Sunday, December 28, 2014

Vegan Parmesan Substitute

To a dry food processor or blender add:

1 cup raw almonds or walnuts or cashews or any combination
1/3 cup nutritional yeast
1/2 teaspoon salt

Pulse until nuts are finely chopped.

You can store it in a refrigerator for at least a week in a sealed container.

One Pot Veggie or Vegan Fettucine 'Alfredo'

Add to one large pot:

1/2 box pasta shapes or noodles/spaghetti/fettuccine, broken in half
1/2 to 1 full can artichoke hearts, quartered or roughly chopped
1/2 to 1 cup spinach, kale or broccoli, fresh or frozen
2-3 cloves minced garlic

1 tblsp Italian seasoning or a blend of oregano, basil and marjoram
a few dashes of oil
2.5 cups water
salt or stock/bullion and pepper

Bring to a boil, continue to simmer for 8 -12 minutes
(larger pasta shapes, like bows, will need 12 minutes.
spaghetti or elbows would need less, around 8 minutes)

after cooking, add
1/2 cup of parmesan or 'not-parm' parmesan substitute

Friday, November 28, 2014

Vegan Cashew 'Cheeze' Sauce


 Soak 1 cup raw cashews in enough hot water or hot veggie stock to just cover.
(I let it all soak in the Vitamix for about 1 hour)
   Blend well.
   Add 2 cloves or 2 Tblsp garlic
Blend.

   Add
  • ¼ cup nutritional yeast
  • 2 Tbs. lemon juice
  • 1/4 tsp paprika
  • 1/4 tsp turmeric
  • sea salt and pepper to taste

Blend
  Other occasional additions to consider:
  tsp of miso, or tsp mustard, or tsp horseradish, or 1 tsp oil, or 1 tblsp rice milk for a thinner sauce
  Brazil nuts work in place of cashews
  Add extra paprika & pepper, red pepper, and chili powder for a queso flavor

Sunday, November 23, 2014

Kale Artichoke Dip




walnuts

bunch kale
artichoke hearts

rice milk
tahini
lemon juice
veggie stock

nutritional yeast
garlic
paprika
salt
pepper


vitamix walnuts, blend well. add kale & artichokes, blend well. add remaining ingredients, blend well