Our Veggie Kitchen

Wow, it's been over a month.  Life has been a crazy zoo lately and mine has included the typical holiday craziness, year end work craziness (i'm an accounting geek) and two weeks of sick craziness (including a quarantine request from the health department, shortly after the doctor stabbed my brain *see below*).  In all this crazy craziness, this blog has taken a back burner.

I though I'd get back into the swing of things with a little bit of a re-post. Last year, I came up with a super delicious Mac & Cheese powder, that is still super delicious. But I've tweaked the preparation so that it's rich & creamy, not at all gritty and microwaves in ten minutes. I've been making a double batch and storing the powder in the pantry.



Mac & Cheese Powder
1/2 cup cashews, roughly ground in a spice grinder
1/4 cup oats
2 tbs soy milk powder
1/4 cup nutritional yeast
1/2 tbs lemon pepper (add more salt if its salt free)
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1/2 tsp turmeric

Combine all ingredients and, in batches grind in a spice grinder. After each batch, pour into a sifter and sift/shake into a container. It's important that the powder be fine. Store in an air tight container. And, remember that it takes just as long to make one batch as it does to make two ... or three. Also, cook up a single serving and test for salt, as different lemon pepper brands have different salt levels. Once you've made a batch, it's easy to repeat and makes for a quick meal.

Single Serving - Microwave
1/2 cup dry macaroni or small shells
1 1/2 cup water (see note)
1/4 cup mac & cheese powder
1/2 tbs Earth Balance or vegetable oil (optional, but makes it creamier)

In a 3 cup bowl, combine all ingredients and stir together. Microwave on high until the mixture comes to a boil (2 minutes in my microwave). Stir again and microwave on medium-low (4 on my microwave), so that it simmers, but doesn't boil over. Remove, stir and let rest for a couple minutes (so your tongue doesn't blister). It may take a little testing to adjust the time & power setting to your microwave, but after that, it'll cook unmonitored.

Note: Originally, the water amount was mistakenly written as 1/2 cup.

Four Servings - Stove Top
2 cups dry macaroni or small shells
4 cups water
1 cup mac & cheese powder
2 tbs Earth Balance or vegetable oil (optional, but makes it creamier)

Combine all ingredients in a medium sauce pan. Bring to a boil, stirring constantly. Reduce heat and simmer for 8-10 minutes, stirring occasionally, until the pasta is cooked. Remove from heat, adding a little water, if necessary, and stir. Serve with vegan dogs, tater tots, or other decadent childhood treats.

Each Serving:  349 cal (12g fat, 49g carbs, 13g protein)

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***Whooping cough is a highly contagious infection characterized by a long, dry coughing fits.  The kind where, days after you've pulled a stomach muscle, you're ready drown in a puddle of your own tears.  The kind where you're willing to run naked through a field of roses just on the off chance that a thorn brushes that throat tickle that won't relent.  And, strangely, you feel pretty good about half the time so you go stir-crazy cooped up at home because the health department nurse called and asked very nicely that you stay home from work for another week ... and called again just to make sure you didn't you didn't ignore your request (maybe she knows my doctor).  And they give you drugs to kill the infection and drugs to help you sleep ... and to test for it, they take a cotton swab, attach it to a six inch toilet snake ... suggest that "you might feel some pressure ... have the nurse "brace" the back of your head ... and cram the whole thing into your nostril, through your sinus canal and lodge it into your brain ... then they twist, just until your eye bulges (like that guy from the Maltese Falcon) and you're ready to confess to being the other guy on the grassy knoll ... Whooping cough is unpleasant.

I used to gobble feta cheese, especially on pizza.  I've used a tofu feta recipe from the Ultimate Uncheese Cookbook that is pretty tasty, but it takes a week to marinade and the texture of straight tofu is a bit off.  Then I tried a recipe made with lemon juice and sunflower seeds.  It didn't taste much like feta, but it sent me on a journey, looking for a good feta flavor and texture using a mix of lemon juice, vinegar, miso and ground cashews.  This is the conclusion of that journey.  And like any good journey, it ends with pizza.

My Pizza Dough Recipe is posted 'here'.



Tofu Feta
1/2 lb tofu (frim, water packed)
1/4 cup cashews
1 1/2 tbs olive oil
2 tbs reserved marinade (from below)
Marinade:
2 tbs lemon juice (about 1 lemon)
3 tbs white wine vinegar
1 tbs miso
1/2 tsp salt
2 cloves garlic, whole, but smashed

drain the tofu and cut into 1/2 inch slices. Mix together the marinade ingredients and pour into a sealable container. Add the tofu to the marinade and refrigerate for at least 24 hours and, preferably 2-3 days. Turn, toss or shake the container every few hours to ensure even coverage.

When the tofu is done marinading, remove from the marinade and crumble with your fingers. Blend together the cashews with olive oil and 2 tbs of the marinade. pour over the crumbled tofu and mix thoroughly. It's messy, but easiest to mix with your fingers.

4 Servings: 130 cal (11g fat, 4g carbs, 5g protein)

I'm constantly tweaking my nacho sauce to get the best flavor and consistency and this latest version yields the creamiest and most temperature-stable results. Once blended, it can heat, cool and even re-heat without harming the texture. And the texture, at any temperature, is smooth and creamy.

Original Nacho Sauce: This sauce still has the best flavor. But, as with any other cornstarch-based sauce, it clumps when it cools. It also doesn't reheat well. I still make this sauce, usually in batches. A cup of sauce, microwaved for a couple minutes works perfectly and there's usually no leftovers.



Xanthan Gum: This is the original nacho sauce is the original sauce, thickened with xantham gum. I was first introduced to xantham gum by my gluten-intolerant mother-in-law. It is used widely in gluten free baking and as a thickener. It thins with friction (shaking or stirring) and sets as it sits, which may be why we shake our salad dressing. And, best of all, it is not affected by temperature. It doesn't thin or thicken as it heats and it doesn't clump as it cools or freezes. I got mine with the bulk spices at the grocery store. It was $22 a pound, but a little goes a very long way. A tsp is roughly equivalent to 8 tsp cornstarch.

No Cook Nacho Sauce:
1/4 cup cashews
1 cup water
2 oz pimentos
1 tsp xanthan gum (scant)
2 tbs nutritional yeast
1/2 small lemon, juiced (about 1 tbs)
1/2 tsp salt
2 tbs canola oil

Optional: 2 oz diced green chilies, or 1 can for a double recipe
Note: I usually double these amounts.

Add the water and pimentos to a blender and blend thoroughly. Add the cashews and leave in the pimento water while you add the other ingredients. Add the xanthan gum, nutritional yeast, lemon juice, salt and oil. Blend again until thoroughly combined. Add the green chilies, if using. Serve warm or cold. Makes about 2 cups.

8 Servings: 66 cal (6g fat, 3g carbs, 2g protein)

Christmas came early this year, as Daiya cheese made its way to Eugene.  So, in celebration, I picked up some cheddar and italian style and made this delicious lasagna.  I made a roasted red pepper tomato sauce and a spinach laden tofu ricotta to accompany the Daiya for an amazing pre-Christmas meal.

So now, I'm prepared to settle in, do a little prep for the big day, and to enjoy the rest of my end-of-the-year vacation.  It's just too bad there's not much left over to snack on.  I will be quiet until after the holidays.  So, I would like to wish everyone a happy holiday season.



Spinach Lasagna with Red Pepper Tomato Sauce

Sauce:
2 red bell peppers
3 cloves garlic
1/4 cup basil, chopped
1 tbs olive oil
1/4 tsp red pepper flakes
1 onion, chopped
1/2 cup dry white wine
28 oz diced tomatoes
15 oz tomato sauce
1/4 tsp salt

Spinach Ricotta:
2 bunches spinach, stemmed, washed & shopped
3 cloves garlic
16 oz tofu, drained & crumbled
1/2 cup cashews
1/4 cup lemon juice
2 tbs olive oil, divided
1/2 tsp salt
1 1/2 tbs miso

Other:
12 oz lasagna noodles (3/4 of a box)
3 cups vegan mozzarella cheese (or bechamel, see below)

For the sauce:
Cut the peppers in half and remove the seeds and stems.  Place them skin-side up on a baking sheet, along with the unpeeled garlic and broil until the skin is charred, about 7 or 8 minutes.  Remove the peppers in a paper bag, or just set a side and allow to cool.  When cool enough to handle, remove the skin.  They should peel right off.  Also remove the skin from the garlic.  Add the peppers, garlic and basil to a blender and blend thoroughly.

While the peppers cook, heat 1 tbs vegetable oil in a saute pan and add the onion and red pepper flakes.  Saute over medium heat until the onion has softened.  Add the diced tomatoes and wine and simmer until the tomatoes are soft and much of the liquid had cooked off.  Set aside if necessary.  Add the tomatoes & onions, along with the tomato sauce to the blender with the pepper mixture.  Pulse a few times until you have a chunky sauce.  Return to the pan, reheat and add the salt, to taste.  This can be made ahead of time.

For the ricotta:
Heat the oil in a sauce pan, set to medium.  Add the spinach, in handfuls, along with the minced garlic and cook until the spinach has wilted, just a couple of minutes.  Press between two plates, to extract the liquid and cool in the refrigerator.  Add the cashews and the lemon juice to a blender and blend thoroughly.  Add the crumbled tofu to a mixing bowl.  Pour the blended cashews, oil, miso and salt over the tofu and stir to combine.  Stir in the chilled spinach and set aside.  This is even better if made a day ahead of time.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles, then half the spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add another layer of noodles, followed by the remaining spinach ricotta, 1/4 of the cheese and 1/4 of the sauce.  Add the final layer of noodles, the remaining sauce and cheese. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings:  504 cal (22g fat, 61gcarbs, 17g protein)

Bechamel Replacement for Cheese:
If you don't want to use vegan cheese, a bechamel (a simple white sauce) is a very suitable replacement.  It is a common practice in many lasagnas, vegan and omni and can be just as delicious.  Follow the directions below and use instead of the cheese in the recipe above:

2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt

Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside. This can also be made ahead of time, but warm before using.

If Thanksgiving is about indulgence, than this was the perfect dip. I made this dip and some nacho sauce to serve with chips and veggies for Thanksgiving Lunch.  I reserved a couple tablespoons for a freezer test and left the rest out.  It's a good thing I took some before I served it, because we polished the rest.  24 servings is a lot of indulgence for 5 people, but as long as I avoid the scale in the bathroom, it was worth it.  My favorite dipping utensils were cauliflower and mushrooms.  A mushroom wedge smothered in Baco Dip is a tiny bit of heaven.



Baco's Bacon Dip
1 cup cashews, ground
2 oz pimentos
2 tbs nutritional yeast
1 lemon, juiced
1 tbs miso
1/2 cup vegenaise
3/4 cup water
3/4 cup imitation bacon bits, divided
1/4 tsp liquid smoke
1/4 tsp cayenne pepper
2 tbs vegetable oil

Measure out 1/4 cup of baco-bits. Add the remaining ingredients to a blender and blend several minutes, until smooth. Add about 1-3 tablespoons of water, one tablespoon at a time and blend to achieve the desired consistency. Add the 1/4 cup reserved baco-bits and pulse, just to combine. Scrape into a container and refrigerate, at least for a couple hours. Makes about 3 cups.

24 Servings: 94 cal (8g fat, 3g carbs, 3g protein)

Yesterday, I posted a plate of nachos that I made with Daiya Cheddar cheese. Today, I made pizza using the Daiya Italian Style (Mozzarella) Cheese. LIke the cheddar, it looks and feels much much more like a block of cheese than other analogs. It's not soft and mushy nor hard and plastic-y. I also thought it had better flavor, maybe sweeter but still with a mild, mozzy taste.

On pizza, it is amazing. I had a container of green olives brined with hot peppers. I added some chopped onions and the Yves pepperoni leftover from the girls' pizza. I put cheese beneath the toppings and sprinkled some on top. At first I was disappointed because the cheese on top didn't appear to melt. I was so wrong. It appears to have a thin, hard film, but beneath that is melty cheesy goodness. It behaved a lot like real cheese. In fact, at one point, I was watching an olive, clinging to a strand of cheese as the cheese stretched to hold the olive. It was brilliant. Seriously, I wept.

So, if you can find some Daiya cheese. I would definitely give it a try. For pizza, keep it beneath the toppings and, whatever you do, expect a thin crust and a gooey cheezy center. For the first time in years, it's got me wanting a pan of 'chicken' parmesan and, ohh, the pizza.

Review Part I: Nachos & Cheddar

And speaking of seitan, I've got one package of Chicken Seitan left. I think I'll make some nuggets.

Last night, I left with my boy to meet up with his grandpa. We live 8 hours apart so, when the kids visit, we try to meet half way. We were to meet in The Dalles (just east of West The Dalles), in the Columbia River Gorge. I had been reading a lot about Daiya cheese and was excited to try some. I intended to stop in Portland, but wasn't excited about being downtown during rush hour. I did, however stumble upon a small vegan market in Hood River, a tiny town east of Portland and just west of The Dalles. This was perfect.

I got a little lost getting there. Google Maps completely failed me. I had to call for directions. I finally arrived shortly before closing. It was a wonderful experience. I has a delightful conversation with the owner (I presume), a long time vegan. She caught wind of Daiya through her friendship with Turtle Island Foods, the makers of Tofurkey, also in Hood River. She uses it on their pizza and nachos. Her review included the statement "all I eat is nachos now." She broke away to print up some cheese recipes for me, including a feta that I'm excited about. With cheese and recipes in hand, we talked a little more and I left. . . without paying. I stole the cheese. So, I've got to call this morning and 'fess up.

I wandered the store a bit, and it's a perfect stop off spot. They were closing up, but she did mention pizza and internet reviews suggested the best smoothies and banana ice cream. They also had salads and lots of dressing, an intriguing hazelnut spread, some organic produce, etc. And most of what I saw looked home made. I will be marking this spot for future trips through the gorge.

So, if you're driving down I-84, this is a great place to stop for road munchies. It's just off exit 64. Call for directions, though. Google doesn't know where it is. And bring your walled. She doesn't need anyone else ripping her off.

Mother's Market
106 Highway 35, Hood River Oregon 97031
541-387-2202

And on to the cheese . . .



I bought some cheddar and some italian blend. The first thing I noticed was that it feels and grates like real cheese. It's not soft and mushy like FYH and it doesn't grate into a near liquid pulp, but into a pile of grated cheese. I microwaved it on some nacho chips and it melted. Fast! In about 20 seconds it was done and it looked like more time would have scorched it. Then I tasted it. It's chewy and stringy, like cheese. It felt a little processed, but definitely better than Teese or Follow Your Heart. The taste wasn't bad either, not the best, but good.

Overall, I'm glad I bought it and wish I'd bought more. OK, 'bought' may be a bit strong, but you get the picutre. I'm looking forward to pizza tonight.

Review Part II: Pizza

One of my first posts, and one my most popular early posts was for Black Bean Enchiladas with Nacho Sauce. I didn't have a vegetarian, let alone a vegan, enchilada sauce, so I used canned. I did do some research and came up with a delicious nacho sauce, which I posted yesterday. Since that post, I've posted four different enchilada mixes and three different sauces.

Cheezy Tofu Enchiladas (Below): I've made this a couple of times, now, with a couple of different sauces. I really like the texture. The tofu is simmered in sauce and mixed with brown rice. You'll some extra filling, though, so nibbling at the stove with some corn chips is perfectly all right.

Black Bean Enchiladas: Black Beans, onions and corn make up a simple filling. The emphasis is really on the sauces. As enchiladas go, this one is pretty simple to make. Just don't skimp on the sauce.

Spinach Enchiladas: These have no cheese or cheeze sauce and they don't need it. They are delicious with the tex-mex enchilada sauce. I like to use fresh spinach, but a box of frozen spinach would work fine as well.

Sweet & Citrus Enchiladas: These may be my favorite. They've got mango and sweet potato and brown rice cooked in a citrus sauce. It's sweet, tangy and delicous and a ferfect match with the California Chili Sauce.

And speaking of sauces, I've come up with three that I've used, mixed and matched with any of the enchiladas listed above. Here they are:

Tex Mex Enchilada Sauce: This is my all time favorite sauce. Originally made with massive quantities of lard, I've refined it, made it vegan and a bit healthier. If I had some strange Rule 34 fetish, it would be with this sauce.

California Chili Enchilada Sauce: This takes some time to make, but its got a simple, refreshing flavor, its low in calories ... and its my kids' favorite.

Black Bean Mole Sauce: Yes, I know. Moles aren't vegan. But this thick sauce is super tasty and very nutritious. My favorite use of this sauce is still as a dip for corn chips, but its great on tacos or enchiladas too.



Cheezy Tofu Enchiladas
10 medium flour tortillas
1 lb tofu, drained & crumbled (12 or 14 oz is ok)
1 red onion, chopped
4 oz can sliced olives
1 zucchini, quartered lengthwise and chunked
1 cup brown rice
1/2 cup salsa
1 cup nacho sauce
1 recipe California Chili Enchilada Sauce (3 cups).

Cook the brown rice, then set aside. Meanwhile, prepare the veggies and tofu. Add 1 cup of enchilada sauce to a pan along with the onion, olives, zucchini, salsa and crumbled tofu. Simmer until the onion is soft, about 10 minutes. Stir in the rice and set aside.

Add a few spoonfuls of enchilada sauce into a 9x13 casserole, just enough to cover. Pour the remaining enchilada sauce into a pie dish For each tortilla, dip into the sauce and flip, so both sides are coated. Add 4-5 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole.

Heat the nacho sauce in a sauce pan or microwave. Pour over the enchiladas. Then pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 30 minutes, until bubbling.

5 Servings: 582 cal (19g fat, 86g carbs, 19g protein)

I'm continuing to reflect on my early posts and how my vegan cooking skills and pallet has evolved. Early on, I spent a lot of time looking at vegan cheese sauces. Nutritional yeast, for many, is an acquired taste. It was for me and, although it has it's place, I still keep my nutritional yeast usage to a minimum. In my opinion, these sauces are cheesy, not yeasty.

I was once a major cheese junkie and my need for cheeziness has led me to develop some delicious sauces. Here's a list of cheese sauces I posted in my first year:

Nacho Sauce (below): This is a delicious sauce. The flavor is amazing, but it has one drawback. It is a cooked sauce, thickened with cornstarch. As a result, it clumps as it cools and it doesn't reheat well. It's still amazingly tasty the second time through, just a bit lumpy. I blend this up and freeze it in 1 cup batches, then microwave it until it thickens. Problem solved. This is the recipe posted below.

Dippable Nacho Sauce: I solved the reheat problem with this sauce. It is thickened with cream cheese and has a great consistency at room temperature. Perfect for a cheezy dip along-side corn chips. If you heat it, do so gently.

Chedda Sauce: This is a thick sauce that tastes more like cheddar cheese. Its base is chickpeas, its pretty healthy and it makes amazing grilled cheeze sandwiches. Also, it doesn't clump as it cools, so it can be reheated. When you heat it, heat it gently.

Instant Mac & Cheese: I posted this sauce barely a month ago and it only took three days to become my most popular post ever. The sauce is delicious, it's creamy and stable and it reheats just fine. I make the powder by the bag and store it in my refrigerator where the kids can cook some pasta, and just dump in the sauce powder with some boiling water. Ta Da!



Nacho Sauce

With the end of school nearing, the girls will be on their own more often for lunches. I wanted to give them an option that was quick, easy and, at least, somewhat healthy. Plus it's Mac & Cheese. For me, there has always been something decadent about that blue box and its processed powder. And here's my rendition of that cheezy, powdery goodness.



Crafty Mac & Cheese
3 cups macaroni pasta
2 cups boiling water
2 tbs vegetble oil
1/2 cup cashews, finely ground
1/4 cup oats, ground in a spice grinder
2 tbs soy milk powder
1/4 cup nutritional yeast
1/2 tbs lemon pepper
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika
1/2 tsp turmeric

For the spice mix: Grind cashews and shake it through a sifter. Grind the oats in a spice grinder. Combine with the other dry ingredients.

For the pasta: Cook the macaroni according to package directions in salt-free water. Drain in a colander, reserving 2 cups of the boiling water. Combine the reserved water with the powder in a blender and blend until combined. Stir the oil into the pasta, then pour the sauce over the pasta and stir until the sauce thickens a bit.

Note: You can skip the blender step and just stir the powder into the pasta. This will work just fine, but the pasta will become a little gritty as it sits.

4 Serving: 510 cal (18g fat, 71g carbs, 19g protein)

I was reminiscing with my old roommate from High School about the crap that we used to eat. We both worked at McDonald's and ate there three or four times a day. We would stack 2 or 3 1/4 pound patties on top of bacon and several slices of cheese and, maybe, a tomato. We'd make a basket of french fries just for ourselves, use mayonnaise by the cupful and eat fish sandwiches dripping with tartar sauce. It's a wonder we survived.

Well, it's his birthday this week, so I thought I'd revive one of his favorites, and mine. It was a greasy, dripping mess of sausage, eggs, potatoes and cheese and it left a pit in your stomach, especially if you overindulged, which we usually did. It was something that we really dug. McFarland: Potatoes McFarland. And Happy Birthday!

So, in my ongong attempt to veganize, here's my healthy version of that nostalgic classic that should have never passed our lips. (Pictured here with Ranch Dressing and Tabasco).



Potatoes McFarland
2 Pounds New Potatoes, cubed
3 Tbs vegetable oil
Salt and pepper to taste
1 Recipe Tofu Scramble, made concurrently
1/2 lb homemade or store bought meatless sausage links
1/2 cup Chedda Cheeze Sauce

Heat enough oil to liberally coat a large fry pan over medium high. There should be enough oil so that the potatoes do not stick. If the potatoes stick to the pan, add some more oil. Add the potato cubes and fry, turning as they brown. I use a sloped fry pan and toss them occasionally. Fry until the potatoes are browned and cooked through, about 30 minutes, depending on the size of the cubes.

While the potatoes cook, prepare the tofu scramble as described here. Cook the sausages along with the tofu scramble. When they are done, cover and remove from the heat.

To assemble, stir the tofu scramble into the potatoes. Drizzle with the cheddar cheeze sauce and gently fold into the potato mixture. Serve with catsup, Tabasco and/or ranch dressing. If necessary, wear a bib =)

5 Servings: 449 cal (17g fat, 50g carbs, 25g protein)

I wanted to make a cheese sauce that is spreadable, that gets melty when hot and that has more of a cheddar flavor. In doing so, I came up with this concoction. When cold, it's thick, but still spreadable. When heated It becomes creamier and gooey, but not liquid and it has a mild cheddar-like flavor.

I've been spreading it on cold sandwiches and making way too many grilled cheeze (it's way too good) and, also pictured, broiled on top of a Philly Cheese Steak I made with leftover 'pot roast'seitan.

It isn't firm enough for slices, like vegan cheese. Then again, it doesn't taste like rubber either.

Gooey Chedda Cheeze
3/4 cups chickpeas (1/2 can)
1/2 cup cashews, ground
2 oz pimentos
1/4 cup water
2 tbs nutritional yeast
2 tsp miso
2 tbs Earth Balance Margarine, melted
1/2 small lemon, juiced
1/2 tsp salt (more to taste)



Add all ingredients to a blender and blend thoroughly. Then blend some more. If you want a smoother consistency, you can push the sauce through a fine strainer. Serve hot or cold, spread on sandwiches or pizza or, my favorite, as a spread for grilled cheeze sandwiches. It also freezes well.

Makes about 3 cups.

12 Servings: 75 cal (5g fat, 6g carbs, 3g protein)

Saturday was Pi day, a celebration of all things with a radius. We had friends over to celebrate and I made a seven layer taco dip with a new and improved nacho cheeze sauce and a DIY PI-erogi bar. The Pierogis were good, and it was fun letting everyone stuff the dumplings with their own goodies. And the Nacho Sauce was a huge hit.

I've made nacho sauce before and it's amazing when hot, but it's got cornstarch, so when it cools, it gets a bit clumpy. So I tinkered a bit and came up with a version that is creamy and dippable, at room temperature. This sauce was perfect.



Dippable Nacho Sauce
1/2 cup cashews, ground
4 oz pimentos
1/4 cup nutritional yeast
1/2 small lemon, juiced
1 tsp salt
2 tbs Tofutti Better Cream Cheese
2 tbs water (about)

Add all ingredients except water to the blender. Blend thoroughly. Drizzle in water 1 or 2 tbs at a time until a desired consistency is reached. Pour into a serving dish or refrigerate for later. Makes a little over a cup of sauce.

My blender doesn't do nuts well, so I put my nuts in a ziplock baggie, crush them a bit with a rolling pin, then grind them in a coffee grinder. If your equipment isn't great, this works like a charm.

5 Servings: 127 cal (8g fat, 10g carbs, 6g protein)



For the Seven Layer Dip, I did the following:
Layer 1: a can of refried beans mixed with 1 tbs taco seasoning.
Layer 2: quinoa cooked in 2/3 water and 1/3 salsa (awesome for tacos too)
Layer 3: Nacho Sauce
Layer 4: Tofutti Cream Cheese & Sour Cream mixed
Layer 5-7: Tomatos, Olives & Cilantro

For the Pierogi's, I used VeganDad's dough recipe, with some vegan sour cream added. For filling, I had nacho sauce, sauteed mushrooms, sauteed onions, mashed potatoes and a mix of onions, potatoes, green peppers,and andouille sausage.



And finally, a pic of my wife and her Pi Day Henna.

I felt adventurous last I made tacos, so I made a bunch of fillings so we could try a little of everything. I had black beans in the fridge, so I made some homemade refried beans. I read on "Yeah That Vegan Shit" about Spiced Lentils and I had to give that a try. And, I've been wanting to try some cheese flavored quinoa, so I gave that a go instead of Spanish rice.

The lentils were good. I added a jalapeno and a couple of tablespoons of taco seasonings with water. I cook so they were tender, but still had some tooth. They were good, and a nice change from my beloved refried beans.

I liked the quinoa too. I used some of the ingredients from my nacho sauce and added some salsa to the cooking liquid. They were cheezy, a bit spicy and were a great replacement for cheese in a taco. The only problem I had was that I got distracted and left them to boil instead of turning them to simmer. So, I added a little more water, probably too much. When they began to cool, they clumped. But that may have been user error.




Cheezy Quinoa
2 oz pimentos
2 tbs nutritional yeast
1/2 lemon, juiced
1/2 tsp salt
1 cup water
1 cup salsa
1 cup quinoa

Blend together the pimentos, nutritional yeast, lemon juice, salt and water. Add the salsa and set aside. Rinse the quinoa several times, then pour into a sauce pan. Fry the quinoa until it browns slightly, then add the liquid and salsa. Stir together and bring to a boil. Cover and simmer until the liquid is absorbed and the quinoa is tender, but still firm.

The flavor is strong and is meant as an accompaniment. It main be overpowering as a main course.

6 Servings: 129 cal (2 g fat, 24g carbs, 6g protein)

Feta Cheese, Parmesan, an eggy, creamy bechamel sauce and, of coarse, fresh eggplant and zucchini; these were the cornerstones of my favorite Moussaka. It's a little non-vegan, though, and a little on the fatty side. I've wanted to recreate this for a while and finally had cause to do so.

Recently, I've had a couple of breakthroughs that lead me to revisit this dish. First, I stumbled upon a fake feta in the Uncheese Cookbook that I had to try. I made a batch, used some in a spinach/kalamata calzone and had lots left over. Second, I'd been playing with ground flax and was wondering if I could make a custard-like bechamel with flax.

This vegan moussaka is firm and flavorful, not at all greasy, and adds a nutty flavor. The flax made the sauce more creamy than custard-like and flavored the sauce in a very positive way. The tofu feta has a flavor and texture similar to real feta. The tomato/lentil sauce is subtle and not at all overpowering. The eggplant is a predominant flavor.

Please note, though, this moussaka is an endeavor. The 'feta' marinades for, at least, a couple days. You'll spend an hour chopping and baking veggies, and it'll bake in the oven for another hour. Moussaka takes some work and planning, but it is well worth it for a treat or special occasion.



Vegan Moussaka
Layers:
2-3 medium eggplants, peeled and sliced (1/2" slices)
2 medium zucchini, thinly sliced
3 medium potatoes, peeled and thinly sliced
1 recipe 'Betta Feta' (Recipe follows)
1/4 cup ground almonds
Sauce:
1 Onion, chopped
2 cloves garlic, minced
1 tbs white wine vinegar
14 oz diced tomatoes
14 oz can lentils, drained
1 tbs oregano, chopped
2 tbs parsley, chopped
1/2 tsp cinnamon
Bechamel:
3 tbs Earth Balance Margarine
3 tbs flour
2 cups unsweetened soy milk
1/2 tsp salt
1 1/2 tbs ground flax seed

VEGETABLES: Preheat oven to 400 degrees. Slice the eggplant and sprinkle both sides liberally with salt and leave in a colander or propped baking sheet. Allow to drain for 20-30 minutes. Spray a baking sheet with cooking spray. Spread potatoes evenly on the sheet and bake for about 30 minutes, until slightly browned, turning once. Slice the zucchini and set aside. Thoroughly rinse the eggplant slices, pat dry and bake in the same way as the potatoes, for about 30 minutes. The zucchini need not be cooked, so long as it is sliced very thin, around 1/8 inch. If you like thicker zucchini slices, bake the slices until they begin to soften. I don't like soft zucchini, so I don't precook them.

SAUCE: Saute the onions, adding garlic just before done. Cook until fragrant and add the vinegar and let reduce. Add the tomatoes, including juices and 1/2 can of lentils (and ½ of the juices), and the oregano, parsley and cinnamon. Let simmer for about 15 minutes and set aside.

BECHAMEL: Melt the margarine and stir in the flour, stirring out the lumps. Remove from heat and add the milk. Return to heat and cook the sauce until it thickens. Set a side and let cool slightly. Stir in ground flax seed.

TO ASSEMBLE: Layer the eggplant in a 9 x 13 casserole. Add the Potatoes and zucchini. Pour the tomato/onion sauce evenly over the potatoes, then spread the crumbled feta. Repeat with eggplant, potatoes, zucchini, tomato/onion and feta. Pour the bechamel over the top and sprinkle with parmesan the ground almonds. Cover and bake at 350° for 1 hour. Remove the cover for the last 15 minutes.

6 Servings: 421 cal (15g fat, 55g carbs, 20g protein)

Betta Feta
1 lb firm tofu, drained
1 1/2 cup water, + more to cook tofu
1/2 cup light miso
3 tbs white wine vinegar
2 tsp salt

Cube tofu into 1" cubes. Submerge in boiling water and simmer for about 5 minutes. Drain. Whisk together the water, miso, vinegar and salt. Put cubes into a marinade container and pour marinade over the tofu. Stir gently and refrigerate. Leave to marinate in the refrigerator for at least 2 days or up to 1 week. Shake the container periodically until used. To use, remove from the marinade and crumble each cube with your fingers and use in place of feta. Use within 2 weeks.

Source: The Uncheese Cookbook

I made enchiladas the other day and I used three different sauces. I thought I'd post these separately because they have far more uses than just enchiladas. Both are vegan and both taste wonderful. Further proof that a vegan diet isn't deprived of anything!

Update: I used some of the Nacho Sauce ingredients to make Cheezy Quinoa and it made a great filling for tacos or nachos.