This is a great way to spice up your rice with a creamy, dairy-free sauce.
The creaminess comes from one can of coconut milk, non-dairy soy or almond milk, cumin, coriander, cardamom, tumeric, mustard, and salt. Get the full recipe at this link.
Add cashews for a crunch. The shredded coconut is totally optional.
Serve with a side of Chinese Green Beans and Cauliflower.
Tags: Cashews, Rice, Tofu
“I love my mac n’ cheese!”
I said this over and over again the night I made it for my friend Laura’s 30th birthday party.
And would you be surprised to learn that I was not the only one talking about how good it was? And those folks were surprised when they found out it was vegan. Man did that make me feel proud.
The full recipe for the cashew-based, non-dairy cheese sauce is at this link, from the the Real Food Daily Cookbook. (You can use 3 tbs corn starch instead of agar agar flakes, and I don’t think 1/4 cup miso paste is necessary. I use about half of that.) Once you make the sauce, you mix it with about 20 ounces cooked elbow macaroni, bake for 15 minutes, then top with 3/4 cup bread crumbs, and bake for 10 more minutes.
It is not low-fat, low-calorie, or low-sodium, but it is delicious and less animals were harmed in the process. Even vegans get to indulge, and this is probably my favorite home-made indulgence.
I’ve been wanting to try some of the tofu recipes on Pinterest, so I tested out this simple stir-fry recipe one from Vegetarian Times. Be warned, it is super spicy!
1. I cooked the tofu first using the recipe linked above, then removed from the pan.
2. Keep the pan hot, add a bit of oil and water, sliced onion and cook for a few minutes.
3. Then added as much cleaned, chopped chard as the pan can handle and cook it until it cooks down.
4. Serve on top of quinoa, topped with cashews and the tofu.
Tags: Cashews, Greens, Tofu
This recipe is from the Vegetarian Times, a magazine to which I’ve been subscribing for the past several years. They have free recipes online too, at www.vegetariantimes.com. I used to make it a lot because it was so easy to make and a delicious way to use frozen vegetables. I’m kind of a snob about my produce, so I usually don’t like the taste of the frozen stuff. But the delicious hoisin-based, Asian-style sauce makes the frozen green beans taste much better. Similarly, the sauce is strong enough that you don’t need to steam the tempeh.
I double it so that we have extra for lunch.
Start by mixing the hoisin-sauce with tamari, rice vinegar, cornstarch and water.
Then, grate the ginger and mince the garlic. I used the fresh kind, but you can use jarred minced garlic too.
Saute the ginger and onion in oil or water. Meanwhile cut the tempeh into cubes.
Then add the tempeh and the hoisin sauce mixture.
Mix so that the tempeh is covered in the sauce. Then cover and simmer for about 2 minutes. The sauce will thicken. Then add the green beans. I had less green beans in the freezer than I thought, so I did a mix of green beans and peas instead. Cover and simmer for about 5 more minutes. Top with cashews and serve.
Weeknight dinner done in 30 minutes.
Kale is a superfood.
Here are my 3 tips re: Kale:
1. It lasts many days (a week+) in the fridge, unlike many other greens (like spinach), which is great.
2. The biggest pain about kale is cleaning it. I rip the pieces of the stem, put the pieces in a bowl full of water, then pick up handfulls and put it in a strainer so that all the dirt is remaining in the water. Repeat until water is clean.
3. Very important: once you put kale in the saute pan, cover it and let it steam for at least 5 minutes. This gets rid of some of the bitterness.
(NOTE: there are sauteed onions, red bell peppers and chickpeas underneath all that kale).
This recipe from FatFree Vegan called for blending soaked cashews with water, garlic and bullion to make a sauce. That’s the white specks that you see in the picture below. It adds a different, creamy but light flavor.
This is a side dish by itself, or an entree if you eat 1/2 of it on top of a hearty grain like rice or quinoa.