Daily Vegan Lunch for 23 November, 2013: Broccoli and Cheez Potato

vegan broccoli cheez potato IMG_3711
INGREDIENTS:

Per potato

1 potato of any kind, washed
1 cup onion, chopped
1 cup broccoli florets, chopped small
1 cup cashew cheez

DIRECTIONS:

Make the cheez sauce in the blender from this recipe, which refrigerates well and can be used on everything from nachos to cheez fries to mac and cheez.

Pierce potato with fork several times and microwave it on high for approximately 4 minutes and 30 seconds.  How long you microwave depends on the size of the potato and the type.  I find red potatoes like the one here cook the slowest whereas golden potatoes cook fast no matter what their size.  Russets are also on the slow side.  Alternately, pierce the potato and bake in the oven at 400 degrees for 20 – 30 minutes.

Combine the onion and broccoli florets in a small bowl and a tablespoon of water.  Microwave 30 seconds.  Alternately, cook the broccoli and onion on the stovetop in a small pan with a tablespoon of water on medium-high heat until water boils off and broccoli is bright green, about 3 minutes. Strain off any remaining water.

Let the potato cool and split it down the middle.  Mix in the room temperature cheez sauce and broccoli onion mixture into the potato as you mash it; salt to taste.

Daily Vegan Lunch for 16 November, 2013: Sausage Asado

vegan sausage asado IMG_3691
Asado is a type of sweet-sour stew from Filipino cuisine.  They must eat a lot of meat in the Philippines because it absolutely dominates in almost every Filipino cookbook I could find.  The website VeganPinoy.com has an amazing wealth of lovely vegan-adapted Pinoy recipes.  This recipe is modified from that website.

INGREDIENTS:

1 tablespoon oil
1 cup vegan sausage, sliced, veggie chicken, or any grain meat
1/4 cup soy sauce
1/2 a lemon’s juice (about 2 tablespoons)
3 tablespoons cup brown sugar
1/2 cup tomato sauce
3 cups cubed potatoes
1.5 cups chunked carrots

DIRECTIONS:
In a medium sized pot, cover carrots and potatoes in water.  Cover and turn heat to high until they boil.  Uncover and boil them about 10 minutes on medium high heat until they are al dente.  How fast they reach this state depends upon how small you chop them.

In a separate pan, sauté slices of sausage in oil on medium heat until brown and then flip them over and let them brown on the other side, about 5 minutes.  Add the soy sauce, lemon juice, sugar, and tomato sauce to the pan and stir until well blended.  Drain the carrots and potatoes and add them to the pan.  Toss to coat.

Daily Vegan Lunch for 1 September, 2013: Basil Cashew Cheese Baked Potato

vegan basil cashew cheese baked potato

CHEESE INGREDIENTS:

1 cup cashews, soaked overnight
1 tablespoon fresh lemon juice
1 teaspoon salt
1 clove garlic, peeled and roughly chopped
1/4 cup plus a few tablespoons water

1 tablespoon sun dried tomatoes (I used oil packed from a jar)
1 cup fresh basil

2 – 3 baked potatoes (depends on size) or 5 cups of pasta

DIRECTIONS:

Drain cashews after soaking (you can save the water for blending, I did not this time) and put them in a blender or food processor with lemon juice, salt, garlic, and 1/4 cup water.

Process until very smooth, adding water by the tablespoon if needed and scraping down the sides of the blending apparatus.

Once the cheese is smooth, add the basil and sun dried tomatoes, pulse until they distribute themselves throughout your cheese.

Prick a potato with a fork and bake it — I cooked mine in the microwave for about 5 minutes but I could have stuck it in the oven for 30 minutes at 400 degrees to do the same thing. Split the cooled potato and top it with basil cheese. This also would make an excellent alfredo sauce.

Daily Vegan Lunch for 4 May 2013: Creamy Potato Soup

creamy vegan potato soup

This recipe is slightly modified from The Ultimate Uncheese Cookbook by Jo Stephaniak. I highly recommend this cookbook — every recipe is a winner.

INGREDIENTS

4 cups vegetable broth
2.5 cups chopped potatoes (I used Yukon Gold and left the skins on)
1.5 cups chopped onion
3/4 cup chopped green onion
1 cup nondairy milk (I used soy milk)
3 Tablespoons flour
3 Tablespoons nutritional yeast flakes
Salt to taste
1 teaspoon garlic powder

Vegetarian bacon bits (optional)

DIRECTIONS

Combine broth, potatoes, and onions to a large soup pot, reserving 2 tablespoons of green onion for sprinkling later. Bring to a boil. TUrn down heat to low-medium and cover. Simmer until potatoes are fork-tender, approximately 30 minutes.

Remove about 1/3 of the soup (at least 1 cup) from the pot and put it into a blender with nondairy milk, flour, and nutritional yeast flakes. Blend until very smooth. Add blended mixture to the soup pot and stir well. Turn the heat up to medium and cook the soup until thickened. Sprinkle with bacon bits and green onion.