Sunday, February 26, 2006

Incredible Nacho Cheese

This recipe is really yummy and yet vegan... enjoy!

1 cup raw cashews
2 cups of water
4 oz. can pimentos
1 1/2 teaspoons salt
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 cup soy cheese (optional)

Place all ingredients in blender and blend until smooth and creamy
Pour mixture into saucepan and cook over medium heat 5-6 min., stirring constantly

Add the following ingredients after preparing the cheese. Mix well, warm in a slow cooker and serve with tortilla chips

1 can of refried beans
1 small jar of salsa
1 container of tofutti sour cream

Tuesday, February 07, 2006

Pineapple Date Bars

To supply the demand for a healthy dessert recipe, here we go.

1 1/2 c. wheat or white flour
1/2 c. nut butter (I use peanut butter, personally. Works like a charm!)
3/4 t. salt
2 c. quick oats
1/2 c. shredded coconut
1/2 c. water and 1/2 c. honey mixed together
1 c. crushed pineapple with juice
1 c. date pieces
1 t. vanilla
1 c. raisins or combo of dried fruit (I like to use chopped dried apricots instead of plain ol' raisins)
1 c. dried pineapple

Place flour, salt, and nut butter in bowl and work together until evenly mixed. Stir in salt, oats and coconut. Add honey and water mixture to dry mix and stir together. Place half of mixture on the bottom of 9x13” pan that has been sprayed with oil or pam. Press with fingers like pie crust. Bake 10 minutes at 350°. Blend dates and canned pineapple. Spread over baked crust. Sprinkle evenly with raisins and dried pineapple. Sprinkle remaining crust mixture evenly over top. Press gently into filling with fingers. Bake 20-30 minutes at 350° until browned. Remove and cool before cutting into squares.

Friday, February 03, 2006

Cow Sweat

You thought you knew this was going to be a weird post. :-) This is actually not as weird of a recipe as it sounds. It's almost a curry-type of sauce. Definitely find some lemon grass stalks someplace, because lemon grass adds a flavor that you can't get anywhere else.

1 large onion, diced fine
1 lg. garlic clove, minced
1 can diced Fri-chick
3/4 t. tumeric
1 can mushrooms
3 c. water
1 can coconut milk
2 t. salt
1-2 stalks lemon grass
4-5 T. chickpea flour

Saute first 3 ingredients til golden. Add tumeric and stir a few seconds. Add everything else but the flour all at once. Mix the flour and a small amount of water and add to thicken.

Serve over noodles with raisins, chopped cilantro, chopped onion, cucumbers, and peanuts.