January 8th, 2008


cheezy leftovers

Ok guys, so I just had an awesome leftovers dish that I made up on the spot and I totally wanted to share.

Last weekend I made the mac & cheez from Veganomicon (not the casserole, just the sauce) and had a TON left over, considering I'm the only nut-yeast-lover in my house, and it honestly wasn't even the best cheez sauce I've ever had anyway. So here's what I did:

For one hungry person:
1 large clove garlic, chopped
2 T diced onion
veggie broth/oil/your favorite saute-ing substance
spices to taste (basil, garlic powder, crushed red pepper)
1/2 c. prepared cheez sauce (more to taste)
1/2 c. prepared tomato sauce (more to taste) (I totally cheated and used some from a can)
Prepared pasta

In a skillet over medium-high heat, saute the onion for a few minutes. Add the garlic and any spices you may desire. Cook until the onion begins to get translucent. Add the red sauce and cook for a few minutes, then add the cheez sauce. I basically mixed until it looked orangeish, and of course I tasted it too. It turned out to be about a 50/50 mixture between the two sauces. Cook until it just begins to bubble, then serve over leftover pasta.

It kind of made me think of the 4-cheese vodka sauce you always see in stores, or like the inside of lasagna, and I know you could probably get a similar effect with tofu/almonds/etc but this was delicious and hearty and I just had to share.... Sorry there are no pictures!! I was starving, and besides, you all know what a bowl of pasta looks like...

making seitan

If you ever wondered what the story of the wheat-meat was from start to finish, here is an abbreviated version from the cookbook La Dolce Vegan. This is abbreviated because if you want to start from scratch scratch, you start with wheat flour (such a recipe is found in Vegan Planet). After trying that this summer (and failing miserably), I was content to start with vital wheat gluten and skip days of washing and kneading. Cross-posted only to my own journal. Collapse )