I wanted to use up as many ingredients I had leftover from our trip to Florida to limit the things I'm bringing back to Michigan and what I came up with was pretty good. Even my non-vegan husband liked it. Basically, I followed the process I used to use when I was vegetarian years ago and I was making a cheese based sauce. Since I've been vegan, the only cheeze sauces I've made are from cashews and/or butternut squash which is my favorite, but this turned out pretty well also.
Ingredients: 1/2 - 3/4 10 oz pkg of rice noodles or whatever vegan noodles you might have 1/2 8 oz bag vegan cheeze mozzarella 1/2 8 oz bag vegan cheeze cheddar 8 oz chopped mushrooms 4-5 cloves garlic chopped 2 T olive oil or vegan margarine 2-3 T nutritional yeast 2 T four 1/2 cup plant based milk Topping: 1/2 cup bread crumbs 1/2 cup mix of vegan mozzarella cheeze and vegan cheddar cheeze 2 T nutritional yeast Process: Preheat oven to 350. Heat olive oil in a shallow pan and add chopped garlic. sauté for a couple of minutes until deliciously fragrant. Add the chopped mushrooms and continue to saute until somewhat soft. Mix in the nutritional yeast well and set aside off of the heat. Heat olive oil or margarine over a medium flame. While heating the oil, mix the flour with the plant based milk well. Try to eliminate chunks of flour but don't worry too much if you can't. Using a whisk, add the milk/flour mix to the heated oil and stir constantly. Slowly add the 1/2 cup of plant based milk and continue to mix with the whisk until creamy. You can add more milk if it gets too thick. Add the plant based cheezes and continue to mix well using the whisk. When the texture is nice and melted, set aside on a very low fame while you work on preparing the rice noodles per instructions on the box. When prepared, drain and add the noodles to the cheeze mix and fold the cheeze in well with the noodles. Meanwhile using vegan butter grease an oven friendly bowl preferably with a lid (you could cover with foil if you don't have a lid). Add the noodle/cheese mixture to the oven friendly bowl. Add the mushrooms to form another layer. Finally add the cheeze/breadcrumb/nut yeast mix sprinkle all over the top. Cover and heat for about 45 minutes. Remove foil or lid and let heat for another 10- 15 minutes until the top is nice and melted. Remove from oven and enjoy! NOTE: I made the above with what I had on hand, but I really think this dish could be much more delicious by mixing in steamed broccoli and perhaps adding a layer of sliced tomatoes!! Or add your favorite veggies!
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So I was craving granola BUT I wanted a savory granola...Check out this recipe I conjured up to satisfy my craving! You can put this granola on salads, pasta or straight from your hand to your mouth. I even gave some to my puppy and he loved it 🐶.
Ingredients: Dry: 3 cups of old fashion oats 3 T pumpkin seeds 3 T sunflower seeds 3 T sesame seeds 1 T Chia seeds 1 T Hemp seeds 1 T rosemary 1.5 T paprika 1 t cumin 1t curry 1 tsp tumeric Wet: 1 Cup warm water Method: Heat oven to 325. Mix all of the dry ingredients together well. Add the water and mix well into a ball. Let sit if possible, for at least 15 minutes. Dump the mixture in a large parchment lined baking sheet. Spread on the sheet completely using a spatula. Put in the oven. You will be baking for about 2 hours but every 20-25 minutes or so, you will need to mix and re-flatten to prevent burning. Depending on how well your oven heats, you may have to do this more often. When you are satisfied with how crisp your granola is remove from oven and let cool. Alternately, if you have a dehydrator, dry over night at the highest temp (mine is 160). Let cool in the morning and for storage, place in a sealed bowl. If you have about 1/2 hour of time in the morning, here's a super easy delicious Cinnamon Roll recipe. I tried it with my family in Florida and they really liked it! Ingredients:
For rolls: 1 can of Pillsbury dough sheet or crescent dinner rolls (if you use the crescent rolls, you will have to pinch together the perforations). 4 T vegan margarine softened enough to spread 1 t cinnamon 4 tsp granulated sugar For topping: 1/2 cup powdered sugar 1-2 T of plant based milk Method: Preheat oven to 400 degrees. Unroll dough (if using crescents, pinch together the perforations). Spread the vegan margarine across the rolls. Mix the granulated sugar and cinnamon together in a small bowl and sprinkle this over the rolls. Carefully roll up. Cut about 6 slices (8 if you would like smaller crescents). Carefully place them in a pie pan or round baking dish. Bake for about 20 minutes or until lightly browned. While baking, you can make the topping by mixing the powdered sugar with the 1 - 2 T of plant based milk. Only use enough to make a slightly thick mixture. When cinnamon rolls are done baking, remove from oven and let place rolls on plate. Add the topping and glow in the compliments your family will give! |
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