Tag Archives: Vegan Yum Yum

Oh I love you Oskar Mini.

3 May

I have been on an Italian kick last week, and I blame it on the amazing spinach and cashew “ricotta” cannelloni that Danni made for us last week. It wasn’t even that hard to make, (save for useless weak blenders!) this will be a cinch to make now that I am in possession of an Oskar Mini. Goodbye crap blenders!

First up, Vegan Yum Yum’s Mac and Cheese. The recipe called for boiling the potatoes and carrot in a saucepan, but microwaving on high for 5-6 minutes does the job faster! I also skipped the baking towards the end as I was hungry and did not want to deal with more washing. So tasty and easy, and doesn’t thicken up quickly like the other recipes that use a heap of nutritional yeast and flour.

Two nights later, I made VYY’s Tomato Basil Cream Pasta, using a tin of tomatoes as I didn’t have any fresh ones. Also with the food processor (remember to put on the lid in the chute; I now have some pasta sauce on my ceiling), this was super fast. I might soak the cashews first next time as the sauce wasn’t super smooth. I also sauteed some marinated tempeh (soy sauce, dark soy sauce, white pepper and sesame oil) before adding the sauce in. Whole wheat spaghetti has so much more texture than the white ones; I enjoyed the chewiness and the fact that it is almost impossible to over cook it – perfect.

Roasted some pumpkin, potatoes, brussel sprouts and an onion on the first night, then had leftovers over a salad on the second with a balsamic dressing.

DESSERT! Apple Strudel/Turnovers – thinly slice two apples, marinate in some cinnamon, nutmeg, all spice, 3 tbs sugar and some lemon juice, then wrap it in thawed puff pastry. This one is from her book! I used two sheets of pastry, so had enough desserts for two nights, complete with a scoop of vanilla ice-cream each.

There have been a bout of cheeze posts lately on VegMel, with the latest being Vege Quiche. Sounds like a good plan for dinner tonight.

Mac N Cheeze
(from Vegan Yum Yum)

Macaroni for 4

1 Cup Peeled, Finely Chopped Potatoes
1/4 Cup Finely Chopped Carrots

1/3 Cup Raw Cashews
1 Tbs Miso (I used red)
1 Tbs Tahini
1 Tbs Lemon Juice
1/2 tsp Dijon Mustard
1/3 Cup Nuttelex Margarine
1/3 Cup Nutritional Yeast
1 tsp Salt
Black Pepper to taste
1/4 cup water

Boil macaroni in a pot of salted water.

Cube potatoes and carrots and microwave on high in an air-tight container with vent with a bit of water, until soft. Takes about 6 minutes.

In the food processor, blend cashews, miso, tahini, lemon juice, mustard, Nuttelex, nutritional yeast, salt and pepper with 1/4 cup water. Then the softened potatoes and carrots, until sauce is smooth and creamy.

Serve this over cooked and drained macaroni.

Tomato Basil Cream Pasta
(from Vegan Yum Yum)

Whole Wheat Spaghetti for 3

1 tin of chopped tomatoes
1/3 Cup Raw Cashews
1 Tbs Tomato Paste
1/4 cup water

2 Tbs Olive Oil
2-4 Cloves Garlic, minced
1 tsp Salt
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped

Marinated Tempeh

1/2 packet of tempeh
2 tbs soy sauce
1 tbs dark soy sauce
1 tbs sesame oil
2 tbs water
some ground white pepper

Marinate chopped (or broken up by hand) tempeh and set aside for 15 minutes.

Boil pasta in a pot of salted water.

Blend tomatoes, cashews, tomato paste and water until smooth.

Saute tempeh in some olive oil, until nicely browned, then garlic. Add blended sauce in and simmer for about 5-10 minutes, stirring occasionally. I thinned mine out with some water. Salt to taste. Add cooked and drained pasta in, then season with black pepper and chopped basil.

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Happy 2011!

6 Jan

HAPPY 2011!

Of all the silly resolutions that I plan to keep such as:

1. Eat right – focus on health
2. Less fluid time
3. Discipline – sleeping, waking and working

The last one seems to be the hardest. It also involves being disciplined enough to write my posts quite close to when the actual event occurred. Not weeks or month *hangs head in shame* after, when I have close to recollection of said event until flipping through pictures in the camera. 😛 Also, that is the Rilakkuma oven mitts that I got for Christmas, along with a million other Rilakkuma goodies.

I purchased the Vegan Yum Yum cookbook back in the Fall of 2009 while I was in Chicago. But I didn’t bring the book back to Melbourne with me in 2010 so had not tried many recipes. Finally got down to doing so when I selected three dishes to make for our weekly family dinner (that my parents would actually eat). I ran out of time so ended up with 2, and saved the third for lunch the next day. Easy peasy.

Roasted Cauliflower and Wilted Spinach Salad (p212) was absolutely delicious, the recommended serving of 4 was enough to feed 8 when paired with one or two sides. Leftovers was enjoyed cold the next day; I will make this for my school bentos for sure. Dad being my dad, left the raw spinach leaves untouched; he likes his veggies cooked through. I think roasted cauliflower is a bit underrated, this needs to go into future roasts more often!

Chipotle Basil Corn Chowder (p171) was also a hit! As usual, the portion was so generous that I had soup for my next two lunches. It was so hearty and was a breeze to cook. It asked for 3 cups of fresh sweet corn, and I had to take 3 breaks between slicing the kernels off the cob because it was that painful for me. I hate doing such boring crap, but it seems like the extra work paid off, the chowder required a bit more salt than stated to balance out the sweetness. But if you’re pressed for time, then dump a bag of frozen corn into the pot anyway. Perfect with some crusty homemade bread.

Sugar and Spice Snap Peas (p111) was a cinch to make, but the sweetness in the sauce was a bit odd for me. I mixed it up with both snow and snap peas, and added some sesame oil in the sauce. The addition of chilli flakes in a sort of Chinese dish with soy sauce was also strange, I might try this again with chilli sauce instead, minus the agave.

words@random recently received this book and had a positive review of the Super Quick Tomato Basil Cream Pasta. I might make this soon!