September 20th, 2006
My Problem: The only good punch I've ever had has has sherbet in it.
My Question: Doesn't most sherbet have dairy in it? Would a lemon sorbet be a good substitute?
I just remember the punch having this wonderfully creamy, slushy-ish texture.
Anyone have any suggestions? A good punch recipe, maybe?
I didn't have the ingredients for a lot of the mac n' cheese sauces in the memories (ie. pimentos, cashews), so I just got a basic gist of what they used and winged it. And by gum, my concoction is so damned good, I needed to share it. It doesn't completely taste like cheese sauce (which I had at my grandma's on sunday - I'm not vegan all the time - good way to compare at least!), but think I like it just as well. It is certainly less heavy tasting.
All these measurements are approximate since I pretty much made it up as I went along.
1 C soy milk
1 Tbsp tahini
2 ripe medium-sized tomatoes, quartered
1/2 tsp of each: nutmeg, basil, white pepper
2 tsp of each: mustard powder and garlic
1 Tbsp dried parsley
5 Tbsp nutritional yeast
1 Tbsp corn starch
Put ingredients in blender. Blend until a fairly smooth, liquid consistency is reached. Put in microwaveable bowl. Heat in one minute intervals, stirring after each with a whisk, for about 4 minutes total or until thick. Put on cooked pasta of choice. I'm also thinking it would be good on veggies, like maybe asparagus or broccoli.
I decided wanted a bit more of a "buttery" flavour, so I put a dollop of margarine on my pasta before I added the sauce.
after my house-hubby and I discovered tvp chunks at our local healthfoods store we both knew what was next...."chicken"soup! I came home from work to a huge and wonderful pot of savory yumminess! It tasted exactly how mom used to make it!
I am not sure of the measurements but here is a list of ingredients.