I have been experimenting with my great-grandmother's Swedish meatball recipe, making it vegan. I'm just about there! I use a mixture of unsweetened Silk blended with light tofu and seasonings for the sauce. It's very creamy, and not too soy tasting. I'll dig out my recipe this week... I brought them to a friend's baby shower, and her mom, who is Swedish, thought they were great.
I also use unsweetened Silk and flour when I make vegan biscuits and gravy.....
This is not a traditional creamy sauce like dairy produces but it is very yummy. The rest of my family are devoted to tomato-lentil sauce on their pasta so there's not much point me making anything else but I like this:
PASTA WITH AVOCADO 375g pasta 2tbsp olive oil ( extra virgin, cold pressed if you've got it) 2 cloves garlic 1tbsp lemon juice salt pepper The original recipe also called for 1/2 cup grated parmesan and 2 tbsp cream. You could probably substitute vegan cheese or cream cheese or even some tahini for these but I don't like them and have made it without and it's still tasty. I find some slivered or flaked almonds ever so slightly roasted are nice to serve if you like nuts and of course they add to the protein.
While pasta is cooking, mash avocados with potato masher (don't puree them). Mix in lemon juice, salt, pepper. Heat oil, add crushed garlic, then avocado mixture. Heat without boiling. stir in cream or substitute and serve with sprinkle of cheese (or nuts or fried garlic breadcrumbs mixed with some finely chopped parsley or chives or mixture would be nice) Hope you like it.
I forgot all about coconut. I am making the Chickpea Cauliflower Curry in Spark Recipes for lunch. I think I will add some coconut milk. This and canned beans are one of the rare things I still use that is canned.
How about just an olive oil and garlic based sauce. Just throw in your favorite veggies to sauté such as broccoli, spinach, or zucchini. Fresh mushrooms especially portobello will make a nice rich sauce as the water comes out of the mushroom into the oil and garlic.
My favorite no cook tomato sauce is: 5 or 6 large really ripe tomatoes 3 cloves of minced garlic 1/4 olive oil handful of fresh basil salt/pepper to taste
You need a big bowl.
Take the 1/4 olive oil and add the minced garlic and microwave it for one minute just till the garlic gets translucent. I do mine raw but it may be too strong for some of you.
Mince up the tomatoes and throw into the bowl with all of their juice as well.
Chop up the basil and season with pepper. Mix really well then add the salt to the top. Place bowl on your kitchen counter and walk away. The longer it marinates the better it gets. When you return you will have this really juicy raw sauce to put over a pound of your favorite cooked pasta. I sometimes do this before I go to work in the morning. When I come home I just have to cook the pasta. Voila dinner is done. Seve with salad, some nice crusty bread.
It tastes great hot the 1st time you have it and it tastes even better the next day cold. That is if there are any leftovers.
This is my FAVORITE mac n cheese recipe. I got it from VeganYumYum.com and I've made it for friends who aren't vegan (or vegetarian or anything even close,) made if for a Super bowl party (and the big burly football-watching men RAVED!) I find, the trick is to just prepare it and not tell the others eating it that there's anything different about it. Once they get that notion of 'vegan' in their heads, it's pretty much a no-go. This takes a little time to prep, but it's SO worth it! Plus you can use the sauce to top veggies, on potatoes, etc. Pretty much anything you can use a regular cheese sauce for, you can use this... Enjoy! VegYum Mac & Cheeze Serves 3ish 8-10 Oz Whole Wheat Rotini 2 Cups Steamed Broccoli Florets 2 Pieces of Bread, toasted and ground to breadcrumbs 1 Cup Peeled, Finely Chopped Potatoes 1/4 Cup Peeled, Finely Chopped Carrots 1 Cup Water 1/3 Cup Raw Cashews 1 Tbs Miso (any kind, I like red) 1 Tbs Tahini 1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar) 1/2 tsp Dijon Mustard 1/3 Cup Earth Balance Margarine 1/3 Cup Nutritional Yeast 1 to 1 1/2 tsp Salt Black Pepper to taste Paprika for sprinkling Preheat oven to 350º Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, steam broccoli and set aside. I use my rice cooker. Simply put the florets in the cooker with 2-3 Tbs of hot water and turn the cooker on. Broccoli will be bright green and tender-crisp when done. Don’t forget about it in there–it’ll finish cooking before the rice cooker clicks off, so if you forget about it, you’ll overcook your broccoli. Mine takes less than 10 minutes to cook. Make sure the carrots and potatoes are chopped very small; this will reduce the cooking time greatly. Place the chopped potatoes and carrots in small sauce pan that has a lid. Add water. Boil covered until tender, 10-15 minutes. While the potatoes and carrots are cooking, add the remaining ingredients to the blender (cashew, miso, lemon juice, mustard, earth balance, nut. yeast, salt and pepper). Once potatoes and carrots are done cooking, add and their cooking water to the blender as well. Blend until VERY smooth. If needed, add soy milk or water 1 Tbs at a time to thin. Taste for seasoning. Toast the bread and process into crumbs. Toss the cooked pasta and broccoli with the sauce. Place in a casserole dish and top with breadcrumbs, black pepper, and paprika. Bake for 25 minute at 350º F until browned and bubbly. Serve. I think I’ll make this version whenever I have potatoes handy. It’s a tiny bit lighter than my other version, but it still has a lot of flavor and creaminess. And it saves on soy milk, too!
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