Vegan MoFo 2017 Day 6: Vegan Cheese is Real (rainbowy) Cheese

Hi, it’s Fluffy the Vegan Unicorn here,

I hope you’ve enjoyed our posts up to now. I hope you realized how important some of the topics are for discussion and to be aware of as we continue towards making a better world for ourselves and animals. I know some of it can be hard to learn about and hear/read, but I feel it is very necessary to address before we can have a magic rainbow unicorn party across the land and seas.

The remainder of this week’s theme posts will be more lighthearted and less serious. Tomorrow I will go back a bit to the initial few days’ sentiments, freeing ourselves of guilt and shame over food and our bodies, and share my vegan dessert food pyramid. On Sunday I will be sharing a unicorn worthy salad, in case that’s more your speed. Unicorns like to make everyone’s different tastes happy.

Today is keeping with MoFo’s Daily theme, Vegan Cheese is Real Cheese. Just because the cheese is dairy free doesn’t make it any less real. Who is to say what cheese really is, anyways? The FDA? USDA? Some kind of patent office? I don’t know, but they fail us all the time.

Last night I inspired Laura with my magic energy to create for me a creamy vegan mac and cheese sauce made of rainbows. While the recipe will still be tweaked a bit further after this post is shared, it is at least, edible and quite a beauty.

The recipe starts by making cashew cream and boiling cauliflower and onions and blending in some other seasonings and nondairy milk. Then you separate the sauces into 5 portions and add color!

This recipe uses all natural powders such as beet for red, turmeric for yellow and orange, and butterfly pea tea powder for blue. Most of these are easy to find, except the butterfly pea tea powder. It also uses fresh spinach blended into the sauce for the green. Laura considered using spirulina but she and I don’t like the taste of it, so she opted for doing the spinach instead.

What even is butterfly pea tea powder? Butterfly pea tea powder comes from Thailand where a type of gorgeous blue flower grows. They make it into tea powder. It is caffeine free and does not have much of a taste. Laura bought it on Amazon because the other websites she found it on were out of the US and charged a lot of taxes and such. Make sure you get the powder and not the dried leaves, although I suppose if you have a good food processor or spice grinder you could make it yourself. A little ends up going a long way, so don’t worry if you see the package and think it is small.

Anyways, without further ado, may I present you my magical rainbow vegan mac and cheese:

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Ingredients:

  • 1 small head of cauliflower, chopped into pieces, stem and leaves removed
  • 1 small onion, chopped roughly
  • 1 cup raw cashews soaked in water overnight
  • 1 cup water
  • 2 tbsp potato starch
  • 1 tablespoon white miso or chickpea miso
  • 1 teaspoon garlic powder
  • 1/2 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 2 cups unsweetened plain nondairy milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the red sauce:

  • 1/2 tablespoon beet powder

For the yellow/orange sauce:

  • 1/2 tablespoon turmeric powder

For the green sauce:

  • A handful of baby spinach

For the blue sauce:

  • A little less than 1/2 tablespoon butterfly pea tea powder

For the purple sauce:

  • 1 teaspoon beet powder and 1 tsp butterfly pea tea powder

 

  • 1 lb elbow pasta, gluten-free if necessary

Directions:

  1. Boil cauliflower and onion in water for 10 minutes or until soft.
  2. Blend cashews and water in a blender until smooth.
  3. When the cauliflower and onions are as soft as my unicorn mane, drain them, rinse under cold water, and add to the blender along with the cashew cream.
  4. Add all ingredients up to the nondairy milk. You may need to slowly add the milk instead of putting it all at once to prevent an ugly overflow mess in your blender. Blend until creamy and smooth.
  5. Meanwhile, cook the pasta according to package directions. Preheat the oven to 350 degrees F.
  6. Now for the magic part. Separate the sauce into 5 equal portions as best as you can, leaving one portion in the blender.
  7. Blend the spinach into the sauce that’s in the blender until it becomes a light, natural shade of green.
  8. Stir in the powders to each individual portion one by one until they become vibrant and brightly beautiful.
  9. When the pasta is cooked, grease a casserole or lasagna dish and pour the pasta inside.
  10. Spread out each color of the rainbow in stripes in order of the handy acronym ROY G BIV (except we are not doing the orange and indigo). To make it easier, you may want to start by placing a stripe of the red to the far left first, and then doing the purple to the far right so you know how much space you have for the other colors in between. It would make us all sad if your rainbow was missing colors.
  11. Cook the pasta in the oven for 20-25 minutes.
  12. When serving, try to get a taste of all the colors. Just don’t swirl them too much or they become a muddy, poopy, un-unicorn ugly, gross color.
  13. Enjoy this savory rainbow of vegan cheezy goodness!

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Vegan Poutine Recipe

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Hi!

I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).

Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.

The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.

Here is the recipe:

Ingredients:

  • 6 tbsp Earth Balance or refined coconut oil
  • 1/4 cup gluten free or regular flour (I used brown rice flour)
  • 2 cloves garlic, minced
  • 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
  • 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
  • 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
  • Black pepper, to taste
  • About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
  • 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes

Directions:

  1. Start by preheating the oven to the temperature the fries are baked at.
  2. Make the no beef and unchick’n broths, allow to cool slightly
  3. Prepare fries according to package…in the meantime prepare the gravy.
  4. Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
  5. Add in the garlic and cook for about 30 more seconds.
  6. Stir in the broth with a whisk.
  7. Bring to a boil.
  8. Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
  9. Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
  10. In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
  11. Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
  12. Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!

 

Vegan MoFo 2014: Day 14: Sunday Brunch: French Toast, Seitan Ham, and Homemade Cheese

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After making my ham seitan recipe, I decided to make a breakfast sandwich out of it. This sandwich utilized one of my earlier recipes, Simple Vegan French Toast, and another recipe I love for vegan Muenster Cheese (not my own). There won’t be a specific recipe this time, as all you do is make the french toast, cheese, and ham and then slice the ham and cheese and put it into a sandwich. There will be, however more pictures. And also, a question I need you all to help me with.

Whether you are vegan or not and reading my blog, I need your help. After I am done with Vegan Mofo 2014 I want to start posting (at least once a week) a common reason people say they can’t become vegan and tackle the solutions to it.

Some of the reasons I’ve thought of so far are:

  • It’s too expensive.
  • I like cheese too much.
  • Bacon.

I’d like to hear from you, the readers of my blog about what other reasons you have or have heard to avoid going vegan and would like to see me address in my own unique way. Please comment on this post to share. Thanks!!

Oh, and here are some more food pics, as promised:

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The vegan muenster cheese

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Vegan Cottage Cheese recipe! I put it in my salad

 

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VEGAN COTTAGE CHEESE!

I was suddenly craving cottage cheese after a long time of not caring. I wanted it on a salad. So I whipped something up. The picture in the photo doesn’t really do it justice.

I made beet chips out of yellow beets from this recipe here, tossed some greens in balsamic vinegar, and put 1/4 cup of the cottage cheese on top.

Here is the recipe!

Ingredients:

  • 1 1/2 cup raw cashews soaked in water for 2 hours, drained
  • 1 tbsp chia seeds
  • 2 tbsp lemon juice
  • 1 tsp tahini
  • 1/3 cup plain coconut milk yogurt
  • 2 tbsp vegenaise
  • 1/2 cup plain flavored non-dairy milk of choice (I used tempt hemp milk original)
  • 1 tbsp chickpea miso (or other miso of choice)
  • 1/2 tsp sea salt or more to taste
  • 1 tsp sugar (optional, but recommended. You could put a bit of liquid stevia in it if you don’t want real sugar, or maybe coconut palm sugar or date syrup? or leave it out if you don’t think it needs it after tasting)

Directions:

  1. Place all ingredients in a blender or food processor and combine, leaving chunks of cashews.
  2. Place in a glass jar or large glass measuring cup and cover.
  3. Let sit in the fridge for at least 2 hours, overnight if you can wait to try it.
  4. Serve on top of salads, or eat with crackers, or however you like really!