July 26th, 2007


Maceroni Plus

I was just trying to come up with something different for dinner. I make something new everynight, but one night I happened upon a recipe that tasted so close to mac n cheese. It tastes like a more sharp style of mac n cheese. Almost like the old Kraft stuff, but it tastes like food. It really doesn't taste exactly like it, but it does taste similar. So here it is.

All ingredients here are organic and raw if available.

-1 package of noodles (I like the radiator noodles for this one)
-2.5T tahini (I use unroasted, unsalted, but it is not necessary)
-1.5T cashew butter
-1T Yellow mustard
-1/2t paprika
-1t mustard powder
-Oil of some kind, olive would be good (We use coconut oil here at my house)
-A splash of Braggs Liquid Aminos
-Lemon juice from one slice of lemon

Boil your noodles and strain. While noodles are in the strainer, mix all the ingredients for the sauce in the noodle pot. I find it easiest to whip it all together with a fork or small whisk. Pour noodles back into pot with the sauce, I like to put a little Earth Balance on the noodles once in while to give a little more of that mac n cheese taste. Salt and/or pepper to taste. We haven't been able to get a hold of some good nutritional yeast, or that would have been in there too. It's a good meal, takes no time to prepare and it's got some good stuff in it, such as tahini, which provides a ton of good calcium, if you use the coconut oil on a regular basis, then you will reap the benefits there too.

Chocolate Chip Oatmeal Cookies

These cookies were compared to storebought, I just made them last weekend. A good egg replacer for baking is psyllium husks, the mix is as follows: 1T psyllium husks with 2T liquid. I use cold coffee in the "egg" in this recipe. Make the "egg" late in the process, it gets thick fast.

All ingredients are organic.

-1 package Carob or Vegan Chocolate Chips
-1C flour
-1C oats
-1.5C sugar
-1 "egg"
-1t salt
-1t vanilla
-.5C Earth Balance or other "butter" @ room temp
-1t baking soda

Sift flour salt and baking soda together and set aside. Whip butter and sugar together until creamy and mix in the "egg" and vanilla and mix evenly. Pour creamed butter mix and oats and mix them with the flour. Mix in the chocolate chips. Bake at 375 for 10 minutes or until brown. Let cool and serve. Cover right away to ensure they stay soft a chewy.

For variation add a couple spoonfulls of peanutbutter.



VERY improvised mac n "cheese"

1 tbsp of cashews (food processed)
1tbsp of almonds (food processed)
2 Tbsp tahini
1 Tbsp tofutti better than cream cheese
1 clove chopped garlic
2-3 tbsp of soymilk
1tbsp of veganaise

i microwaved and whisked all that til it was saucy
then added a pinch of salt, pepper to taste

and i put a bit on top of 1 serving of whole wheat pasta
and i put ketchup on top :)

not bad! with ketchup it reminds me of my mom's old homemade mac n cheese which i used to drown in ketchup, but without, it reminds me of alfredo sauce.

the sauce would probably be 2 to 3 servings. i just used a little bit of it.
dyslexic cow oom

Vegan crepe filling

I want to make some dessert crepes tomorrow for breakfast.

What's your favorite dessert crepe filling recipe?
While we're at it, what's your favorite non-dessert crepe filling?

The crepe recipe I use is from the Garden of Vegan cookbook, but as per usual, some things are a little off so I'm including the recipe as well as the slight changes I made to the recipe to make it work better:

Vegan Breakfast Crepes:
2 eggs of powdered egg replacer
1c soy milk
1/3c water
1c flour (I used whole wheat pastry flour, and had maybe 1 1/3c)
2T dry sweetener (I only used 1T)
1t vanilla extract
2T margarine (I only used about 1.25T)

In blender or food processor, combine all ingredients & blend for 20sec (I use a Vitamix I got for my birthday a couple years ago & set it on "5")
Be careful you don't blend too long or it will end up gummy
Portion 2-3T batter onto hot non-stick pan over med high heat (I still added a swipe of canola oil)
(I didn't bother to lift and rotate because I found this spread the pancake too thin making it impossible to pick up without breaking)
Cook until almost dry on top & lightly brown on edges (I just waited until it was fully cooked & skipped the turning)
Loosen edges with thin spatula & flip crepe over w/fingers cooking for an add 15 sec or just take it out with your fingers and cool on a paper towel or cookie rack
Fill with desired ingredients makes 8-12 crepes

If there are any other jews (or maybe even just blintz enthusiasts) out there, I also found a recipe for vegan blintzes which I am making right now. When was a new vegan I used to eat the toffutti ones all the time thinking that since they were dairy free they certainly must be vegan. I learned the hard way to always check the ingredients (they include egg whites). I substituted the raisins for a healthy splash of rosemary because that's how my mom used to make them:
Vegan Blintzes

I'll update again to let everyone know how mine turned out.
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Spaghetti and "Meatballs"

- 1 lb. firm tofu
- 1/4 c. breadcrumbs
- 1 tbsp. miso paste
- 1 tsp. oregano
- 1/2 tsp. basil
- olive oil
- 2 tbsp. minced onion
- 3-4 cloves garlic, minced
- 4 c. tomato sauce

Mash tofu and squeeze out water. Mix with breadcrumbs, miso paste, oregano, and basil. Form into 10-15 balls.

Sautee onion and garlic in olive oil for a few minutes. Add "meatballs" and sautee until browned. Add tomato sauce and season to taste; heat through.

Serve over spaghetti.
Leeloo huge grin close up

Veggie Stuffed Zucchini & Veggie Stock Question

We've had tons of zucchini and squash from the garden, so I've had stuffed squash twice this week. I didn't feel like a starchy stuffing tonight, so I stuffed a huge zucchini with other veggies. It was delicious!

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Now my question - I'm saving veggie clippings to boil and make some veggie stock to freeze for the winter. To make a good stock, how much veggie trimmings to how much water, and how long should I boil it? (For example, I'm storing the trimmings in a 2 quart container, when that's full, should I boil that all in 1 gallon? 2 gallons?)


Empanada fillings, salad dressing

I checked the tags and couldn't find this stuff, it seems so simple though..

1. Any suggestions for empanada/turnover/calzone fillings, preferably savory?

2. I'm trying to figure out how to make this cabbage salad dressing, I have an idea of what it tastes like but I feel like I'm missing a key ingredient. If anyone has been to Pokez in San Diego, its like their cabbage salad dressing, and it tastes vinegar-y, pepper-y, and sweet. Something tells me I cant throw vinegar, pepper, and sugar on cabbage though. I don't know! :[ It kinda reminds me of the taste of pickled beets, if that helps? It definitely does not have lemon juice nor oil.

or.. could I put pickled beet juice on cabbage and call it a salad?

or.. maybe I need to use cider vinegar?

please and thanks:]