Cheezy Scalloped Potatoes

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

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
Repeat
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.

"Deviled Eggz"

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

(from Choosing Raw)

Ingredients

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

 

Instructions

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***

 

 

 

Blueberry Crumble

Mmmmmmmmmmmmmmmmm


Blueberry Filling:

• 2 cups fresh blueberries (or 300g/10 oz frozen blueberries)
• 1/4 cup raw sugar
• 2 tsp. lemon zest
• 2 tsp. water

Topping Ingredients:

• 2/3 cup flour
• 2/3 cup oatmeal
• 1/2 cup raw sugar
• 1/4 tsp salt
• 1/2 cup margarine
• 1/4 cup macadamia nuts, roughly chopped (almonds or walnuts are also great)

Directions:

1. Mix all ingredients for the filling and distribute evenly in a 9×9 or 1.5L dish.
2. Preheat oven to 375F.
3. Mix flour, oatmeal, sugar and salt in a mixing bowl. Add margarine using a pastry cutter and mix well.
4. Spread crumb mixture over fruit filling and bake for about 30 minutes, but watch it to make sure the top doesn’t burn.

Serves: 4-6

FOOD!!!

Dinner at my Moms....Spinach salad, Harvard beets mommy style and fried potatoes.  My mom is great. She added mushrooms and nuts in the salad. (Nuts so I would get my protein)  I love my moms cooking.

Valentine's Day Salad... wrapped in a cucumber cut lengthwise. I shredded lettuce, and cut up chives, celery, macadamia nuts, dried cranberries, grape tomatoes, carrot and avocado. So great with or without dressing.

PIZZA...my favourite is Amy's roasted veggie pizza. I added spinach and tomato my boyfriend added cheese and ham to his side  :)



Vegetable Roll at Tokyo Joes....WOW the best roll ever. I need MORE.  Avocado and seaweed on top. Even the Japanese beer was great.  

Artichoke and Spinach Dip

I found this recipe on the PETA website....It is so creamy and delicious. WOW.


Creamy Baked Artichoke Dip
Approx. 6 in. French bread
1/4 cup raw cashews, optional
1/2 cup cooked red or Yukon gold potatoes, packed
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. apple cider vinegar
2 cloves garlic, minced
1 tsp. plus 1-2 pinches sea salt
2 Tbsp. nutritional yeast
2-3 pinches freshly ground black pepper
1 cup nondairy milk (soy milk is best for creaminess)
3 1/2 Tbsp. olive oil
3 Tbsp. fresh, flat-leaf parsley
1 14-oz can artichoke hearts, drained, rinsed, and lightly squeezed
1/4 cup fresh basil leaves, packed
4 cups fresh spinach
Daiya cheese

• Preheat the oven to 375ºF.
• Add the French bread to the food processor in small, broken pieces and pulse until you have large crumbs. Set aside.
• Place the cashews in a food processor and blend until finely ground. Scrape down the sides of the processor bowl and add the potatoes, lemon juice, vinegar, and garlic, 1 teaspoonful of the salt, the nutritional yeast, and the pepper. Pulse a few times. Add 1/4 cup nondairy milk and purée until smooth. Add the remaining milk, 3 tablespoonfuls of the oil, and the parsley. Purée until very smooth and well combined, scraping down the sides of the bowl when necessary.
• Add the artichoke, basil, and spinach and pulse lightly to incorporate the ingredients while retaining a slightly chunky consistency.
• Pour into a medium-size baking dish. (A 24- to 32-ounce dish works well.)
• Add 1/2 tablespoonful of oil and 1 to 2 pinches of salt to the bowl of breadcrumbs. Mix well and sprinkle evenly over the dip. I added a bit of Daiya cheese.
• Bake, uncovered, for 25 to 30 minutes.
• Remove and let cool for about 5 minutes before serving.

Leek Soup

What a great winter soup. So creamy.

• 2 cups leeks, trimmed and sliced
• 1 onion, chopped fine
• 3  large potatoes, peeled and diced
• 3 cups vegetable stock
• 1/2 cup rice milk
• 2 tbsp. vegan margarine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried rosemary
• sea salt, pepper, to taste

 

1. Heat margarine in large stockpot over medium heat. Add leeks and onions and cook for 5-7 minutes. 
2. Add potatoes, herbs, salt, pepper and vegetable stock and bring to a boil. Let simmer for 20 minutes.
3. Transfer soup to a blender, add rice milk and blend until smooth. Adjust seasoning to taste. 
4. Garnish with fresh parsley and serve with warm crusty French bread.

Leek and Mushroom Bake

YUMMY and Wendy liked it too!!! 

puff pastry

coconut oil for frying

1 large leek, chopped into small pieces

1 clove garlic, finely chopped

20 mushrooms, washed and sliced

1 thick celery stick, chopped

1 cup cashew nuts – process with 2 cups water

1 Tbsp nutritional yeast

1 tsp vegetable bouillon

salt to taste

 

First fry your leeks and celery in the oil in a large saucepan for a couple of minutes or so, until slightly transparent.
Then stir in the mushrooms and garlic, and lower the heat.  Stirring every minute or so, until the mushrooms yield their juices.
Next, add the remaining ingredients, except for the cashew cream.
Make sure your veggies are totally cooked, then add your cream a little at a time.
Keep a low heat setting, allow the filling to thicken a little, and then add the remaining cream – again allowing it to simmer until it thickens.
Taste for salt, then allow your filling to cool down.  Meanwhile go and roll out your dough on a clean surface.
Use one medium sized dish if and grease your dish  roll out your pastry, and place the pastry in  (leaving enough dough for the lids).
Add in the filling on top, then cut the remaining dough to size to fit on top – any extra pastry can be put on the surface as a decoration.  Then brush on some soy milk. 
Place in a preheated 350ºF (180ºC) oven until golden –  for 20 minutes or so. Keep an eye on them – when they turn golden, they are ready