Artichoke-Olive Crostini (vegan)

I also made the Artichoke-Olive Crostini from Smitten Kitchen.
It is yum! Click above to go to the recipe on her site.

Pic from Smitten Kitchen to entice you...

Vegan "Brookyn Deli Macaroni Salad"

This was simple, but a yummy vegan (and lowfat!) alternative to the traditional.

Brooklyn Deli Macaroni Salad
Source: Veganomicon p. 91

Dressing:
3/4 cup Veganaise (I used Nasoya Fat Free)
1/4 cup white vinegar
1 tablespoon sugar
3/4 tsp salt
ground black pepper to taste

Salad:
1 pound macaroni, cooked, drained, and run under cold water
I just threw in one diced green bell pepper (I was being lazy)
(Veganomicon's version calls for 1/2 cup frozen peas, thawed ... 2 radishes, grated ... and 2 carrots, grated)

I blended all dressing ingredients in a small blender and then added them to the salad ingredients in a large bowl. It was yum. Very yum.

Lucas liked it. :)

VEGAN Almond Feta Cheeze with Herb Oil

I made vegan cheeze! This was FANTASTIC!



Lucas scoffed at the idea of "vegan cheeze" but, as soon as he tasted this, he agreed - it is totally delicious. :)

Fattening, yes. Healthy though? Yes! Nuts are so good for you and so yummy. :)

Recipe from Vegetarian Times - April 2009 Issue - p.49

Ingredients:
1 cup whole blanched almonds (I only had blanched slivered almonds, and it worked out fine.)
1/4 cup lemon juice
3 tablespoons plus 1/4 cup olive oil, divided
1 clove garlic, peeled
1 1/4 tsp. salt
1 tablespoon fresh thyme leaves
1 tsp. fresh rosemary leaves

1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak for 24 hours. Drain soaking liquid, rinse almonds under cold water, and drain again.
2. Puree almonds, lemon juice, 3 tablespoons olive oil, garlic, salt, and 1/2 cup cold water in a food processor 6 minutes, or until very smooth and creamy.
3. Place large strainer over bowl and cover with three layers of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides of cloth together, and twist around cheese, forming into orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours or overnight. Discard excess liquid.
4. Preheat oven to 200 degrees fahrenheit. Place unwrapped ball of cheese on a non-stick cookie sheet and bake for about 40 mins or until top is slightly firm. Cool, then chill.
5. Combine remaining 1/4 cup olive oil, thyme, and rosemary in a small saucepan. Warm until very hot but not simmering. Cool to room temperature. Drizzle herb oil over cheese just before serving.