Vegan Yum Yum hit the nail on the head again with this excellent cheesy sauce we made this week.
Cheesy Florentine Bread
1/3 cup Earth Balance Margarine
1/3 cup flour
1 Tbs Miso (I used yellow miso found by bagged salads)
1 Tbs Tahini (found by the peanut butter)
1 Tbs Tomato Paste (I used double concentrated tomato paste, cut in half)
3 Tbs Low-sodium soy sauce or Tamari
1 Tbs Lemon juice
1 cup Almond Milk
1/3 cup nutritional yeast
1 pinch salt (omit if using full strength soy sauce)
Melt margarine in saucepan over medium-low heat. Add flour and stir to form a paste. Add remaining ingredients and mix well.
Chop 3 cloves garlic in processor. Then shred a head of kale, chard or spinach, and add it with the garlic to a saucepan with a tsp olive oil. Saute until kale has reduced to one cup in volume. Then add kale to the cheesy sauce and stir well.
You can put the cheesy sauce on bread, or pizza dough, and bake for 8 to 10 minutes at 450 degrees. Then turn the oven to broil for the last 3 minutes for a nice brown finish.
We actually burned the bottoms of the bread in the oven when we made this recipe, but the cheesy sauce was so delicious, we still devoured the burned bread like candy!
Cheesy Broccoli Bake
We had extra cheesy sauce, so I threw some rice and broccoli in a casserole dish and tossed it with the leftover cheesy sauce. It was excellent also! The next day we used the leftover cheesy sauce again on some pasta noodles and broccoli and it was delicious too! We’ll definitely be making this versatile cheese sauce again!
The other great dish I tried was her Apple Cranberry Salad with Country-Fried Seitan. I posted the chicken-style seitan recipe earlier, but here’s the finished product after it’s been breaded.
1 1/2 cups flour
1/4 cup nutritional yeast
3 tsp Old Bay Seasoning (or equal parts celery salt & paprika)
4 tsp baking powder
1/3 cup seasoned dry mix from above
1/4 cup water
1/4 cup soy milk
3 Tbsp mustard (dijon worked great!)
Heat a skillet of olive oil to 350 degrees (Medium-high heat). Mix dry and wet mixes in seperate bowls. Add the seitan first to the wet mix to coat, then place in the dry mix coating both sides. Then slide the pieces into the oil a few at a time, turning after about 3 minutes when golden brown and crispy. Drain on paper towels.
I made a big batch of these and used them on her apple cranberry salad, and had extras for my other dishes during the rest of the week. It went well in all of them!
The last recipe I tried from my new Vegan Yum Yum book was her Lime Peanut Noodles with Seitan, Kale, and Carrots. It worked out perfectly that I had extra chicken-style seitan to use in this dish!
Lime Peanut Noodles with Seitan, Kale, and Carrots
Boil Your Noodles (20 oz)
Put 2 Carrots in the grating side of your food processor
We Steamed the carrots with 2 heads of broccoli florets
Shred 1 bunch spinach in your processor and set aside (it’s good raw)
Meanwhile, add the following ingredients to your blender:
1/2 cup low-sodium soy sauce or tamari
6 Tbsp peanut butter
5 fresh lime juice
2 Tbsp sugar
1 tsp chili flakes (we used chili pwdr)
1/2 tsp ginger
2 tsp Olive Oil
Blend all ingredients in the blender for your sauce. Drain your noodles, add the steamed veggies and raw spiniach to the noodles and coat with the sauce. If you have seitan, add it at the end and you’re done! This was a super fast and easy pasta dish that was delicious!
And lastly, a delicious dessert we tried from her book with almond pudding, berry sauce, and sponge cake. You can find the Cherry Trifles recipe on her website. But here’s my own awesome picture just because.
Happy cooking! I highly recommend getting new recipe books every now and then to switch it up, and get you excited about cooking again. This book has really showed us that vegan eating doesn’t have to be tasteless, and it’s been very refreshing!