blackcatsandcoffee: (Default)
I hit the farmers market on Saturday and picked up random vegetables with no plan as to what I was going to do with them. I'd never used asian eggplants, but I figured they'd blend well with the zucchini and yellow squash. I used a carrot peeler to thinly slice the squash and zucchini, diced up the eggplants, then salted them and put them aside. I then cooked up some olive oil and garlic, drizzled it over the veggies and baked it for 45 minutes.

Doesnt look like much but it tasted pretty good.
blackcatsandcoffee: (Default)
Well, sort of. I only had Orzo on hand so its Cheezy Orzo.
From this post on the Vegan Forum:
"My 'cheese' sauce is stolen from one of our "mac and cheese" threads here (or perhaps another forum, I can't recall, taken from one of the vegan cookbooks originally, I believe).

-Melt 3 Tbls. of vegan margarine (Earth Balance where I live) in sauce pan over medium flame (er "coil" in my case).

-Mix together in a bowl the powder mixture:

3 Tbls. "Nooch" (Nutr. Yeast)
1 Tbls. all purpose flour
1/8 teaspoon turmeric (coloring really but adds a little taste too, I believe)

[options I often add: dash of garlic powder, Tabasco, mustard powder or prepared, and black pepper. Note: Earth Balance has plenty of salt for me but add some if your margarine doesn't.]

- Dissolve powder mixture in melted vegan margarine to make a thick paste

- Immediately add 1/4 to 1/2 cup unsweetened, plain, unflavored soy milk (I have used others in a pinch and hear one can use just plain water too) and stir until uniform.

- cook at medium-low, stirring frequently until mixture starts to bubble. The liquid will start to thicken and I stop at the first sign that the bubbles are showing a glistening (much like real melted cheese does which shows the fat content is trying to separate) perhaps 2 or 3 minutes tops. Done.

The 1/4 to 1/2 cup liquid is my guesstimate. I usually wing it. Use more for a more liquidy result and less for a thicker result, obviously.


Oh, so cheezy! Nom!


blackcatsandcoffee: (Default)
Black Cats & Coffee

November 2015

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