Monday, April 19, 2010
Happy Meatless Monday!!
I apologize for being away for a bit, but I am in the middle of house cleaning, packing and getting ready to move next month. I will try to at least continue the Monday posts now.
So, I have been craving comfort foods lately and remembered this yummy recipe for a vegan version of Mac and Cheese. When I made it, I have to confess that I ate the entire thing over a course of 2 days. It was so delicious, who knew Tofu could taste so good?
Enjoy the recipe!!
Vegan Baked Mac and Cheese
1 pound artichoke, semolina or whole wheat pasta shells
1 large onion, chopped
1/4 cup canola or olive oil
1/2 cup whole wheat pastry flour
6 cups water
3 Tbsp "Bragg Liquid Aminos"
1 Tbsp garlic powder
1/2 tsp turmeric, ground
2 tsp sea salt (optional)
1 3/4 cup nutritional yeast flakes
12 ounce package soy mozzarella or rice cheese, shredded (vegans, check the label to make sure the "cheese" has no casein)
12 ounce package tofu hot dogs, sliced (optional)
1/2 tsp paprika
3 cups corn flakes, organic preferred
Spray 10 X 15 inch glass Pyrex casserole dish.
Cook pasta according to directions, or until al dente. Drain and set aside.
Saute onion in 1/4 cup canola or olive oil until it just starts to brown.
Stir in whole wheat pastry flour to make a paste and add 2 cups water slowly to thicken.
Add the remaining water, Bragg's, garlic powder, turmeric and salt. Heat on low until it comes to a boil.
Using a whisk, add nutritional yeast flakes until well blended.
Remove from heat and stir in shredded soy or rice "cheese". Mix until "cheese" is melted.
Stir pasta into sauce, add sliced tofu "hot dogs" and pour into a greased 10 X 15 inch casserole pan.
Bake at 350 degrees F for 30 minutes or until bubbly.
Serve with a garden salad and a loaf of bread.
Makes 10-12 servings.
Monday, April 5, 2010
I apologize for not having posted last week and so late today, but in between Holy Week, Easter and classes, i have been a bit swamped.
Today's recipes are from India. I discovered the flavorful and delightful cuisine of India while living in London, I can't believe it took me this long for my mouth to taste such tantilizing flavors! I tried Palak Paneer and loved it, right until they told me it was cheese! Ah, what is a vegan to do?? Well, here is a veganized recipe for the tasty Palak Paneer and I have included a recipe for a delicious Vegan Tofu Mango Lassi drink.
Traditional Indian Palak Paneer is made from a soft cheese that is not aged, called paneer, but this recipe uses TOFU instead.
VEGAN PALAK PANEER
1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes
2 tbsp olive oil + 1 tbsp
3 cloves garlic, minced
3 tbsp curry powder
1 tsp turmeric
1 tbsp cumin
1/4 tsp ginger
2 tbsp water
1/3 cup soy yogurt
6 bunches of spinach
Sautee tofu and garlic in two tablespoons of olive oil until tofu is lightly crisp.
In a separate large skillet or a wok, heat the other tablespoon of olive oil. Add the spices and water, then whisk in the yogurt.
Add the spinach, stirring to cover in the yogurt sauce. Remove from heat and process the spinach mixture in a food processor or blender until almost creamy.
Return the spinach to the skillet and add the tofu. Cook and stir until the tofu is well mixed with the spinach.
VEGAN TOFU MANGO LASSI
1 cup mango pulp or 1 fresh mango, sliced
1 package soft (silken) tofu
2 cups rice or almond milk
2 tbsp sugar
Puree all ingredients in a blender or food processor until smooth, adding more liquid as needed.
Good morning!!! I would like to thank all of you for participating in the Snack Attack Giveaway and would like to sincerely apologize for the delay in the announcement of the winner, (Easter duties and preparations got in the way).
So, let's not keep you waiting any longer, the winner chosen at random, is....
Congratulations, Madelyn! Please send me your mailing information, so you can enjoy the yummy Seaweed Rice Balls treat as soon as possible.
Keep checking back as I will be posting other giveaways in the months to come.