January 28th, 2008


sauce question

Does anybody have any guesses on (refrigerator) shelf life of nutritional yeast cheezy sauce? I made the sauce from Veganomicon about two weeks ago, and as it makes a TON, I still have a bunch in my fridge that I've used periodically. It doesn't have anything growing on it, and doesn't smell bad (at least not any stranger than when I first made it...) but as it's been 2+ weeks now, I'm hesitant to use it. any thoughts?

Vegetable Quinoa Curry

First time quinoa user I stumbled on this near-vegan recipe in a Redbook, so I just altered it a twinge.
I'd post a picture but I'm way too lazy.

Vegetable Quinoa Curry

1 Cup quinoa
3/4 lb green beans, washed, trimmed, and cut into 3inchish lengths
1/2 cup chopped cilantro
1 1/2 tbsp curry powder
1 large onion cut into half then into strips
2 tsp each minced garlic and grated fresh ginger
6 cups cauliflower florets (1 med head)
4 carrots peeled, sliced thin
1 8 oz pkg tofu (they say baked I say I don't care)
1 14ish oz can of veg. broth
1/4 tsp salt
1/2 cup coconut milk

1. bring large pot of water to a boil; add qunioa: cook six minutes. Add green beans; continue to cook 4 to 5 minutes, or until crisp-tender and grains are tender but crunchy. Drain; leave in colander.

2. Heat skillet on med high heat. Add curry powder and cook for about thirty seconds. Then add the garlic, ginger, and onion, cook for about two minutes. Add cauliflower, carrots, and tofu. Cook another two minutes before adding the broth and the salt and bringing to a boil. Cover and reduce to a simmer for about 6 minutes or until veggies are crisp-tender.

3. Stir in coconut milk and cilantro; fold in quinoa and beans. Garnish with cashews.

It says to serve is with a cucumber yogurt riata, but I don't know much about soy yo yet, so I just skipped it and had some mango chutney instead- They (and I) recommend Naan which I didn't have.