February 17th, 2007

Fat Bat

Mac and Cheese, and as requested the recipe for Rosewater Cupcakes

So, I looked in the memories and got a lot of great cookbook ideas, but very few actual recipes. I'm looking for the best, most authentic, mac and cheese recipe. Something that can sate the appetite of a real cheese addict. Unfortunately, I don't have many vegan cookbooks so all the references I find in the memories are kina useless to me right now. Sure, gives me titles for a wishlist, but that's about it right now. If you have a recipe you'd be willing to share, I'd love it. Like I said, they're addicted to cheese. This is someone who, until recently, if it wasn't smothered in cheese sauce or had cheese in it in some way, it wasn't food. I'm looking for comfort food mac and cheese, if that makes sense.

Ideally, I'd like to be able to take my Rock Star Approved Baked Macaroni and Cheese (clicky link to my cookbook journal*), a non-vegan recipe, and make it vegan friendly. I'm just not seeing a way to make this work and not just be a pasty pile of bland glop. The nice thing about the origional recipe is the texture and flavor variation.

And, as requested, the recipe for my previously mentioned Collapse )

*I'm not strictly veg*n currently, so my cookbook does include many non-vegan recipes. I'm attempting to veganize as many of my recipes as possible, and have a tag- and memory- set for all the vegan recipes in my journal.
pook and bert

sexy sauces to ease (keep interesting) the mostly-raw transition

I'm trying to go mostly-raw again...I believe this is attempt number four in seven years of being vegan. The main obstacle is the cost because I have to double or triple my food intake every time I try to stop eating cooked vegan foods. Being a cyclist and dancer already makes me ravenous! The other challenge is keeping things interesting without having to use an arsenal of fancy cooking appliances. I prefer to prepare very simple meals.

My diet has been about 50-60% raw this week: oatmeal with flax oil, trail mix, rice milk and dates for breakfast, tons of fruit for lunch, a giant salad and steamed greens for dinner, and an obscene amount of raw trail mix for snacks. I still drink fortified rice or soy milk.

Can anyone suggest some raw sauces that don't require busting out the food processor? I'm mostly interested in sauces or thick spreads to put on my salads and steamed greens. Is there a raw equivalent to hummus? Anything to make the mountain of fruit for lunch more exciting would be appreciated too.


I've poked around some of the raw communities and...I just haven't found a particularly appealing one yet!
I don't know how one could eat very much broccoli or dark leafy greens like chard raw. I'm still steaming them until further notice. :)

red cabbage in sesame-ginger-orange vinegar

I don't usually like cabbage, but marinating it really seems to do the trick for me. I put this together this evening and I quite enjoyed it. I don't usually use recipes, so my measurements are approximate.

1 clove garlic - minced
4 tsp ginger - minced
couple dashes red pepper
pinch of himalayan pink salt
3 tbsp sesame oil
3 tbsp apple cider vinegar
3 tbsp rice vinegar
juice of one orange
1/2 head red cabbage - sliced, chopped...whatever you prefer. (you could probably use a whole head, I had to drain some liquid off after marinating)

Put everything minus the cabbage in a bowl. Taste it and adjust it to your liking. Add cabbage and marinate for 20 plus minutes; turning every so often so all the cabbage gets a chance to soak.

Experimentation is always encouraged: add sesame seeds, hemp seeds, your favorite veggies, etc.