Monday, November 21, 2011

Vegan Potluck! Birthday edition :)

So it's time to actually put this blog to use. This weekend was the first of many Vegan Richmond potlucks. It was a great turnout and everyone really put some thought, time and effort into everything that was made. Thanks everyone who was able to make it out!
Mary's Mac 'N Ican'tBelieveItsNotCheese Recipe:

Veggies:
4 tablespoons shallots, peeled and chopped
2 1/2 cups red or yellow potatoes (peeled or not, doesn't matter, I don't peel mine)
3/4 cup carrots, peeled and chopped 2/3 cup onion, peeled and chopped

Everything else:
1 cup non-hydrogenated margarine
1/2 cup raw cashews (cooked cashews don't work well in this recipe)
1/2 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/3 cup nutritional yeast
1 teaspoon soy sauce or tamari
1 teaspoon miso paste
1 teaspoon liquid smoke Salt to taste

Directions: Now you can use any kind of noodle you want but I've found it just works best w
ith a traditional macaroni noodle or pennette. I even tried using wheat noodles but it didn't work out too well. I use about 2/3 of a 16 oz bag of pasta but you can change the amount depending on how saucy you want it. Cook the macaroni until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

In a saucepan, add shallots, potatoes, carrots, onion, and add just enough water to cover the vegetables. Bring to a boil and then let simmer for about 15 minutes or until the vegetables are really soft. In a blender add the cooked vegetables WITH the cooking water and the everything else ingredients list. It's important to use a blender and not a food processor because the blender will get it creamy and smooth. My first batch I used a food processor and it really didn't turn out well. After you blend it, taste it and tweak it how you want. I only add just a smidge of salt since the soy sauce or tamari is already a bit salty. Transfer sauce to a pot or large sauce pan and thicken with cornstarch to desired consistency. If you don't have experience using cornstarch, ju
st google it and you'll find plenty of instructions on how to use it. I add the cheese sauce first into a large mixing bowl and then add cooked macaroni until it's at the consistency I like. Any leftover macaroni noodles I just make into a pasta salad for lunch the next day. If you want bread crumbs, combine four slices of bread, 2 tablespoons of margarine, 1 teaspoon olive oil, salt and garlic powder in a food processor and blend. Pour the mac
and cheese into a large baking dish, cover with breadcrumbs and bake at 350 for about 20 minutes or until the breadcrumbs are crispy and browned and the cheese is bubbling.
Kaitlin's Epic Tofurkey Recipe:
Ingredients:

1 vegan bullion
1 premade tofurkey roast
1 Roma tomato
1 head of broccoli
1 bag of baby carrots
2 small red potatoes
1 yam
1 handful of frozen blueberries
1 tbs sage
1 tbs thyme
1 tbs rosemary
1 cup fresh pumpkin, cubed

Three days before your event:
take Tofurkey out of the freezer and put into refrigerator

two days before your event:
bring 1 1/2 cups of water to a boil. Crush and place bullion into water, wait till dissolved. Put on low and place herbs and pumpkin into mixture. Unwrap and put Tofurkey into a glass Pyrex dish (has to have a cover, place so stuffing is horizontal). Let broth cool. Pour broth over Tofurkey. Add blueberries. Let Tofurkey continue to unfreeze
Morning of your event:
Preheat oven to 375. Baste Tofurkey for 1hr 20minutes. Allow to cool. After cool place vegetables in this order: yams, red potatoes, carrots, broccoli and tomato into Pyrex. Keep in refrigerator until an hour before your event (or an hour plus cool down time if this isn't being served in your home)

Last bake:
Preheat your oven to 375. Bake for an hour
Dan's Perfect Pumpkin Pie

Preheat oven to 350 degrees F.
Ingredients:
one 9" unbaked pastry crust
2 c. solid-pack canned pumpkin
1 c. Almond milk
3/4 c. brown sugar (I make my own from turbinado/molasses)
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves (I prefer allspice, don't use both like a jerk)

Blend the fallowing into a blender:
solid-pack canned pumpkin ,Almond milk, brown sugar,cornstarch, molasses or blackstrap molasses, ground cinnamon, vanilla, ground ginger, nutmeg, salt,ground allspice (or cloves)

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.


I top it with cinnamon but it's already spicy so topping it with ground Ginger snaps is tasty

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