I tried this the other day and everyone loved it...I haven't tried the light version yet, but that is next.
1 c. raw cashews
2 c. water
1/2 large or 1 small red bell pepper (or 1/4 c. canned pimentos or red peppers)
1 1/2 tsp. salt
2 tsp. onion powder
2 TBS. nutritional yeast
1/2 tsp. garlic powder
Blend smooth on high and then cook over medium-high heat in a medium saucepan. Bring to boil, then turn down heat to medium-low, stirring constantly (to avoid burning and clumping) until thick.
Lighter version: Use 1/2 c. cashews and add 1 TBS. cornstarch.
Janae's Simple Cheese Sauce--NUT FREE
GF, SF, NF
To begin, the ingredient list:
1 teaspoon BAKING SODA
1 teaspoon SALT
3/4 cup of CANOLA OIL
2 tablespoons vanilla SOY MILK
1 & 1/3 cups of UNREFINED SUGAR
2 EGG REPLACER EGGS [I use ENERG EGG REPLACER and have found this to work best. This can be found in most health food stores. One could also use any one of the following: soaked and drained flax seeds (soak flax seeds for about an hour or two, drain the seeds out and use the remaining mush) , half a banana, tapioca starch with water or simply two tablespoons of water).
1 1/2 tablespoons VANILLA EXTRACT (yes, 1 and 1/2 tablespoons. Oh, and use the real thing, it does make a difference).
2 1/2 cups quick organic OATMEAL
12 oz. of organic, CHOCOLATE CHIPS (Tropical Source makes the best chocolate chips, in my opinion. They are organic and use unrefined sugar. You can also find these in most health food markets, or ask them to order them for you if they don't).
Now, how to mix and bake them:
Heat your oven to 350 degrees.
Mix FLOUR, BAKING SODA and SALT together. Set aside.
Mix together the OIL and SUGAR. Mix until creamy.
Mix your EGG REPLACER well (this is very important).
Add the egg replacer mixture to the sugar/oil mixture. Add about a third of the egg replacer miture at a time, stirring it in a bit before adding the rest.
Add the SOY MILK.
Add the VANILLA.
Stir this mixture until it is a uniform color (this will not take long).
Slowly stir in the FLOUR mixture. Mix this well.
Stir in OATMEAL and CHOCOLATE-CHIPS.
Place large tablespoons full of the batter onto an ungreased cookie sheet (an air filled cookie sheet works best, as the air between the two layers of the sheet keeps the bottom of baked items from burning).
Bake the cookies for about 9 to 13 minutes (ovens vary in temperature). Check them by gently pressing on the top of one of the cookies (BE CAREFUL! The chocolate-chips become like molten rock when cooking. I have burned myself more than once on a hot chocolate-chip). If the inside looks moist, but not too wet, they are probably done. It might take you a couple of tries to get the time down, so bake only a few at a time when starting out. Do not, I repeat, do not expect to see them turn slightly brown when done cooking. Without real eggs, they will not get that dark. They will, however, turn a golden tan.
When they are done, remove them from the oven and allow them to sit on the sheet for about a minute or two before placing them on a wire rack. Be careful with them as they tend to be quite delicate until they have cooled.
You will find that they do not melt down exactly like cookies made using animal ingredients, but neither you, nor anyone else will be able to taste the difference; IF you make them correctly.
THANKS TO:
Ingredients:
3/4 cup Vegetable Broth
1 1/2 Tbs. Arrowroot
2 1/2 Tbs. Brown Rice Syrup
2 Tbs. Low-Sodium Tamari Sauce
1 Tbs. White Wine Vinegar
1/2 tsp. Ground Ginger
2 tsp. Peanut Oil
1/2 tsp. Red Pepper Flakes
1 cup Sugar Snap Peas
1 Small Yellow Onion
2 Medium Garlic Cloves, Minced
1 cup Cooked Quinoa
1 cup Cubed Pineapple (fresh or canned and drained)
Whisk together the broth, arrowroot, brown rice syrup, tamari, vinegar, and ginger in a small bowl. Set aside.
Add the peanut oil to a saucepan and heat on medium-high heat. Once heated, add peas and cook for about 5 minutes; add onion and cook for 3 more minutes. Add pepper flakes and garlic and stir to combine. Pour in tamari sauce and bring to a light boil. Keep stirring until sauce is thickened, about 5 more minutes. Once thickened add in the cooked quinoa and stir to just combine and heat slightly. Remove from the heat and add the pineapple chunks. Serve and enjoy!!
We used quinoa that was leftover from last night. It is such a great grain to cook and refrigerate for later use!! When you reheat the quinoa it becomes creamy and fits with any add-ins and flavors. Cook enough for 3 to 4 days and use it at any meal, even sweet quinoa with walnuts, cinnamon, and maple syrup for breakfast.
Super Easy Roasted Sprouts
Preheat your oven to 350 degrees. To roast them, use as many or as little brussels sprouts as you want (I usually use a cup or so). Spread them in one layer on a pan. Drizzle a generous amount of olive oil, then sprinkle some salt, pepper and dried rosemary (optional). Put em in the oven and cook for about 35 minutes. I’d recommend checking on them after 30 minutes, they can get pretty easily burned. When you take them out, they should look similar to this…
WELL...Look at TWO CHEAP VEGANS To get the Pic.
Summer Vegetable Saute (adapted from Wendy Battles)
Ingredients:
2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
Directions:
1. To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.
2. Transfer zucchini to a kitchen towel and pat dry before cooking.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.
4. Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.
5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.
6. Add basil and saute for 1 minute.
7. Add black beans and allow everything to get heated.
7. Remove from heat and enjoy hot, or put in the fridge and enjoy cold later
I made my guacamole simple: I smushed up 3 avocados with some jalapeno peppers, garlic, S&P and lemon juice, all to taste.
For the quinoa part, just cook up as much as you want. I cooked 1 cup quinoa to 2 cups water so I could have leftovers to make quinoa salad the next day. I only used about 1/3 cup of quinoa in the pita. Quinoa is versatile and can be used in so many dishes, so it’s great to have some previously-cooked quinoa on hand.
I stuffed my pita with the quinoa first, about 1/2 cup of the summer veggies and 2 tablespoons of guac on top. The summer veggies were cold but my quinoa was hot and it was fabulous!
TWO CHEAP VEGANS
And for dessert: Frozen fruit crisps! The topping is a mix of leftover cinnamon waffles crumbled and mixed with some brown sugar, maple syrup and oats! And the filling is whatever frozen fruit that is in the freezer cooked in a non-stick skillet with some brown rice syrup, arrowroot, cinnamon and a little more maple syrup!!
