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.

The China Study

Whoa. It looks like you can read this whole book online - FOR FREE!
Awesome.

The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health

This makes me pretty happy that I've given up cheese this month ... and that I'm using soymilk for my cereal. :)

Edit: You can't read the whole book, but you can get a good start. I think I'm gonna order it.

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Not so healthy, but ... Easy Vegetarian Shepherd's Pie

Recipe Source: PETA's "Vegetarian Starter Kit" Pamphlet p.20
Available online here: http://www.petaliterature.com/VEG297.pdf

Thanks to whatever girl handed my boyfriend this packet one day on the street. haha.
This was kind of delicious! :)

4 medium potatoes
2 tablespoons margarine
1/2 cup soy milk
Salt and Pepper to taste
12 oz bag of Boca veggie crumbles
1 can vegetarian mushroom gravy (I used Campbells brand)
1 can peas
3-4 carrots, chopped into small rounds
Garlic Powder and Cayenne Pepper to taste

♥ Preheat oven to 350°F
♥ Boil the potatoes for 20 mins or until tender. Drain and mash with the margarine and soy milk. Add salt and pepper.
♥ (I lightly steamed my chopped carrots until just a bit tender.)
♥ In a medium bowl, mix the crumbles, mushroom gravy, peas, carrots, garlic powder, and cayenne pepper. Pour into a rectangular pan. Top with potatoes, spreading them to the edges of the pan. Bake for 30-40 mins or until the potatoes are browned a bit.
♥ Makes 4 servings.

Dijon Mustard Brussels Sprouts

Recipe Source: La Dolce Vegan p.185
Buy this book! It is awesome!

These were SO good!!!!!!

1 lb (approx 24 brussels sprouts)
2 tsp mustard seeds
2 tablespoons vegan margarine or oil
1/2 cup shallots, chopped
1 tsp Dijon Mustard
1/4 tsp salt
1/4 tsp pepper

♥ Steam sprouts for 6-8 mins or until you can prick easily with a fork.
♥ Dry toast mustard seeds on high heat in a frying pan until they pop.
♥ Lower heat and add shallots, margarine, mustard and sauté until shallots are translucent.
♥ Add sprouts, salt, pepper; toss until well coated and reheated.
♥ Enjoy. :)

Rustic Quinoa and Yam Salad

Recipe Source: The Garden of Vegan p.95 (Buy this book! It's great!)

1 cup quinoa
2 cups water
1 medium onion, chopped
2 cloves garlic
2 yams, chopped
2 tblspns olive oil
1 medium bell pepper
1 tsp cumin
1/4 cup fresh cilantro, chopped
2 tblspns lemon juice
1 tblspn maple syrup
1 tblspn Braggs

♥ Put water and quinoa in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook for about 15 mins.
♥ Meanwhile, steam (or boil) the chopped yams until just soft enough for your liking. Set aside.
♥ Put onion, olive oil, garlic, cumin, and pepper in a large frying pan and sauté until the onion is translucent. Add the yams and sauté until they pick up the flavors of the onion mixture.
♥ After quinoa is done, drain any excess water and combine quinoa, onion mixture, yams, lemon juice, cilantro, maple syrup, and Braggs in a large bowl. Serve chilled or at room temperature.

Lowfat Vegan Creamy Dill Dressing

Recipe Source: The Garden of Vegan p.97

3/4 cup silken tofu (I had a 12oz pkg of firm silken tofu and I actually used the whole thing plus some water to thin it out.)
3 tablespoons apple cider vinegar
2 tablespoons fresh dill
(or 2 teaspoons dried dill)
1 teaspoon salt
pinch black pepper
1 teaspoon maple syrup (I added a bit more)

Blend all ingredients in a blender or food processor. Enjoy.