Graham Burnett wrote:
David Livingston wrote:I must admit when I read the title I thought "hummus "
Just to clarify - Hummus is not the same as humus... Both are wonderful and sustaining, the latter however does not taste so good with falafels and salsa
Joseph Lofthouse wrote:
When my vegan friend visited me in the garden today, she could have browsed with me, and ate what I ate: spinach, kale, cabbage flowers, lambsquarters, lettuce, fennel, orach, pea greens, mallow weed, shepherd's purse, bock choi, etc... If I were to take a survey, I'd rate myself as not eating many green leafy vegetables. But when my friend came to visit, she asked if I am a rabbit, because I was constantly munching of some leaf or other from the garden. Just cause I don't put them in a basket, and take them home with me, and cook them, doesn't mean that my life is devoid of greens. And I only mis-identified one weed today before sticking it in my mouth. Bleck!
Roxanne Sterling-Falkenstein wrote:Also... for instant thai flavors over vegetables
blend semi smooth equal parts
cilantro mint basil
add a hot chili and a handful of peanuts s&p to taste or a touch of fresh ginger if you want
pour over vegetables and grain of choice.. insanely delish
John Weiland wrote:@Roxanne S: "Pesto Pizza.. I use extra nuts in place of the cheese.. "
Yeah! .....Just tried a first batch of Walnut-Basil Pesto.
Loosely and adjustable for your palate:
1 c. lightly packed fresh basil leaves
2/3-1 c. walnut halves or pieces
several cloves of garlic, sliced and sauteed in olive oil (I just microwave sliced pieces in oil for 1 min.)
2 Tblsp. Nutritional Yeast flakes
Dump contents including some extra olive oil into blender/processor. Blend, salt to taste.
Deb Rebel wrote:
Melty Stretchy Gooey Vegan Mozarella Author: It Doesn't Taste Like Chicken Inspired by Vedged Out.
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
¼ Cup Raw Cashews
1 Cup Hot Water
2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
1 Tablespoon of Nutritional Yeast
1 teaspoon Lemon Juice or Apple Cider Vinegar
½ teaspoon Salt
¼ teaspoon Garlic Powder
Soak the cashews for four hours or overnight. Or if you are impatient like me, just boil them for 10 minutes until soft. Drain before using.
Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
Pour into a small sauce pan and heat over medium high heat, while stirring. If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheese cloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.
*If you want to return the cold mozzarella back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.
The cheese is also good for making nachos, just toss a few well minced peppers in with it and make the tortilla chips by lightly spraying some white corn tortillas with oil, sprinkle lightly with salt or no-salt, cut into about 6-8 pieces and put on baking sheet and give them 5-10 min until crisp (I usually use 375 and bake them with something else, so check until at crispy enough.) Oil spray the pan lightly so they don't stick to it and dislodge them immediately with a spatula and let cool.
Deb, I made this for Paul and myself a few weeks back and we really enjoyed it! Thanks much for the recipe! I didn't have nutritional yeast at the time, so it was a bit blander than I think it would have been with that, though it was still quite good.
Last night for feast night I tried this one, Creamy Vegan Mac and Cheese which wasn't a stretchy thing, so it didn't need any tapioca starch or careful stirring, but it was a big hit even with (regular/cow's milk) cheese and meat eaters! I highly recommend it.
Jean Soarin wrote:I didn't spend much time planning a menu, but I wanted to share on of my all time favourite recipes which gets rave reviews whenever I bring it for a potluck. It's Spiced quinoa. For it to be vegan, you'd simply substitute water or veggie stock for the chicken. It's high in protein, a wonderful curry-cumin spice combination, and can be very pretty if you add tomatoes and chopped parsley. You can also make it spicier with cayenne pepper.