Creamy Cashew Mac and Cheese. This is one of our favorite recipes from the 10 Weeks to Vegan mentor group using cashews and vegan cheese.

Ingredients:

• 1 cup flour
• 1-1/4 cups raw cashews, soaked for 3 hours or more
• 1 -1/4 cups plain, unsweetened vegan milk of choice
• 3 cloves peeled garlic
• 1/2 cup nutritional yeast
• 1 tsp turmeric powder
• 1 tsp paprika powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup of your favorite vegan cheese, cheddar style, shredded

Directions:

Drain the soaked and softened cashews. Add all the ingredients except for the cheese to a high-speed blender. Blend well.
Stir in the cheese and then toss with hot, freshly cooked pasta and serve.

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Alex Bury first made this recipe in 1998—back when we didn’t have good vegan cheeses. It’s cheap, easy, and yummy! We think it’s stood the test of time.

Ingredients:

• 1 cup flour
• 1 cup nutritional yeast
• 2 tsp salt
• 1 tsp pepper
• 2 cup water
• 1/2 cup oil
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar

Directions:

Whisk together dry ingredients, then mix in water, oil, mustard, and apple cider vinegar. Gently cook on medium-low heat, whisking often, until it thickens. Taste and adjust seasonings. If you want it thinner, add more water.

Stir into hot, freshly cooked pasta and serve.

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By Frederico Maciel de Mello

I’m not a super cook so I like easy recipes. Here is one of my favorites.

Ingredients:

• 4 tablespoons of vegan butter or olive oil (with vegan butter it is much tastier)
• 4 tablespoons of wheat flour
• 500 ml of cashew nut milk (you can use unsweetened milk, but cashew nut milk is great because it has a neutral flavor)
• Salt, black pepper and nutmeg to taste.

Directions:

•  In a heated pan put the butter and let it melt. Add the flour and stir for about 2 minutes with the help of a spoon or spatula
• Add the milk all at once and, with the help of a wire whisk, mix well until it boils
• Put the fire down and let it cook for about 5 minutes, stirring from time to time
• Finally, season generously with nutmeg, salt and black pepper
• Yields approximately 400 grams of sauce
• Add to your favorite pasta and enjoy!

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Kim Sujovolsky is the founder of Brownble.com, an online resource for aspiring or longtime vegans who are looking for guidance and inspiration in the kitchen.

Ready to try a new flavor combination? Give this hardy, flavorful Maple and Mustard Glazed Tempeh a try!

Maple and Mustard Glazed Tempeh

Yields 2-4 servings.

Ingredients

Directions

1. Cut the tempeh into triangles—or any shape you might like, this is just for presentation—and place it in a steamer basket over a pot with boiling water. Cover it with a lid. Let the tempeh steam for 12 minutes.
2. Remove the tempeh and pat it dry with a paper towel if needed. Place it in a bowl.
3. In a separate bowl, combine the maple syrup, grainy mustard, balsamic vinegar, water, minced shallots, and garlic. Whisk until combined. Set aside.
4. Heat a non-stick pan over medium-high heat, and add a drizzle of oil.
5. Place your tempeh pieces in the pan and heat until one side is golden brown. Flip and repeat on the other side.
6. Once the tempeh is golden brown, pour the maple mustard sauce on top, and let it reduce slightly.
7. Remove from the pan and serve the tempeh topped with some of the sauce that’s still in the pan, the chopped pistachios and scallions, and your favorite sides. Enjoy!

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By Toni Okamoto

Avocado Sunflower Seed Pesto is inexpensive to make and really quick to throw together for dinner. It’s incredibly creamy and the combination of fresh basil, garlic, and lemon is the perfect flavor explosion!

It’s also easy to make gluten-free simply by choosing a GF-friendly pasta.

Ingredients:

• 1 lb package of Spaghetti
• 2 ripe avocados
• 1/2 cup fresh basil
• 1 cup unsalted sunflower seeds
• 2 garlic cloves
• 2 tbs lemon juice
• 1/2 cup olive oil
• salt, to taste
• 1/4 cup nutritional yeast (optional)
• 1 cup cherry tomatoes, halved

Directions:

• Cook the spaghetti using package directions.
• In a blender or food processor, add avocados, basil, sunflower seeds, garlic, lemon juice, olive oil, salt, and nutritional yeast and blend on high speed until smooth and creamy.
• Mix the pasta and the pesto evenly.
• Serve with cherry tomatoes to garnish.

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When my boss, Jack, asked me if I’d like to review a cookbook, my initial answer was, “Sure.” After I saw the book and started flipping through it, my answer changed to a resounding, “Yes!”

Baconish by Leinana Two Moons is the first vegan cookbook completely dedicated to plant-based bacon. Even when I was an omnivore, I didn’t share the rest of the world’s obsession with bacon (bacon vodka, anyone?), but I had forgotten how versatile the ingredient was until getting my hands on Baconish.

This cookbook has 85 unique recipes, including over a dozen dedicated to different ways that you can create vegan bacon in your own kitchen (one of which I test out in a future post). From old favorites such as BLTs and Baconish Mac and Cheese, to new favorites like Maple-Bacon Doughnuts and everything in between, this book has you covered. If only I had waffle iron, I would have made the Monte Cristo Waffles!

Last week, I found myself with a sudden hankering for quiche, of all things. When I saw the recipe for Bacon-Spinach Quiche, I knew I had to make it. Two Moons gives you the option of making your own crust or using a store-bought one, so of course I chose the latter. I tend to get a little daunted by ingredient lists that are too long, but this one was just right. I followed the directions to a T and found that it was really easy to make, and I think it would be very easy to modify based on whatever vegetables and ingredients you had on hand.

My husband and I declared my efforts a success–it was so good I couldn’t help but eat two big pieces right in a row. There was the smoky taste of vegan bacon with a perfect mixture of the savory cheese-like flavor from the nutritional yeast. I did realize that when cooked, the sun-dried tomato taste becomes stronger, so when I make this again I will halve the amount of sun-dried tomatoes that I use. The combination of a flaky crust and the fluffy baked tofu mixture was just right, and I was satisfied that my quiche itch had been scratched!

Serves about 6-8.

Ingredients

• ½ cup raw cashews
• 14 ounces soft tofu, drained
• 3 tablespoons cornstarch
• 3 tablespoons nutritional yeast
• 1 tablespoon white miso paste
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon onion powder
• 1 teaspoon olive oil
• ½ cup of your favorite vegan bacon, chopped (I used Sweet Earth’s Benevolent Bacon)
• ¼ cup sun-dried tomatoes, thinly sliced
• 3 cups baby spinach
• 1 (9 inch) vegan pie crust

Directions

1. Preheat the oven to 350 degrees F. In a blender or food processor, pulse the cashews until they are finely ground. Add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder. Blend again until the mixture is smooth.
2. Heat the oil in a non-stick skillet over medium heat. Add the bacon pieces and cook until they are browned all over, about 5 to 6 minutes. Add the sun-dried tomatoes and cook another minute. Add the spinach and cook until it is just wilted.
3. Transfer the baking mixture to a large bowl, then add the tofu mixture and mix until well combined. Transfer the filling into the prepared pie crust and bake for 45 minutes, or until golden brown on top. Cool on a wire rack about 30 minutes before slicing.

Have you tried any recipes from Baconish? If so, share your take on them in the comments below!

The post Bacon-Spinach Quiche appeared first on Vegan Outreach.

By Lisa Rimmert, Director of Development

I recently had the pleasure of visiting Portland for the first time, to meet with many wonderful Vegan Outreach donors there. Of course I had a long list of restaurants and shops to visit too, as everyone knows Portland is a haven of vegan goodness. I had some expected favorites, like Vtopian Artisan Cheese shop, Portobello, and a few others. But one place I ate surprised me and stood out.

Diane, an awesome VO donor, suggested Prasad, a little cafe inside a yoga studio, and I’m so glad she did. I ordered the BBQ Plate, made with barbecue chickpeas, jalapeño cornbread, millet, and steamed greens with jalapeño cashew cheese. It was one of my favorite meals in Portland, and that’s really saying something!

When I arrived home in Denver, I knew I had to recreate the meal. I made a couple changes due to laziness–using buckwheat instead of millet, because I had that on hand, and not including jalapeños in the cashew cheese. It was delicious! I made the dish for my parents, too, using farrow as the grain, and without nutritional yeast (a vegan sin, I know, but it’s hard to find where they live in rural Illinois!). It was delicious once again! I hope you make it and enjoy it even half as much as I did!

BBQ Chickpeas & Kale

Ingredients:

• 1-1/2 cups dry buckwheat, farro or rice
• 1/4 cup raw cashews*
• 2 Tbsp nutritional yeast
• 2 tsp cumin
• 1 tsp garlic powder
• 1/4 cup plant milk, unsweetened
• 1 bunch of kale
• 2 cans chickpeas
• 2 tbsp oil for frying
• 2 Tbsp oil for sauteing
• 1/4 cup of your favorite barbecue sauce

Preparation:

*It’s best, but not required, to use soaked cashews. They can be covered in water and soaked overnight in the fridge, or quick-soaked in the microwave, on the stovetop, or covered with boiling water. Let stand for 20 minutes before draining and using.

The post BBQ Chickpea Plate appeared first on Vegan Outreach.

This week we meet with vegan blogger and cookbook author, Sandra Vungi, of VeganSandra.com!

Is it expensive to be vegan?

Definitely not. For me, it would be expensive to eat meat and dairy products. Veggies, fruits, grains, seeds and nuts are not that expensive and if you know some hacks, you can save even more. For example, eat porridge for breakfast instead of sandwiches. Porridges are filling, healthy and cheap. My favorite is buckwheat flake porridge with a dash of olive oil and soy sauce. Of course, oatmeal is great too. Cook a load of food for lunch or dinner and save the leftovers for next day or freeze them. You can also bring the leftovers to school or work. Make your own food rather than eating out. You will save a lot of money that way. Stock up on grains, veggies, canned or dried legumes, nuts and seeds and condiments.

Is it possible to be vegan if I live with family members who are not vegan?

It is. I lived that way for many years. Number one advice would be: learn to cook your own food. It is one of the best skills you could ever learn. There are tons of great vegan recipes out there. Just check out my tasty, cheap and easy recipes at vegansandra.com or look for my cookbook Vegan Dinner Party on Amazon. It is filled with delicious vegan dinner ideas. No one can deny the amazing taste of a finely made vegan meal!

Is it boring to cook only vegan foods?

Absolutely not. For me, cooking with meat, dairy and fish seems mundane and pretty nasty, to be honest. You wouldn’t believe what foods you can make out of all these vegan options. Just one day I made crispy turnip and bean balls and served them with vegan mayo. They had only 4 ingredients and they tasted amazing!

Do you have any tips or advice for people interested in vegan living?

1) Roll up your sleeves and start cooking and experimenting. Good food is the game changer.
2) Don’t pay attention to the negative comments of others. It’s just noise. Most of the people are not arguing with you, they are arguing with their conscience.
3) When in doubt, always follow your heart.
4) Thank you for considering a compassionate lifestyle!

Recipe to share? Bean and Zucchini Cutlets! Only a few ingredients but packed with tons of flavor and texture. I have heard only high praise for these cutlets from the omnivores and vegans.

Ingredients:

• 2 x 14 oz / 2 x 400 g canned kidney beans
• 3 bigger onions
• medium zucchini
• 3 tsp curry powder
• salt to taste (1-2 tsp)
• ¾ cup / 100 g whole-wheat flour
• oil for cooking

Directions:

Drain and rinse the beans, put them into a bigger bowl and mash them with a fork or use your hands to do the job (I prefer the last option). Add finely diced onions and zucchini along with curry powder, salt and whole-wheat flour. Mix carefully with your hands or with a fork. Heat up the pan, pour a couple of tablespoons of oil on it, form medium cutlets with your hands and cook them in hot oil until crispy on both sides. Serve with potatoes and gravy, as a burger or just on a bread with a little bit of mild mustard.

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Raising Vegan Kids—Got Beans?

My kids sure love pasta! There are so many different shapes, textures, and whole-grain flours to choose from these days. And now there’s even pasta made from beans and lentils!

My kids also love smooth and creamy pasta sauce, like the recipe I’ve shared below. No one would ever guess it’s packed with beans and sweet potatoes! Beans are loaded with fiber, protein, complex carbs, antioxidants, vitamins, and minerals—and best of all, they are easy to sneak into kids’ favorite dishes!

You can replace some or all of the beans with an equal amount of cashews to make an even richer, creamier sauce. It’s also fun to steam and finely chop kale or broccoli and mix it in with the pasta.

Bean Pasta Sauce

Serves about 4-6.

Ingredients

Directions

1. Cook pasta according to instructions.
2. Chop a small sweet potato (any variety) into similar-sized chunks. Place in a steamer basket and steam until a fork easily pierces the potatoes.
3. Blend sweet potatoes, beans, and pasta sauce until smooth. Add a little water if needed to allow blender to blend smoothly. Start with a few tablespoons and slowly increase.
4. Mix in with pasta and top with oil (flax, hemp, olive, coconut, etc.), nutritional yeast, or vegan cheese.

In case you missed it, here’s our super yummy bean-packed Cookie Dough Pudding.

The post Bean Pasta Sauce appeared first on Vegan Outreach.

This is part two of my review of the cookbook Baconish by Leinana Two Moons.

Last week I reviewed a recipe from Baconish for Bacon-Spinach Quiche. But this cookbook has so many good recipes, that I wanted to share a couple more! BLT is a definite theme in this book, and I thought this recipe was perfect because it mixes that with one of my (and the world’s!) favorite foods—pizza!

BLT Pizza

Serves about 4 to 6.

Ingredients

• 1 Quick and Easy Whole-Wheat Pizza Crust (from recipe in Baconish) or store-bought crust, at room temperature
• ⅔ cup store-bought pizza sauce
• ⅓ cup vegan shredded mozzarella cheese (I used Daiya brand)
• ⅓ cup chopped Tofu Bacon (see recipe below), marinated but not cooked
• ½ cup cherry tomatoes, halved
• 1 cup arugula leaves

Directions

1. Preheat the oven to 475℉.
2. Stretch the pizza crust dough onto a 12-inch round pizza pan. Spread the pizza sauce evenly over the crust to within 1 inch of the edge. Sprinkle mozzarella cheese evenly on top of the sauce. Distribute the Tofu Bacon pieces and cherry tomatoes over the mozzarella.
3. Bake the pizza for 12-15 minutes, or until the cheese is completely melted and the Tofu Bacon is browned. Remove the pizza from the oven, arrange the arugula leaves all over the top, cut into slices, and serve.

I couldn’t justify reviewing a cookbook centered on plant-based bacon without trying out one of the recipes for vegan bacon. This is the first time I have ever tried to make anything like this—it was surprisingly easy, and I was happy with the result. I had to stop myself from eating these solo before I had a chance to put them on the pizza! (I cooked these before putting on the pizza, although the recipe above recommends having them cook with the rest of the pizza).

Tofu Bacon

Makes about 2 cups.

Ingredients

• 1 (8-ounce) package smoked tofu
• ¼ cup tamari
• 2 tablespoons maple syrup
• 1 tablespoon tomato paste
• 1 tablespoon liquid smoke
• 1 teaspoon apple cider vinegar
• ½ teaspoon coarsely ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 tablespoon olive or safflower oil (if pan-frying)
• Non-stick cooking spray (if baking)

Directions

1. Use a sharp knife to cut the tofu into ⅛-inch strips.
2. Whisk the tamari, maple syrup, tomato paste, liquid smoke, apple cider vinegar, pepper, onion powder, and garlic powder together in a medium bowl. Place the tofu slices in a large shallow 9 x 13-inch baking dish or gallon-size plastic freezer bag, then pour the marinade over the top. Make sure all the slices are evenly coated. Allow the tofu to marinate a minimum of 1 hour (several hours is even better; the longer it marinates, the more flavor it will have).
3. To pan-fry the Tofu Bacon (which is the cooking method I recommend), heat the oil in the large cast iron skillet over medium-high heat. I highly recommend using a cast iron skillet because the bacon slices will get more carmelization and crispier edges than they will in a non-stick skillet. Working in batches, place the bacon slices in a single layer in the oil and pan-fry until they are dark brown in spots and crispy around the edges. Using tongs or a spatula, flip the slices and fry until they are crisped and browned on the other side.
4. To bake the Tofu Bacon, preheat the oven to 400℉. Lightly spray two cooling racks and place them on top of two baking sheets lined with parchment paper. Arrange the bacon slices in single layers over the cooling racks. Bake for 15 to 20 minutes, keeping a close eye on the tofu during the last 5 minutes. The thinner the slices are, the faster they will begin to burn. Baking them in the oven will create a firmer, crunchier bacon and will omit the oil.

Have you made anything from Baconish? Have a favorite plant-based bacon? Share your answers with us in the comments below!

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