Tuesday, April 9, 2013

Cheezy Scalloped Potatoes

The cheez sauce is absolutely amazing. The scalloped potatoes....orgasmic

One recipe of cheez sauce (see below)
4 cups thinly sliced potatoes
3 tbsps. vegan butter
1 onion diced (1 cup)
4 cloves garlic, minced
1/3 cup of parsley
1 tbsp. rice flour
1 tsp salt
1/2 cup unsweetened soy milk creamer
bunch of chard, sliced
1 can of artichoke hearts, sliced

Preheat oven to 350 degrees
Slice potatoes and set aside in bowl of cold water
Heat butter in a skillet and add the onions, garlic and parsley
Sauté for 5 minutes on medium heat
Add the flour and salt and stir for 30 seconds
Slowly pour in the creamer and stir until mixture thickens, 1-2 minutes
Turn off heat and set aside
Place 1/4 cup of the cheez sauce on the bottom of a 8X11 baking pan
Place a third of the potatoes over the sauce
Place half of the chard and artichokes over the potatoes
Place a third of cheez sauce over the chard
Add the last layer of potatoes and then pour over the remaining cheez sauce
With a spoon, evenly distribute the onion/garlic mixture on top of the cheez sauce
Place in the oven and bake uncovered for 1 hour.

Cheezy Sauce
1 russet potato, peeled and cut into bite sized pieces
1 cup carrot, diced
1/4 yellow onion, diced
2 cups water
1/2 cup vegan butter
1/2 nutritional yeast
1/2 tsp turmeric
1 tsp salt
3 tbsps coconut milk
freshly ground black pepper

Place potato, carrot and onion in a pan, cover with 2 cups of water and simmer for 20 minutes with the lid on.
Turn off heat. Add butter, yeast, turmeric and salt. Stir to combine until melted
Blend sauce until creamy
Add coconut milk and continue to blend until mixture is creamy throughout.
Add pepper and stir to combine.

Tuesday, April 2, 2013

"Deviled Eggz"

WOW amazing!!!  Words can't describe how great this tastes and these canapés look great.

(from Choosing Raw)

1 cup cashews, soaked 2-3 hours
1/4 - 1/2 tsp sea salt (to taste)
3/4 tsp curry powder
1/2 tsp turmeric
1 tbsp lemon juice
1/3 cup water
Dash paprika
1 zucchini or summer squash, cut diagonally into ovals
Place the cashews in a food processor fitted with the S blade. Add the salt, spices, and lemon. Pulse till the cashews are broken down.
Run the motor and drizzle the water in. Continue blending till the pate is silky smooth, stopping frequently to scrape the sides of the bowl down. You'll have one cup of pate.
Place a rounded tablespoon of pate on each zucchini oval. Sprinkle lightly with paprika, and serve. 
***My Changes: I didn't soak the cashews, I didn't have time. I used a green zucchini because I couldn't find a yellow one and I steamed the cut zucchini for one mon***