pita bread. I only buy whole wheat. We do not eat white flour at all.
Tuesday, January 20, 2009
calling all vegans
I would like to hear from fellow vegans for ideas, recipes and just communication about how you became vegan and what it has done for you.
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