'Cheeze' Sauce

If you ask most vegans what they miss the most about their meat eating days, most would say it is cheese. I cannot say that I fall into that category. Did I use it? Yes. Did I go out of my way to use it in recipes? No. But I still love my broccoli, or cauliflower smothered in a cheese-style sauce. Well fasten your seat belts, cuz it's about to get real.

I have found a cheese-style sauce that would make Velveeta lovers curling their toes in sheer delight. So let's get down to this recipe...shall we?

1/2 cup nutritional yeast
1/2 cup flour
1 t garlic powder
1-2 t salt (start with one, taste, and add more if needed)
2 cups water
1/4 cup vegan margarine
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Combine all dry ingredients into a saucepan and mix thoroughly. Add water and whisk on medium /high heat until thickens and starts to bubble. Remove from heat and add margarine. Stir until completely combined. Serve over steamed/boiled vegetables.

This is so delicious, that I can eat this all be itself. And these ease of this dish is what is the scary part. So go make this and let me know how it goes. And remember, make...eat...enjoy!

Spicy Carrot Soup

Straight out of the bull pen...don't think hot. this is such an unusual recipe that I had to share it with you guys. This is not what I would call a comfort-style soup. But it is something I would make to show folks how versatile we vegans can be. Now, on to the recipe.

4-6 carrots, scrubbed and chopped (peeling not necessary)
1 walnut size piece of ginger, peeled and chopped
3 stalks of celery, chopped coarsely
1 large onion, chopped
4 cloves garlic, chopped coarsely
1/2 cup almond butter (but can substitute any nut butter of your choice)
1/4 cup nutritional yeast
1 t curry
1/2 cup orange juice
1 t salt
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Take first 5 ingredients and boil until tender.  Put all cooked vegetables in the food processor with some of the water and puree until smooth. Keeping the excess water on the side in case you need to thin out your soup. When desired consistency has been reached, return to pot and add remaining ingredients. This soup is suppose to be a thicker style soup. Make...eat...enjoy!

Tomato 'Can Style' Soup

It is so ironic that I found this and that it is so close to the real thing. I have a couple that comes regularly to my cooking classes at the health food store where I work. And they were looking for a tomato soup that tasted like the one they use to eat when they ate a terrible diet that included canned soup (pure garbage, all of them). And here I have found it. Is it 100% identical? Nope, but it is so close that I am truly in love. So let's get to the recipe and see what you all think. And with us in full swing of soup season, this will fit right in.

1-8oz can tomato sauce
2 cups non-dairy milk (unsweetened)
1 T cornstarch or flour
1 t crushed red pepper flakes
2T catsup
1 t onion powder
1 t chives or oregano
Salt and pepper to taste (about 1/3 t salt and just a splash of pepper)
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Milk all ingredients together in a pot. Whisk constantly while you bring it to a boil. Then quickly bring it back down. Do not stop stirring, for it may spill over. Keep a close eye on it.

The catsup is what makes this dish. And you could make a thinner soup and use water instead...but why would you? I love a thick creamy soup. And if you want a thicker soup, make sure that you use cornstarch instead of flour. They both work well, but the cornstarch will definitely give it a bit more thickness.

And you might think to cut back on the pepper flakes, but don't for if you do, then you will need to increase the salt, and you do not want to do that. I grind fresh pepper in my bowl and not into the soup directly. But do what works for you. And remember, Make...eat...enjoy!

1,000 Island Dresisng

I am rediscovering salads. Yes, most non-vegetarians assume that those of us who are, live on rabbit food. Ahhh, not true. But I have been on a salad kick lately and experimenting with some dressings and this one hit the spot I remember oh so well.

I was never a super-duper fan of 1,000 Island Dressing, but every now and then I would get a hankering for some and this brings me back to the days of eating the old fashioned stuff. So give it a try and tell me it does not taste like the real deal. And once it sits overnight...watch out!

1 cup vegan mayonnaise(we use Veganaise)
1T sweet relish (NOT dill)
1/2 cup catsup (yep I spell it that way)
1 t onion powder (do not omit)
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Throw all ingredients into a food processor and have at it. You will love this. And so much better the next day. If it were me, I would double this one right form the get go, that way you do not run out when you really need it! Make...eat...enjoy!

Vegan 'Egg' Nog

A long while back, Vegetarian Times did a survey and asked its' readers what they most would like to have converted to vegan. And the #1 requested dish was egg nog. Who'd a thunk it? And yet, you can now purchase them right in your grocery store or make your own. And making your own is so simple that it is scary. So let's get down to business...shall we?

2-10.5 oz packages, silken tofu(soft)
16 0z milk alternative (pick which one you like)
1T+1t vanilla extract
1/4 cup sugar(I, myself would bump it up a wee bit for my next time out)
2T brown sugar
1/4t ground turmeric
1/2-1 cup brandy(optional)(may need more depending on the company you have)
Nutmeg, for garnish
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In a blender of food processor, combine all ingredients:except for nutmeg.  Blend thoroughly, stopping occasionally to scrape down the sides of the blender or processor. Chill and serve. And as always, make...eat...enjoy!

Spicy Moroccan Carrots

I cannot beleieve how I have neglected ny blog. But I hope to get back in the game. I have been teaching vegan classes (both raw and cooking) at my local health food store (where I work) and they have been jammed. What a joy to see so many faces out there trying to change how they eat. And the dishes we have made recently have been dead on fantastic. Meaning, that they have been super delicious.

I have been making holiday dishes since October and what a treat for all of us. For I have had to do some research and step up my 'A' game to make sure that what we are making is presentable to new friends and family. There is nothing more depresisng to try and show non-vegetarians how good our food is when you have no new or good dishes to pull from. Hopefully I can help you all with that. So now on to these unbelieveable carrots.

We found these Thanksgiving morning and knew we had to make them. We did and have never looked back. Make these for your friends and family and they will love you forever.

1&1/2 -2 pounds carrots (sliced, with some thickness to them)
6-7 cloves garlic, minced (do not skimp on this)
1/4 t cayene (anymore will take away from the joy of this dish)
1T cumin
1/2 bunch parsley, curly or flat will do
1 bunch cilantro
Juice of 1 lemon
2T vinegar (we prefer a lighter version. I would not use red wine vinegar)
1T olive oil
Salt to taste (you do not need much)
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Clean carrots and chop as desired, we do not peel ours, but you can if you wish. You can boil in 1/2 cup of water for 7-10 minutes or put them in a steamer. which ever you prefer. You do not want them mushy.

While this is going on, take all the other ingredients and throw them in the food processer. Whirl until you have a well bleneded sauce. Remember to keep scraping the sides of the bowl down. We have made this both hot and chilled, either is fine and dandy. My personal preference is the hot dish, but I would not push away them as the chilled version.

So remember, make...eat...enjoy!

Citrus Dressing

We were making dinner last night and cleaning out the fridge and the produce bin, trying to use up as much fresh produce before we had to put it in the compost bin or in the freezer for future soup stock.

With that in mind I picked through and weeded out all the veggies in the drawer and had a salad, ready to go. Except for one thing. I was not in the mod for bottled dressing. Even if you go with the 'healthier' versions, you are still eating processed food. But I knew I could find something better.

I had quite a few oranges left over from my organic produce co-op and did not want to lose them. So, through the power of the internet, I started searching for a citrus dressing. On about the 3rd hit I found one I liked and had all the ingredients for(very important in this house). I did have to alter one ingredient though, for I do not use honey, but thank the stars above for agave. This was so simple and the lightness and freshness was unbelievable. So here goes. And trust me when I say this will be a staple for my salads.

1/3 cup agave
1/3 cup fresh squeezed orange juice (about 1 good orange)
1/4 Dijon style mustard
1-2 T olive oil (optional)
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Add the first three ingredients in a bowl and whisk together until well blended. Then slowly drizzle in the oil and keep on whisking. That is it.

This one is so simple it scares me. And this is what I keep telling folks who are moving over to a healthier diet. Do-it-slowly! You did not get unhealthy over-night, you will not get healthy over night. But think of how good you will feel once you get there. So go make this and remember, make...eat...enjoy!