2-on-Tuesday: Vegan Cashew Cream Cheese

-photo courtesy of Eating Rules-

From the fall and through the holidays, I enjoyed enough Creamy Candied Jalapeño Spread to clog my arteries really tight. 

Wouldn't you know it! I received a post from a foodie blog I follow, Eating Rules, for a creamy, no animal protein, version of cream cheese. I was skeptical, but my attention was nabbed. I gave it a try and liked it!

Vegan Cashew Cream Cheese
by Sabrina Modelle of The Tomato Tart

2 cups (16 oz) Raw Cashews (This is different from the typical roasted & salted ones you snack on)
4 cups filtered Water + 1/2 cup more for blending
Juice of 1 Lemon
1 tablespoon White Wine Vinegar
1 1/2 teaspoons Nooch (Nutritional Yeast)
1 teaspoon fine grain Sea Salt

• Soak raw cashews from four hours to overnight in filtered water
• Drain all water and blend with 1/2 cup filtered water, lemon juice, white wine vinegar, nooch and half of the salt until smooth. This will take at least 10 minutes in a food processor. Process until you have the consistency you prefer.
• You may need to add more water if your "cream cheese" is a bit too thick - for example, if it looks more like cashew butter than cream cheese. Be careful not to add too much.
• Taste-test for more salt, if needed, and blend to finish. You can add more, but you cannot take away.

Notes:

1. Remember the wangy flavor of dairy cream cheese? That's what you're going for. I was out of regular vinegar, but used Apple Cider Vinegar, instead. It took more to get the wang.
2. Filtered water? I used the water filtered through my Brita, because I live in a 100+ year old house with old pipes. But, filtered water isn't a must.
3. Once processed, I let it set-up overnight.

This is good! I enjoyed the nuttyness which still came through, probably due to me using a different vinegar. Those allergic to tree nuts would def need a warning label! I plan to use it in various cooking recipes in the future to see if it plays well with other foods. 

2-on-Tuesday: Roasted Tomato & Cannellini Bean Pasta

When I started my mostly-plant-based journey in December 2012, I leaned heavily on the Forks Over Knives cookbook to learn the proverbial ropes of the vegetarian culinary world. It introduced me to the realization there are basically no rules to plant-based nutrition! Today's recipe is one such...beans with pasta! My mom would never have considered the pair in the same dish. And, because she would never, nor would I...EVER...until Forks Over Knives and a multitude of great blogs I follow of vegetarian and vegan everyday cooks!

If you're attempting to cut back on animal protein and cholesterol, consider beans as one of many options to get phyto-protein (plant-based protein). Being budget-conscious, I made slight edits to the online recipe due to what I was already in my pantry.

Roasted Tomato & Cannellini Bean Pasta
by Heather McDougall

1/2 lb Whole Wheat Spaghetti (I mixed both whole wheat with semolina to equal the 1/2 lb)
2 tablespoons of vegetable stock or water (this is for the technique known as dry sauté)
6-8 cloves Garlic, chopped
1 15 oz can Cannellini Beans, rinsed
2 15 oz cans Diced Roasted Tomatoes (I used plain the first time, I made the recipe. Later, I found the can of roasted tomatoes!)
S&P, to taste
**optional: Red Pepper Flakes, to taste
**optional: Nutritional Yeast "nooch"

• Prepare pasta according to directions.
• In skillet, sauté garlic in veggie stock or water carefully watching so as not to scorch the garlic.
• Stir-in tomatoes and rinsed beans simmering for 20 minutes.
• Season to taste, sprinkle with nooch & serve!

Just about one of the easiest and fastest nutritious meals to pull-off!

2-on-Tuesday: Savory Idunno Pie

Since eating mostly vegetarian from December 2012, I've not been as creative in this new

genre of cooking as I would like to be. One reason is I'm not as familiar with which non-plant-based ingredients can be substituted for plant-based food items AND how they work together. I would liken this immersion to being in another country and having to learn the language. 

It's taken me this long to have the nerve to step out and create this first recipe which is something like a quiche and something like a savory cheesecake. Until an educated foodie tells me what it is, I'm sticking with "Idunno" because I dunno what to call it!

The top layer is a light and creamy blend of tofu, almond milk, "nooch" (Nutritional Yeast), cornstarch and seasonings. I was scared it would not set like I wanted, so I added a whole egg. Next time, I'll eliminate the egg. The bottom layer is a dry-sauté of veggies, stems and greens. During the baking time, steam must have developed under the top tofu layer, because their was an unusual amount of liquid. I'm not quite sure how to prevent it. I may stir in some cornstarch with the veggies before topping it with the tofu mixture, next time. Suggestions?

No beets were harmed in this recipe. I used only the stems and greens! However, I saved the beets for another recipe!

Taste? I loved the textures! The top set up perfectly. It needed some extra flavor, possibly some onion powder and some fresh Thyme. The bottom veggie layer was yummy, too! My hubby said it could use some more salt and, perhaps, grilled portobello mushrooms. I like the way he thinks!

Savory Idunno Pie

1-2 large Carrots, diced
1 medium Onion, diced
1 Celery stalk, diced
Beet Stems from 2-3 large beets, diced & carefully cut from the leaves
-------
9-12 oz Baby Spinach 
Greens from Beets
4 cloves Garlic, coarsely minced

• Dry-Sauté the first 4 ingredients until tender adding only a splash of water enough to keep the veggies from sticking to the pan.
• Add the next 3 ingredients and continue to dry-sauté until greens wilt; apprx 5 mins.
• Set aside.

In the food processor, add the following:

1 (14 oz) pkg Tofu Extra Firm, drained
1 tablespoon Cornstarch, heaped
1/2 cup Nutritional Yeast (Nooch)
1/2 cup Almond Milk
1/4 cup Cashews, toasted **optional
1/4 teaspoon Nutmeg
Red Pepper Flakes, to taste
1 Egg
*1+ teaspoon Onion Powder?
 Thyme, perhaps 2 tablespoons?
S&P, to taste

• In deep pie dish or oven-proof skillet, spoon veggies into dish and, then, spread tofu mixture over veggies.
• I sprinkled with freshly grated pepper.
• Bake uncovered 30 minutes or until center is set and no longer jiggly.
• Let set for 10-ish minutes before serving.

Let me know your suggestions and spins ...or even what this dish really is!?!

~"Sam"

2-on-Tuesday: Penne & Spinach [with Cauliflower] Béchamel

I was in the mood for some pasta and was short on time. It had been a productive day, but I had to leave the house to get some more items accomplished and knew dinner would be really late if I waited. So, I prepared cauliflower béchamel and dry-sautéd the veggies before flying out the door. Some assembly by family would be required.

Béchamel (sounds like bay-shah-mel) is one of the five "Mother Sauces" in cooking. The only reason I know this is due to the many summers with Chef Mike Micco in the kitchen at Camp Jackson as he would teach and quiz me in his chefery skills. Just because it has a fancy French name doesn't mean it's difficult to create. If you're a good Southern cook and know how to whip up some "Toodlum Gravy," you're already using a French culinary technique! Béchamel starts with a roux (sounds like roo...as in kanga) which is equal parts fat (butter) and flour. Apart from the fabulous taste, there is a major problem...it's not plant-based.

Usually, I play with my food and change up recipes to suit my fancy. This time I stuck to the book --Forks Over Knives, page 151-- and think I nailed it. Let it be known that I could eat the entire pan of this sauce for a meal, it was that tasty to me!

Penne & Spinach [with Cauliflower] Béchamel

1 head of  Cauliflower, cut into florets
Unsweetened plain Almond Milk, added to thin the sauce
1/4 cup Nutritional Yeast (Optional...I don't think so. Yummmm!)
1/4 teaspoon Ground Nutmeg
S & P, to taste (C'mon, grind your own pepper. You'll taste the diff.)
1 medium Onion, peeled and diced small
2 cloves Garlic, peeled and minced
2 teaspoons Thyme
1/4 cup Basil, finely chopped
4 cups Spinach, chopped (It will wilt during the cooking.)
1 lb Penne (whole wheat) pasta, cooked al dente, drained and kept warm

• Add cauliflower to a large pot and add only enough water to cover the florets. Bring to boil over high heat and cook until cauliflower is very tender, about 10 minutes.
• Drain excess water and puree the cauliflower using an immersion blender or in a blender with a tight fitting lid covered with a towel, in batches.
• Add almond milk 1 splash at a time to achieve a creamy consistency.
• Add nutritional yeast, nutmeg and S&P. Set aside.
• 
  
• Place diced onion in a large saucepan and dry-sauté over medium heat for 10 minutes. To dry-sauté: Instead of oil, add only a splash of water at a time to keep the veggies from sticking to the pan. Too much water will cause the veggies to steam or boil.
• Add garlic, thyme, basil and cook another minute.
• Add spinach and cooked pasta and cook for 5 more minutes, or until heated through.
• To serve, divide pasta mix between plates and top with warm Cauliflower Béchamel.

Does the cauliflower puree remind you of anything? Mashed Potatoes, maybe? Sure! Now, you know how to make a batch of the faux potato. Add less almond milk. New comfort food...veggie style!

~"Sam"

2-on-Tuesday: Ratatouille Lasagna

(Prior to baking)

 I love Ratatouille...both the food and the animated movie! I love lasagna. But, what would lasagna be --dare I say-- without cheese? I put the Forks Over Knives recipe to the test including their version of No-Cheese Sauce (See below) for which you'll need either a blender or a food processor. I prepared the dish ahead of time with dry, uncooked lasagna pasta and let it sit until time to cook. 

Frankly, I hate messing around with hot, wet lasagna noodles. Because tomato sauce is used, the dry pasta absorbs the liquid for an al dente texture during cooking. Definitely easier! My husband had to bake it, because I wasn't home. The house smelled amazing when I opened the door! He did good!



Ratatouille Lasagna

1 medium Red Onion, peeled and diced
1 medium Red Bell Pepper, seeded and diced
1 medium eggplant, about 1 pound, stemmed and diced
1 small Zucchini, diced
4 cloves Garlic, peeled and minced
1/2 cup Basil, chopped
S&P, to taste (Use salt to mince the garlic. It keeps garlic from sliding around.)
1 pound dry, uncooked lasagna pasta (preferably whole wheat)
3 cups-ish Tomato Sauce (29 oz can)

• Place the onion in a large saucepan and saute over medium heat for 10 minutes
  
  adding water 1-2 Tablespoons at a time to keep the onions from sticking to pan.
• Add red pepper, eggplant, zucchini and garlic.
• Cook, covered, for 15 minutes, stirring occasionally.
• In 9x13 baking pan/dish, spread a layer of tomato sauce and place dry, uncooked lasagna pasta and spread another layer of tomato sauce on top.
• Next, spread half of the ratatouille and add another layer of dry, uncooked pasta.
• Spread some more tomato sauce over the pasta and add the remainder of the ratatouille.
• Top with layer of dry, uncooked pasta, tomato sauce and Forks Over Knives No-Cheese Sauce (See below)! Cover with foil.
• Let it sit overnight in the fridge or for a few hours out of fridge so the pasta can absorb the liquid.
• Bake 375 degrees, 15-20 minutes with foil and about the same uncovered. Let cool for 10 minutes prior to serving.

No-Cheese Sauce

1 large Yellow Onion, peeled and coarsely chopped

1 large Red Bell Pepper, seeded and coarsely chopped

3 tablespoons Cashews, toasted, optional (I used 'em!)

1 tablespoon Tahini, optional (I'm not fond of tahini, but I used less of the separated oil)

1 cup Nutritional Yeast

Salt, to taste

Siracha Sauce (Um, this is my personal add-in, because we like a little spice!)

• I sauted the onion about 5 minutes over medium heat, but you can add them raw.
• Combine all ingredients in a blender or food processor in the order given and puree until smooth and creamy, adding up to 1/2 cup of water, if necessary, to achieve a smooth consistency. (My "water" was the excess from where I sauteed the ratatouille veggies, that's why it's darker in the photo.)

Tips:
*If you're short on time, proceed with cooking the pasta, first.
*If you don't have Tahini, don't sweat it. It can be costly.
*Nutritional Yeast can be purchased at most health food stores.
*Siracha Sauce (pictured above) can be purchased at most grocery stores!

Have questions about the ingredients or the food prep? Leave a comment or send an email...chances are someone else has that same question.

~"Sam"

2-on-Tuesday: HummNooch!

The Saffron Jasmine Rice was from my #FoodiePenPal

When I decided to make better choices by eating plant-based nutrition, I stuck with the usuals that meat-eaters tend to easily think of;  beans, salads, beans, fruit. Not fun and gets boring fast. I'm glad to live in the age of technology where researching new and fun plant-based menus for myself and the family is easy!

One such recipe involved something called "HummNooch." I noticed many vegans and vegetarians referred to this new-to-me ingredient. I just figured it must be an exotic spice that really didn't sound appetizing. Boy, was I wrong! By far, my fave of the online versions is from Heather of For the Love of Kale. But, I can't leave it alone, I just have to play with my food!

HummNooch or Hum-Nooch is really two different ingredients combined to make a sauce. "Hum" is short for hummus and "nooch" is the clever first syllable sound of Nutritional Yeast. Hummus + Nutritional Yeast = HummNooch. I understand this really isn't a great definition because it's leading to another question: What is Nutritional Yeast? Yep, I asked the same question and found the best answer and how to cook using it with Susan of Fat Free Vegan Kitchen.

Don't be skeered! If you are looking to add some spice and jazz up your nutritional palate, try my take on -  

Humm-Nooch...with roasted stuff

Roasted Stuff: 
(Your choices, I haven't found rules in plant-based cooking)

Potato (Sweet, Red Skin or Blue) diced bigger (I prefer the Sweet)
Parsnips (they are akin to a sweet, white carrot)
Extra-Firm Tofu, 1 block - drained & diced bigger
Olive Oil or Coconut Oil

Total of any combination of above diced items: 3 cups-ish

Humm-Nooch Sauce:

6 tablespoons     Hummus (purchased or make your own)
3-4 tablespoons Nutritional Yeast (I use Bragg)
1 tablespoon       Olive Oil or Coconut Oil
1/2 cup                 Soy Milk (I prefer Light Vanilla, it works for me!)
1 tablespoon       Masala (a spicy, dry Indian spice blend. "Garam Masala")

• Heat oven 400 degrees while prepping food.
• First, drain your block of tofu by wrapping the block in paper towels or napkins; sandwiching the wrapped block between two plates or pie pans; weighting down the top plate with a heavy item, pot or brick (I use my tea kettle filled with water). The idea is to squeeze out the moisture in the tofu. This usually takes 20-30 minutes.
• Cut your choice of veggie(s) to be roasted into larger diced pieces.
• Toss all items to be roasted (veggies & tofu) with a little oil (I prefer coconut oil to a spray oil in this recipe) and spread out on a large cookie sheet. 
• Bake or Roast for up to an hour until root veggies are fork-tender.

While the above items are roasting, heat all of the HummNooch Sauce ingredients together. This step doesn't take long. When roasted stuff is ready, combine everything and serve over a bed of rice!

For additional nutrition: Stir and cook down a fistful of kale into the HummNooch Sauce -OR- add shredded/flaked coconut.

TIP: If you have a meat-eater who absolutely refuses to try tofu, substitute cooked & diced chicken breast for their serving.

Any questions? It sounds involving, but I whip this dish up in a hurry!