EASY CHEEZY INSTANT POWDER

great for macncheez, popcorn, instant queso, fries, broccoli sauce, cheezy rice, etc

EQUIPMENT:

Sauce or saute pan 

wooden spoon

storage container with lid

INGREDIENTS:

1 cup of chic pea flour

1/2 cup of nutritional yeast

1 tsp. of paprika

1/2 tsp sugar

1 tsp salt

1 tsp of vegan lactic acid (or more to taste)

(if you do not have lactic acid (sold on Amazon), add a little vinegar to a queso or macncheez sauce while rehydrating)

METHOD:

*  on high heat, salute chic pea flour, while constantly turning over for around 5-7 minutes, watch that you do not burn the flour.  Take the flour off of the stove and, after cooling, taste to make sure the "RAW, BITTER" taste is cooked out.

*  in storage container combine all ingredients and place in frig until use

Tips....

Place on popcorn or fries while they are still hot, after oil or vegan butter for the popcorn.

To rehydrate you should use fat (cheez is fatty).   I like to use vegan mayo or melted vegan butter and a tiny bit of water to make an instant cheez sauce, queso or to pour over vegan burgers or veggies.

vegan holiday links

Cheers to good eats and a peaceful holiday season

Veganize Everything:

http://veganizeeverything.blogspot.com/2013/11/vegan-holiday-re-copied.html

Vegan Dad:
http://vegandad.blogspot.com/2011/11/happy-thanksgiving.html

What the hell does a Vegan Eat?
http://veganmenu.blogspot.com/2013/11/what-hell-does-vegan-eat-for.html

Gentle Chef: (this is a purchase from a chef who is full time effort and money developing these recipes, the purchase should be well worth it)
http://thegentlechef.com

PostPunkKitchen:
http://www.theppk.com/category/recipe/holiday-thanksgiving/

sour cream

My favorite vegan sour cream, thinned out with water (no tofu bean taste) and set up with refined coconut oil.

Tofu sour cream is somewhat sweet, very sour and a tad bit salty, non-vegans will not know the difference

Equipment:
High speed single bottom blade blender ( I use vitamix)
Glass sealed container for storage
Measuring cup
Silicone spatula for removing sour cream from blender

Ingredients:
*  8 oz. of extra firm tofu (refrigerated tofu in water, not silken)
*  1/2 cup water
*  1/2 tsp salt
*  2-3 tsps of liquid sweetener or powdered sugar ( I use agave nectar)
*  1/2 tsp, maybe more, of citric acid (very important to have food grade citric acid instead of using lemon juice. If you were to use the amount of lemon juice needed for the sour affect, the cream will taste like lemonade).  You can find citric acid online on Amazon or health food stores.
*  1 tsp of cider vinegar
*  1/2 cup or 4 oz. of melted refined coconut oil, this means that the heated coconut oil will measure 1/2 cup.

Method:
Combine all ingredients in blender until smooth.  
IMPORTANT...taste, taste for sour and sweetness.  
When working with citric acid it is important to add very little at a time, once you go over, you can't go back, so add the first 1/2 tsp, then add a pinch or two and if it is still not sour enough keep adding pinches, blend then taste and you will reach the final level of "sour".  
The same thing goes for sweetness levels.

Makes incredible ranch dressing and is great on baked potatoes, nachos, stroganoffs and for all sour cream uses.

fast..healthy..easy..cheap..best all time vegan cheez

If you are looking for a DELICIOUS vegan cheez that costs pennies to replace melted mozzarella and melted cheddar you have found it.  Soy free, gluten free, nut free, grain free.. this recipe is the easiest vegan cheez to make; takes 10-15 minutes, requires only a blender, no hard to find ingredients, around .30 cents a big batch in 2014 u.s. dollars, holds up in frig and drizzles easily with a spoon compared to other vegan homemade cheez sauces with no gummy or stringy mess and no walking on glass, multiple equipment cooking methods with agar or powdered starches.   Also does well baked or microwaved, or as a dip.  

potato mozzarella on a slice of homemade vegan pizza, amazing! (I used homemade sunflower seed cream instead of water to make a richer tasting mozzarella)

Equipment:
Bottom blade Blender
spatula to get out of the blender
covered bowl for storage

Ingredients…
*  1 cup of packed down russet potato baked or microwaved  (the inside of the potato, not the skin)
*  1/3 cup oil (I use canola oil or olive oil for mozzarella)
* 2-3 TBL of melted refined coconut oil for a more saturated fat mouthfeel
*  3 TBL fresh lemon juice
*  1/2 tsp salt, or more if you like
*  water (or white veggie, seed, nut, bean milk) as needed to reach melted cheese consistency, usually up to 3/4 to 1 cup of liquid

Method…
Combine in blender the 1 cup of potato, oil, lemon juice, salt and water / vegan milk (a 1/4 cup at a time), until the consistency reaches melted cheese.  Taste to see if you need additional salt, tang.   Use right away or store, covered in frig a day or 2 until ready to use.

Mexican queso with green onions and cilantro

Ideas for additions to mozzarella or white cheez sauce..
a little miso, a tsp. of nooch nutritional yeast, cider vinegar, white wine.  For richer, heavier cheez use a soy milk, cashew milk, rice milk, sunflower milk and yes, I have used cauliflower milk or white asparagus milk successfully--all turns out delicious….although this turns out delicious if you use only the ingredients I have listed.

nachos with potato cheddar and "almond tangy sour cream"

Ideas for additions to make cheddar or orange cheez sauce..
a little tomato paste or a tsp. of sweet paprika then add some steamed carrots or squash for color, a couple TBLs of nutritional yeast.  Add jalapeño pickle juice or pimento pickle juice instead of water, hot peppers, lime juice, salsa and cilantro if making nachos or mexican queso. 

non-dairy formulary cookbook

These pictures and creations deserve their own blog post.   My book is on the way:


http://thegentlechef.com/NonDairyFormularyGallery.php

nut extra heavy cream (#2)

The vegan cooking world is a very exciting place compared to a decade ago.  I'm running out of things to post because most of us are getting the hang of veganizing everything.  One of the best food items right now are the nut milks and creams made in a blender (the cheeses also).  I wanted to post this simple heavy, heavy nut cream because it works so well with a pasta dish or any heavy cream-like dish or casserole--only 4 ingredients.

So many great vegan cookbooks and blogs, so little time---keep on veganizing!

Extra Heavy Almond Nut Cream on garlic Pasta Primavera with
Seitan Cutlet strips and mixed veggies 

Equipment:
High power blender
spatula to scrape sides
sauce pan to blanch almonds (you can use cashews, or almost any nut you fancy mixed with seeds, etc.)

Ingredients...
1 cup blanched and peeled almonds
1 -2 cups of water (maybe a little more if yours is too thick)
1/4 cup light fresh oil, I used light olive oil
to taste....salt

Method:
combine nuts, oil and 1 cup of the water and blend until becoming thick, add more water, a little at a time until very, very thick.
taste and add salt to your liking

*Add garlic, spices, fresh herbs, a little white wine or anything you see fit to make your favorite heavy cream dish*

easy stroganoff sauce

Equipment:

Sauce pan

whisk

stroganoff sauce on vegan swedish meatballs

Ingredients:
1/4 cup brewers yeast (this yeast makes a delicious stroganoff sauce)
1/4 cup soy sauce or tamari
1 1/2 cups water
1/2 tsp garlic powder (or fresh minced garlic)
1 tsp onion powder (or fresh minced onion)
2 TBL mushroom powder (or 1/2 cup fresh, washed sliced mushrooms)
as needed, vegan heavy almond cream, (you could use cashew cream in the same way) or, vegan sour cream
as needed, salt, black pepper

Method...
•  heat up all ingredients, except for the "cream cheese" and salt and pepper.
•  add cream or cream cheese a little at a time and whisk into mixture until you get the desired color, thickness and creaminess you like
•  add salt and pepper to taste

homemade tahini

Decided to make my own tahini because it is too expensive at $7.00 to $8.00 / 1  1/2 cups volume.  Bought 3 cups of organic brown sesame seeds for $1.40 u.s. $, as of this post 2012.  What I learned is even better....this stuff tastes absolutely amazing and 100 percent better compared to store bought, well worth my time and labor due to the taste, and, saved $$ at the same time.

This recipe makes around 3 cups of tahini

Equipment:
• food processor
• 2 cups of sesame seeds room temperature (I toasted my seeds in the oven on 350 degrees for around 20 minutes, while stirring; however, you do not have to toast, you can make this raw, lightly toasted, or, heavy toasted.  Different flavors for all)
• fresh oil as needed (I used a good olive oil for around 20% of the oil, then I switched to a light fresh canola oil for the other 80%)
• salt as needed (if you wish)

Method:
•   Place sesame seeds in food processor, add around 1/4 cup oil and start mixing on high speed.  Keep adding oil until the seeds are starting to form a sauce.  This will take around 10-15 minutes of high speed mixing while stopped sometimes to skim the sides with a spatula
•   Once you have the texture you like, add salt to your taste level

One of my all time favorite healthy recipes, spinach/quinoa quiche,  just got better with fresh tahini

•   Store in an airtight container and enjoy!

almond heavy cream

Equipment:

Sauce pan

Big stirring spoon

bowl for storage

blender

measuring cups

Use for heavy cream sauces and dessert cream sauces

Ingredients:
1 cup of blanched in boiling water (skinned, peeled) almonds
3/4 cup of soy milk
2 TBL tapioca flour
as needed, salt
as needed, water

Method:

1. place peeled almonds in blender with soy milk and tapioca flour, mix on high and continue to mix and mix until thoroughly blended and consistency of heavy cream (will have a heavy coat on the end of a spoon)
2. taste for salt, and, add water if it is too thick
3. place in sauce pan and heat on high until starting to bubble (will start up the tapioca starch), mix with heavy spoon and turn heat down to medium while constantly stirring
4. after around 3-4 minutes, take off of heat, stir very well and let sit to room temperature
5. transfer to bowl, cover and refrigerate

thin cutlets with artichoke greens sauce

Delicious, melt in your mouth meal!!  Non-vegan friends (including non-vegan chefs) will be asking for this recipe

This recipe is comprised of the previous two posts.  I have linked the seitan cutlets here and the artichoke greens sauce here.  Enjoy!

artichoke greens sauce

Collard green cabbage is much lower maintenance than spinach.  The leaves are not caked in sand and the big huge leaves make for easy washing.   These greens don’t wilt easily and you do not have to worry about squeezing water out and cutting out the stem is very easy.  Best of all, they are very low cost compared to spinach (at least where I live), can grow like weeds, and, in my opinion, have a slight basil or flowery herb taste

Equipment:

saucepan

big wooden spoon

cutting board

french knife

Ingredients...

*  4-5 canned in water, or, steamed medium artichokes, sliced and diced into small pieces

*  3 big leaves of collard greens, washed, stem cut out, sliced very thin and small  (in order to slice thin, roll each leaf very thin and slice the sides of the rolled leaf)

*  3 TBL olive oil

*  2 minced cloves of garlic

*  1 TBL crushed oregano

*  1 tsp crushed basil

*  2 TBL toffutti cream cheese, or....use any kind of high fat creamy vegan cream.  example..creamed cashews, creamed almonds, unsweetened coconut cream

*  as needed...vegan milk

*  to taste...salt 

**to taste...black pepper

Method:

place olive oil and garlic in saucepan and heat on medium until bubbling..

add artichokes, greens, oregano and basil and mix well..

stir in the 2 tablespoons of cream cheese, or vegan cream over medium heat..

last, add vegan milk a little at a time and mix until the sauce will coat the back of a spoon

add salt and pepper to taste

asian garlic brown sauce

This is almost the same as the "chinese brown sauce", with a little more garlic and water added.

Equipment:

saucepan

wooden spoon

small bowl for slurry

small whisk

Ingredients...

1/2 cup low sodium soy sauce (or tamari)

2 TBL water or veggie stock

2 TBL molasses

2 tsp rice vinegar (you can use regular or cider vinegar)

2 tsp sesame oil, or tahini (or use light oil, if you do not have sesame)

3 cloves of minced garlic

1 tsp minced ginger

dash of white pepper

small dash of ground clove

3 TBL water mixed well with 1 TBL starch (cornstarch / tapicoa / potato) (have extra in case your sauce is too thin)

agave nectar, or sweetener to taste (important, these sauces are always on the sweet side, so if it does not taste right add sweetener, a little at a time)

Method:

Combine and whisk all ingredients, except water/starch slurry, over high heat (tasting to see the sweetener level) and whisk together very well (make sure the molasses is combined) until a mild boil is reached.  

Add the starch/water mixture when boiling, whisking into the sauce and turn the heat down until the sauce is thick enough to coat vegetables.

summer lettuce use

enchiladas fresh from the oven, buried beneath the sauce, lettuce, onions and vegan cheese

"Country mexican food uses lettuce in the sauce for enchiladas and in tacos and taco salads.  Shred some fresh butter lettuce, iceberg lettuce or any summer lettuce, place it in and around the sauce toppings and bake in the oven, then top with a little more fresh lettuce shreds.  This really makes a nice crunch and the flavor blends into the sauce".  Also use for fresh stir fry and rice dishes.

summer roll dipping, marinade sauces

Here are a few recipes for dipping asian summer rolls:

Peanut Sauce:

• 2 TBL peanut butter 
• 2 TBL soy sauce or tamari
• 1 tsp sesame oil
• 1 tsp minced ginger
• 1 washed and minced green onion
• 1/2 cup pineapple juice, or 1/2 cup water (or stock) with liquid sweetener added
• 1 TBL washed minced cilantro
• (combine with whisk and use to marinate tofu/ stir-fry sauce , or, summer roll dipping

Chili garlic sauce:  use a food Processor

*  1/4 cup mild red chili (frozen and thawed, or fresh roasted.  You can use canned pimentos if you wish, then add as much heat as you like)
*  1/4 cup water or fruit juice (if using very sweet fruit juice, skip adding the sweetener)
*  2 TBL soy sauce or tamari
*  1 tsp minced ginger
*  1 tsp minced dried lemongrass (if you have it, if not, no problem)
*  1/2 tsp white pepper
*  2 fresh garlic cloves
*  2 TBL white or rice vinegar (cider is also fine)
*  to taste...liquid sweetener
*  to garnish...washed, minced cilantro
*  Combine all ingredients in food processor and mix thoroughly *




To make chili/garlic aioli, whisk in vegan mayonnaise, a little at a time until the sauce becomes a beautiful orange color.

sesame crisp sauce

This is a classic, sweet sesame sauce that can be as gourmet as you  like, depending on the use of stock instead of water.

these chinese sesame crispies are the hit of the party as appetizers

Equipment:
saucepan
wooden spoon
measuring cups and spoons

Ingredients...2 -3 servings, covers around 14 crispies

*  1/2 cup chinese veggie stock, or water if  you do not have
*  1/3 cup sugar (I use wholesome sweeteners organic, fair trade sugar, which has vegan friendly listed on their label, and I buy in bulk to save $$)
*  1 TBL rice vinegar (or regular will do)
*  2 TBL soy sauce or tamari
*  1/2 of, or to taste... thai pepper, minced or hot sauce
*  1 TBL sesame oil
*  1/2 clove fresh garlic, minced


*  2 TBLs cornstarch or potato starch
*  1/4 cup chinese veggie stock, or water if you do not have


Method...
•  combine the 2 TBL of starch with the 1/4 cup of water or stock and  mix well until there are no lumps, this is your thickening slurry


•  place all the ingredients along with the slurry into the saucepan, stir well and continue to stir while on high heat until thick and can coat the back of a spoon.  Taste, but do not burn your tongue,  for less sugar (add more water), more salt (add a little soy sauce), tangy (add a little more vinegar, etc.
Let cool to room temp.  Store in refrigerator, covered for 1 or 2 days until ready to use.

chili con queso

non-vegan friends will not know the difference:--))

Equipment:

Saucepan

Spoon

Ingredients...
1 cup vegan milk
1/2 cup salsa of your choice
2 TBL Leahey vegan cheddar powder if you do not have use nutritional yeast
as needed, chili peppers (either canned, frozen or fresh, add to your heat level desire)
2 oz. of vegan cheddar (I ended up using Vegan Gourmet which works well.  Daiya works well also)
1 tsp ground cumin
1/2 cup minced green onion
1/4 cup washed, minced cilantro (if you like cilantro)
2 tsp red mild chili powder

Method:

heat up vegan milk in sauce pan, add the rest of the ingredients, turn heat down to low/medium, stir constantly until mixture becomes thick and ready for pouring or dipping.

Tex-Mex nachos with mexican pulled yuba and chili con queso

asian dipping sauce

Equipment:

Mixing Bowl

Whisk

Cutting Board

French Knife

Ingredients...
2 TBL pomegranate juice
4 TBL fresh lime juice
2 TBL soy sauce
3 TBL agave nectar (or liquid sweetener)                             Method...
1 1/2  tsp. minced ginger                                   Whisk all together and place in dipping bowl
1/2 tsp.  minced thai pepper or pepper flakes
to taste....minced green onion
to taste...minced cilantro

vegan burgundy

Equipment:

Stove top smoker (if you have one)

Apple wood for smoker  (If you do not have a smoker,use 1 tsp of liquid smoke, hickory or applewood, not mesquite)

Slow cooker or braising pan

whisk

saucepan

french knife

cutting board

talk to the closest local Japanese restaurant chef, or waitstaff  to see if she/he will order fresh yuba for you , or, check out the closest asian market.  The dry sheets are just not the same for this recipe, you will need fresh yuba.  If you cannot get your hands on the fresh yuba, use frozen vegan mock beef or chicken tips

Ingredients:

1 1/2 cups of (non-sweet) red vegan wine (I use “Our daily Red”)

1/4 cup of vegan brandy (I use Korbel brandy)

2 cups water

2 TBL brewers yeast.. or 2 TBL nutritional yeast

2 TBL molasses

1 tsp of tomato paste

2 TBL soy sauce or tamari

1 TBL black pepper

2 small peeled carrots, sliced thin

4 oz. vegan butter (or purchased vegan margarine)

1/4 cup of your choice of starch or flour

1  cup minced shallots or 1 cup fresh pearl onions

3 cloves of minced garlic

1 cup cleaned, sliced shitake mushrooms (tops only, stem removed)

2 cups cleaned, sliced crimini mushrooms

2 bay leaves

to taste,  salt

olive oil to cover smoked mushrooms
(to make, yuba au vin...use lots of fresh thyme in the sauce)

Either, or,

2 pounds of fresh (frozen and thawed) yuba, sliced into big chunks

or....2 to 3 pounds of frozen mock beef or mock chicken (gardein beef tips comes to mind) heated and prepared as the package indicates ( refrigerate until plating the stew).  You can also use "beyond meat" strips and use exactly as yuba, they stew and braise very very well.

Method...

• Place around 1/4 cup of the crimini mushrooms into smoker, top with a drizzle of olive oil and smoke with applewood for around 2 minutes, then let sit with heat off for 3 minutes or so.  (this stew has a slight smokey flavor, but we do not want the smoke to overwhelm the sauce)
• Melt the margarine and add the shallots, garlic and mushrooms and saute until clear
• Add the wine and brandy and bring to rolling boil for around 1 minute
• Add the water, starch and the rest of the ingredients, EXCEPT, the yuba or mock beef (do not add these items to the sauce yet) using the whisk to incorporate the starch
• You will not need the slow cooker if you do not have fresh yuba or beyond meat.
• Bring the entire mixture to a boil and turn down to simmer for around 15 minutes or so.
• When you are sure that the sauce has thickened enough to be called a stew, and that it tastes great, transfer 3/4 of the sauce (save some for a final covering) to the slow cooker.  Add the yuba or beyond meat only (not the mock beef or chicken, the frozen seitans do not do well braised) and let slow cook for a few hours or more.  Yuba and beyond meat does fantastic braised in a “THICK” sauce, but not well in a thin, soupy sauce (beyond meat does great grilled, stewed, or in a soup).  Please make sure your sauce is thick and really feels like a heavy stew.
• Plate your dish (whether you are using yuba or the mock items) and top with sauce.

chinese vegan stir-fry sauce

There are many wonderful asian cookbooks and websites/blogs with interesting sauces for stir fry, or to cover steamed veggies, and they usually start with making your own stock.  If you have the time, all of these different stocks and sauces would be fun to experiment with.  

I used gluten free seitan, mushrooms, water chestnuts, bamboo shoots, carrots, snow peas, red peppers,  green onion, yellow squash and cilantro to garnish!

This recipe is a basic, easy, fast to make, bold, sweet and salty chinese brown sauce.  Add very small amount to cover and toss into stir fry.  Feel free to add veggie stock to take away from the sodium, or, add fruit juice (then leave out some sweetener).  

This is the type of sauce you would get on the PFChangs tofu lettuce wraps.  Lettuce wraps: dice,very small:green onion,water chestnuts,celery,exfirm tofu,shitake mushrooms.Stir fry,add sauce,place in clean,dry romaine leaves.

Equipment:

whisk

saucepan or wok

little bowl for starch and water

Ingredients...

1/2 cup low sodium soy sauce (or tamari)

2 TBL molasses

2 tsp rice vinegar (you can use regular or cider vinegar)

2 tsp sesame oil, or tahini (or use light oil, if you do not have sesame)

1 clove chopped garlic (or more if you wish)

1 tsp minced ginger

dash of white pepper

small dash of ground clove

3 TBL water mixed well with 1 TBL starch (cornstarch / tapicoa / potato) (have extra in case your sauce is too thin)

agave nectar, or sweetener to taste (important, these sauces are always sweet, so if it does not taste right add sweetener, a little at a time)

Method:

Combine and whisk all ingredients, except water/starch slurry, over high heat (tasting to see the sweetener level) and whisk together very well (make sure the molasses is combined) until a mild boil is reached.  

Add the starch/water mixture when boiling, whisking into the sauce and turn the heat down until the sauce is thick enough to coat vegetables.

marinading oil

Your stir fry:

Have all of your veggies and tofu or mock items ready to go.  If using some “watery” vegetables, try to cut the water bound parts out (peppers, cut the insides out and place in stock or compost) and throw into the fry last.  Mushrooms, use dried and rehydrate.  

Many asian restaurants use oil that has been sitting and marinading with garlic, green onion and fresh ginger

Have the wok, grill, or sauté pan, extremely hot and ready to sear your items in a tiny bit of oil, if not burning hot, water from the veggies will go into the sauce and make the sauce watery.  Also, be ready to move the veggies around with a big heavy duty spatula, or by flipping the saute pan.  This is the reason you often see burn marks on stir fry.

Place the sauce on at the last second before you plate the dish!