Masaman curry with basmati and (creamy garlicky) stuffed mini peppers!


Huh. I guess I better get in there and cook all that.

I made myself mushroom risotto for the first time last night. I was quite pleased with it! Never made it before.

I am having tofu and asparagus stir fry. The recipe requires a lot effort than I usually put into a meal, I hope it's worth it!

http://www.crunchyrock.com/2011/03/dry-fry-tofu-stir-fry-with-asparagus.html

Attempting to make a pizza-- white bean puree spread w/sweet potato, kale, and carmelized onion toppings.

I've never made a pizza before, so wish me luck!

No Daiya or other fake cheeses... not a huge fan so far.. but I will sprinkle some nooch on top

That sounds great! I've been looking for a white bean cheese sub. Do you have a receipe?

Sorry I didn't get back to you! It wasn't cheesy as much as GARLICKY!
Recipe was from Chef Chloe:
Garlic White Bean Puree (can be prepared up to 2 days in advance)
1 (15-ounce) can cannellini or other white beans, rinsed and drained
¼ cup olive oil
2 tablespoons water
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper


I wasn't impressed with my pizza-making skills, but the puree was awesome.

Tonight is vegan mac & 'cheeze'. If it turns out I'll post the recipe.

Tonight is vegan mac & 'cheeze'. If it turns out I'll post the recipe.

It turned out fab! Here it is:

Flasback Mac & Cheese

Ingredients:
1 pound macaroni
1 cup water
1 cup unsweetened nondairy milk
3 tablespoons mild-tasting oil (such as corn oil)
1/2 cup flour (I use all-purpose)
3/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Directions:
1. Cook macaroni (or other shaped pasta) according to package directions. While your mac is cooking, let's make the special secret "cheese" sauce.

2. In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly. In another bowl, combine all of the dry ingredients together.

3. Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all of the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken.

4. Keep whisking as the mixture thickens and bubbles; do this for 1-2 minutes, and then turn the heat down. Keep whisking. After a spell, your "cheese" sauce should be nice and thick. Turn the heat off, and cover your saucepan.

5. Drain pasta well when done, and return noodles to the pot. Add all of your "cheese" sauce to the noodles, and stir well.

If, after your first trepidacious couple of forkfuls, you find that this recipe doesn't beat the pants off of the dairy mac and cheese with which most of us are familiar, you must have done something wrong. Come over to my house. I'll show you how it's done.

Serves: 4-6, Preparation time: 15-20 minutes

NOTES: I used 1/2 tsp garlic and onion powder respectively and it was pretty strong, so stick with 1/4 tsp and adjust accordingly. I also added a bit of cracked black pepper. The sauce is *VERY* thick, so if it sits for a big while the noodles are cooking, I'd suggest adding a splash of your non-dairy milk and wisking it in.

I think this recipe would be fantastic as a queso dip. I'm thinking, halve it, add in a can of rotel (diced tomatoes and chili) and a tsp of cumin.

Next time I think I'll add in a cup or two of chopped broccoli to make it a little healthier.
The original recipe said it served 2 - 4, but it makes about EIGHT CUPS of pasta. I ate a cup and a half and was stuffed. I'd say serves 4-6. The nutrition information below is for 5 servings.

Nutrition Information
Calories: 470
Carbs: 79
Fat: 11
Fiber: 6
Protein: 16
Sodium: 496

Tofu-leek "quiche" with roasted shiitakes and African peanut stew. (and the usual big salad)

Tofu-leek "quiche" with roasted shiitakes and African peanut stew. (and the usual big salad)

I need all of these recipes, stat.

They're from The Voluptuous Vegan. it's one of my favorite cookbooks...it's organized as full festive meal plans, but I usually just do individual recipes and serve more casually and less...um, voluptuously

It's a great book for entertaining.

http://blog.fatfreevegan.com/2012/03/burritos-with-spanish-rice-and-black-beans.html

This recipe is so good and easy to make. Only 339 calories without a burrito!

I'm having a gigantic bowl of a delish veg soup I made earler in the week that has kale, turnips, a bit of kohlrabi, carrots, celery, onion, tomatoes and thyme ...and homemade veggie broth. it's SOOOOOO GOOODDD! Plus, a happy herbivore cornbread muffin.

Last night I had Kale Salad and loved it so much I made it again tonight. kblog.lunchboxbunch.com