It's been hard being vegan lately for some reason. I guess eating in general has been boring/uninspired because I never have time to make anything new or fun. But I just got http://www.amazon.com/Viva-Vegan-Authentic-Fabulous-Recipes/dp/0738212733
And hopefully this weekend deliciousness will commence!
Until then, here are some recipes that are satisfying and reliable. And easy.
Cheezy Sauce
(Makes 1 cup-1 1/2 cups of sauce)
3/4 c nutritional yeast
2/3-3/4 c nondairy milk
1/8 c soy sauce
1/2 tsp mustard
1/4 c nondairy FAT
(Earth Balance margarine is good!)
hot sauce if you like
spices n shit (garlic powder, paprika to taste)
Mix everything together, then mash the chickpeas with a potato masher or fork. Forks are fine but there is probably something in your kitchen drawer that will do a better job. This is from veganyumyum except I use half the vegenaise because good lord, you do not need 4 tbs of vegenaise ever. It's a really adaptable recipe; I almost never use lemon juice because I almost never have it, and sometimes I leave the yeast out for the same reason. However, there really isn't any substitute for the mayo. If you're not vegan, this would probably work just as well with regular mayo, but I can't vouch for that. All I know is that this tastes/feels a LOT like tuna salad, and it's great for open face sandwiches. I've even baked it on top of pasta. And, you know, just eaten it out of the bowl.
(Makes 1 cup-1 1/2 cups of sauce)
3/4 c nutritional yeast
2/3-3/4 c nondairy milk
1/8 c soy sauce
1/2 tsp mustard
1/4 c nondairy FAT
(Earth Balance margarine is good!)
hot sauce if you like
spices n shit (garlic powder, paprika to taste)
Okay so you just put all that in a glass measuring cup and pop it in the microwave. I usually do 45 seconds at a time until it gets hot, stirring in between. You don't want to zap it for too long at any time because the fat could refuse to incorporate back in and that's just gross.
You can use this on basically anything. Pasta, veggies, crackers, lasagna, pizza... I've done it all, and it is all amazing. Nutritional yeast is weird but delicious and important!! You'll get tons of B vitamins which you need, otherwise your brain will stop working. Everyone who has had this sauce agrees that it is
1. really good
2. nothing like cheese
hence the "z". Duh.
You can use this on basically anything. Pasta, veggies, crackers, lasagna, pizza... I've done it all, and it is all amazing. Nutritional yeast is weird but delicious and important!! You'll get tons of B vitamins which you need, otherwise your brain will stop working. Everyone who has had this sauce agrees that it is
1. really good
2. nothing like cheese
hence the "z". Duh.
Chickpea Salad
(makes a lot, but not so much that I can't finish it in one sitting, right out of the bowl.)
1 15 oz can chickpeas/garbanzo beans
2 tbs vegenaise
1 tbs nutritional yeast (optional)
1 tsp mustard
2 tsp lemon juice
1/2 tsp paprika (smoked is best)
1/2 tsp salt
(makes a lot, but not so much that I can't finish it in one sitting, right out of the bowl.)
1 15 oz can chickpeas/garbanzo beans
2 tbs vegenaise
1 tbs nutritional yeast (optional)
1 tsp mustard
2 tsp lemon juice
1/2 tsp paprika (smoked is best)
1/2 tsp salt
Mix everything together, then mash the chickpeas with a potato masher or fork. Forks are fine but there is probably something in your kitchen drawer that will do a better job. This is from veganyumyum except I use half the vegenaise because good lord, you do not need 4 tbs of vegenaise ever. It's a really adaptable recipe; I almost never use lemon juice because I almost never have it, and sometimes I leave the yeast out for the same reason. However, there really isn't any substitute for the mayo. If you're not vegan, this would probably work just as well with regular mayo, but I can't vouch for that. All I know is that this tastes/feels a LOT like tuna salad, and it's great for open face sandwiches. I've even baked it on top of pasta. And, you know, just eaten it out of the bowl.
Pesto, or: The Best Food Ever
(Makes 1 1/2 cups)
3 cups basil leaves
1/2 cup cashews (or your favorite nut)
1/3-1/2 cup olive oil
1/4 cup nutritional yeast (optional)
2-3 cloves garlic
1 1/2 tsp sea salt
2 tsp lemon juice
(Makes 1 1/2 cups)
3 cups basil leaves
1/2 cup cashews (or your favorite nut)
1/3-1/2 cup olive oil
1/4 cup nutritional yeast (optional)
2-3 cloves garlic
1 1/2 tsp sea salt
2 tsp lemon juice
You really need a food processor or blender for this, but if you have one it's just a matter of dropping the ingredients in and watching them spin around! It's kind of tricky to find the right order, but I like doing this: leaves, garlic, cashews, then add everything except the oil. Make sure it's all combined and then add the oil 1/4 cup at a time. Personally I think 1/2 cup of oil is a little insane, I usually end up using closer to 1/3 of a cup. This is adapted from "Vegan with a Vengeance"... biggest difference is mine is raw because you don't toast any nuts. Also, I've tried a few different kinds but cashews are the best... I know they're pricey but cashews are always worth it. This pesto is bright, creamy and you will want to put it on everything. Try it on:
pasta (of course)
toast
sandwiches
pizza
a spoon
Whew, okay. Well ANYWAY if you don't like those you should try these recipes from Sigor Ros. Raw, and adorable. http://download.jonsiandalex.com/jonsiandalex-recipebook.pdf
pasta (of course)
toast
sandwiches
pizza
a spoon
Whew, okay. Well ANYWAY if you don't like those you should try these recipes from Sigor Ros. Raw, and adorable. http://download.jonsiandalex.com/jonsiandalex-recipebook.pdf
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